LA COCO MEXICAN FOOD Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDSOAP PROVIDED AT HANDWASHING SINKS IN THE KITCHEN PREP AREA AND IN THE MENS WASHROOM.INSTRUCTED TO PROVIDE AND MAINTAIN HANDSOAP AT ALL HANDWASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDPAPER TOWELS PROVIDED AT HANDWASHING SINK IN THE KITCHEN PREP AREA NEXT TO THE COOKING EQUIPMENTS AND INSIDE THE WOMENS WASHROOM.INSTRUCTED TO PROVIDE AND MAINTAIN HANDPAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CONSOLIDATED WITH ABOVE CITATION.

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 COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE FOLLOWING COOLERS:THE KITCHEN 2-DOOR PREP LINE COOLER DIRECTLY ACROSS FROM THE COOKING EQUIPMENTS.OBSERVED SLICED TOMATOES AT 58.9F,SHELLED EGGS AT 60.1F. THE (1) DOOR KITCHEN STAND-UP COOLER:MOZZARELLA CHEESE AT 56.8F,HOT DOGS AT 60.1F,COOKED GREEN PEAS WITH CARROTS AT 53.7F,AND BEEF AT 58.9F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5#'S OF FOOD WORTH $50.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE FOLLOWING COOLERS AT IMPROPER COLD HOLDING TEMPERATURES IN THE KITCHEN PREP AREA:THE 2-DOOR PREP LINE COOLER DIRECTLY ACROSS THE COOKING EQUIPMENTS WITH AN AIR TEMPERATURE OF 68.8F AND THE KITCHEN (1) DOOR STAND-UP COOLER WITH AN AIR TEMPERATURE OF 58.2F.THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS SLICED TOMATOES AND BEEF ETC.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN SAID COOLERS AT 41F OR COLDER AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED REFRIGERATION REPAIR SERVICE.INSTRUCTED NOT TO USE UNTIL REPAIRED.THE SAID REFRIGERATION UNITS ARE TAGGED "HELD FOR INSPECTION" AT THIS TIME.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF PEST INFESTATION ON THE PREMISES WITH OVER 500+ RODENT DROPPINGS THROUGHOUT.OBSERVED APPROXIMATELY 100 RODENT (MICE)DROPPINGS ON THE FLOOR AND STORAGE SHELFS BEHIND THE FRONT SERVICE COUNTER AND ON FLOOR IN STORAGE IN CORNERS OF THE KITCHEN PREP AREA AND UNDERNEATH THE KITCHEN 3-COMPARTMENT SINK AREA AND ON THE FLOOR BEHIND AND UNDERNEATH THE THE MILK REFRIGERATION COOLER OBSERVED (2) LIVE COCKROACHES ON THE KITCHEN STORAGE SHELF ABOVE THE CHEST FREEZER AND UNDERNEATH THE COOKING EQUIPMENTS AND ON FLOOR AROUND A SPEAKER AT SMALL STAGE AREA IN CUSTOMER DINING ROOM AND APPROXIMATELY 100 RODENT(MICE)DROPPINGS THROUGHOUT THE CLUTTERED STORAGE AREA NEAR THE REAR SIDE STAIRCASE AND SIDE EXIT DOOR ALSO,APPROXIMATELY 400 RODENT (MICE)DROPPINGS ON THE FLOORS UNDER AND AROUND THE BASEMENT CHEST FREEZERS AND ON TOP OF THE STORAGE SHELVES IN THE BASEMENT DRY STORAGE AREA.OBSERVED (2) DEAD MICE ON GLUE BOARDS ON THE FLOOR BEHIND THE CHEST FREEZERS IN THE BASEMENT STORAGE AREA.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND REMOVE ALL RODENT (MICE) DROPPINGS FROM ALL AFFECTED AREAS.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY VIOLATION 7-38-020(A),CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PERSONAL CLEANLINESS - Comments: OBSERVED MANAGER ON DUTY WITH NO HAIR RESTRAINT IN THE KITCHEN FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: INSTRUCTED TO PROPERLY STORE AND INVERT POTS/PANS STORED ON SHELF UNDERNEATH THE KITCHEN PREP TABLES TO PREVENT CONTAIMINATION BEFORE USE AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER AND STORAGE RUSTY SHELF UNDERNEATH THE KITCHEN PREP TABLE.INSTRUCTED TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED STAINED COLOR CODED CUTTING BOARDS IN THE KITCHEN PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS 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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED A SMALL KNIFE PUNCTURE INSIDE THE WASH COMPARTMENT OF THE 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR SO THAT IT IS SMOOTH,EASILY CLEANABLE AND NO WATER LEAK.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN THE GREASE TRAP,PREP TABLES,FOOD STORAGE CONTAINERS, INTERIOR AND EXTERIOR OF THE CHEST FREEZER AND PREP COOLERS,STORAGE SHELVES BEHIND THE FRONT SERVICE COUNTER AND DRY STORAGE SHELVINGS IN THE BASEMENT,AND DEEP FRYER.

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: INSTRUCTED TO DETAIL CLEAN AND ORGANIZE BASEMENT STORAGE AREAS AND REMOVE CLUTTER/UNNECESSARY ITEMS BROKEN REFRIGERATION DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN THE FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT THE KITCHEN FOOD PREP AREA AND BASEMENT STORAGE AREAS AND INSIDE THE WALK-IN-COOLER ESPECIALLY UNDER AND AROUND HEAVY COOKING EQUIPMENTS,DEEP FRYER,CHEST FREEZERS AND IN THE BASEMENT STORAGE AREAS/UNDERNEATH ALL DRY STORAGE RACKS.

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: INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.

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 BURNT-OUT LIGHT BULB FOR LIGHT FIXTURE OVER THE KITCHEN FOOD PREP AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

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 BURNT-OUT LIGHT BULB FOR LIGHT FIXTURE OVER THE KITCHEN FOOD PREP AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

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.