EL JARDIN RESTAURANT Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS AT IMPROPER TEMPERATURE:COOKED RICE STORED INSIDE THE TWO DOOR COOLER AT TEMP OF 48.8F; GUACAMOLE AT TEMP OF 50.9F, COOLER IN QUESTION MAINTAINS TEMP OF 37.9F; FOUND GUACAMOLE AT TEMP OF 50.9F STORED AT DISPLAY COOLER AT PREP AREA;REFRIED BEANS AT TEMP OF 77.1F; COOKED PULLED CHICKEN AT TEMP OF 102.7F FOOD WAS STORED ON TOP THE COUNTER TOP BY THE COOLER IN THE KITCHEN.FOOD AT IMPROPER TEMPERATURE DISCARDED AND DENATURED. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.POUNDS 11, VALUE 125 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD(ICE)NOT PROTECTED.OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN UNIT. SERIOUS VIOLATION:7-38-005(A)

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MESH THAT COVERS VENTS ON CEILING IN PREP AREA ARE BROKEN,INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH.CLEANABLE AND NON-ABSORBENT MATERIAL.NO EXPOSED HAND SINK PROVIDED AT SMALL BAR.INSTRUCTED TO INSTALL AN EXPOSED HAND SINK UNDER CITY PLUMBING CODE,ALSO PROVIDE SOAP AND PAPER TOWEL AT SAID SINK. RUSTY SHELVES INSIDE THE WALK-IN COOLER,INSTRUCTED TO REPAIR/ REPLACE SAID METAL SHELVES

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: DIRTY KNIVES AREA STORED INSIDE THE KNIFE RACKS.ONLY CLEAN KNIVES MUST BE STORED AT SAID AREA.GREASE AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT INCLUDED WHEEL OF EQUIPMENT AND INTERIOR OF DEEP FRYER.DUST AND DEBRIS UNDER THE SHELVES WERE CLEAN DISHES ARE STORED,INSTRUCTED TO CLEAN AND MAINTAIN

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: DEBRIS ON FLOOR IN BASEMENT ARE,INSTRUCTED TO CLEAN AND MAINTAIN,ALSO CEMENT HAS ROUGH SURFACE UNABLE TO CLEAN BEHIND THE FURNACE UNIT,INSTRUCTED TO PROVIDED A SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE AT MENTION LOCATION.GREASE BUILD-UP UNDER THE COOKING EQUIPMENT,ALONG WALLS,AND CORNERS INCLUDED BAR AREAS,INSTRUCTED TO CLEAN AND MAINTAIN. STAGNATE WATER ON FLOOR DRAIN UNDER THE UNUSED THREE COMPARTMENT SINK,INSTRUCTED TO KEEP AREA CLEAN.

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: BROKEN AND PEELING PAINT ON CEILING IN THE KITCHEN,INSTRUCTED TO REPAIR,SURFACE MUST BE SMOOTH CLEANABLE AND NON ABSORBENT SURFACE.HOLES ON CEILING IN BASEMENT INSTRUCTED TO SEAL.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: DUST INSIDE LIGHT SHIELD INSTRUCTED TO CLEAN AND MAINTAIN

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WASTE LINE CONNECTION FROM THE WALK-IN COOLER MUST BE PROPERLY CONNECTED SUCH IT DRAINS DIRECTLY INTO A FLOOR DRAIN.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA.HAIR MUST BE CONFINED IN PREP AREA BY EVERYONE,INCLUDED MANGER AND OWNERS.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA.HAIR MUST BE CONFINED IN PREP AREA BY EVERYONE,INCLUDED MANGER AND OWNERS.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.