LA COCINA DE DON RAMON Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED THE PERSON IN CHARGE TO KEEP AN EMPLOYEE HEALTH POLICY THAT WILL ENSURE THAT THE PERSON IN CHARGE IS MADE AWARE BY THEIR EMPLOYEES INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD, IN ACCORDANCE WITH THE LAW.PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED UNFINISHED WOOD ON THE SHELVING UNIT ABOVE THE THREE COMPARTMENT SINK IN THE REAR WAREWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO FINISH THE WOOD ON THE SHELVING UNIT SO THAT IT IS SMOOTH AND EASILY CLEANABLE 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: OBSERVED UNUSED ITEMS (2-DOOR REFRIGERATOR, OVEN, STANDING MIXERS) BEING STORED IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL UNUSED ITEMS AND EQUIPMENT TO PREVENT PEST HARBORAGE AND MAINTAIN.

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 ONE BURNTOUT LIGHTBULB UNDERNEATH THE HOODED VENT IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REPLACE BURNT OUT LIGHTBULB AND MAINTAIN ADEQUATE LIGHTING.

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 ONE BURNTOUT LIGHTBULB UNDERNEATH THE HOODED VENT IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REPLACE BURNT OUT LIGHTBULB AND MAINTAIN ADEQUATE LIGHTING.

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.