LA CHOZA MEXICAN GRILL Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP PROVIDED AT HANDWASHING SINK IN PREP/DISHROOM.INSTRUCTED TO PROVIDE FOR PROPER HANDWASHING. PRIORITY FOUNDATION VIOLATION :7-38-030(C),CITATION ISSUED. ON 3-15-2024 FOUND SAID SINK WITH SOAP AND PAPER TOWELS.

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 HOT HOLDING TEMPERATURES - Comments: A LARGE PAN OF COOKED RICE STORED ON TOP DRAIN BOARD OF THREE COMPARTMENT SINK AT TEMP OF 112.6F TO 117.4F. POUNDS 20,COST 200. HOT FOOD MUST MAINTAIN TEMP OF 135F AND ABOVE. PRIORITY FOUNDATION: 7-38-005,CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: LARGE PAN OF COOKED CHICKEN PIECES AND BROTH AT TEMP 0F 49.6F TO 50.1F(POUNDS 30,VALUE 400); COOKED PORK RIBS AND VEGGIE AT TEMP OF 48.7F(POUNDS 25,VALUE 400).COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW.FOOD DISCARDED AND DENATURED. PRIORITY VIOLATION:7-38-005.CONSOLIDATED WITH ABOVE VIOLATION

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 MUST INDICATE ON MENU "COOK TO ORDER" PHRASE FOR EGGS,STEAKS, ETC. PRIORITY FOUNDATION VIOLATION:7-38-005,

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD PRODUCTS IN DRY CONTAINERS WITH COMMON NAME)FLOUR ETC.

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: MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE DOOR OF TWO DOOR REACH-IN COOLER SURFACE MUST BE SMOOTH AND CLEANABLE.

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 DUCT TAPE AS A MEANS OF REPAIR ON THE DOOR OF TWO DOOR REACH-IN COOLER SURFACE MUST BE SMOOTH AND CLEANABLE.

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.