LA CATRINA MEXICAN RESTAURANT Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED MISSING HAND WASHING SIGNAGE IN THE WOMENS TOILET ROOM. INSTRUCTED TO PROVIDE.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED TWO HAND WASHING SINKS IN NEED OF A SPLASH GUARD...THE ONE IN THE DISH WASHING AREA DUE TO THE CLEAN UTENSIL SITTING TO THE RIGHT OF THE HAND SINK...THE OTHER ON THE SIDE WHERE THE HOT HOLDING STATION IS LOCATED AS IT SITS TO THE RIGHT OF THE HAND WASHING SINK. INSTRUCTED TO PROVIDE AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOOD CONTACT UTENSILS AND SERVING DISHES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE HANDLES OF THE TWO DOOR REACH IN COOLING UNIT IN THE AREA WHERE THE CHIPS AND SALSA ARE PREPARED BROKEN WITH VERY SHARP EDGES. 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE WALK IN COOLING UNIT VENTS WITH A BUILD UP OF DUST ON THEM. INSTRUCTED TO CLEAN AND MAINTAIN BOTH AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS STORED.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED GREASE BUILD UP ON BOTH OF THE HOOD VENTILATION SYSTEM EDGES. INSTRUCTED TO CLEAN AND MAINTAIN BOTH UNITS.

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 TWO MISSING LIGHTS UNDER BOTH HOOD VENTILATION SYSTEMS. INSTRUCTED TO PROVIDE FOR BOTH UNITS.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED FOOD WORKERS ON DUTY WITHOUT THE FOOD HANDLER CERTIFICATIONS. INSTUCTED TO OBTAIN AND PROVIDE ON SITE OR ON PERSON.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED FOOD WORKERS ON DUTY WITHOUT THE FOOD HANDLER CERTIFICATIONS. INSTUCTED TO OBTAIN AND PROVIDE ON SITE OR ON PERSON.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.