EL PUEBLO Fails Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER ON SITE OR CITY OF CHICAGO SANITATION CERTIFICATE. INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES AND A CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON SITE AT ALL TIMES. SERIOUS VIOLATION #7-38-012

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: NOTED REAR 3 COMPARTMENT SINK IN POOR REPAIRS WITH WASTE WATER CONTAINING GREASE, FOOD PARTICLES AND DIRT BACKING UP INTO TWO COMPARTMENTS WHEN WATER IS RELEASED FROM ONE OF THE 3 COMPARTMENTS. INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOLATION #7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED TORN RUBBER GASKET AT DOOR OF 2 TWO FREEZER AT THE FRONT DINING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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: NOTED CRACKS ON FLOOR TILES BEHIND THE FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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: NOTED STAINED AND DIRTY CEILING TILES AT THE REAR KITCHEN PREP AREA, AT THE FRONT DINING AREA AND AT THE HALL WAY LEADING TO THE BATHROOMS. INSTRUCTED TO CLEAN AND MAINTAIN, REPAIR AND/OR 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED STAINED AND DIRTY CEILING TILES AT THE REAR KITCHEN PREP AREA, AT THE FRONT DINING AREA AND AT THE HALL WAY LEADING TO THE BATHROOMS. INSTRUCTED TO CLEAN AND MAINTAIN, REPAIR AND/OR 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.