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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE A POLICY IN PLACE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-010

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: OBSERVED NO VOMIT AND DIARRHEA POLICY AND PROCEDURE ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE POLICY IN PLACE WITH THE REQUIRED EQUIPMENT. PRIORITY FOUNDATION VIOLATION. 7-38-005

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: OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOOD (SALSA 67.4F)AT AN IMPROPER TEMPERATURE IN THE ONE DOOR COLD HOLDING UNIT. MANAGER VOLUNTARILY DISCARDED SAID FOOD THROUGH DENATURING. INSTRUCTED THAT READY TO EAT COLDING HOLDING TEMPERATURES SHOULD BE 41 OR BELOW. APPROX. WEIGHT 1LB. AND $7.00 FOOD VALUE. PRIORITY VIOLATION. CITATION ISSUED. 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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBERVED LARGE POTS AND PANS STORED IMPROPERLY UNDER THE PREP COOK TABLE. INSTRUCTED THAT POTS AND PANS SHOULD BE STORED INVERTED FOR PROPER AIR-DRYING.

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: OBSEERVED LARGE GARBAGE CONTAINER IN THE THREE DOOR COOLER BEING USED TO STORE RAW CICKEN. INSTRUCTED TO REMOVE AND USE FOOD GRADE CONTAINERS WHEN STORING TCS FOODS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED WALLS BEHIND THE PREP AREA MADE OF BRICK. INSTRUCTED THAT WALLS NEED TO BE REPLACED, SO THAT THEY ARE SMOOTH AND EASILY CLEANIBLE.

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: OBSERVED WALLS BEHIND THE PREP AREA MADE OF BRICK. INSTRUCTED THAT WALLS NEED TO BE REPLACED, SO THAT THEY ARE SMOOTH AND EASILY CLEANIBLE.

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.