LA COCINA MEXICAN GRILL, LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED WALK IN COOLER BEING USED MAINTAINING IMPROPER COLD TEMPERATURE OF 54.7F. COOLER MUST MAINTAIN 40.0F OR BELOW. COOLER WILL BE TAGED HELD FOR INSPECTION. INSTRUCTED NOT TO USE UNTIL TAG REMOVED BY THE HEALTH DEPT. MUST USE ADDITIONAL COOLERS ON PREMISES THATS 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005A

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF FOODS INSIDE OF WALK IN COOLER. APPROX 40-LBS OF RAW GROUND BEEF AT 53.4F, 3-LBS OF COOKED CHICKEN, APPROX 15-LBS, 120-LBS OF BEEF AT 52.0F,53.0F, 30lbs of STEAK (DATED ON PACKAGE 6-25-18), 5-LBS OF GREEN HOMEMADE SALSA- 53.0F, RED SALSA-51.0F, 60-LBS OF RAW SHELL EGGS 55.0F-57.0F, 25-lbs SOUR CREAM- 54.0f . ALL FOODS REMOVED AND DISCARDED BY MANAGER approx. cost $ 900.00-CDI.INSTRUCTED TO MAINTAIN COLD FOODS AT 40.0F OR BELOW.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PREPARED FOODS INSIDE OF COOLERS NOT LABELED, DATED, ( SALSA, TAMALES, RICE, COOKED CHICKEN,ETC).INSTRUCTED TO LABEL DATE ALL FOODS NOT IN ORIGINAL CONTAINERS AND WAS PREPARED OVER 24 HRS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 2-CUTTING BOARDS HAVE DARK DEEP GROVES IN PREP AREA. INSTRUCTED TO REPLACE. PREP ALL POTS AND FOOD PANS MUST BE STORED OFF FLOOR INSIDE OF WALK IN COOLER.ADDITIONAL SHELVING NEEDED INSIDE WALK IN COOLER . INSTRUCTED TO PREOVIDE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED VERY UNCLEAN DRY FOOD STORAGE CONTAINERS,OREGANO, FLOUR,ETC. INSTRUCTED TO DETAIL CLEAN THROUGHLY OR REPLACE.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED VERY UNCLEAN DRY FOOD STORAGE CONTAINERS,OREGANO, FLOUR,ETC. INSTRUCTED TO DETAIL CLEAN THROUGHLY OR REPLACE.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.