LALO'S MEXICAN RESTAURANT Fails Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: FOUND A BAG 2/3 FULL OF FRESH CLAMS IN BASEMENT WALK-IN COOLER STORED WITHOUT TAG. ALL SHELL FISH MUST BE KEPT IN ORIGINAL PACKAGING WITH TAGS UNTIL PREPARED AND SOLD. PRODUCT DISCARDED VALUED AT $20. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: IMPROPER PEST CONTROL NOTED ON PREMISES. 15 RAT DROPPINGS NOTED IN BASEMENT LIQUOR STORAGE AREA IN LEFT CORNER UNDERNEATH UNUSED MARGARITA MACHINE. ALSO NOTED 15 RAT DROPPINGS SCATTERED ALONG THE BASES OF THE WALLS THROUGHOUT THE MIDDLE AND FRONT SECTIONS OF THE FOOD STORAGE AREAS ON OPPOSITE SIDES FROM WALK-IN COOLER AND FREEZER. REAR EXIT DOOR LEADING TO REAR COMMON AREA NOT ADEQUATELY RODENT-PROOFED , LARGE OPENING FOUND AT THE BOTTOM GREATER THAN 1/4 INCH FROM THE FLOOR. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS AND REPAIR REAR DOOR. SERIOUS VIOLATION SERIOUS 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: REAR OUTSIDE GARBAGE AREA NOT PROPERLY MAINTAINED, OVERFLOWING BOXES FOUND IN CARD BOARD BOX DUMPSTER AND LID NOT ATTACHED TO RECEPTACLE. ALSO FOUND GREASE DUMPSTERS IMPROPERLY MAINTAINED, GREASE FOUND ALL OVER THE EXTERIORS AS WELL AS ON THE GROUND AROUND THE RECEPTACLES. MUST REPAIR OR REPLACE LID ON CARD BOARD DUMPSTER, CLEAN EXTERIORS OF GREASE DUMPSTERS AND CLEAN GREASE FROM GROUND SURROUNDING THE THE GREASE RECETACLES. 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL ALL PREPAREED FOODS STORED IN COOLERS AND FREEZERS.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOUND KNIVES IMPROPERLY STORED IN BETWEEN SINK AND COOLER BEHIND THE BAR, AND MULTI-USE EATING UTENSILS IMPROPERLY STORED IN FRONT SERVICE STATION AREA WITH HANDLES NOT INVERTED. MUST PROPERLY STORE ALL KNIVES IN A STORAGE RACK AND UTENSILS MUST BE PROPERLY STORED INVERTED WITH HANDLES UP OR OUT.

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: PAINT RUSTY SHELVES IN PREP AREAS.

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 THE FOLLOWING: SIDES OF ALL HEAVY EQUIPMENT(STOVES, DEEP FRYERS, COOLERS) IN BOTH PREP AREAS, MEAT SLICER IN REAR PREP AREA, EXTERIOR OF DISH MACHINE IN DISH WASHING AREA, CAN OPENER AND SLEEVE CONNECTED TO THE PREP TABLE.

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: DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS IN FRONT SERVICE AREA BEHIND REFRIGERATED UNITS, UNDERNEATH DISH MACHINE, AND THROUGHOUT ALL SECTIIONS OF BASEMENT 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: CLEAN WALLS THROUGHOUT DISH WASHING AREA INCLUDING LOWER SECTIONS UNDERNEATH DISH MACHINE. RE-SEAL LOOSE SECTIONS BETWEEN THE WALL AND DISH MACHINE COUNTER AREAS(REMOVE PLASTIC).

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELIMINATE CLUTTER IN CORNER OF SMALL EQUIPMENT STORAGE AREA, FLOOR MUST BE ACCESIBLE FOR CLEANING AND SERVICING BY PEST CONTROL.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES THAT HANDLE OPEN FOODS MUST WEAR HAIR RESTRAINTS.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES THAT HANDLE OPEN FOODS MUST WEAR HAIR RESTRAINTS.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.