FAIL
Risk 1 (High)
HAVANA GRILL Fails Health Inspection - Chicago Restaurant
June 29, 2020
Canvass
License #1915111
5
Total Violations
3
Critical
2
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on June 29, 2020. The inspection type was "Canvass" and resulted in a Fail outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 5 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
5
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASH SIGNAGE AT EXPOSED HAND WASH SINK LOCATED IN BAR. INSTRUCTED TO INSTALL AND MAINTAIN.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED HEAVY BUILD UP OF BLACK AND PINK SLIME IN INTERIOR OF ICE MACHINE LOCATED IN BASEMENT PREP AREA USED TO PRODUCE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE, BURN 3 LOADS OF ICE, AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED 2 PANS OF COOKED PORK IN A PREP COOLER LOCATED NEXT TO MAIN LINE BEING HELD AT THE FOLLOWING IMPROPER TEMPERATURES: ONE PAN AT 57.1F AND THE OTHER AT 51.2F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 20LBS OF PRODUCT VALUED AT APPROXIMATELY $135. INSTRUCTEDTO MAINTAIN ALL TCS FOODS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED HEAVY BUILD UP OF FOOD DEBRIS AND GRIME ON CAN OPENER LOCATED IN BASEMENT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED HEAVY BUILD UP OF FOOD DEBRIS AND GRIME ON CAN OPENER LOCATED IN BASEMENT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection