COCULA RESTAURANT Fails Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED FOOD HANDLER REMOVE LID FROM STYRO FOAM CUP AND DRINK FROM IT WHILE ON SERVING LINE.INSTRUCTED TO USE A STRAW TO PREVENT CROSS CONTAMINATION.(COS)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED BARE HAND CONTACT WITH TCS READY TO EAT FOODS BY A MALE FOOD HANDLER HOLDING READY TO EAT (3)TORTILLA SHELLS THAT HE FILLED WITH COOKED STEAK AND PLACED INSIDE A TO GO STYRO FOAM TRAY AND ANOTHER FOOD HANDLER OPENING (2) PACKAGES OF TORTILLA SHELLS AND REMOVE FROM PACKAGE AND PLACED INTO ANOTHER ONE WITH BARE HANDS.PRODUCT WAS DISCARDED BY MANAGER.MUST PROVIDE GLOVES,DELI PAPER OR UTENSILS TO HANDLE READY TO EAT FOODS.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AT HAND SINKS IN BAR AND SALSA PREP AREAS. SOAP WAS PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING DEVICE AT HAND SINKS IN SALSA PREP AREA.PAPER TOWELS WERE PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(CONSOLIDATED VIOLATION)(COS)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGN AT HAND SINK IN BAR & DISH WASHING AREA MUST PROVIDE AND MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF COOKED TCS FOODS STORED IN WALK IN COOLER IN LARGE POTS SUCH AS 4 GALLONS OF BEEF SOUP AT 53.2F AND 4 GALLONS OF RED SALSA 64.2F. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. INSTRUCTED TO USE SHALLOW PANS FOR COOLING AND STORAGE.APPX. 8 GALLONS $300.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED AN APPX. "1/2-3/4" GAP ALONG SIDE OF REAR DOOR AND IN CENTER OF DOUBLE FRONT ENTRY DOOR MUST MAKE DOORS TIGHT FITTING.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK AND 3- COMPARTMENT SINK IN BAR AREA AND REAR DISH WASHING AREA.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON CUTTING BOARDS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

GLOVES USED PROPERLY - Comments: OBSERVED MALE FOOD HANDLERS NOT WEARING GLOVES WHILE HANDLING TCS READY TO EAT FOODS.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SOME RUST SURFACES OF PREP TABLES AND STORAGE RACKS MUST REMOVE TO BE SMOOTH AND EASILY CLEANABLE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE CRACKED LIDS ON LARGE FOOD STORAGE CONTAINERS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLE, PREP TABLES,FRYER CABINETS,UNUSED EQUIPMENT( MEAT SLICER,ETC)

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE DAMAGED WALL NEAR REAR DOOR ,EXTERIOR LOWER PANEL OF WALK IN FREEZER IN POOR REPAIR,GROUT FLOOR IN FRONT OF ICE MACHINE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN DUST BUILD UP FROM CEILING VENTS THROUGHOUT.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPLACE SEVERAL BURNTOUT LIGHTS IN MEN'S TOILET ROOM.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM REPORT #2545930 12/22/21 NOT CORRECTED #53- OBSERVED NO COVERED RECEPTACLE IN THE WOMENS TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN. #57-OBSERVED MULITPLE EMPLOYEES WITHOUT THE PROPER FOOD HANDLERS TRAINING CERTIFICATION. INSTRUCTED THAT ALL EMPLOYEES WITHOUT THE CITY OF CHICAGO FOOD SERVICE MANAGERS LICENSE MUST OBTAIN AND PROVIDE ON SITE. OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR ANY OF THE CITY OF CHICAGO FOOD SERVICE MANAGERS. INSTRUCTED THAT THEY MUST OBTAIN AND PROVIDE ON SITE.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM REPORT #2545930 12/22/21 NOT CORRECTED #53- OBSERVED NO COVERED RECEPTACLE IN THE WOMENS TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN. #57-OBSERVED MULITPLE EMPLOYEES WITHOUT THE PROPER FOOD HANDLERS TRAINING CERTIFICATION. INSTRUCTED THAT ALL EMPLOYEES WITHOUT THE CITY OF CHICAGO FOOD SERVICE MANAGERS LICENSE MUST OBTAIN AND PROVIDE ON SITE. OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR ANY OF THE CITY OF CHICAGO FOOD SERVICE MANAGERS. INSTRUCTED THAT THEY MUST OBTAIN AND PROVIDE ON SITE.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.