EL LLANO RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED A COLD HOLDING UNIT AT AN IMPROPER COLD HOLDING TEMPERATURE OF 50.0F AT THE INSPECTION. TOMATOES, WHOLE AVOCADOS, WHOLE GREEN ONIONS, AND TACO SHELLS FOUND INSIDE SAID COOLER (NO TCS FOODS). THE COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE COOL HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. NO CITATION WAS ISSUED.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED SMALL WHITE PLATES NOT INVERTED ON THE SHELVING UNIT IN THE FOOD PREP AREA. INSTRUCTED TO INVERT SAID ITEMS AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ALUMINUM FOIL USED TO LINE THE SHELVING UNIT UNDER THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAKE SHELVING SURFACE SMOOTH AND EASILY 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: OBSERVED SLIGHT CALCIUM BUILD UP INSIDE OF THE ICE MACHINE IN THE BASEMENT. INSTRUCTED TO CLEAN AND SANITIZE SAID AREA ON THE ICE MACHINE AND MAINTAIN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A BLOWN OUT LIGHT BULB UNDER THE VENTILATION HOOD. INSTRUCTED TO REPAIR OR REPLACE SAID LIGHT BULB.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A BLOWN OUT LIGHT BULB UNDER THE VENTILATION HOOD. INSTRUCTED TO REPAIR OR REPLACE SAID LIGHT BULB.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.