GARCIA'S INC Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: IN THE WALK IN COOLER FOUND 20LBS OF COOKED BEEF (BARBACOA) AT 49.6F. ALSO IN THE FRONT DISPLAY COOLER FOUND 3LBS OF DESSERTS (CHEESECAKE, TRES LECHES, RED VELVET, AND CARROT CAKE) AT 45.7F AND 1LB OF PREPARED SALSAS AT 42.6F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOOD. INSTRUCTED TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE. CRITICAL CITATION ISSUED 7-38-005(A).

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 WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED A FOODHANDLER TOUCHING PANTS, WIPING GLOVED HANDS ON TOWEL HANGING FROM APRON, AND THEN HANDLING FOOD WITH SAME GLOVES ON, ALL WITHOUT WASHING HANDS AND CHANGING GLOVES. INSTRUCTED THAT FOODHANDLERS MUST WASH HANDS AT EVERY POINT OF POSSIBLE CONTAMINATION INCLUDING WHEN CHANGING GLOVES. CRITICAL CITATION ISSUED 7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED A QUARTER INCH GAP AT THE BOTTOM EDGE OF THE DOUBLE DOORS FACING LINCOLN AVENUE. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN SO DOOR IS TIGHT FITTING. SERIOUS CITATION ISSUED 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RAW WOOD STORAGE SHELVES IN THE BASEMENT. INSTRUCTED FACILITY TO SEAL 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: OBSERVED DEBRIS ON THE FLOOR OF THE BEER WALK IN COOLER AND UNDER THE ICE MACHINES. INSTRUCTED FACILITY TO CLEAN 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: INSTRUCTED FACILITY TO CLEAN AND MAINTAIN THE PREPPED FOOD WALK IN COOLER.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE EXPOSED HANDSINK IN THE BASEMENT TO BE SLOW DRAINING AND LEAKING FROM THE DRAIN. ALSO OBSERVED LEAKS AT THE BOTTOM OF THE WASH COMPARTMENT AT THE LARGE 3 COMPARTMENT SINK AND AT THE RINSE COMPARTMENT OT THE SMALL 3 COMPARTMENT SINK IN THE KITCHEN. INSTRUCTED FACILITY TO REPAIR ALL AND MAINTAIN. INSTRUCTED FACILITY TO INSTALL BACKFLOW PREVENTION DEVICES AT ALL ICE MACHINES AND TO MAINTAIN. OBSERVED THE THREE ICE MACHINES NOT FULLY CONNECTED TO THE FLOOR DRAIN IN THE BASEMENT. INSTRUCTED FACILITY TO EXTEND PIPES INTO THE FLOOR DRAIN AND TO MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED UNUSED EQUIPMENT IN THE KITCHEN AND BASEMENT. INSTRUCTED FACILITY TO REMOVE OR MAINTAIN CLEAN ON SITE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED UNUSED EQUIPMENT IN THE KITCHEN AND BASEMENT. INSTRUCTED FACILITY TO REMOVE OR MAINTAIN CLEAN ON SITE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.