EL FARO RESTAURANT Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES AND BARE HAND CONTACT WITH READY TO EAT FOODS BY FOOD HANDLERS.OBSERVED 4 FOOD HANDLERS HANDLING READY TO EAT (CUT ONIONS,BREAD,SHREDDED LETTUCE,SLICED TOMATOES)WITH BARE HANDS PUTTING THESE FOOD ITEMS ON PLATES AND SANDWICHES WITHOUT USING GLOVES OR UTENSILS AND ANOTHER FOOD HANDLER TOUCHING GARBAGE CAN WITH GLOVES ON AND THEN PICKED UP FOOD ITEMS AND STARTED PEELING WITHOUT CHANGING GLOVES AND WASHING HANDS.ALSO,A FOOD HANDLER WIPED HIS GLOVED HANDS ON A SOILED TOWEL SITTING ON GRILL TABLE AND HANDLED COOKED BREAD.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION/PROVIDE GLOVES OR UTENSILS FOR READY TO EAT FOODS.(CRITICAL 7-38-010A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED FOOD HANDLER/DISH WASHER RINSING OUT 2- JUST USED BLENDERS AT 3- COMPARTMENT SINK IN FRONT DRINK STATION AREA AND THEN REUSED THEM WITHOUT SETTING UP SINK TO WASH,RINSE AND SANITIZE UTENSILS PROPERLY.INSTRUCTED MANAGER ON SETTING UP SINK.(CRITICAL7-38-030)

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED HAND WASHING FACILITIES FOR STAFF IN FRONT PREP AREA/DRINK STATION AREA WITH OUT SOAP AT HAND SINK FOR HAND WASHING WHILE FOOD AND DRINKS ARE BEING PREPARED,HANDLED AND SERVED.MUST PROVIDE AND MAINTAIN AT ALL TIMES.SOAP WAS PROVIDED AT HAND SINK DURING INSPECTION.(CRITICAL 7-38-030)

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF A DEAD RAT ON FLOOR UNDER REAR PREP AREA PREP/STORAGE TABLE.ALSO,1-RAT DROPPING ON FLOOR IN BASEMENT.APPX.25 OR MORE LIVE SMALL FLIES FLYING AROUND AND ON WALLS IN SEASONING STORAGE AREA,REAR PREP AREA,DISH WASHING AREA AND NEAR MOPSINK.APPX."1/2-3/4" GAP ALONG TOP AND BOTTOM OF FRONT ENTRY DOOR,REAR DELIVERY DOOR AND PATIO DOOR ALONG BOTTOM,KITCHEN DOOR RUSTED OUT ALONG BOTTOM,INTERIOR WALL NEAR BASEMENT DOOR OPENINGS IN BRICK.MUST REMOVE DEAD RODENT AND DROPPING.MUST RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 2/22/18.(SERIOUS 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL TO GO DESSERTS WITH PROPER INFO GIVEN.

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: MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION AND DISHES ON REAR DISH STORAGE SHELVES.

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: MUST PROVIDE SPLASH GUARDS AT HAND SINK NEXT TO COUNTER TOPS IN HALLWAY DRINK STATION AREA/FRONT PREP DRINK STATION AREA.MUST REMOVE RUST FROM VEGETABLE WALK IN COOLER SHELVING UNITS.MUST REPAIR OR REPLACE DAMAGED LID ON REAR STORAGE AREA CHEST FREEZER.MUST ELIMINATE CRATES USED FOR FOOD STORAGE THROUGHOUT STORAGE AREAS AND PROVIDE SHELVING UNITS.

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: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS FROM GRILL TABLES,PREP TABLES,FRYERS AND UNDERSIDES OF ALL EQUIPMENT,MEAT SLICER,GRINDERS ETC.MUST CLEAN DUST BUILD UP ON FANGUARD COVERS IN BOTH WALK IN COOLERS.

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: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF COOKING EQUIPMENT,PREP AREAS,STORAGE AREAS AND BASEMENT.MUST REPAIR OR REPLACE DAMAGED CONCRETE FLOOR IN VEGETABLE WALK IN COOLER.

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: MUST CLEAN FOOD DEBRIS FROM WALLS IN ALL PREP AREAS,DUST BUILD UP ON CEILING TILES AND LIGHT FIXTURES IN PREP AREAS AND DINING AREA.MUST REPAIR OR REPLACE MISSING AND DAMAGED UPPER WALL TILES IN REAR PREP AREA OVER VENTILATION HOOD,ABOVE REAR MOPSINK,STAINED CEILING TILES THROUGHOUT PREMISES,HOLES IN BRICK WALLS IN BASEMENT,DAMAGED WALL TILE NEAR WALL OUTLET IN REAR PREP AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS WHERE NEEDED.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PLACE 1-EYE STOVES UNDER VENTILATION HOODS IN PREP AREAS.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT AND THROUGHOUT STORAGE AREAS AND PERSONAL BELONGINGS STORED FROM ON TOP OF FOOD ARTICLES.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT AND THROUGHOUT STORAGE AREAS AND PERSONAL BELONGINGS STORED FROM ON TOP OF FOOD ARTICLES.

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.