EL POLLO REAL Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES. GRILLED WHOLE CHICKENS FOUND SITTING IN AN UNHEATED HOLDING UNIT AT 120.1F, AND PRE-COOKED BEANS FOUND IN DEEP PLASTIC CONTAINERS UNCOVERED WITH NO LABELS AT 70-90 DEGREES. ALL COOKED PRODUCTS MUST BE HELD AT 140 DEGREES OR ABOVE UNTIL SERVED. COOKED FOODS BEING COOLED MUST BE PLACED IN SHALLOW CONTAINERS USING A METHOD THAT WILL ASSURE THE COOKED PRODUCT GOES FROM 140 DEGREES TO 70 DEGREES IN 2 HOURS, AND FROM 70 DEGREES TO 40 DEGREES IN 4 HOURS(USING SHALLOW CONTAINERS. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: CERTIFIED FOOD SERVICE MANAGER WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR PROVIDED AT TIME OF INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOODS ARE BING PREPARED AND/OR SERVED(CHICKEN, RICE, AND BEANS) SERIOUS VIOLATION 7-32-012(A).

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS THAT ARE PACKAGED AND/OR STORED UNDER REFRIGERATION FOR MORE THAN 24 HOURS MUST BE LABELED (PRODUCT NAME, NAME AND ADDRESS OF BUSINESS, AND INGREDIENTS. OBSERVED COOKED BEANS IN THE 2 DOOR REFRIGERATOR AND RAW MARINATED CHICKEN IN A PREP COOLER WITHOUT PROPER LABEL CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGES AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: STORE SERVING UTENSILS(TONGS) PROPERLY TO PREVENT CONTAMINATION.

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: PAINT THE EXTERIORS OF DEEP FREEZERS WHERE SURFACES ARE CHIPPED TO PREVENT RUST.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN GREASE AND SEDIMENT BUILD-UP IN HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT. CLEAN AND/OR PAINT WALLS AND CEILING IN MAIN HOT FOOD PREP AREA( VERY DARK COLORED DUE TO EXCESSIVE HEAT FROM THE GRILLS).

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK. OBSERVED VEGETABLES BEING PREPPED ON A LONG METAL PREP TABLE IN REAR AREA WHICH IS LOCATED NEXT TO THE MOP SINK. INSTRUCTED TO RE-LOCATE MOP SINK AND INSTALL AN EXPOSED HAND SINK WITH SPLASH GUARD ON SIDE NEXT TO PREP TABLE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK. OBSERVED VEGETABLES BEING PREPPED ON A LONG METAL PREP TABLE IN REAR AREA WHICH IS LOCATED NEXT TO THE MOP SINK. INSTRUCTED TO RE-LOCATE MOP SINK AND INSTALL AN EXPOSED HAND SINK WITH SPLASH GUARD ON SIDE NEXT TO PREP TABLE.

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.