EL PRESIDENTE RESTAURANT Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. OBSERVED LARGE COVERED CONTAINER OF APPROXIMATELY 5LBS COOKED CHICKEN INSIDE TALL REACH-IN COOLER RANGING IN TEMPERATURE BETWEEN 51.F TO 54.1F. MANAGEMENT STATES CHICKEN WAS COOKED SOMETIME THAT DAY. REVIEWED PROPER COOLING METHODS OF COOKED FOODS. OBSERVED ADEQUATE TEMPERATURES OF OTHER FOODS IN SAME COOLER. CHICKEN DISCARDED.

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.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED DURING INSPECTION EMPLOYEE RINSING OUT DIRTY MOP INSIDE THIRD COMPARTMENT OF THREE COMPARTMENT SINK WHILE OTHER TWO COMPARTMENTS WERE SET UP TO WASH AND POTS BEING WASHED AT THE TIME. INSTRUCTED MANAGEMENT TO WASH AND SANITIZE SINK WITH BLEACH. REVIEWED THAT THEIR MOP SINK ON PREMISES IS THE ONLY SINK TO BE USED FOR MOPS.

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS IN MENS WASHROOM.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED THE FOLLOWING FOODS NOT PROTECTED DURING STORAGE AND DISPLAY IN THE FOLLOWING AREAS.PLASTIC BASKETS FILLED WITH READY TO EAT CHIPS STORED ONE ON TOP OF THE OTHER, UNCOVERED, NOT PROTECTED FROM CONTAMINATION IN SERVER STATION. ALL CHIPS DISCARDED. OBSERVED PREPARED FOODS INSIDE KITCHEN COOLER UNCOVERED. RAW EGGS BEING STORED OVER SHREDDED, READY TO EAT LETTUCE. UNCOVERED RAW PORK STORED ON TOP OF CASE OF AVOCADOS AND UNCOVERED CILANTRO INSIDE WALK-IN COOLER.INSTRUCTED TO PROPERLY STORE ALL FOODS.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER PRESENT DURING FIRST HALF OF INSPECTION WHILE EMPLOYEES WERE RINSING MOPS IN THREE COMPARTMENT SINK AS NOTED ABOVE. MANAGEMENT WAS TELEPHONED UPON ARRIVAL AND INITIAL INSPECTION. BUSINESS IS OPEN 24 HOURS AND ONE CERTIFIED MANAGER/SANITATION CERTIFICATE FOR FOOD ESTABLISHMENT. MUST OBTAIN ADDITIONAL CERTIFIED MANAGER.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 5-21-10 NOT CORRECTED. #34-FLOORS IN THE FOLLOWING AREAS WITH CRACKED, MISSING TILES IN POOR REPAIR. AT SOUTH DINING ROOM ICE MACHINE AND EXPOSED HAND SINK. #32-MUST NOT USE TINFOIL OR CLOTH TOWELS AS LINER FOR SHELVING THROUGHOUT.RAW WOODED SHELVING UNDER PREP TABLE IN REAR KITCHEN MUST BE SEALED/PAINTED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS IN ALL COOLERS AND FREEZERS MUST BE LABELED AND DATED.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RAW WOODEN SHELVING UNDER BASEMENT PREP TABLE. MUST PAINT/SEAL. MUST INSTALL A SPLASH GUARD AT KITCHEN EXPOSED HAND SINK.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DAMAGED FLOOR TILES WITH EXPOSED RAW WOOD IN MAIN KITCHEN. MUST REPLACE/REPAIR.

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: The walls and ceilings shall be in good repair and easily cleaned. DIRTY/DAMAGED CEILING TILES THROUGHOUT KITCHEN. MUST REPLACE.

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: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD ABOVE BASEMENT DRY RICE/BEANS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD ABOVE BASEMENT DRY RICE/BEANS.

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.