EL FARO RESTAURANT Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED IN DEEP CONTAINERS ON PREP TABLE IN REAR MEAT FOOD PREP AREA AT 105.1F AND 112.4F. ALSO FOUND PORK STORED IN COOLER IN FRONT MAIN FOOD PREP AREA IN COOLER AT 54.3F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 DEGREES OR ABOVE, STORED AND HELD AT 40 DEGREES OR BELOW, OR COOLED WITHIN 6 HOURS IN SHALLOW CONTAINERS(140-7- IN 2 HOURS AND 70-40 IN 4 HOURS. PRODUCTS FOUND AT IMPROPER TEMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A).

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: IMPROPER PEST CONTROL NOTED ON PREMISES. 80 FRUIT FLIES OBSERVED ON PREMISES IN THE FOLLOWING AREAS: 20 ON WALLS INSIDE SMALL STORAGE ROOM NEAR MEAT PREP ROOM, 40 ON EXTERIOR OF COMPACTOR AND ON THE ONIONS STORED NEXT TO THE COMPACTOR, 20 OBSERVED FLYING AROUND MEAT PREP ROOM, AND THROUGHOUT REAR KITCHEN PREP/DISH WASHING AREA. MUST CONTACT PEST CONTROL SERVICE AND REQUEST A VISIT, REMOVE ALL AFFECTED ONIONS FROM PREMISES, CLEAN ALL FLOOR DRAINS, UNCLEAN SURFACES AND ELIMINATE FROM PREMISES. ALSO FOUND STORM DOORS BEING USED AS SCREEN DOORS IN REAR MAIN FOOD PREP AREA THAT ARE NOT INSECT NOR RODENT PROOF. MUST EITHER REPAIR OR REPLACE THESE DOORS(MUST BE TIGHT-FITTING ALONG THE SIDES, BOTTOMS AND MUST HAVE MESH SCREEN INSTALLED OVER THE LARGE HOLES TO PREVENT INSECT ENTRY. SERIOUS VIOLATION 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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: GREASE FOUND ON THE EXTERIOR OF THE GREASE DUMPSTER AND ONE OF THE GARBAGE DUMPSTERS HAS A LID THAT WILL NOT CLOSE(8 INCHES ABOVE THE RIM). MUST CLEAN THE EXTERIOR OF THE GREASE RECEPTACLE AND REPAIR LID OR REQUEST A REPLACEMENT GARBAGE DUMPSTER(MUST BE TIGHT-FITTING) SERIOUS VIOLATION 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL OR TEMPERATURE TEST KITS ON PREMISES, MUST PROVIDE. SERIOUS VIOLATION 7-38-020.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PRODUCTS PREPARED ON PREMISES THAT IS PACKAGED FOR SALE MUST HAVE LABELS WHICH STATE THE NAME, ADDRESS, PRODUCT NAME, AND INGREDIENTS ON EACH CONTAINER.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL SINGLE SERVICE UTENSILS MUST BE PROPERLY STORED INVERTED(HANDLES UP OR OUT) IN CLEAN CONTAINERS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT RUSTY EXTERIORS OF DEEP FREEZERS, EXTERIOR OF GREASE TRAP, AND RUSTY SHELVES UNDERNEATH PREP TABLES.

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 THE FOLLOWING: SHELVES UNDERNEATH PREP TABLES, AND SIDES OF COOKING EQUIPMENT(FRYERS, OVENS)AND REFRIGERATION UNITS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT ALL ROOMS AND ARES ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, DEBRIS).

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE ALL HEAVILY STAINED CEILING TILES THROUGHOUT ALL FOOD PREP, STORAGE, AND DISH WASHING AREAS. CLEAN WALLS WHERE NEEDED. PE-PAINT WALLS WHERE PAINT SI CHIPPING.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE LONG STEM METAL THERMOMETERS FOR ALL COOKS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE LONG STEM METAL THERMOMETERS FOR ALL COOKS.

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.