CONCINA ECONOMICA Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON IN CHARGE WITH FOODSERVICE MANAGER TRAINING AT TIME OF INSPECTION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO VALID CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE ON SITE AT THE TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE THAT ORIGINAL CERTIFICATE, AS WELL AS CERTIFIED MANAGER, MUST BE ON SITE AT ALL TIMES, TCS FOODS ARE BEING PREPARED OR SERVED (CHICKEN, EGGS). PRIORITY FOUNDATION #7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDSINK IN REAR DISH AREA TO BE INACCESSIBLE WITH HOT AND COLD SPIGOTS TURNED OFF, AS WELL AS SOILED TOWEL IN BASIN. INSTRUCTED PERSON IN CHARGE TO MAINTAIN ALL HANDWASHING SINKS AT ALL TIMES WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND CLEAR BASIN. (MANAGER CORRECTED DURING INSPECTION) PRIORITY FOUNDATION#7-38-020(C). CITATION ISSUED.

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.

This violation was corrected during the inspection.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED NO CURRENT PEST CONTROL REPORT ON SITE (LAST INSPECTION FROM 3/2023). INSTRUCTED PERSON IN CHARGE TO OBTAIN PEST CONTROL SERVICE WITH VERIFIABLE PEST CONTROL REPORT FROM LICENSED PEST CONTROL COMPANY. PRIORITY FOUNDATION #7-38-020(C). CITATION ISSUED.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SOILED WIPING CLOTH STORED IN HANDSINK BASIN. INSTRUCTED PERSON IN CHARGE TO STORE ALL WIPING CLOTHS IN USE IN CONTAINER WITH SANITIZER.

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT WATER ON PREMISES. HOT WATER IS NOT OBSERVED AT THE FOLLOWING SINKS: PREP HANDWASHING SINK, WASHBOWL SINK, 1-COMPARTMENT SINK AND 3-COMPARTMENT SINK. I INFORMED THE PERSON IN CHARGE OF HOT WATER GENERATION AND DISTRIBUTION SYSTEMS THAT SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGH THE RETAIL FOOD ESTABLISHMENT. MUST CORRECT AND MAINTAIN. (HOT WATER RESTORED DURING INSPECTION) PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT WATER ON PREMISES. HOT WATER IS NOT OBSERVED AT THE FOLLOWING SINKS: PREP HANDWASHING SINK, WASHBOWL SINK, 1-COMPARTMENT SINK AND 3-COMPARTMENT SINK. I INFORMED THE PERSON IN CHARGE OF HOT WATER GENERATION AND DISTRIBUTION SYSTEMS THAT SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGH THE RETAIL FOOD ESTABLISHMENT. MUST CORRECT AND MAINTAIN. (HOT WATER RESTORED DURING INSPECTION) PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.