GARCIA'S INC Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: Observed no signed employee health policies on site at time of inspection. Instructed manager to inform and provide acknowledgement of health policy to all employees with a signature and to maintain as required with all new hires. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: Observed no handwashing sign located in the handwashing sink at employee bathroom in basement preparation area. Instructed manager to provide proper handwashing signage.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: Observed improper cold holding temperatures of TCS foods inside of kitchen 2 door prep line cooler near to go service area. The following items were observed to be above 41F: chicken at 44.4F; steak at 45.6F; sliced tomatoes at 45.7F; chile rellenos at 47.1F. Management voluntarily discarded approximately 8lbs of food worth $200. Instructed management to cold hold all TCS foods at 41F or colder at all times. Priority violation 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: Observed 2 door reach in cooler located in prep area adjacent to go service area with an ambient internal air temperature at 44.7F. The cooler was used to store TCS foods such as chicken and sliced tomatoes. Instructed manager to repair and maintain internal temperature below 41F. Management immediately notified refrigeration service at time of inspection. Priority violation 7-38-005. Citation issued. See comments.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: Observed no working thermometer in reach in cooler at front prep line. Manager provided a replacement at time of inspection.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: Observed dry goods storage bins in prep area to not have common food items labeled on exterior. Instructed manager to label all storage bins with the common name of the contents.

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: Observed storage of food service equipment and other items for use near and below waste lines that are not properly shielded in basement area near walk in coolers. Instructed manager to appropriately shield waste lines to intercept potential drips.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: Observed utensils stored with food contact surfaces in contact with handles at to go service area. Instructed manager to invert and store all utensils with handles facing up for access.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Observed damaged gaskets at the reach in cooler in prep area adjacent to the to go service as well as damaged gaskets in the reach in cooler in the bar area in dining area. Instructed manager to replace damaged gaskets.

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: Observed shelves in the walk in meat cooler in basement as well as in the basement prep area to be peeling and rusty. Instructed manager to repair or replace damaged shelves for shelves with a smooth and easily cleanable surface.

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 heavy food residue and debris in the gaskets of the display cooler in the to go service area as well as dust and debris build up. Instructed manager to clean and maintain area free of any food residue and debris build up.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: Observed the food prep sink located immediately at the entrance of the basement to have a leak from the drain below the sink. Instructed manager to repair and maintain prep sink in good repair.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: Observed the employee bathroom located in the basement preparation area to not be self closing at time of inspection. Instructed manager to provide a functional self closing device on bathroom door.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Observed storage of unused slicer and storage bins in basement of facility, as well as storage of employee personal items on shelves in the dishwashing area on main level. Instructed manager to maintain or remove any unnecessary items.

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 mops stored within buckets at the utility sink area under stairs in basement. Instructed manager to invert or store mops appropriately for drying.

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: Observed a missing filter in the overhead exhaust system in the grilling prep area adjacent to the to go service area. Instructed manager to replace and maintain exhaust filters.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: Observed one dimly lit light bulb in the walk in meat cooler in the basement storage area. Instructed manager to replace light bulb to provide an appropriate intensity within walk in cooler.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: Observed one dimly lit light bulb in the walk in meat cooler in the basement storage area. Instructed manager to replace light bulb to provide an appropriate intensity within walk in cooler.

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.