EL CABRITO Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC DOESN'T HAVE A FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINATIN.(PRIORITY FOUNDATION 7-38-012)

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (GOAT,BEANS,FISH,RICE)MUST PROVIDE AND MAINTAIN.(PRIROITY FOUNDATION 7-38-012)(CITATION ISSUED)

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)

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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED MALE FOOD HANDLER TAKING ORDERS AT COUNTER AND THEN HANDLING CASH AND PREPARED FOODS WITHOUT WASHING HANDS AND A FEMALE EMPLOYEE WAS CUPPING SALSA AND THEN WENT INTO ANOTHER PREP AREA HANDLING MASA FOR TORTILLAS AND PLACING THEM ON GRILL WITHOUT WASHING HANDS.MUST WASH HANDS AFTER EVERY DIFFERENT TASK.(PRIORITY 7-38-010)(COS) CONSOLIDATED VIOLATION.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED MALE FOOD HANDLER TAKING ORDERS AT COUNTER AND THEN HANDLING CASH,TURNED AND PUMPED SANITIZER IN HIS HANDS AND WIPED HANDS WITH A PAPER TOWEL AND PREPARED FOODS WITHOUT WASHING HANDS WITH SOAP AND RUNNING WATER.MUST WASH HANDS PROPERLY AT HAND SINK .(PRIROITY 7-38-010)(CITATION ISSUED)(COS)

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED MALE AND FEMALE FOOD HANDLERS HANDLING TCS FOODS WITH BARE HAND CONTACT WITH READY TO EAT FOODS SUCH AS TORTILLAS,ONIONS,CILANTRO,ETC.MUST PROVIDE GLOVES OR UTENSILS.NO GLOVES ON PREMISES ,DELI TISSUE WAS USED(PRIORITY 7-38-010)(CITATION ISSUED)(COS)

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST PROVIDE HAND WASHING SIGNS AT ALL HAND SINKS.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER ON MENU OF THE RISK OF CONSUMING RAW AND UNDER COOKED FOODS.MUST PROVIDE AND MAINTAIN.(PRIROITY FOUNDATION 7-38-005)

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST PROVIDE A BARRIER AT ENTRY INTO FRONT & MIDDLE PREP AREAS NEAR TOILET ROOMS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: MUST PROVIDE HAIR RESTRAINTS FOR FOOD HANDLERS.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

IN-USE UTENSILS: PROPERLY STORED - Comments: MUST PROVIDE A CLEAN CONTAINER FOR ICE SCOOP.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

GLOVES USED PROPERLY - Comments: PREMISES DOESN'T HAVE SINGLE USE PLASTIC GLOVES ON SITE.RECOMMENDED TO PROVIDE TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON FRONT PREP COOLER.MUST REMOVE FOIL FROM ROLLING CART AND WHERE NEEDED.

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: MUST CLEAN DEBRIS BUILD UP ON INTERIOR PARTS OF ICE MACHINE,UNUSED EQUIPMENT ON PREMISES.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO BACK FLOW DEVICE ON ICE MACHINE TO BE SEEN FOR SERVICING.MUST PROVIDE AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST PROVIDE A GARBAGE CAN WITH LID IN WOMEN'S TOILET ROOM.

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: MUST CLEAN DEBRIS BUILD UP FROM FLOOR IN REAR PREP/DISH WASHING AREA.

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: MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN REAR PREP/DISH WASHING AREA,STAINED AND MISSING CEILING TILES IN BASEMENT OVER FOOD & PAPER STORAGE AND WHERE NEEDED.

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: MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN REAR PREP/DISH WASHING AREA,STAINED AND MISSING CEILING TILES IN BASEMENT OVER FOOD & PAPER STORAGE AND WHERE NEEDED.

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.