LA MICHOACANA FRUTILETA #2 Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED MVARIETIES OF TOPPINGS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED THE FRONT EXIT DOOR NOT COMPLETELY RODENT PROOFED AS REQUIRED. MUST COMPLETELY RODENT PROOF DOOR BY SEALING 1/4 GAP AT THE BOTTOM OF THE DOOR.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLING EMPLOYEE NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE FRONT AND REAR PREP AREAS. MUST REMOVE FROM PREMISES AND PROVIDE SHELVING THAT IS FREE OF UNNECESSARY CREVICES AND DESIGNED/CONSTRUCTED TO BE EASILY CLEANABLE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN/DAMAGED RUBBER GASKET ON DOOR OF THE FREEZER IN THE REAR PREP. INSTRUCTED TO REPAIR OR REPLACE GASKET.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT WATER THROUGHOUT ESTABLISHMENT. FOUND IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN FRONT AT 63.5F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 65.3F. HOT WATER TEMPERATURE AT HAND SINK IN WOMEN'S BATHROOM FOUND AT 63.5F. INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT LEAST 110.0F TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS AND EQUIPMENT. PLUMBERS ON SITE, HOT WATER TEMPERATURE RESOLVED IN ALL SINKS. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. FOUND HOT WATER TEMPERATURE AT HAND WASHING SINK IN FRONT AT 106.5F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 115.3F. HOT WATER TEMPERATURE AT HAND SINK IN WOMEN'S BATHROOM FOUND AT 103.5F.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED WASHROOM DOOR NOT SELF-CLOSING. INSTRUCTED MANAGER TO REPAIR SELF-CLOSING DEVICE ON WASHROOM DOOR.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED WASHROOM DOOR NOT SELF-CLOSING. INSTRUCTED MANAGER TO REPAIR SELF-CLOSING DEVICE ON WASHROOM DOOR.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.