DON PEDRO CARNITAS Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION, STORAGE AND DISPLAY. OBSERVED CHICHARRONES STORED ON A TRAY ON TOP OF THE FRONT COUNTER NEXT TO THE CASH REGISTER NOT PROTECTED FROM PUBLIC CONTAMINATION. MANAGEMENT MOVED THE CHICHARRONES BEHIND THE COUNTER AT MY REQUEST WHERE THEY ARE PROTECTED FROM CONTAMINATION BY THE PUBLIC. ALSO, OBSERVED A FLY STRIP ATTACHED TO THE CEILING ABOVE THE MEAT CUTTING SAW IN THE REAR AREA. MANAGEMENT REMOVED THE FLY STRIP. ALSO, OBSERVED COOKED BEANS STORED IN A CONTAINER THAT WAS LABELED AS DISH DETERGENT. FOOD STORED IN THE CONTAINER WAS DISCARDED. SERIOUS VIOLATION 7-38-005A.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 50 MOUSE DROPPINGS ON THE STORAGE SHELVES IN THE ATTACHED GARAGE STORAGE AREA AND THE ROOM ADJACENT TO IT. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL DROPPINGS FROM THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED PLASTIC SPOONS STORED IMPROPERLY IN A CUP ON THE SHELF OF THE FRONT PREP AREA. MUST STORE ALL UTENSILS WITH HANDLES UP TO PREVENT CONTAMINATION BY HANDS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE EXTERIOR, ATTACHED LEGS AND PIPING TO THE REAR PREP AREA 3 COMPARTMENT SINK WITH FOOD DEBRIS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOOR IN THE BASEMENT ALONG THE WALLS, IN THE REAR FOOD PREP AREA AND STORAGE AREAS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INADEQUATE LIGHTING OBSERVED IN FRONT OF THE LARGE WALK-IN MEAT COOLER. MUST PROVIDE ADEQUATE LIGHTING IN THIS 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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED FOOD HANDLING EMPLOYEES NOT WEARING A HAIR RESTRAINT. ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED FOOD HANDLING EMPLOYEES NOT WEARING A HAIR RESTRAINT. ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.