PASS W/ CONDITIONS
Risk 1 (High)
LA ESPERANZA RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant
April 28, 2017
License
License #2528493
2
Total Violations
1
Critical
1
Major
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on April 28, 2017. The inspection type was "License" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED COOKED BEANS AT 44.4F, EGGS AT 43.9F, COOKED RICE AT 43.5F, SOUP AT 44.4F, BEEF AT 43.9F, SHRIMP AT 43.5F, CHICKEN AT 43.9F, MILK AT 43.5F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 550# OF FOOD WORTH $807. CRITICAL VIOLATION 7-38-005A.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED COOKED BEANS AT 44.4F, EGGS AT 43.9F, COOKED RICE AT 43.5F, SOUP AT 44.4F, BEEF AT 43.9F, SHRIMP AT 43.5F, CHICKEN AT 43.9F, MILK AT 43.5F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 550# OF FOOD WORTH $807. CRITICAL VIOLATION 7-38-005A.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection