GOLDEN TEARDROPS Fails Health Inspection - Chicago Restaurant

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED A FOOD HANDLING EMPLOYEE CUTTING RAW ONIONS WITH THEIR BARE HANDS FOR A READY-TO-EAT FOOD PRODUCT (PICO DE GALLO SALSA). MANAGEMENT INSTRUCTED THAT EMPLOYEES CANNOT HANDLE READY-TO-EAT FOODS WITH THEIR BARE HANDS. PRIORITY VIOLATION 7-38-010. CITATION ISSUED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE PREP COOLERS AND WALK-IN COOLER. OBSERVED CHICKEN AT 61.3F, FISH AT 55.6F, CREMA SAUCE AT 77.1F, PICO DE GALLO AT 55.8F, CUT WATERMELON AT 57F, OCTOPUS AT 48.7F, GROUND BEEF AT 51.1F, AND PASTOR PORK AT 49.5F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 41F. 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NO CONSUMER ADVISORY DISCLOSURE PROVIDED ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE ALL FOODS WHICH CAN BE ORDERED RAW OR UNDERCOOKED (CEVICHE) AND LINK THOSE ITEMS WITH AN ASTERISK TO THE REMINDER STATEMENT. MANAGEMENT INSTRUCTED TO ADD THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT: "THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 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 1 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 60F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS CUT WATERMELON AND OCTOPUS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY VIOLATION 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: DETAIL CLEAN THE INTERIOR OF THE DEEP FRYERS AND THE TOP AND SIDES OF THE DISH MACHINE IN THE 2ND FLOOR FOOD PREP AREA.

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: DETAIL CLEAN THE INTERIOR OF THE DEEP FRYERS AND THE TOP AND SIDES OF THE DISH MACHINE IN THE 2ND FLOOR FOOD PREP AREA.

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.