PASS W/ CONDITIONS
Risk 1 (High)
EL FARO RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant
August 15, 2023
Canvass
License #77168
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #9
CRITICAL
Violation Details
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED FOOD HANDLERS CUTTING READY TO EAT FOOD(LETTUCE) WITH BARE HANDS. INSTRUCTED TO DISPOSE OF ALL SLICED LETTUCE, SANITIZE EQUIPMENT, AND USE GLOVES FOR PREPARING ALL READY TO EAT FOODS. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED. (LETTUCE DISCARDED 10LBS AT A COST OF $20)
Why This Matters
Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.
Food Code Requirement
Potable water supply must be adequate, protected, and properly heated.
Specific Requirements
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.
CDPH Food Code: Section 5-101.11, 5-103.11
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATELY MEASURE THE FINAL RINSE (180F) FOR HIGH TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED. (TEST STRIPS PROVIDED BY MANAGER AT END OF INSPECTION).
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATELY MEASURE THE FINAL RINSE (180F) FOR HIGH TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED. (TEST STRIPS PROVIDED BY MANAGER AT END OF INSPECTION).
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection