EL BARCO RESTAURANT Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: No certified food service manager on site while handling and serving TCS foods ( beans, fish...), instructed to obtain. Priority foundation violation 7-38-012.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: There is no hot and cold running water at the bar hand-wash sink. I instructed the manager to provide 100- 120�F water temperature at all hand wash sinks. This is a priority violation of 7-38-30 (c).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: The high-temperature dishwashing machine did not sanitize during the final rinse. The hottest temperature on the dish surface was 142�F. The manager was instructed to provide 165 F or higher. This was a priority violation 7-38-025. The dishwasher is tagged and not allowed to be used.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: The high-temperature dishwashing machine did not sanitize during the final rinse. The hottest temperature on the dish surface was 142�F. The manager was instructed to provide 165 F or higher. This was a priority violation 7-38-025. The dishwasher is tagged and not allowed to be used.

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.