DELICIA CRUCITA CORP. Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: SOME REFRIGERATED FOOD MISSING LABELS. INSTRUCTED TO PROPERLY LABEL. COOKED/PREPARED FOOD MUST HAVE PROPER LABELS.(NAME OF PRODUCT, DATE PREPARED).

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: HEAVY ICE BUILD UP IN REACH-IN FREEZER (PREP/COOKING AREA). INSTRUCTED TO DEFROST, CLEAN, SANITIZE AND MAINTAIN. INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE REACH IN FREEZER.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN INTERIOR SURFACES OF REACH IN COOLER WITH FOOD DEBRIS IN REAR FOOD PREP AREA

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: KITCHEN HOOD FILTERS NOT CLEAN. DUST AND GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO GET SHATTER PROOF LIGHTBULBS OR LIGHT COVERS ABOVE PREP AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: NOTED WASH CLOTHS ALL OVER THE KITCHEN. INSTRUCTED ON HOW TO PROPERLY STORE WASH CLOTHS IN SANITIZER. (50-100 PPM)

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: NOTED WASH CLOTHS ALL OVER THE KITCHEN. INSTRUCTED ON HOW TO PROPERLY STORE WASH CLOTHS IN SANITIZER. (50-100 PPM)

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.