LA MICHOACANA LOS PRIMOS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED FEMALE EMPLOYEE WASHING MULTI USE UTENSILS WITH ONLY SOAP AND WATER IN PREP SINK, RINSING OFF AND PLACING ON SHELF TO DRY. 3-COMPARTMENT SINK NOT SET UP NOR ANY SANITIZER USED. INSTD ON PROPER SET UP OF 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE OF ALL MULTI USE EQUIPMENT. MULTI USE EQUIPMENT WAS PROPERLY WASHED, RINSED, AND SANITIZED AFTER INSTRUCTED. CITATION ISSUED 7-38-025 PRIORITY

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

IN-USE UTENSILS: PROPERLY STORED - Comments: ICE SCOOP AND DRY STORAGE SCOOPS IMPROPERLY STORED WITH HANDLE IN ICE AND FOOD PRODUCT. INSTD TO STORE WITH HANDLE ABOVE AND MAINTAIN

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

IN-USE UTENSILS: PROPERLY STORED - Comments: ICE SCOOP AND DRY STORAGE SCOOPS IMPROPERLY STORED WITH HANDLE IN ICE AND FOOD PRODUCT. INSTD TO STORE WITH HANDLE ABOVE AND MAINTAIN

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.