LA BOMBA FOOD Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO WRITTEN PROCEDURE POSTED OR ITEMS OUTLINED IN THE POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. INTSTRUCTED TO PROVIDE AND MAINTAIN ON SITE.PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE FOLLOWING HAND SINKS WITHOUT HOT WATER DURING THE TIME OF INSPECTION. IN USE: FRONT AND BASEMENT PREP AREAS. BOTH PREP AREAS WERE IN USE AT THIS TIME. INSTRUCTED TO PROVIDE AND MAINTAIN HOT RUNNING WATER (100-120F) AT ALL HAND SINKS AS REQUIRED FOR PROPER HAND WASHING. PRIORITY 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND-DRYING PROVISION AVAILABLE AT THE HANDWASHING SINK LOCATED IN THE MIDDLE PREP AREA DURING THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES FOR PROPER HANDWASHING. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SANITIZER AVAILABLE AT THE HANDSINK LOCATED IN THE REAR PREP AREA WHILE IN USE DURING THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. #7-38-030 (C). CITATION CONSOLIDATED WITH ABOVE VIOLATION.

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 COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING FOOD ITEMS AT IMPROPER TEMPERATURES DURING THE TIME OF INSPECTION. APPROXIMATELY 40 LBS GROUND BEEF, 10 LBS GROUND MEAT, 50 LBS CHICKEN STEW, 20 LBS RICE,10 LBS BEEF ALL STORED IN COOLING UNITS IN FRONT AND REAR PREP AREA. NOTED TEMPERATURE RANGING FROM 49-66F AT THIS TIME. INSTRUCTED TO HOLD ALL TCS FOODS @41F AND BELOW AT ALL TIMES AS REQUIRED. ALL SAID FOOD WAS VOLUNTARILY DISCARDED BY PIC. TOTAL COST: $400. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED PARCHA JUICE STORED INSIDE A PREMIUM DISHLIQUID BUCKET AND STORED INSIDE A 2-DOOR COOLING UNIT DURING THE TIME OF INSPECTION. PER CODE, CONTAINERS PREVIOUSLY USED TO STORE POSIONOUS OT TOXIC MATERIALS MAY NOT BE USED TO STORE OR DISPENSE FOOD. SAID JUICE WAS DISCARDED AT THIS TIME VOLUNTARILY. INSTRUCTED TO STORE FOOD IN FOOD-GRADE APPROVED CONTAINERS ONLY. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED BROKEN AND OR MISSING THERMOMETERS INSIDE COOLING UNITS THROUGHOUT PREP AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN

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: OBSERVED APPROXIMATELY 75 OR MORE SMALL BLACK LIVE FLIES FLYING THROUGHOUT THE BASEMENT PREP AREA, STANDING ON BOXES CONTAINING PRODUCE, ON STORED KITCHENWARE, ON SHELVING UNITS, ON THE SURFACE OF THE WALK-IN COOLER DOOR, AND ON TOP OF THE PREP TABLE. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE. MUST ELIMINATE SMALL FLY ACTIVITY ON PREMISES AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-020 (A). CITATION ISSUED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVDD CUTTING BOARDS WITH DEEP CUTS AND DARK GROOVES IN PREP AREA. NSTRUCTED TO REPLACE AND MAINTAIN

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: OBSERVED ELECTRICAL OUTLETS IN FRONT PREP AREA, PIPING ATTACHED TO AND ALONGSIDE HOTHOLD EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO REMOVE ALL ACCUMULATED GREASE AND FOOD DEBRIS TO PREVENT PEST HARBORAGE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED HANDSINK LOCATED IN FRONT PREP WATER POOLING ONTO THE FLOOR ONCE TURNED ON. INSTRUCTED TO REPAIR SAID SINK AND MAINTAIN IN GOOD CONDITION TO PREVENT PEST HARBORAGE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CEILING ATTACHMENTS IN BASEMENT PREP AREA MISSING AND DAMAGED. INSTRUCTED TO REPLACE AND PROVIDE SMOOTH AND EASILY CLEANABLE SURFACES.

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 WALLS THROUGHOUT ALL PREP AREAS WITH CHIPPED PAINT WHERE FOOD IS PREPARED. NOTED LARGE HOLE IN FLOOR UNDER 1 COMPARTMENT SINK IN MIDDLE PREP AREA. NOTED BLACK PAINTED WALLS AND CEILINGS THROUGHOUT FOOD PREPARATION AND STORAGE AREAS ON 1ST FLOOR AND BASEMENT PREP. INSTRUCTED TO LIGHTEN WALL SURFACES TO IMPROVE AND FACILITATE EFFECTIVE CLEANING AND PROVIDE SMOOTH AND EASILY CLEANABLE FLOORS, WALLS, CEILINGS.

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: INSTRUCTED TO REMOVE ALL STACKED AND STORED SOILED UNUSED EQUIPMENT STORED OUTSIDE OF BACKDOOR LEADING TO GARBAGE RECEPTACLE AREA. INSTRUCTED TO REMOVE ALL UNNECCESARY ITEMS TO PREVENT PEST HARBORAGE, MUST MAINTAIN PREMISE.

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: OBSERVED INADEQUATE LIGHTING IN BASMEMENT PREP AREA. INSRUCTED TO INCREASE AND MAINTAIN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED INADEQUATE LIGHTING IN BASMEMENT PREP AREA. INSRUCTED TO INCREASE AND MAINTAIN.

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.