LA CASA DEL PUEBLO Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-102.14 OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING�TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. NO CITATION ISSUED.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-102.11 NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT START TIME OF INSPECTION THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, PORK ) HAS BEEN PREPARED AND SERVED. VIOLATION CORRECTED ON SITE. THE CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER, JORGE HARO, ARRIVED ON SITE APPROX 35 MINUTES THROUGH INSPECTION. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

This violation was corrected during the inspection.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2) NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE THREE-DOOR COOLER TO BE IMPROPER: HAM 50.2F, EGGS 55. F, MILK 48.7 F, CHOPPED ONION 52.2F, CHOPPED TOMATOES 48.9F, SGREDDED LETTUCE 46.4 TO 47F. MILK 47.7 TO 50.0F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 25 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED SEVERAL LARGE FOOD CONTAINERS WITH DRY PRODUCTS. (RICE, SALT SUGAR) WITHOUT PROPER COMMON FOOD NAME MARKINGS. MUST LABEL BULK AND WORKING FOOD CONTAINERS WITH CONTENTS COMMON NAME. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12 CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-102.11(A2) NOTED ASSORTED FOOD ITEMS INSIDE FREEZER UNITS AND FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-202.16 OBSERVED RUSTED SHELVES IN THE THREE DOOR REFRIGERATOR. SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO REPAIR 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114 NOTED HEAVY CLUTTER THROUGHOUT THE ESTABLISHMENT ON SHELVES AND FLOORS INSIDE UNUSED EQUIPMENT IN THE BASEMENT AND STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE, AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PESTS. MUST UPGRADE HOUSING KEEPING.

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: 6-501.114 NOTED HEAVY CLUTTER THROUGHOUT THE ESTABLISHMENT ON SHELVES AND FLOORS INSIDE UNUSED EQUIPMENT IN THE BASEMENT AND STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE, AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PESTS. MUST UPGRADE HOUSING KEEPING.

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.