EL PRESIDENTE RESTAURANT Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NOTED PERSON IN CHARGE WITH NO CERTIFIED FOOD MANAGER CERTIFICATE.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NOTED NO CERTIFIED FOOD MANAGER ON PREMISES AT TIME OF INSPECTION AND WHILE TCS FOODS RICE AND BEANS ARE BEING HANDLED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO HANDWASHING SIGNAGE AT HAND WASHING SINKS IN KITCHEN/UTENSIL PREP AREA, BASEMENT PREP AREA, AND MENS ROOM. INSTRUCTED TO POST SIGNAGE FOR PROPER HANDWASHING.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NOTED NO DISCLOSURE AND REMINDER STATEMENTS ON MENUS FOR HAMBURGERS, STEAK AND EGGS WHICH ARE COOKED TO ORDER. INSTRUCTED TO PROVIDE THE CONSUMER ADVISORY WITH DISCLOSURE ON MENU. LINK WITH ASTERISK NEXT TO THE FOOD ITEM. PRIORITY FOUNDATION VIOLATION, 7-38-005. NO 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.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: NOTED FROZEN PORK STORED IN BUCKET THAT PREVIOUSLY HELD DISH SOAP. DISCARDED 25LBS OF PORK VALUED AT $225. PRIORITY VIOLATION 7-38-005. COS, CITATION ISSUED.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED VARIOUS DRY HERBS AND SPICES NOT IN ITS ORIGINAL CONTAINER WITHOUT LABELS WITH COMMON NAME. INSTRUCTED TO PROVIDE LABELS WITH COMMON NAMES.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NOTED DRIED PACKAGED GOODS STORED UNDERNEATH VENTILATION DUCTS IN BASEMENT. INSTRUCTED TO REMOVE AND STORE FOODS IN CLEAN AND DRY AREAS WHERE FOOD CANNOT BE CONTAMINATED BY SPLASH OR DUST.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NOTED NO SPLASH GUARD BETWEEN DRAINBOARD AND HANDWSHING SINK IN KITCHEN PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN GUARD TO PREVENT CONTAMINATION OF CLEANED DISHES.

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: NOTED CUTTING BOARD IN THE KITCHEN WITH STAINS AND DEEP CUTS, INSTRUCTED TO REFINISH WITH SMOOTH AND CLEANABLE SURFACE OR 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED BROKEN RUBBER GASKET INSIDE FREEZER IN KITCHEN PREP AREA. INSTRUCTED TO REPLACE TO MAINTAIN TIGHT SEAL.

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 NO SANITIZING TEST STRIPS ON PREMISES FOR KITCHEN THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE CHLORINE SANITIZING TEST STRIPS TO ACCURATELY MONITOR SANITIZATION. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: BLADES FOR PROCESSING EQUIPMENT AND KNIVES STORED IN A DIRTY CARDBOARD BOX IN BASEMENT. INSTRUCTED TO STORE FOOD CONTACT ITEMS IN SMOOTH CLEANABLE COVERED BINS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED LIGHTS ABOVE PREP TABLE IN BASEMENT WITH OUT LIGHT SHEILDING. INSTRUCTED TO PROVIDE SHEILD OR USE SHATTERPROOF BULBS TO PREVENT CONTAMINATION IN THE EVENT BULB BREAKS.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NOTED NO FOOD HANDLER TRAINING CERTIFICATES FOR ALL EMLOYEES THAT HANDLE FOOD PROVIDED ON SITE, INSTRUCTED TO PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALLERGEN TRAINING AS REQUIRED - Comments: NOTED NO ALLERGEN TRAINING CERTIFICATE ON PREMISES. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: NOTED NO ALLERGEN TRAINING CERTIFICATE ON PREMISES. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.