EL GUSANO ROJO II Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING INITIAL INSPECTION. MANAGER WAS TELEPHONED UPON MY ARRIVAL AND ARRIVED APPROXIMATELY 30 MINUTES LATER. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SOAP AT THE FOLLOWING WASHBOWLS: PREP/DISH WASH BOWL, LADIES WASHROOM WASHBOWL, BAR HAND WASHING SINK. INSTRUCTED TO PROVIDE SOAP AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED PREP/DISH HAND WASHING SINK NOT ACCESSIBLE FOR USE. COOKED SHRIMP BEING STORED INSIDE THE SINK. INSTRUCTED HAND SINKS MUST NOT BE BLOCKED AND BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE ABOVE VIOLATION #10 FOR CITATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED A LARGE SLAB OF MEAT IN A METAL PAN, OVERFLOWING FROM THE PAN, BEING THAWED, STORED ON TOP SHELF OF METAL RACK SHELVING DIRECTLY ABOVE READY TO EAT TORTILLA CHIPS. REVIEWED THE PROPER STORAGE OF RAW AND READY TO EAT FOODS. CHIPS DISCARDED. MEAT REMOVED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED AN EMPLOYEE WASHING DISHES IN THE THREE COMPARTMENT SINK WITH SOAP ONLY IN THE MIDDLE COMPARTMENT. SINK NOT SET PROPERLY TO WASH, RINSE AND SANITIZE. NO SANITIZER BEING USED FOR DISHES BEING WASHED. INSTRUCTED TO PROPERLY SET SINK TO WASH, RINSE AND SANITIZE AND RE-WASH ALL DISHES. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE INTERIOR OF THE ICE MACHINES UPPER ICE SHOOT AND WATER RESERVOIR WITH BLACK SLIME DRIPPING DOWN INTO THE ICE. PINK SLIME ON PLASTIC SHIELD INSIDE THE ICE BIN. INSTRUCTED TO CLEAN, SANITIZE AND REMOVE ALL BLACK AND PINK SLIME FROM ALL AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 1 LB RAW EGGS IN A CONTAINER, COVERED, ON LOWER SHELVING UNDER A KITCHEN PREP TABLE AT AN IMPROPER TEMPERATURE OF 68F. ALL EGGS DISCARDED. INSTRUCTED ALL COLD FOODS MUST BE HELD AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED ASSORTED PREPARED TCS READY TO EAT FOODS SUCH AS COOKED MEATS AND COOKED VEGETABLE THROUGHOUT THE WALK-IN COOLER NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. MUST PROPERLY DATE LABEL ALL SUCH FOODS. PRIORITY FOUNDATION. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY FOR MENU AND DISCLOSE AND REMIND FOODS SUCH AS CEVICHE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

APPROVED THAWING METHODS USED - Comments: OBSERVED MEAT BEING IMPROPER THAWED AT ROOM TEMPERATURE. REVIEWED PROPER THAWING METHODS IE: UNDER REFRIGERATION. MANAGER REMOVED MEAT.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: THE FOLLOWING OUT OPENINGS NOT PROTECTED: REAR KITCHEN EXIT DOOR WITH AN OPEN 1/4 INCH GAP ON THE BOTTOM THRESHOLD OF THE DOOR. REAR OUTDOOR DRY STORAGE ROOM DOOR WITH OPEN 1/2 INCH HOLES/GAPS ON THE BOTTOM THRESHOLD OF DOOR. MUST PROVIDE TIGHT FITTING SEALS ON BOTTOM OF DOORS. SEAL ANY HOLES, GAPS, OPENINGS.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED A CONTAINER OF COOKED SHRIMP IN A FOOD STRAINER INSIDE THE PREP/DISH HAND WASHING SINK BEING PREPARED/STRAINED. APPROXIMATELY 2 LBS DISCARDED. REVIEWED HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY AND FOOD MUST ONLY BE PREPARED IN APPROVED SINKS. ALSO OBSERVED A HANGING FLY PAPER WITH DEAD FLIES HANGING DIRECTLY ABOVE PREPARED, UNCOVERED, COOLING COOKED CHICKEN IN THE PREP AREA. MANAGEMENT REMOVED FLY PAPER. REVIEWED FLY STICKY PAPER IS NOT PERMITTED IN FOOD PREPARATION AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED KNIVES ON THE COOKS LINE AND BAR IMPROPERLY STORED. ON COOKS LINE KNIVES STORED BETWEEN THE WALL AND ELECTRICAL CONDUIT AND STORED BETWEEN PREP TABLES. AT BAR STORED BETWEEN THE THREE COMPARTMENT SINK AND WOODEN SHELVING. MUST PROVIDE PROPER KNIFE HOLDERS.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: EXTERIOR DOOR OF THE WALK-IN COOLER LOCATED IN THE OUTDOOR DRY FOOD STORAGE WITH RAW EXPOSED WOOD. MUST PAINT SEAL TO BE SMOOTH AND CLEANABLE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: EXPOSED FIBERGLASS INSULATION ON THE DOORS OF THE BOX FREEZER IN THE DRY FOOD STORAGE ROOM. MUST REPLACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO CHLORINE CHEMICAL TEST STRIPS FOR THE LOW TEMPERATURE CHLORINE SANITIZING DISH WASHING MACHINE OR QUATERNARY TEST STRIPS FOR THE BAR THREE COMPARTMENT SINK BEING USED DURING THE INSPECTION. MUST PROVIDE BOTH TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR OF THE HOOD EXHAUST WITH EXCESSIVE DUST AND GREASE. EXTERIOR OF THE DISH WASHING MACHINE WITH DIRT. INTERIOR OF THE UTILITY MOP SINK DIRTY WITH BLACK MOLD. MUST CLEAN AND MAINTAIN ALL.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE TINFOIL, PAPER TOWEL OR CARDBOARD AS LINER FOR SHELVING AT THE BAR.----ALL RAW WOODEN SHELVING THROUGHOUT THE KITCHEN, BAR, BASEMENT STORAGE AND OUTDOOR DRY FOOD STORAGE MUST BE PAINTED/SEAL/SMOOTH AND CLEANABLE.----WOODEN BOARDS AS WALL NEXT TO THE PREP SURFACE ON TOP OF THE SMALL ONE DOOR COOLER MUST BE COVERED/REPLACED WITH A SMOOTH, CLEANABLE SPLASH GUARD/SURFACE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS IN THE FOLLOWING AREAS IN POOR REPAIR, ROUGH, UNEVEN: RAW WOODEN FLOORS THROUGHOUT THE KITCHEN WITH LARGE HOLES/DIVOTS RAW EXPOSED WOOD. FLOOR THROUGHOUT THE REAR OUTDOOR DRY FOOD STORAGE IS PARKING LOT PAVEMENT. FLOOR IN NORTH SIDE OF BASEMENT STORAGE IS DIRT. MUST PROVIDE SMOOTH, CLEANABLE, NON-ABSORBENT FLOORS THROUGHOUT ALL AREAS.-----MISSING FLOOR DRAIN COVER FOR THE BAR FLOOR DRAIN. MUST REPLACE.----CINDER BLOCK CEMENT WALLS IN THE OUTDOOR DRY FOOD STORAGE ROOM MUST BE COMPLETELY SEALED TO BE SMOOTH AND CLEANABLE.----OPEN SEAM/HOLE IN THE WALL AT THE KITCHEN/DISH HAND WASHING SINK. MUST SEAL.----MISSING CEILING IN THE OUT DOOR DRY FOOD STORAGE AREA. MUST PROVIDE A SMOOTH CLEANABLE CEILING THROUGHOUT.----DIRTY, FOOD AND GREASE ENCRUSTED FLOORS THROUGHOUT THE KITCHEN AND DISH AREA. MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON SITE FOR ALL EMPLOYEES. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON SITE FOR ALL EMPLOYEES. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.