EL CAMPESTRE RESTAURANT, INC. Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED SOME YELLOW SLIMY SUBSTANCE INSIDE CHEST ICE MACHINE WHERE ICE IS BEING MADE IN THE FRONT PREP AREA MANAGER REMOVED ICE FROM MACHINE AND CLEANED AND SANITIZED EQUIPMENT AT THIS TIME OF INSPECTION CITATION ISSUED 7-38-005(A)

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 1/4 INCH GAP AT REAR EXIT OUTER DOOR NEAR DINNING AREA MUST RODENT PROOF TO PREVENT RODENT ENTRY CITATION ISSUED 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE CUTTING BOARD IN THE FRONT PREP AREA NEXT TO GRILL HAS OPEN SEAMS AND REMOVE RUST FROM COVER OF CHEST FREEZER IN KITCHEN 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: CLEAN BOTTOM COMPARTMENT OF DEEP FRYER HAS GREASE BUILD-UP INSIDE COMPARTMENT BEHIND FRONT PREP AREA AND DEFROST CHEST FREEZER IN REAR KITCHEN AREA

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN BOTTOM COMPARTMENT OF DEEP FRYER HAS GREASE BUILD-UP INSIDE COMPARTMENT BEHIND FRONT PREP AREA AND DEFROST CHEST FREEZER IN REAR KITCHEN AREA

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.