INDIO COCINA MEXICANA Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OVER 30 LIVE DRAIN FLIES NOTED ON WALLS AND EXTERIOR OF WALK-IN COOLER. INSTD TO ELIMINATE FLIES, CLEAN AND SANITIZE ALL AFFECTED AREAS. CONTACT PEST CONTROL FOR SERVICE. IMPROPER FLY STRIPS HANGING FROM CEILING IN PREP AREA. INSTD TO REMOVE SAME AND USE PROPER PEST CONTROL DEVICES. CITATION ISSUED 7-38-020 SERIOUS.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (RICE, BEEF, ETC). MGR ON DUTY'S CERTIFICATE IS NOT VALID, EXPIRED. INSTD TO HAVE CERTIFIED MGR ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PRE-PACKAGED DESSERTS AT FRONT COUNTER (EMPANANDAS, GELATINS) NOT PROPERLY LABELED OR DATED. INSTD TO PROPERLY LABEL SAME.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE WORN, DISCOLORED CUTTING BOARD IN REAR OF PREP AREA.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR DRAIN THRU-OUT NOT CLEAN AND WITH WORN SURFACES. INSTD TO DETAIL CLEAN SAME AND REMOVE RUSTY SURFACES. FLOOR WITH WATER ACCUMULATION UNDER DISHMACHINE AREA. INSTD TO KEEP CLEAN AND DRY.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR DRAIN THRU-OUT NOT CLEAN AND WITH WORN SURFACES. INSTD TO DETAIL CLEAN SAME AND REMOVE RUSTY SURFACES. FLOOR WITH WATER ACCUMULATION UNDER DISHMACHINE AREA. INSTD TO KEEP CLEAN AND DRY.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.