DON PEDRO CARNITAS Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND CARNITAS (104F-121.3F) IN THE HOT HOLDING AND CHICHARRONES WITH MEAT (81.3F) IN A FOIL PAN ON THE COUNTER AT IMPROPER TEMPERATURES. TCS FOODS FOR HOT HOLDING SHALL BE AT 135F OR ABOVE. PERSON IN CHARGE VOLUNTARILY DISCARDED AND DENATURED 23LBS VALUED AT $230.00. PRIORITY VIOLATION 7-38-005

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PERSONAL CLEANLINESS - Comments: OBSERVE FOOD HANDLERS NOT WEARING A HAIR RESTRAINT WHILE IN THE FOOD PREP AREAS AND HANDLING FOOD. INSTRUCTED TO MAKE ALL FOOD HANDLERS WEAR HAIR RESTRAINTS. MAINTAIN SAME.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED LARGE PLASTIC 30 GALLON GARBAGE CONTAINERS BEING USED TO STORE TCS FOODS, INSTRUCTED TO REMOVE FROM CONTAINERS AND USE PROPER EQUIPMENT

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED LARGE POTS FOR COOKING CARNITAS, SALSA'S,ETC. UNABLE TO FULLY SUBMERGE IN BASINS OF 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE EQUIPMENT ABLE TO FULLY SUBMERGE IN BASINS OF 3 COMPARTMENT SINK, OR HAVE WRITTEN PROCEDURE FOR ALTERNATIVE MANUAL WAREWASHING EQUIPMENT

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: THE WALLS BEHIND THE SINKS AND COOKING EQUIPMENT WITH STAINS, FOOD AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN. THE FLOORS IN THE CORNERS WITH DIRT AND FOOD IN THE PREP, ELECTRICAL ROOM AND IN THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN

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: MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING. MAINTAIN.

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: MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING. MAINTAIN.

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.