PASS W/ CONDITIONS
Risk 1 (High)
EL PRESIDENTE RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant
June 20, 2016
Canvass
License #71168
7
Total Violations
3
Critical
2
Major
2
Minor
Violations Cited by Chicago Health Inspector
7
Violation #2
CRITICAL
Violation Details
FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED THAT THE TOP SECTION OF THE FRONT DISPLAY COOLER IS NOT HOLDING PROPER TEMPERATURE. NOTED AMBIENT TEMPERATURE OF 55 DEGREES ON THE TOP SHELF. NO POTENTIALLY HAZARDOUS FOODS WERE BEING STORED IN THE TOP COOLER AT TIME OF INSPECTION. THE TOP COOLER WAS TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE TAG HAS BEEN REMOVED BY THE CDPH. INSTRUCTED TO MAINTAIN COLD HOLDING EQUIPMENT AT 40 DEGREES OR BELOW. CRITICAL VIOLATION: 7-38-005(A)(NO CITATION ISSUED).
Why This Matters
Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.
Food Code Requirement
Valid City of Chicago Food Service Sanitation Certificate required and must be posted.
Specific Requirements
Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.
CDPH Food Code: Section 2-102.11
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE WITH VALID CITY OF CHICAGO CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, EGGS, SAUSAGE) ARE PREPARED AND SERVED. INSTRUCTED TO HAVE A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, WITH CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS CITATION: 7-38-012.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED ALUMINUM FOIL BEING USED TO LINE PLATES THAT ARE USED TO HOLD PANS ABOVE THE COOK LINE. ALSO OBSERVED FOIL BEING USED TO LINE THE RIGHT WELL OF THE SALSA COOLER. OBSERVED CARDBOARD BEING USED TO LINE THE SHELF UNDER THE MAIN KITCHEN PREP TABLE. INSTRUCTED TO REMOVE THE FOIL AND CARDBOARD AND MAINTAIN ALL FOOD CONTACT AND EQUIPMENT STORAGE SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SMALL LIGHT GRAY COLORED STAINS ON THE DROP PLATE OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #36
MINOR
Violation Details
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED A MISSING LIGHT SHIELD ON THE LIGHT IN THE 2 DOOR REACH IN COOLER. INSTRUCTED TO PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULB.
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THAT THE FAN IN THE MEN'S RESTROOM IS NOT FUNCTIONING. INSTRUCTED TO REPAIR OR REPLACE THE FAN.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THAT THE FAN IN THE MEN'S RESTROOM IS NOT FUNCTIONING. INSTRUCTED TO REPAIR OR REPLACE THE FAN.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection