LA MICHOACANA HOWARD Passes Health Inspection - Chicago Restaurant

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL FOOD PACKAGED FOR SALE HAS NO LABELS. INSTRUCTED TO PROVIDE LABEL-NAME OF THE COMPANY, ADDRESS,INGREDIENTS, OZ, AND ANY ALLREGENS SUCH AS MILK,EGG, NUTS ETC ON THE LABEL.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: ALL FOOD STOCKS INSIDE THE REACH IN/WALK IN COOLER STORED ON THE FLOOR, MUST BE ELEVATED 6" OFF THE FLOOR TO PREVENT POSSIBLE CONTAMINATION OR PROVIDE RAISED SHELVINGS TO STORE SUCH STOCKS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST DEFROST ONE OF THE CHEST FREEZER(WITH HEAVY ICE ACCUMULATED) IN THE REAR PREP AREA AND MAINTAIN.

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: MUST DEFROST ONE OF THE CHEST FREEZER(WITH HEAVY ICE ACCUMULATED) IN THE REAR PREP AREA AND MAINTAIN.

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.