EL CONDES..A. Fails Health Inspection - Chicago Restaurant

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO HOT RUNNING WATER THROUGHOUT THE FOOD ESTABLISHMENT AT ALL SINKS.WATER TEMPERATURE 70.9F DURING THIS INSPECTION. CRITICAL VIOLATION 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (PREPARING TACOS,GYRO,BEANS AND RICE ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: NO INSPECTION REPORT SUMMARY WAS POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTERIORS/EXTERIORS OF ALL COOLERS,SIDES OF HOT COOKING EQUIPMENTS,INTERIORS OF 3 COMPARTMENT SINK,HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS,TOPS/BOTTOMS OF FOOD PREP TABLES ETC.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR/REPLACE BROKEN WALL TILES NEAR THE EXPOSED HANDSINK IN DISHWASHING AREA (BASEMENT AREA) AND AT FOOD PREP AREA BENEATH THE EXPOSED HANDSINK.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE AND MAINTAIN ADEQUATE LIGHTING THROUGHOUT THE DISHWASHING,MOP SINK,BASEMENT AREAS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: TOILET ROOM DOOR MUST BE SELF CLOSING AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE AND MAINTAIN 3 ADEQUATE WORKING SINK STOPPERS FOR THE 3 COMPARTMENT SINK. MUST REPAIR WATER LEAK AT WATER LINE AND HANDLE TO THE EXPOSED HANDSINK TO THE FOOD PREP AREA. ALSO,THE FAUCET AT THE 3 COMPARTMENT SINK MUST EXTEND EVENLY TO ALL COMPARTMENTS AS REQUIRED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE AND MAINTAIN 3 ADEQUATE WORKING SINK STOPPERS FOR THE 3 COMPARTMENT SINK. MUST REPAIR WATER LEAK AT WATER LINE AND HANDLE TO THE EXPOSED HANDSINK TO THE FOOD PREP AREA. ALSO,THE FAUCET AT THE 3 COMPARTMENT SINK MUST EXTEND EVENLY TO ALL COMPARTMENTS AS REQUIRED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.