ESQUINA DEL SABOR CATROCHO Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED.

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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FOOD HANDLER NOT PROPERLY WASHING THEIR HANDS IN BETWEEN TASKS. FOOD HANDLER WAS FIRST SEEN PEELING PLANTAINS WITH BARE HANDS, WIPING HIS FACE WITH THE BACK OF HIS HAND, THEN THROWING AWAY SCRAPS FROM THE BUCKET INTO THE KITCHEN TRASH CAN, AND FINALLY RETURNING TO THE CUTTING BOARD. FOOD HANDLER THEN USED KITCHEN 2 COMPARTMENT SINK TO RINSE HANDS WITH WATER. INSTRUCTED TO USE A HAND SINK TO WASH HANDS, USE SOAP TO WASH, AND USE PAPER TOWELS TO DRY. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED DISHES IN KITCHEN 2 COMPARTMENT SINK IS NOT PROPERLY BEING WASHED DUE TO NO HOT WATER ON PREMISES. ALSO NOTED EMPLOYEE NOT USING 3 COMPARTMENT SINKS TO WASH DISHES. INSTRUCTED TO SET UP AND USE 3 COMPARTMENT SINKS ON SITE WHEN WASHING DISHES TO PROPERLY WASH, RINSE, AND SANITIZE AS REQUIRED BY THE CODE. PRIORITY VIOLATION #7-38-025. 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.

PERSONAL CLEANLINESS - Comments: NOTED FOOD HANDLERS IN THE KITCHEN WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED TO PROVIDE HATS/ HAIR NETS AND MAINTAIN ON-SITE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED MILK CRATES BEING USED AS SHELVING IN A WALK-IN COOLER. INSTRUCTED TO REMOVE AND USE PROPER SHELVING. ALSO NOTED RUSTED SHELVES WITH SHELF LINERS WITH FOOD DEBRIS AND MOLD. INSTRUCTED TO CLEAN, SANITIZE, AND RESTORE TO SMOOTH AND EASY TO CLEAN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GREASE BUILDUP ON KITCHEN COOKING EQUIPMENT, A BUILDUP OF GREASE SPLATTER ON THE WALL BEHIND THE KITCHEN COOKING EQUIPMENT, AND ENCRUSTED GREASE IN THE UNDERCOMPARTMENT OF THE FRYERS. INSTRUCTED TO DEEP CLEAN AND SANITIZE SURFACES AND MAINTAIN.

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: NOTED INADEQUATE HOT WATER ON PREMISES. TEMPERATURE KITCHEN HANDWASH SINK 74.8�F, KITCHEN 2 COMPARTMENT SINK 74.7�F, 3 COMPARTMENT SINK 74.5�F, AND HANDSINK 74.1�F IN ICE MACHINE ROOM, REAR HANDSINK 71.6�F, AND REAR 3 COMPARTMENT SINK 73.6�F, 1 COMPARTMENT SINK IN UNUSED DINING HALL 75.7�F, WASHROOM WASHBOWLS 73.8�F & 72�F 7-38-030(C). MUST RESTORE AND MAINTAIN HOT RUNNING WATER AT 100�F FOR ALL HAND WASHING SINKS AND 110�F AT 3 COMPARTMENT SINKS. PRIORITY VIOLATION# 7-38-030 (C) CITATION ISSUED

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: NOTED CRATES PILED NEXT TO GREASE DUMPSTER AND DEBRIS ON GROUNDS BETWEEN GATE AND REAR EXIT DOOR LEADING TO DUMPSTER. INSTRUCTED TO CLEAN.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HOLES IN CEILING: SOUTHWEST SEATING AREA, 2 ALONG WEST WALL OF DINING HALL, HOLE IN CEILING IN WOMENS WASHROOM, HOLES AT BASE OF FLOOR BEHIND TOILET IN WOMENS WASHROOM, BROKEN CEILING TILE IN WOMENS WASHROOM, HOLE IN WALL OUTSIDE OF MENS WASHROOM, AND HOLES AT BASE OF WALL IN STORAGE AREA LEADING TO REAR EXIT/ DUMPSTER. ALSO NOTED KITCHEN VENT REPAIRED WITH DUCT TAPE - INSTRUCTED TO REPAIR HOLES AND VENT PROPERLY.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED UNUSED EQUIPMENT THROUGHOUT FACILITY: COOLERS, FRYERS, TREADMILL, AND AC UNITS. INSTRUCTED TO REMOVE ALL UNUSED EQUIPMENT AND ALL ITEMS UNNECESSARY TO BUSINESS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HEAVY DUST ACCUMULATED ON MEN'S & WOMEN'S WASHROOM VENT, VENT ABOVE KITCHEN ENTRANCE, BOTH VENTS IN KITCHEN,

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: NOTED EXCESSIVE GREASE AND DUST ON HOOD FILTERS. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.

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: OBSERVED NO PROOF OF FOOD HANDLING TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

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: OBSERVED NO PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH THE COMPLETION OF TRAINING AND PROVIDE AND MAINTAIN DOCUMENTATION ON SITE.

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.

PREVIOUS CORE VIOLATION CORRECTED - Comments: NOTED CONTINUED NON-COMPLIANCE FROM REPORT #2598624 CONDUCTED ON 08/05/24. PREVIOUS CORE VIOLATIONS NOT CORRECTED (55)...HOWEVER, OBSERVED EXCESSIVE CLUTTER AND UNNECESSARY ARTICLES STORED THROUGHOUT INSIDE THE WALK-IN FREEZER THAT WAS TURNED OFF AND USED FOR STORAGE. MUST REMOVE ALL ITEMS THAT ARE UNNECESSARY TO THE OPERATION, DETAIL CLEAN SAID AREAS, AND RE-ORGANIZE ALL REMAINING ITEMS, STORING THEM OFF THE FLOOR TO PROVIDE ADEQUATE FACILITY CLEANING. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.

PREVIOUS CORE VIOLATION CORRECTED - Comments: NOTED CONTINUED NON-COMPLIANCE FROM REPORT #2598624 CONDUCTED ON 08/05/24. PREVIOUS CORE VIOLATIONS NOT CORRECTED (55)...HOWEVER, OBSERVED EXCESSIVE CLUTTER AND UNNECESSARY ARTICLES STORED THROUGHOUT INSIDE THE WALK-IN FREEZER THAT WAS TURNED OFF AND USED FOR STORAGE. MUST REMOVE ALL ITEMS THAT ARE UNNECESSARY TO THE OPERATION, DETAIL CLEAN SAID AREAS, AND RE-ORGANIZE ALL REMAINING ITEMS, STORING THEM OFF THE FLOOR TO PROVIDE ADEQUATE FACILITY CLEANING. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.