LA PALAPA INC. Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED COOKED SEAFOOD SOUP AT 87.8F,COOKED RICE 120.8F HELD IN HOT HOLDING UNIT AT COOKLINE.NO TIME AND TEMPERATURE LOGS PROVIDED.MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH APPROX. $75.00 AS STATED PER MANAGER. CRITICAL VIOLATION 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES IN THE KITCHEN AREAS AND INSIDE TOILET ROOM. APPROXIMATELY 20 LIVE FRUIT FLIES,5 LIVE HOUSE FLIES FLYING AROUND THE KITCHEN AREAS WERE OBSERVED ON THE WALLS, CEILING AND CEILING TILES, AND EQUIPMENT IN THE PREP AREAS AND INSIDE THE TOILET ROOM. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY.FOUND FRONT DOORS WIDE OPEN DURING THIS INSPECTION. ALSO,SIDE DOOR IS NOT INSECT/RODENT PROOFED APPROXIMATELY 1/4" MODE OF ENTRY AT BOTTOM RIGHT CORNER.MUST MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: FOUND OUTSIDE GARBAGE DUMPSTER AND WASTE GREASE STORAGE NOT MAINTAINED. OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING CONTAINER NOT COVERED,GREASE CONTAINER WITH HEAVY GREASE AROUND LID DRIPPING ONTO GROUND ALSO NOT COVERED.OBSERVED HIGH WEEDS IN SAME AREA,(2)LARGE RODENT BURROWS AT REAR OF THE PREMISES.INSTRUCTED TO CLEAN,SANITIZE ALL AFFECTED AREAS AND MAINTAIN CONTAINERS COVERED,REMOVE HIGH WEEDS,RODENT BURROWS NOTED TO MANAGEMENT.SERIOUS VIOLATION 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CEVICHE,RICE, FISH,SOUPS ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED.(CEVICHE 39.0F,RICE 120.8F). SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: SINGLE SERVICE SPOONS,FORKS,KNIFES MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE(HANDLES-UP).

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE OR REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND MAINTAIN THE FOLLOWING COOKING STOVES,SIDES OF HOT COOKING EQUIPMENTS,TOPS/BOTTOMS OF FOOD PREP TABLES AND ATTACHED EQUIPMENTS,FAN COVERS INSIDE THE WALK-IN-COOLER,HOOD/FILTERS ABOVE COOKING EQUIPMENTS,UPPER PANEL OF ICE MAKER.

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: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING AND MAINTAIN.

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: REMOVE DUSTS ACCUMULATIONS INSIDE THE TOILET ROOM AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT BULB INSIDE THE WALK-IN-COOLER NOT SHIELDED.INSTRUCTED TO CLEAN AND SANITIZE INTERIORS OF ALL LIGHT SHIELDS THROUGHOUT THE KITCHEN AREAS AND PROVIDE MISSING LIGHT SHIELD AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT BULB INSIDE THE WALK-IN-COOLER NOT SHIELDED.INSTRUCTED TO CLEAN AND SANITIZE INTERIORS OF ALL LIGHT SHIELDS THROUGHOUT THE KITCHEN AREAS AND PROVIDE MISSING LIGHT SHIELD AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.