LAS BRISAS DEL MAR Fails Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: EXPOSED HANDSINK IN MAIN PREP AREA/COOKING LINE NOT CONVENIENT OR ACCESSIBLE, LARGE BUCKET IN BASIN OF HANDSINK. NO SOAP OR SANITARY HAND DRYING DEVICE AT EXPOSED HANDSINK. EXPOSED HANDSINK TO BE ACCESSIBLE , BASIN CLEAR, AND WITH SOAP AND SANITARY HAND DRYING DEVICE AT ALL TIMES. VIOLATION 7-38-030 CRITICAL.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: MAIN 3-COMPARTMENT SINK CURRENTLY IN USE, NOT MAINTAINED, PIPE UNDERNEATH HEAVILY LEAKING INTO BUCKET/FLOOR. INSTD TO REPAIR AND MAINTAIN SAME, FREE OF LEAKS. VIOLATION 7-38-030 SERIOUS.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PREMISES RE USING MILK GALLON CONTAINERS TO STORE SALSA. INSTD TO USE PROPER FOOD GRADE CONTAINERS FOR STORAGE. MILK GALLON CONTAINERS ARE NOT REUSABLE.

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: EXCESSIVE GREASE BUILD UP AT COOKING LINE, UNDERNEATH/SIDES OF FLAT TOP GRILL. INTERIOR/EXTERIOR OF FRYERS, CABINET AND WHEELS. INSTD TO REMOVE ALL GREASE AND MAINTAIN CLEAN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXCESSIVE GREASE BUILD UP AT COOKING LINE, UNDERNEATH/SIDES OF FLAT TOP GRILL. INTERIOR/EXTERIOR OF FRYERS, CABINET AND WHEELS. INSTD TO REMOVE ALL GREASE AND MAINTAIN CLEAN.

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.