LA CONDESA Fails Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: FOUND FRESH OYSTER STORED IN COOLERS AND IN BOX WITHOUT THE SHELL FISH TAG,ALSO LARGE CLAMS STORED WITH A YELLOW TAG WITH HAND WRITTEN:30 CHERRY CLAMS,HOWEVER 12 REMAINS IN THE BAG. FOUND INSIDE THE REACH-IN COOLER IN BASEMENT HALF CASE OF LARGE OYSTERS IN ORIGINAL BOX WITHOUT THE SHELLFISH TAG,OTHER OYSTERS WERE FOUND IN WATER INSIDE THE REACH-IN COOLER IN THE KITCHEN WITHOUT SHELLFISH TAG. SHELLFISH TAGS MUST BE MAINTAINED WITH PRODUCTS UNTIL FINISHED. SHELLFISH TAG MUST BE KEPT ON FILE FOR 90 DAYS. PRODUCTS DISCARDED AND DENATURED. POUNDS 20,VALUE 150 CRITICAL VIOLATION 7-38-005(B-2)

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING,RINSING AND STORE POT AND PANS.SINK NOT SET UP DUE TO THE THIRD COMPARTMENT SINK WAS USED TO COOL FOOD.ALSO OBSERVED EMPLOYEE AT BAR AREA TO WASH,RINSE AND STORE GLASSESS AND CUPS. CORRECTED THE PROBLEM. SET UP THE THREE COMPARTMENT SINK: WASH,RINSE AND SANITIZE,100ppm. CRITICAL VIOLATION:7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

This violation was corrected during the inspection.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP NOR PAPER TOWELS PROVIDED AT EXPOSED HAND SINK BEHIND THE BAR, ALSO NO PAPER TOWELS PROVIDED ON PREMISES, EMPLOYEE AND MYSELF USED NAPKINS WHICH GOT STUCK ON OUR HANDS. EMPLOYEE STATED THAT ARE AWAITING FOR DELIVERY,OWNER WENT TO BUY. PAPER TOWELS PROVIDED BY THE TIME REPORT WAS FINISHED. INFORMATION GIVEN REGARDING HAND WASHING. CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: WE(MYSELF AND EMPLOYEE) OBSERVED 15 SMALL FLIES ON WALLS BEHIND THE BAR, IN DINING AREA,ALSO 1 ANT STROLLING ON SURFACES OF LICENSES. INSTRUCTED TO REMOVE FLIES, CLEAN AND MAINTAIN. OUTER OPENINGS NOT PROTECTED: FOUND BOTH SIDE DOORS NOT RODENT / INSECT PROOFED, WITH GAPS OF 1/2" TO 2" AT BOTTOMS AND SIDES OF THE SAID DOORS.INSTRUCTED TO RODENT/INSECT PROOF DOORS. SERIOUS VIOLATION:7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED OUTSIDE WASTE OIL CONTAINER WITH GREASE ON TOP THE LID AND ON THE RIM DRIPPING ON GROUNDS,ALSO EXCESS WASTE OIL ON TOP THE STEP AND SIDE WALK OF SIDE DOOR.INSTRUCTED TO CLEAN AND MAINTAIN GREASE BOX, STEP AND SIDE WALK TO MINIMIZE RODENT AND INSECT ACTIVITIES. SERIOUS VIOLATION:7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST KIT PROVIDED ON PREMISES. INFORMATION WAS GIVEN ON 3-26-15, INSPECTION REPORT#1453845 INSTRUCTED TO OBTAIN IT SERIOUS VIOLATION:7-38-030

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED KNIFE STORED BETWEEN THE ELECTRICAL PIPE AND WALL BY THE PREP TABLE INSTRUCTED TO PROVIDE KNIFE RACK,TO MINIMIZE SOURCE OF CONTAMINATION. BROKEN STOPPERS AT THREE COMPARTMEN SINK AT BAR AREA,INSTRUCTED TO PROVIDE. PLASTIC BAG TIED AROUND THE PIPE UNDER THE MIDDLE COMPATMENT SINK,INSTRUCTED TO PROPER REPAIR IT. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. RAW WOOD SHELVES BY THE PREP COOLERS IN THE KITCHEN SURFACE IS POROUS,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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: EXCESS GREASE ON TOP GREASE TRAP IN BASEMENT, OBSERVED GREASE DRIIPED FROM UNIT ON THE FLOOR.INTSRUCTED TO CLEAN AND MAINTAIN

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: BROKEN AND NOT SEALED FLOOR TILES IN THE KITCHEN,INSTRUCTED TO REPLACE,RESEAL.BASEBOARD BEHIND THE COOKING EQUIPMENT BY THE SIDE DOOR NOT SEALED,INSTRUCTED TO RESAL.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: GREEN PEELING PAINT ON WOOD BY THE DISPLAY PREP COOLERS,INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT BLACK DUST ON CEILING ABOVE THE PREP AREA INSTRUCTED TO CLEAN AND MAINTAIN

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: GREEN PEELING PAINT ON WOOD BY THE DISPLAY PREP COOLERS,INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT BLACK DUST ON CEILING ABOVE THE PREP AREA INSTRUCTED TO CLEAN AND MAINTAIN

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.