EL ASADERO COLOMBIANO Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE EMPLOYEE HEALTH POLICY SIGNED EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010,NO CITATION ISSUED TODAY.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS BUT HAS IN-COMPLETE CLEAN-UP ITEMS OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED TODAY.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED (TCS FOODS); ROTISSERIE CHICKEN AT IMPROPER TEMPERATURES STORED IN HOT HOLDING UNIT AT FRONT PREP AREA INTERNAL TEMPERATURES RANGED FROM 95.1 F-105.7 F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 50 #'S OF FOOD WORTH $690.00. INSTRUCTED TO HOLD HOT (TCS FOODS) AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION 7-38-005,NO CITATION ISSUED TODAY.(COS)CORRECTED ON SITE.

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.

This violation was corrected during the inspection.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED (TCS FOODS) AT IMPROPER TEMPERATURES IN THE WALK-IN-COOLER. FOUND CONTAINER OF MIXED BEEF AND POTATO AT 50.1 F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10 #'S OF FOOD WORTH $120.00.INSTRUCTED ALL (TCS FOODS) MUST BE HELD @ 41 F OR COLDER AT ALL TIMES WHEN COLD HOLDING PRIORITY VIOLATION 7-38-005,NO CITATION ISSUED TODAY.(COS)CORRECTED ON SITE.(CONSOLIDATED WITH ABOVE VIOLATION).

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.

This violation was corrected during the inspection.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY-TO-EAT, (TCS FOODS) HELD IN COOLERS FOR MORE THAN 24 HOURS (BEANS ETC) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED BY DATE MARKING (7 DAYS INCLUDING PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

THERMOMETERS PROVIDED & ACCURATE - Comments: FOUND NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES.PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED TODAY.MANAGER SENT OUT EMPLOYEE TO PURCHASE A FOOD THERMOMETER ACROSS THE STREET TO CVS.(COS)CORRECTED ON SITE.

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.

This violation was corrected during the inspection.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP COOLER. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKET.

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: INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOODS TO REMOVE ACCUMULATED GREASE BUILD-UP AND TO MAINTAIN.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN REAR EMPLOYEES WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE LID/COVER.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO RE-ORGANIZE STORAGE AREAS AND ELEVATE STOCK ITEMS AT LEAST 6" INCHES OF THE FLOOR FOR EASIER CLEANING.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER (S) WITH NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO PROVIDE. INFORMATION GIVEN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER (S) WITH NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO PROVIDE. INFORMATION GIVEN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.