EL MILAGRO Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLERS IN FRONT HOT FOOD PREP AREA HANDLING TORTILLAS WITH BARE HANDS. INSTRUCTED TO USE: GLOVES, TONGS, OR TISSUE PAPER WHEN HANDLING READY-TO-EAT FOODS. CRITICAL VIOLATION 7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL SINGLE-SERVICE UTENSILS(FORKS, SPOONS, KNIVES) MUST BE PROPERLY STORED INVERTED(HANDLES UP OR OUT) IN STORAGE CONTAINERS.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE CAN OPENER AND HOLSTER, AND THE SIDES OF THE COOKING EQUIPMENT IN MAIN HOT FOOD KITCHEN PREP AREA.

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: LARGE CRACK IN FLOOR TILE NOTICED NEAR REAR EXIT DOOR, MUST REPAIR. MUST DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS IN 2ND FLOOR STORAGE AREA, AND IN SMALL STORAGE AREA ON FIRST FLOOR WHERE LARGE BAGS OF SALT ARE STORED.

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: CLEAN DEBRIS, DIRT, AND DUST BUILD-UP FROM ALL LIGHT SHIELDS THROUGHOUT WHERE PRESENT. CLEAN DUST BUILD-UP FROM ALL CEILING AND EXHAUST VENTS THROUGHOUT WHERE PRESENT.

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: REPLACE MISSING LIGHT SHIELDS IN RETAIL FOOD PREP/SERVICE AREA WHERE GROUND TORTILLA MIXTURE IDS BAGGED UP AND SOLD.

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: REPAIR LEAKY FAUCETS AT 3 COMARTMENT SINK IN FRONT HOT FOOD PREP AREA, AND AT 2 COMPARTMENT SINK IN HOT FOOD KITCHEN PREP 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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE LONG STEM METAL THERMOMETERS FOR ALL COOKS IN ALL FOOD PREP AREAS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE LONG STEM METAL THERMOMETERS FOR ALL COOKS IN ALL FOOD PREP AREAS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.