EL BARCO RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(N) OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

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: 2-501.11 OBSERVED NO CLEAN UP PROCEDURE ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

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.

FOOD SEPARATED AND PROTECTED - Comments: 3-302.11 OBSERVED RAW FISH AND RAW STEAKS STORED ABOVE READY-TO-EAT FOODS (SALSAS) IN THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO PROPERLY STORE ALL RAW FOODS SO THEY WILL NOT CROSS CONTAMINATE READY-TO-EAT FOODS OR OTHER RAW FOODS. PRIORITY 7-38-005. CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2) OBSERVED IMPROPER TEMPERATURES OF TCS FOODS INSIDE OF THE WALK-IN COOLER. OBSERVED SOUP AT 44.8F, REFRIED BEANS AT 45.3F, SHRIMP AT 45.5F, SALSA AT 45.7F, CEVICHE AT 45.7, BEEF AT 44.8F, CHEESE AT 49.6F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 200# OF FOOD WORTH $300. PRIORITY 7-38-005. CITATION ISSUED.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 OBSERVED READY-TO-EAT, TCS FOODS SUCH AS SALSAS NOT DATE MARKED TO INDICATED THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. FOOD MUST BE DISCARDED WITHIN 7 DAYS AFTER THE DATE IT WAS PREPARED, WITH THE DATE OF PREPARATION COUNTING AS DAY 1. PRIORITY FOUNDATION 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK IN TO THE REMINDER STATEMENT ON THE MENU. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-501.110 OBSERVED THE WASH TEMPERATURE FOR THE HIGH TEMPERATURE DISHMACHINE AT 126F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE WASH TEMPERATURE ABOVE 150F. PRIORITY FOUNDATION 7-38-025. NO CITATION ISSUED.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 DETAIL CLEAN THE GREASE ON THE VENTILATION HOOD ABOVE THE DEEP FRYERS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.11 OBSERVED A SECTION OF THE CEILING MISSING ABOVE THE DISHWASHING AREA. MANAGEMENT INSTRUCTED TO REPLACE THE CEILING.

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: 6-501.11 OBSERVED A SECTION OF THE CEILING MISSING ABOVE THE DISHWASHING AREA. MANAGEMENT INSTRUCTED TO REPLACE THE CEILING.

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.