EL PRESIDENTE RESTAURANT Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: WE OBSERVED NO SOAP PROVIDED AT HANDWASHING SINK IN PREP AREA,SECOND REAR KITCHEN.SOAP MUST BE PROVIDED AT SAID SINK AT ALL TIMES FOR PROPER HANDWASHING. PRIORITY FOUNDATION VIOLATION : 7-38-030(C)CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: BLACK SLIME SUBSTANCE INSIDE THE ICE MACHINE DRIPPING ON ICE CUBES OF LOWER PART OF ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT. PRIORITY FOUNDATION VIOLATION:7-38-005,CITATION ISSUED

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MUST PROVIDE CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS AND COOK TO ORDER FOODS.INCLUDED EGGS.(REFER TO HANDOUT) PRIORITY FOUNDATION VIOLATION#: 7-38-005. CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OUTER OPENING NOT PROTECTED. GAP OF 1/4 TO 1/2"BETWEEN AND BOTTOM OF REAR DOORS THAT GOES ON OUTSIDE PATIO.REPAIR ISSUE TO MINIMIZE PEST ENTRY

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NEED TO MOVE SHELVES WITH STORED FOOD AWAY FROM WASTE PIPES IN BASEMENT STORAGE AREA,OR ENCASE SAID PIPES(SOUTH WALL)

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: WOOD CUTTING BOARD IN THE KITCHEN NOT SMOOTH AND CLEANABLE. SURFACE IS ROUGH WITH DEEP CUTS. REFINISH OR REPLACE UNIT. RUST SHELF UNDER PREP TABLE IN THE KITCHEN,ALSO CARDBOARD ARE USED AS SHELF LINER. SURFACE MUST BE SMOOTH AND CLEANABLE.

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: BROKEN HANDLES AT TWO DOOR REFRIGERATOR IN THE KITCHEN,REPLACE.

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: NOTED USED LARGE POTS ON SITE IN THE KITCHEN. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE SAID UTENSILS -

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: WATER LEAKING FROM CEILING PIPES IN BASEMENT AREA BY THE HANDWASHING SINK,INSTRUCTED TO REPAIR ISSUE.

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: BROKEN/MISSING FLOOR TILES IN BOTH KITCHEN INSTRUCTED TO REPAIR REPLACE. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL BROKEN CAULKING AROUND SINKS,REPLACE WITH A SMOOTH AND CLEANABLE APPLICATION. BASEMENT BRICK WALLS (SOUTH WALL)IN FOOD STORAGE AREA NOT EASILY CLEANABLE.REPAIR ISSUE.SURFACE MUST BE SMOOTH AND CLEANABLE

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: EMPLOYEES SHOES STORED AT ON SHELVES WERE FOOD PRODUCTS ARE STORED IN BASEMENT STORAGE AREA.,INSTRUCTED TO PROVIDE A SEPARATE AREA/LOCKER FOR EMPLOYEE PERSONAL ITEMS. NO EMPLOYEE PERSONAL ITEMS MUST BE STORED IN ANY FOOD 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: EMPLOYEES SHOES STORED AT ON SHELVES WERE FOOD PRODUCTS ARE STORED IN BASEMENT STORAGE AREA.,INSTRUCTED TO PROVIDE A SEPARATE AREA/LOCKER FOR EMPLOYEE PERSONAL ITEMS. NO EMPLOYEE PERSONAL ITEMS MUST BE STORED IN ANY FOOD 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.