GARCIA'S INC Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS AND BASEMENT WALK-IN COOLER. OBSERVED SALSA AT 47.3F, MILK AT 49.5F, COOKED BEANS AT 54.3F, EGGS AT 46.4F, CHEESE AT 44.6F, SHREDDED LETTUCE AT 48.6F, AND SOUR CREAM AT 46.4F. MANAGEMENT INSTRUCTED TO MAINTAIN COLD FOODS BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU WITH AN ASTERISK OR OTHER METHOD. REMINDER STATEMENT MUST INCLUDE "THESE ITEMS CAN BE ORDERED RAW OR UNDERCOOKED." PRIORITY FOUNDATION 7-38-005.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 50F AT THE TIME OF INSPECTION. THE COOLER WAS USED TO STORED DAIRY PRODUCTS AND SALSA. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED THE ICE SCOOP STORED INSIDE OF THE ICE BIN BEHIND THE BAR. ALSO OBSERVED A SPOON TO SERVE CEVICHE STORED INSIDE THE CONTAINER WITH THE HANDLE TOUCHING THE FOOD. MANAGEMENT INSTRUCTED TO STORE IN USE UTENSILS PROPERLY.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE TOP OF THE DISHMACHINE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE TOP OF THE DISHMACHINE.

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.