LA PASADITA Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: IMPROPER TEMPERATURE OF SOUR CREAM 52.1F, SLICED TOMATOES 52.3F, AND FLAN 47.5F STORED IN COOLER. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST BE 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL BULK CONTAINERS IN REAR PREP AREA.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE WORN COVER AND GASKETS OF HORCHATA CHEST FREEZER. INSTALL SPLASH GUARD BETWEEN EXPOSED SINK AND 3-COMPARTMENT SINK IN REAR PREP AREA.

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: CLEAN INTERIOR AND EXTERIOR OF FAN GUARDS IN REACH-IN COOLERS, COOKING EQUIPMENT, STEAM TABLES, SHELVES UNDER COUNTER, SINKS, PREP TABLES.

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 MISSING FLOOR TILES IN WALK-IN COOLER. REPLACE DAMAGED FLOOR TILES IN REAR PREP AND STORAGE AREAS. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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: REPAIR WALL NEAR UTILITY SINK. SEAL OPENINGS IN WALLS IN FRONT PREP AREA. SEAL OPENINGS ALONG LOWER WALLS AND PROVIDE BASEBOARDS IN REAR PREP AREA CLEAN CEILING VENTS IN WASHROOMS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SECURE LOOSE FAUCETS ON WASHBOWLS IN MEN AND WOMEN WASHROOM.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE UNUSED EQUIPMENT AND ARTICLES ALONG WALK-IN COOLER AND IN REAR STORAGE AREAS. ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS. SEPARATE CLEANING EQUIPMENT ON COUNTER IN FRONT PREP AREA.

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: REMOVE UNUSED EQUIPMENT AND ARTICLES ALONG WALK-IN COOLER AND IN REAR STORAGE AREAS. ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS. SEPARATE CLEANING EQUIPMENT ON COUNTER IN FRONT PREP AREA.

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.