LA ISLA PEQUENA Gets Conditional Pass on Health Inspection - Chicago Restaurant

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO RUNING HOT WATER AT 3COMP.SINKS FOR PROPER WASHING AND SANITIZING OF FOOD UTENSILS WHILE FACILITY IS OPEN AND OPERATING AT THE TIME OF INSPECTION.CITATION ISSUED 7-38-030 CRITICAL. INTRUCTED MANAGER TO MAKE HOT WATER AVAILABLE ON 3COMP.PLUMBER ARRIVED AND STARTED WORKING TO REGAIN HOT WATER ON SAID SINK WHILE I WAS STILL ON PREMISES. INSTRUCTED ALSO TO MAKE SURE THERE IS HOT AND COLD WATER RUNNING THROUGHOUT FACILITY BEFORE RESUMING DAILY OPERATION.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAIR RUSTED SHELVES INSIDE CHEF'S PREP COOLER BY 3COMP.SINK. REPAIR OR REPLACE DAMAGED OR MSSING TOILET TISSUE HOLDER IN BOTH TOILETS.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR AND INTERIOR OF MICROWAVE OVEN,STORAGE SHELF UNDER PREP TABLE,TOP OF STOVES,AND DRAWER CASES ON GRILL UNDER HOOD WITH GREASE AND FOOD CRUMBS , ALL IN KITCHEN NEEDS CLEANING.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOOR BETWEEN COOLER AND COUNTER AT FRONT SERVING / PREP AREA.CLEAR AND CLEAN FLOORS BEHIND REAR EXITH DOOR TO ALLEY THAT HAS DEBRIS AND WEEDS.

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: The walls and ceilings shall be in good repair and easily cleaned. SEAL OPENIG ON WALL BEHIND CHECKOUT COUNTER,AND CLEAN VENTS IN TOILETS ATTACHED TO CEILINGS.WALLS AT EAST CORNER OF STEAM TABLE WITH SPLASHES OF FOODS NEEDS CLEANING.

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: The walls and ceilings shall be in good repair and easily cleaned. SEAL OPENIG ON WALL BEHIND CHECKOUT COUNTER,AND CLEAN VENTS IN TOILETS ATTACHED TO CEILINGS.WALLS AT EAST CORNER OF STEAM TABLE WITH SPLASHES OF FOODS NEEDS CLEANING.

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.