LAS BRISAS DEL MAR Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.OBSERVED HAND SINK IN FOOD PREP AREA NOT ACCESSIBLE.OBSERVED FROZEN RAW SHRIMP BEING UNTHAWED WITH COLD RUNNING WATER IN HAND SINK IN FOOD PREP AREA WHILE FOOD IS BEING PREPARED & HANDLED AT THIS TIME.INSTRUCTED MANAGER TO REMOVE FOOD FROM HAND SINK AND KEEP ACCESSIBLE FOR HAND WASHING ONLY.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.OBSERVED A COMBINATION OF MASSIVE AMOUNT OF BLACK & PINK SLIMY SUBSTANCE ON INTERIOR PANEL OF ICE MACHINE AND WATER DRIPPING FROM PANEL ON TO ICE .INSTRUCTED MANAGER TO REMOVE ICE,CLEAN & SANITIZE ICE MACHINE. A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE CLEAN & SANITIZED FAX A LETTER TO (312)746-4240.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE & DATE COOKED FOODS IN COOLERS.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FOOD DEBRI FROM DEEP FRYER,STOVE, WHEEL BASES OF EQUIPMENT,COOLER IN BANQUET ROOM.MUST REMOVE ICE BUILD UP ON SHELF IN WALK IN FREEZER.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR ALONG WALL BASES THROUGHOUT.MUST REPAIR OR REPLACE SOME DAMAGED & BROKEN FLOOR TILES IN PREP AREA & AT ENTRY TO BANQUET HALL.

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: The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL ALL OPENINGS AROUND PIPES,WALL BASE IN CHIP & SALSA AREA.MUST REPAIR OR REPLACE DAMAGED & MISSING WALL TILE IN PREP AREA,LOOSE WALLBASE IN 1ST FL. WOMEN'S TOILET ROOM,STAINED CEILING TILES IN BASEMENT WOMEN'S.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL ALL OPENINGS AROUND PIPES,WALL BASE IN CHIP & SALSA AREA.MUST REPAIR OR REPLACE DAMAGED & MISSING WALL TILE IN PREP AREA,LOOSE WALLBASE IN 1ST FL. WOMEN'S TOILET ROOM,STAINED CEILING TILES IN BASEMENT WOMEN'S.

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.