HERNANDEZ ENTERPRISES INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14-- MUST PROVIDE HAND WASHING SIGNAGE AT THE FRONT PREP HAND WASHING SINK.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B)-- NO INTERNAL THERMOMETER INSIDE THE FRONT PREP TALL REACH-IN COOLER.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: : 3-304.14-- SOILED WIPING CLOTHS THROUGHOUT THE FOOD PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

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: 3-304.12-- NOTED COOKS LINE KNIFE STORED BETWEEN THE GRILL AND THE PREP TABLE. SPATULA IS STORED BETWEEN THE WALL AND THE THREE-COMPARTMENT SINK. MUST PROPERLY STORE ALL UTENSILS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19-- MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS IN THE REAR KITCHEN AND THROUGHOUT DRY FOOD STORAGE. 4-501.11-- MUST PROVIDE PROPER STOPPERS FOR THE THREE-COMPARTMENT SINK.

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: 4-602.13-- MUST NOT USE TINFOIL AS LINER FOR SHELVING IN THE REAR PREP KITCHEN.----CHAIR IN THE REAR KITCHEN WITH EXCESSIVE FOOD SPLATTER. MUST CLEAN AND MAINTAIN. 4-601.11(B)-- INTERIOR OF REAR KITCHEN OVEN WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11-- WALL BEHIND THE FRONT PREP HAND WASHING SINK WITH RAW, ROTTING WOOD, DIRT, AND DEBRIS. MUST REMOVE ROTTED WOOD, CLEAN, AND MAINTAIN.RAW WOOD 2X4 AT THE THRESHOLD OF THE WALK-IN COOLER. ALL RAW WOOD MUST BE PAINTED/SEALED/NON-ABSORBENT.----FLOORS UNDER AND AROUND THE THREE-COMPARTMENT SINK, GREASE TRAP, AND STOVE WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.---- WATER-DAMAGED CEILING TILES THROUGHOUT THE EMPLOYEE WASHROOM. MUST REPLACE. 6-501.114-- UNUSED BOXED COOLER AT THE FRONT PREP FOUND DIRTY WITH DEBRIS. MUST REMOVE FROM PREMISES TO PREVENT PEST INFESTATION OR MAINTAIN CLEANLINESS AT PROPER TEMPERATURE.

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: : 6-304.11- VENTILATION ABOVE THE REAR GAS STOVE IS NOT OPERATIONAL. MUST REPAIR/PROVIDE ADEQUATE VENTILATION.

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.

ALLERGEN TRAINING AS REQUIRED - Comments: 2-102.13-- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: 2-102.13-- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.