LA QUEBRADA #3, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS. OBSERVED PORK AT 46.4F, CHICKEN AT 50.5F, FISH AT 45.5F, SALSA AT 49.6F, CUT TOMATOES AT 45.6F, COOKED CACTUS AT 52F, EGGS AT 47.2F, SHRIMP AT 44.7F, BEEF AT 46.2F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 150# OF FOOD WORTH $1000. CRITICAL VIOLATION 7-38-005A.

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED BARE HAND CONTACT WITH READY-TO-EAT FOODS AND UNHYGIENIC FOOD HANDLING PRACTICES. OBSERVED A FOOD HANDLING EMPLOYEE USE THEIR BARE HANDS TO TAKE VEGETABLES FROM THE PREP COOLER AND PUT THEM ON THE SERVING PLATE. ALSO OBSERVED A FOOD HANDLING EMPLOYEE RINSING RAW FISH FILLETS IN THE EXPOSED HANDWASHING SINK BEFORE COOKING THEM. MANAGEMENT INSTRUCTED THAT NO BARE HAND CONTACT IS ALLOWED WITH READY-TO-EAT FOODS AND THAT NO FOOD PREPARATION SHOULD BE PERFORMED IN THE HANDWASHING SINKS. CRITICAL VIOLATION 7-38-010A.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: THE REAR EXIT DOOR FROM THE BASEMENT IS NOT RODENT PROOFED. THERE IS A 1" GAP ALONG THE BOTTOM OF THE DOOR. MANAGEMENT INSTRUCTED TO RODENT PROOF ALL OUTER OPENINGS. 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.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: NO INSPECTION REPORT SUMMARY WAS POSTED ON THE PREMISES. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM REPORT #1516523 ON 9/21/15 NOT CORRECTED: 32 - OBSERVED FOOD/MEAT STORED IN GROCERY BAGS IN THE WALK-IN FREEZER. INSTRUCTED TO PROVIDE PROPER FOOD GRADE CONTAINERS, IE. BAGGIER,ZIP LOCK BAGS ETC. SERIOUS VIOLATION 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM REPORT #1516523 ON 9/21/15 NOT CORRECTED: 32 - OBSERVED FOOD/MEAT STORED IN GROCERY BAGS IN THE WALK-IN FREEZER. INSTRUCTED TO PROVIDE PROPER FOOD GRADE CONTAINERS, IE. BAGGIER,ZIP LOCK BAGS ETC. SERIOUS VIOLATION 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.