IZALCO RESTAURANT 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: OBSERVED EVIDENCE OF APPX.15 OR MORE LIVE SMALL FLIES CRAWLING ON FLOOR UNDER REAR 3- COMPARTMENT SINK,FLYING AROUND IN SAME AREA,ON WALLS IN BASEMENT.APPX.25 OR MORE LIVE ANTS CRAWLING ON FLOOR UNDER REAR 3- COMPARTMENT SINK.APPX."1/2-3/4" GAP ALONG BOTTOM RIGHT CORNER OF FRONT ENTRY DOOR AND ALONG BOTTOM OF REAR DOOR.MUST RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERAOR TO SERVICE PREMISES ON OR AFTER 6/19/18.(SERIOUS 7-38-020)

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED REAR 3- COMPARTMENT SINK NOT MAINTAINED.OBSERVED GREASY WATER BACKING UP AND FILLING UP INTO MIDDLE SINK COMPARTMENT WHEN WATER IS RELEASED FROM FAR RIGHT COMPARTMENT AND SLOW DRAINING.MUST REPAIR AND MAINTAIN.(SERIOUS 7-38-030)

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #2069878 7/14/17 NOT CORRECTED#30-PREPACKAGED BREAD FOR SALE NEEDS PROPER LABEL.#35-WALLS IN PREP AREA AND 3- COMPARTMENT SINK AREA IN NEED OF CLEANING TO REMOVE ALL SPLATTER.#45-ALL EMPLOYEES WHO DO NOT HOLD A SANITATION CERTIFICATE MUST HAVE A FOOD HANDLERS CERTIFICATE.MUST REPAIR,PROVIDE AND MAINTAIN.(SERIOUS 7-42-090)

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT MULTIUSE UTENSILS ON DISH STORAGE SHELVES.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE A SPLASH GUARD AT FRONT HAND SINK NEXT TO DISH STORAGE RACK.MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM MICROWAVE,GRILL TABLE,PREP TABLES,EXTERIOR OF FOOD STORAGE CONTAINERS,INTERIOR PANEL OF ICE MACHINE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REPAIR OR REPLACE LOOSE FLOOR TILES THROUGHOUT PREP AND DISH WASHING AREAS,TOILETROOM.MUST REMOVE WATER FROM BASEMENT FLOOR AND KEEP 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN PREP AREA/DISH WASHING AREA,DINING AREA.MUST REPAIR OR REPLACE DAMAGED WALL NEAR MOPSINK,HOLE IN LOWER WALL BEHIND ICE MACHINE,DAMAGED WINDOW SILL TILES IN DINING AREA,UNFINISHED WALL IN TOILETROOM.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE IN REAR DISH WASHING AREA.MUST REPAIR OR REPLACE LEAKY COMPRESSOR LINE INSIDE OF REAR 2- DOOR REACH IN COOLER AND LEAKY AIR CONDITIONER IN DINING AREA.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A PROBE THERMOMETER FOR FOOD TEMPS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A PROBE THERMOMETER FOR FOOD TEMPS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.