EL JARDIN RESTAURANT Passes Health Inspection - Chicago Restaurant

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROVIDE SCOOPS WITH HANDLES TO DISPENSE BULK INGREDIENTS (BUILLION, FLOUR, RICE, ETC).

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: OBSERVED CARDBOARD BEING USED AS SPLASH GUARDS ON THE FRYER AND AS SHELF LINING UNDER THE COOK LINE. NOTED THE PLASTIC LIDS TO THE SEASONING SHAKERS TO BE IN POOR CONDITION, WITH PLASTIC GNARLED AND UNSMOOTH AND FLAKING OFF IN PIECES. MUST REMOVE CARDBOARD, REPLACE PLASTIC LIDS AND MAINTAIN ALL FOOD EQUIPMENT SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. NOTED EXCESSIVE ICE FORMING ON THE INTERIOR FAN UNIT OF THE WALK IN FREEZER. MUST ELIMINATE ICE. OPERATOR MUST PROVIDE PROOF THAT MARGARITA MACHINE WASHING HOSE AT SERVICE BAR IS FOOD-GRADE AND IF IT IS NOT, MUST REPLACE THE FIXTURE WITH FOOD GRADE MATERIALS.

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 ELIMINATE STANDING WATER IN MAIN BAR REACH IN BEER COOLER.

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 ELIMINATE STANDING WATER ON THE BASEMENT FLOOR UNDER THE GREASE TRAP.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST ELIMINATE STANDING WATER ON THE BASEMENT FLOOR UNDER THE GREASE TRAP.

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.