HAVANA GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED BLOCKED HANDSINK IN BAR. JACKET AND BAR NAPKINS STORED INSIDE SINK BASIN. HANDSINKS MUST BE EASILY ACCESSIBLE AT ALL TIMES. ITEMS WERE REOCATED AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED.

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 DATE MARKING AND DISPOSITION - Comments: DID NOT OBSERVE ANY DATE LABEL ON CONTAINER OF COOKED GROUND BEEF IN WALK-IN COOLER. DISCUSSED WITH MANAGER THAT ALL PREPARED FOODS MUST BE CLEARLY MARKED WITH A PREPARATION DATE AND INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED, SOLD, OR DISCARDED ON THE PREMISES. APPROXIMATELY 10 POUNDS AT AN APPROXIMATE COST OF $25.00 WAS DISCARDED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

THERMOMETERS PROVIDED & ACCURATE - Comments: THERMOMETERS IS NOT PROVIDED IN SMALL PREP COOLER IN CHIP/SOUP STATION. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: EXTERIOR FRONT ENTRANCE DOOR NEAR DINING AREA IS LEFT OPEN WHICH ALLOWS FOR PESTS. EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NACHO CHIP BASKET IS STORED DIRECTLY ON TOP OF NACHOS. MANAGER RELOCATED BASKET OUT OF FOOD PRODUCT.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP SURFACES IN BASEMENT AND 1ST FLOOR COOKLINE. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: TONGS STORED IN CONTAINER OF STANDING WATER ON PREP-LINE UNIT. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED ACCUMILATED DUST ON EXTERNAL VENT UNIT NEXT TO WALK-IN COOLER. FACILITY MUST CLEAN AND MAINTAIN.

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 ACCUMILATED DUST ON EXTERNAL VENT UNIT NEXT TO WALK-IN COOLER. FACILITY MUST CLEAN AND MAINTAIN.

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.