LA TORTA CHILANGA Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 10-21-14 INSP#396 REPORT #1363225 NOT CORRECTED: #32 REPLACE/REPAIR RUSTY SHLVINGS INSIDE THE KITCHEN COOLERS USING A NON-TOXIC FINISH AND MAINTAIN #33 INTERIORS/EXTERIORS OF COOLERS,KITCHEN SHELVINGS TOPS/BOTTOMS OF PREP TABLES,SIDES OF HOT COOKING EQUIPMENTS AND INTERIOR OF DEEP FRYER AND MAINTAIN. #38 NO VENTILATION INSIDE THE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN. INSTRUCTED TO COORECT AND MAINTAIN. SERIOUS VIOLATION 7-42-090 CITATION ISSUED. PREVIOUS MINOR VIOLATIONS NOT CORRECTED

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL MULTI USE ARTICLES MUST BE STORED IN A CLEAN SANITIZED LOCATION. MUST CORRECT AND MAINTAIN AT ALL TIMES

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: RUBBER GASKETS AT REACH IN COOLERS IN NEED OF REPLACING OR REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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: ALL RUBBER GASKETS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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 THROUGH OUT 1ST AND BASEMENT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT TO REMOVE ALL DEBRIS AND FOOD SPILLS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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: WALLS AND CEILING IN NEED OF CLEANING IN FOOD PREP AREA TO REMOVE ALL FOOD SPLATTER AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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: AIR VENTS IN REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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: ALL UNNECESSARY CLUTTER IN REAR AREA MUST BE REMOVED. CORRECT AND MAINTAIN AT ALL TIMES.

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: ALL UNNECESSARY CLUTTER IN REAR AREA MUST BE REMOVED. CORRECT AND MAINTAIN AT ALL TIMES.

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.