EL AZTECA Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED INSIDE OF PREP COOLER SUCH AS COOKED CHICKEN 45.8F,COOKED PORK 47.7F,AND EGGS 54.1-55.1F ON TOP SHELVING UNIT.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED AND DENATURED BY OWNER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX 22LBS.$50.(CRITICAL 7-38-005A)

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.

PERSONNEL WITH INFECTIONS RESTRICTED: NO OPEN SORES, WOUNDS, ETC - Comments: OBSERVED FOOD HANDLER WITH SEVERAL RED,PUSSED BUMPS ON RIGHT HAND,WRIST AND ARM,(ROLLING DOUGH INTO A BALL)HANDLING FOOD WITHOUT BANDAGES AND GLOVES ON .INSTRUCTED MANAGER TO REMOVE EMPLOYEE FROM FOOD PREP AREA UNTIL WOUNDS ARE COVERED PROPERLY OR HEALED.(CRITICAL 7-38-010B).

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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED NO HOT RUNNING WATER ON PREMISES AT 3- COMPARTMENT SINK,1- COMPARTMENT SINK IN REAR PREP AREA,MOP SINK,CUSTOMERS MEN'S AND WOMEN'S AND EMPLOYEES BASEMENT TOILET ROOMS,HAND SINK IN BASEMENT UNUSED PREP AREA WHILE FOOD IS BEING PREPARED,HANDLED AND SERVED AT THIS TIME.MUST PROVIDE HOT AND COLD RUNNING WATER ON PREMISES AT ALL TIMES DURING OPERATION.MUST RESTORE AND PROVIDE HOT RUNNING WATER.HOT RUNNING WATER WAS RESTORED AT 12:13 P.M.(CRITICAL 7-38-030).

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS FROM REPORT #1385260 4/18/14 NOT CORRECTED #30-MUST LABEL AND DATE COOKED FOODS IN COOLERS.MUST LABEL BULK FOOD STORAGE CONTAINERS.#32-MUST REMOVE RUST FROM SOME SHELVING UNITS IN BOTH WALK IN COOLERS,ALL PREP TABLES,FRONT 3- DOOR PREP COOLER & GRILL TABLE.MUST SCRAPE AND PAINT PEELING PAINT ON LOWER WOOD TABLE IN REAR PREP AREA.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON FRONT 3- DOOR PREP COOLER.#33-MUST CLEAN FOOD DEBRI FROM INTERIOR OF FRYER,DEBRI FROM LIGHT SHIELDS IN DINING AREA & WOMEN'S TOILET ROOM.#35-MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN REAR PREP AREA.MUST REPLACE STAINED & DAMAGED CEILING TILES IN DINING AND PREP AREAS.MUST REPAIR OR REPLACE THRESHOLD AT FRONT AND REAR DORS.#36-MUST PROVIDE LIGHT SHIELD ON LIGHT OVER 1- COMP SINK.#37-MUST PROVIDE A SELF CLOSING DEVICE ON BASEMENT TOILET ROOM DOOR.#38-MUST CLEAN VENTILATION VENTS IN TOILET ROOM.MUST REPAIR AND MAINTAIN.(SERIOUS 7-42-090)

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL DESSERTS WITH PROPER INFO GIVEN.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM SHELVING UNITS IN BEER AND POP COOLER & 1- DOOR COOLER.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 1- DOOR REACH IN COOLER ,DAMAGED FOOD STORAGE BIN FOR TORTILLA CHIPS,WORN BOOTH SEATS IN DINING AREA.

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: MUST CLEAN SOME SHELVING UNITS IN BOTH WALK IN COOLERS,INTERIOR OF UNUSED OVEN.

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: MUST REPAIR OR REPLACE DAMAGED CONCRETE STEP LEADING TO BASEMENT,LOOSE FLOOR TRIM THRESHOLD AT 1ST FL. WALK IN COOLER,DAMAGED FLOOR TILES IN PREP AREA.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REPAIR OR REPLACE DAMAGED CONCRETE STEP LEADING TO BASEMENT,LOOSE FLOOR TRIM THRESHOLD AT 1ST FL. WALK IN COOLER,DAMAGED FLOOR TILES IN PREP AREA.

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.