EL GUSANO ROJO II Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE LOW TEMPERATURE DISH MACHINE WITH A CHEMICAL CONCENTRATION OF 0PPM AT TIME OF INSPECTION. MACHINE WAS NOT IN USE AT TIME OF INSPECTION. INSTRUCTED TO SERVICE TO MAINTAIN APPROPRIATE SANITIZING SOLUTION CONCENTRAION. DISH MACHINE TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS ABLE TO MAINTAIN CONCENTRATION OF AT LEAST 50 PPM AND REINSPECTED BY CDPH. PRIORITY VIOLATION, 7-38-025. FACILITY CALLED TECHNICIAN TO SERVICE MACHINE AND REPLACE DAMAGED TUBING FOR SANITIZER BUCKET. MACHINE RETESTED AND READ CONCENTRATION OF 100 PPM BY END OF INSPECTION. FACILITY MAY USE LOW TEMP DISH MACHINE; TAG REMOVED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED GAPS AT THE EXTERIOR DOOR OF THE EXTRERIOR WALK IN COOLER/DRY STORAGE AREA LOCATED OFF THE MAIN KITCHEN. INSTRUCTED MANAGER TO PROVIDE DOOR SWEEP TO ELIMINATE ANY GAPS LARGER THAN 1/4 INCH AT EXTERIOR DOOR OF WALK IN COOLER ROOM/DRY STORAGE AREA.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED SCOOP FOR RICE STORED IN STAGNANT ROOM TEMPERATURE WATER AT TIME OF INSPECTION. INSTRUCTED MANAGER TO STORE ALL UTENSILS IN APPROPRIATE LOCATION IN BETWEEN USE SUCH AS A CLEAN AND DRY LOCATION.

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: OBSERVED CARDBOARD BOX PIECES USED AS LINERS ON VARIOUS SHELVES THROUGHOUT FACILITY AND IN GLASS DOOR COOLERS. INSTRUCTED TO REMOVE ALL CARDBOARD USED AS LINING AND REPLACE WITH A SMOOTH AND EASILY CLEANABLE SURFACE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE TOP INTERIOR ROOF OF THE ONE DOOR REACH IN COOLER ACROSS FROM 3 DOOR PREPARATION COOLER IN MAIN PREP AREA TO BE SOILED WITH FROSTING AND FOOD DEBRIS. INSTRUCTED MANAGER TO DETAIL CLEAN INTERIOR ROOF OF 1 DOOR REACH IN COOLER.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED MISSING FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES CURRENTLY WORKING IN FACILITY AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLER EMPLOYEES.

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: OBSERVED MISSING FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES CURRENTLY WORKING IN FACILITY AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLER EMPLOYEES.

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.