LA JEFA Fails Health Inspection - Chicago Mobile food preparer

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITY NOT MAINTAINIG PROPER COOLING TEMPERATURE, FOUND PREP COOLER AT 65.7F, COOLER IS USED TO STORE PERISHABLES, INSTRUCTED TO KEEP COOLER TEMPERATURE AT 40F OR LOWER. CRITICAL CITATION ISSUED 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 FOODS AT IMPROPER TEMPERATURE, FOUND 5 LBS OF RAW BEEF AT 74.3F STORED IN SAID COOLER, 6 LBS OF COOKED BEEF AT 112.5F. INSTRUCTED MGR TO KEEP SUCH FOODS STORED AT 40 OR LOWER, 140 OR HIGHER. FOOD DISCARDED VALUED AT $60. CRITICAL CITATION ISSUED 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES, FOUND FOOD HANDLER PREPARING AND HANDLING READY-TO-EAT FOOD ( BREAD, CHEESE, LETTUCE ) WITH BARE HAND. INSTRUCTED MGR NOT TO ALLOWE BARE HAND CONTACT WITH SUCH FOODS. CRITICAL CITATION ISSUED. 7-38-010.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO RUNNING WATER IN FACILITY WHILE PREPARING AND SERVING FOOD. INSTRUCTED TO PROVIDE HOT (MINIMUM OF 110F) AND COLD RUNNING WATER AT ALL TIMES. CRITICAL CITATION ISSUED. 7-38-030.

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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO RUNNING WATER IN FACILITY WHILE PREPARING AND SERVING FOOD. INSTRUCTED TO PROVIDE HOT (MINIMUM OF 110F) AND COLD RUNNING WATER AT ALL TIMES. CRITICAL CITATION ISSUED. 7-38-030.

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.