LAS FUENTES Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HAND WASHING SINK IN THE KITCHEN NOT ACCESSIBLE FOR HAND WASHING WHILE EMPLOYEES ARE PREPARING FOOD. IN FRONT OF HANDWASHING SINK: MOPS, BROOMS AND DUST PAN. SANITARIAN REMOVED ITEMS PRIOR TO WASH HER HANDS. HANDWASHING SINK MUST BE ACCESSIBLE AT ALL TIME FOR PROPER HANDWASHING. PRIORITY FOUNDATION VIOLATION: 7-38-030(C)CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP NOR PAPER TOWELS PROVIDED AT OUTSIDE BAR AREA HAND SINK, NO PAPER TOWEL PROVIDED AT INSIDE BAR HAND SINK. SOAP AND PAPER TOWELS MUST BE PROVIDED AT EACH HANDWASHING SINK FOR PROPER HANDWASHING PRACTICES. PRIORITY FOUNDATION VIOLATION: 7-38-030(C). CONSOLIDATED WITH ABOVE CITATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASHING SINK INSTALLED IN BASEMENT PREP AREA. OBSERVED TWO PREP TABLES ON TOP OF EACH A CHEESE SHREDDER, AND A LIME JUICE MACHINE AND MULTIPLE SEASONINGS IN USED, REPACKED CONTAINERS TO SEASON FOODS: SALT, PEPPER AND HERBS, ETC. MUST INSTALL HANDWASHING SINK AT MENTIONED AREA OR REMOVE ALL PREP TABLES, SEASONS AND BOTH MENTIONED UNITS TO A LOCATION WERE HANDWASHING SINK IS ACCESSIBLE. PRIORITY FOUNDATION VIOLATION:7-38-030(C), NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: WE OBSERVED BLACK SLIME SUBSTANCE AT INTERIOR OF ICE MACHINES WATER RESERVOIR IN BASEMENT STORAGE AREA. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT. PRIORITY FOUNDATION VIOLATION:7-38-005

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.

PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOOD AT IMPROPER TEMPERATURE: FOUND 10 POUNDS OF PICO DE GALLO STORED INSIDE THE TWO DOOR REACH-IN COOLER AT TEMP OF 48.2F(WITH LABEL OF 8-5-2020); COOKED RICE INSIDE PLASTIC GROCERY BAGS STORED AT TWO DOOR PREP REACH-IN COOLER ACROSS FROM COOKING EQUIPMENT AT TEMP OF 52.1F TO 56.6F; DICED COOKED BEEF STORED ON TOP THE MICROWAVE AT TEMP OF 52.6F; COOKED SAUCE AT TEMP OF 52.5F AND 25 POUNDS OF COOKED EMPANADAS AT TEMP OF 62.4F TO 64.2F. BOTH MENTIONED PRODUCTS WERE STORED INSIDE THE WALKING COOLER IN BASEMENT. COLD TCS FOODS MUST MAINTAIN TEMP. OF 41F AND BELOW. ALL FOOD DISCARDED AND DENATURED. POUNDS 50 VALUE 400 . PRIORITY VIOLATION:7-38-005, CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL DRY FOOD CONTAINERS MUST HAVE A LABEL WITH A COMMON NAME

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OUTER OPENING NOT PROTECTED. FOUND WINDOW IN THE KITCHEN SEMI-CLOSED; KITCHEN PREP AREA DOOR WIDE OPENED,ALSO FRONT DOORS WIDE OPENED.NEED KEEP DOOR AND WINDOW CLOSED OR PROVIDE SCREEN MASH LESS THAN 1/4 INCH.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: UPON ENTERING IN KITCHEN OBSERVED AN EMPLOYEE WITH A FLY SWATTER ON HIS HAND WHICH HE HANGED BESIDE THE OTHER SWATTER STORED ON WALL ABOVE THE NORTH PREP TABLE IN THE KITCHEN. WE OBSERVED HOUSE FLIES(OVER 6 HOUSE FLIES) INSIDE THE PREP AREA,FLYING ON TOP CAN OPENER,CUTTING BOARDS,AND EQUIPMENT.REMOVE FLIES,CLEAN AND SANITIZE ALL AREAS IN THE KITCHEN. PRIORITY FOUNDATION VIOLATION;7-38-020(A),CITATION ISSUED

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOOD SHELVES IS STORED UNDER WASTE PIPE IN BASEMENT STORAGE AREA. ENCASE SAID PIPES OR RELOCATE SHELVES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL WIPING CLOTHS IN ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST NOT STORE CLEAN AND DIRTY KNIVES BETWEEN WALL AND EQUIPMENT, PROVIDE ADDITIONAL KNIFE RACKS;ALSO REMOVE CUTTING BOARD ON THE BACK-SPLASH OF THE THREE COMPARTMENT SINK. MANAGER REMOVED CUTTING BOARDS

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE REACH-IN COOLERS. MUST NOT USE CARDBOARD BOXES AS SHELF LINER. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS. REMOVE CARDBOARDS FROM SHELVES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: GREASE AND ENCRUSTED FOOD AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT IN THE KITCHEN,CLEAN AND MAINTAIN

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NO BACK FLOW PREVENTION DEVICE PROVIDED AT ICE MACHINE WATER LINE,AT BASEMENT AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NO BACK FLOW PREVENTION DEVICE PROVIDED AT ICE MACHINE WATER LINE,AT BASEMENT AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.