LA CONDESA Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND SMALL PREP COOLER ACROSS FROM THE COOKING EQUIPMENT AT IMPROPER TEMPERATURE:AIR TEMP 49.7F TO 50.4F. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT" HELD FOR INSPECTION" DO OT USE UNIT. CRITICAL VIOLATION:7-38-005(A)

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: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:DICED TOMATOES AT TEMP OF 47.6F TO 49F; PICA DE GALLO AT TEMP OF 55.6F; SOUR CREAM AT TEMP OF 50.2F; GRATED CHEESE AT TEMP OF 51.8F; SHREDDED CHEESES AT TEMP OF 51.4F; CUT HAM AT TEMP OF 51.8F; SLICED HAM AT TEMP OF 53.8F; RAW MARINATE BEEF AT TEMP OF 48.7F TO 50.8F. ALL FOOD MENTIONED WAS STORED INSIDE THE PREP DISPLAY COOLER.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED BY THE CHEF/ CERTIFIED MANAGER.POUNDS 8,VALUE 50 CRITICAL VIOLATION:7-38-005(A)

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP NOR PAPER TOWEL PROVIDED AT EXPOSED HAND SINK BEHIND BAR AREA. INSIDE THE SINK A OPNED FOAM CUP CONTAINING UNKNOWN LIQUID .CERTIFIED MANAGER PROVIDED SOAP AND PAPER TOWEL UPON MY REQUEST. CRITICAL INFORMATION: 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: OBSERVED SMALL FLIES ON WALLS ABOVE THE BAR COUNTER WALL BY THE BAR AT BAR AREA ,HALLWAY OF THE BATHROOMS.TOTAL 20 SMALL FLIES.INSTRUCTED TO REMOVE FLIES AND SANITIZE BAR AREA. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN AND MISSING SHELF HOOKS INSIDE THE THREE DOOR COOLER(REMOVE DIRTY WIRES AND PLASTIC THAT HOLD SHELVES).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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN AND MISSING SHELF HOOKS INSIDE THE THREE DOOR COOLER(REMOVE DIRTY WIRES AND PLASTIC THAT HOLD SHELVES).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.