LA CHOZA MEXICAN GRILL Fails Health Inspection - Chicago Restaurant

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED THE EMPLOYEE SLICING FRESH TOMATOES AND ASSEMBLING READY-TO-EAT LETTUCE, ONION, AND TOMATOES FOR A SALAD WITH BARE HANDS. REVIEWED NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED RAW CHICKEN ON THE COOK LINE CUTTING BOARD DIRECTLY NEXT TO FRESH READY-TO-EAT TOMATOES AND AVOCADO THAT WERE BEING SLICED AND PREPARED. ALSO OBSERVED WERE RAW EGGS STORED DIRECTLY ON TOP OF READY-TO-EAT TORTILLAS, ROASTED PEPPERS, AND RAW ONIONS IN THE TOP REFRIGERATION AREA OF THE COOKS LINE COOLER. ALL FOODS WERE REMOVED AND DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED ALL PREPARED TCS READY TO EAT FOODS THROUGHOUT ALL COOLERS NOT LABELED. NO EXPIRATION DATES OR PREP DATES. FOOD SUCH AS COOKED RICE, FLAN, COOKED MEATS AND BEANS. ALL FOODS DISCARDED. 100 LBS, $100. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NOTED ANIMAL ORIGIN UNDER COOKED FOODS SUCH AS OVER EASY EGGS ON THE MENU NOT DISCLOSED OR REMINDED FOR THE CONSUMER ADVISORY POSTED ON THE MENU. MUST DISCLOSE AND REMIND FOR SUCH ITEMS. PRIORITY FOUNDATION VIOLATION.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: BROKEN INTERNAL THERMOMETER INSIDE THE COOKS LINE COOLER. MUST REPLACE.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: BULK DRIED PEPPER CONTAINERS MUST BE LABELED.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SOILED WIPING CLOTHS ON PREP SURFACES THROUGHOUT. MUST STORE IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT MUST BE ELEVATED FROM THE FLOORS INCLUDING CONSTRUCTION MATERIAL AT REAR STORAGE.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED TORN RUBBER DOOR GASKETS REPAIRED WITH DUCT TAPE ON THE COOKS LINE COOLER AND TALL REACH-IN FREEZER. MUST REPLACE RUBBER GASKETS.

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: NOTED CRACKED/DAMAGED PLASTIC LIDS FOR THE PREPARED READY TO EAT FLAN. MUST REPLACE.

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: MUST NOT USE MILK CRATES OR RAW WOODEN BLOCKS AS A MEANS OF ELEVATION/SUPPORT FOR SHELVING.

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: EXTREMELY DIRTY, FOOD ENCRUSTED SPICE CONTAINER ON THE COOKS LINE. MUST CLEAN AND MAINTAIN.-----NOTED PEELING DUCT TAPE BEING USED ON THE FOOD SHREDDER. MUST REPLACE FOOD SHREDDER.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WATER DAMAGED CEILING TILES THROUGHOUT THE FRONT PREP AND REAR DISH AREA. MUST REPLACE.---- MISSING/DAMAGED WALL TILE AT THE UTILITY SERVICE SINK. MUST REPAIR/REPLACE.

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: NOTED EMPLOYEES PERSONAL BELONGINGS BEING STORED IN THE FOOD PREP AREA. MUST PROVIDE DESIGNATED EMPLOYEE STORAGE FOR PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP.

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: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR THE EMPLOYEES. MUST PROVIDE.

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.

ALLERGEN TRAINING AS REQUIRED - Comments: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER MT CASTILLO. MUST PROVIDE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER MT CASTILLO. MUST PROVIDE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.