EL MILAGRO Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14 OBSERVED NO EMPLOYEE HEALTH POLICY PROCEDURE.MUST PROVIDE AND MAINTAIN.(PRIORITY-FOUNDATION-NO CITATION ISSUED)

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO CLEAN -UP POLICY PROCEDURE FOR VOMITING AND DIARRHEAL.MUST PROVIDE AND MAINTAIN.(PRIORITY-FOUNDATION NO CITATION ISSUED)

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2)(A)OBSERVED IMPROPER TEMPERATURE OF TCS FOODS STORED INSIDE OF 3- DOOR PREP COOLER IN FRONT PREP AREA DATED 9/5 AND 9/6 SUCH AS 7LBS. SHREEDED LETTUCE 51.3F,8LBS.RAW CHICKEN 51.1F,20LBS. BEEF 51.4F AND INSIDE OF MAIN WALK IN COOLER-37LBS. COOKED CHICHARRON 48.5,108LBS.COOKED PORK IN RED SAUCE 46.4F,48.2F,50.4F,96LBS.COOKED CHICKEN45.3F,49.5F,45LBS. COOKED STEAK 53.4F,26LBS COOKED TONGUE 46.7F,80LBS. COOKED RICE 45.3F,51.8F,48.2F,98LBS. SOUP 45.7F-48.2F,155LBS.COOKED PORK IN GREEN SAUCE 50.6F,51.2F,58.7F,130LBS. BEEF STEW 46.8F,48.9F,51.0FPRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.810LBS $5,146.20(PRIORITY-7-38-005)

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 OBSERVED NO PROPER DATE MARKING ON COOKED TCS FOODS STORED IN COOLERS.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED IMPROPER TEMPERATURE OF 3- DOOR PREP COOLER AT 52.2F IN FRONT MAIN PREP AREA WITH TCS FOODS STORED INSIDE AND A 2- DOOR PREP COOLER IN MIDDLE WALK WAY AREA AT 60.0F.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(PRIORITY 7-38-005)

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 OBSERVED EVIDENCE OF APPX.20 OR MORE LIVE SMALL AND LARGE FLIES FLYING AROUND AND ON CEILINGS THROUGHOUT PREMISES.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 9/7/18.(PRIORITY- FOUNDATION 7-38-020A)

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15 OBSERVED AN APPX."1/2-3/4" GAP ALONG BOTTOM OF FRONT DOOR,MUST MAKE DOOR TIGHT FITTING.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19 MUST REMOVE RUST FROM ALL WALK IN COOLER SHELVING UNITS,FOIL FROM LOWER SHELF OF GRILL TABLE AND OVER HEAD SHELF AT 3- COMPARTMENT SINK IN WALK WAY AREA.

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: 4-501.11(B) MUST REPAIR OR REPLACE WORN DOOR GASKET ON HOT HOLDING CABINET IN FRONT PREP AREA.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-302.14 OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM.MUST PROVIDE AND MAINTAIN.(PRIORITY -FOUNDATION 7-38-005)

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11 (C)MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM LEGS OF LARGE EQUIPMENT,INTERIOR PANEL OF ICE MACHINE,FANGUARD COVERS IN WALK IN COOLERS,LIGHT SHIELDS.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 MUST REPAIR OR REPLACE LEAKY PIPE AT 2- COMPARTMENT SINK.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.13 MUST GROUT FLOOR IN REAR PREP AREA NEAR 2- COMPARTMENT SINK.MUST REPAIR OR REPLACE MISSING WALL BASES IN DINING AREA,FRONT PREP AREA AND 1ST FL.STAFF WOMEN'S TOILETROOM,DAMAGED BRICK WALL NEAR TORTILLA GRILL.BROKEN CONCRETE FLOOR IN REAR TAMALES AREA UNDER EQUIPMENT,EXPOSED INSULATION UPPER WALL IN SAME AREA,LOOSE WALL TRIM BEHIND COOKING EQUIPMENT IN MAIN PREP AREA AND ALONG WALL AT ENTRY DOOR.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 MUST CLEAN FOOD DEBRIS BUILD UP FROM WALLS IN PREP AREAS,MUST REMOVE WATER FROM FLOOR IN REAR TAMALES PREP AREA AND HOT WATER TANK AREA.MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOOR DRAINS

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-202.11 MUST REPLACE BURNTOUT LIGHTS AND DAMAGED LIGHT SHIELDS IN MAIN PREP AREA.

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: 6-202.11 MUST REPLACE BURNTOUT LIGHTS AND DAMAGED LIGHT SHIELDS IN MAIN PREP AREA.

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.