LA MICHOAKANA Fails Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: HAVE PACKAGED BAKED GOODS SITTING ON FRONT COUNTER WITHOUT A LABEL OR RECEIPT INDICATING WHERE PRODUCT WAS PURCHASED FROM. ALL FOOD ITEMS BEING SOLD ON PREMISES MUST COME FROM AN APPROVED SOURCE. INSTRUCTED TO DISCARD PRODUCTS. CRITICAL VIOLATION 7-38-005(B).

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED ON REPORT# DATED NOT CORRECTED:-30-OBSERVED A DISPLAY FREEZER CASE, LOCATED IN THE FRONT SERVICE AREA, THAT HOLDS PALETAS WITHOUT PROPER LABELS CONTAINING INGREDIENTS, FACILITY NAME, AND LOCATION. INSTRUCTED TO PROVIDE PROPER LABELS ON SAID PRODUCT IN DISPLAY FREEZER CASE AND MAINTAIN. NON COMPLIANT VIOLATION SERIOUS 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN DIPPER WELL IN FRONT FOOD PREP AREA.

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: REPLACE ALL MISSING FLOOR TILES IN REAR SECTION OF BUSINESS.

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: CLEAN FOOD SPLATTERS AND STAINS FROM ALL WALLS THROUGHOUT WHERE PRESENT. REPLACE OR RE-ATTACH ALL LOOSE WALL COVE(BASE BOARDS) THROUGHOUT.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE LONG STEM METAL THERMOMETERS FOR TAKING PRODUCT AND EQUIPMENT TEMPERATURES.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED MOP SITTING IN DIRTY MOP WATER IN BUCKET IN MOP CLOSET. WHEN NOT IN USE MUST SIT MOP UPRIGHT TO AIR DRY AND DISCARD MOP WATER TO ELIMINATE PEST BREEDING.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED MOP SITTING IN DIRTY MOP WATER IN BUCKET IN MOP CLOSET. WHEN NOT IN USE MUST SIT MOP UPRIGHT TO AIR DRY AND DISCARD MOP WATER TO ELIMINATE PEST BREEDING.

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.