LAS FUENTES Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE IN THE DISHROOM HANDLING DIRTY DISHES/POTS AND WITHOUT HANDWASHING BETWEEN HANDLED BY REMOVING AND STORED CLEAN DISHES/POTS. SOME EMPLOYEES WITH GLOVED HANDS HANDLE NON-FOOD PRODUCTS SUCH AS MOVING BOXES FROM ONE PART OF THE KITCHEN TO ANOTHER, GARBAGE CONTAINERS MOVING THEM, AND PUSHING DOWN DISCARDED FOOD. EMPLOYEES COMING FROM OUTSIDE REPORT TO WORK GO TO THEIR STATION AND START TO WORK AND ALSO HANDLING CLEAN UTENSILS. MUST WASH HANDS EVERY POSSIBLE CONTAMINATION, AND UPON ENTERING THE KITCHEN BEFORE START TO HANDLE FOOD. GLOVES MUST BE REMOVED, AND HANDWASHING IS NEEDED BEFORE WEARING NEW GLOVES. THE MANAGER CORRECTED THE ISSUE PRIORITY CITATION:7-38-010, CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP IS PROVIDED AT THE HANDWASHING SINK IN THE KITCHEN, WHERE PRESENTLY RAW AND COOKED FOOD ARE HANDLED BY EMPLOYEES. UPON MY REQUEST EMPLOYEE PROVIDED SOAP AT SAID SINK. 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: PAPER TOWELS STUCK INSIDE PAPER TOWELS DISPENSER AT BAR AREA(BAR INSIDE IN USE). INSTRUCTED TO REPAIR ISSUE. PRIORITY FOUNDATION VIOLATION: 7-38-030(C). CONSOLIDATED WITH THE ABOVE VIOLATION.

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: HANDWASHING SINK IN THE KITCHEN NOT ACCESSIBLE FOR HANDWASHING: BROOMS, MOPS, DUST PAN BLOCKING SAID SINK. PERSONALLY REMOVED ITEMS. HOWEVER, BY THE TIME I WENT TO WASH MY HANDS, ITEMS WERE STORED AGAIN IN FRONT OF SAID SINK. THE OWNER REMOVED ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CONSOLIDATED WITH THE ABOVE VIOLATION.

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: OBSERVED ICE/FOOD NOT PROTECTED. INTERIOR OF THE ICE MACHINE UPPER WATER RESERVOIR, ICE BIN, AND ALL ICE CONTACT SIDES AND INTERIOR OF THE MACHINE WITH EXCESSIVE BLACK AND PINK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE AND TOUCHING THE ICE. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE THROUGHOUT.ICE IS USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED. UPON RETURN UNIT WAS CLEANED AND SANITIZED

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: CHICHEN FILLET STORED AT PREP COOLER AT TEMP OF 44.5F TO 46.7F; COOKED BEEF AT TEMP OF 45.9F TO 51.7F; RAW SLICED BEEF ROLLED IN ALUMINUM FOIL AT TEMP OF 50.4F TO 51.7F.REFRIED BEANS AT TEMP OF 48.9F; GUACAMOLE AT TEMP OF 45.6F. STORED INSIDE THE REACH-IN COOLER: CHICKEN BREAST AT 48.1F TO 51.5F, COOKED PULLED CHICKEN AT TEMP OF 45F TO 47.9F; BEEF STOCK AT TEMP OF 48.6F TO 50.4F. COLD FOOD MUST MAINTAIN A TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED. POUNDS 18, VALUE 300 PRIORITY FOUNDATION: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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: PREP COOLER ACROSS FROM COOKING EQUIPMENT NOT MAINTAINING ADEQUATE TEMPERATURE: 48.9F TO 51F. COOLER MUST MAINTAIN TEMP OF 41F AND BELOW. TAGGED UNIT" HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005, CITATION ISSUED

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OVER 40 HOUSE FLIES THROUGHOUT THE KITCHEN AS FOOD WAS BEING PREPARED, STORED AT AN UNCOVERED COLD TRAYLINE AND HOT HOLDING UNIT. OBSERVED FLIES ON CLEAN AND DIRTY EQUIPMENT AND MULTI-USE UTENSILS. BOTH THE SIDEWALK DOOR AND PATIO DOOR WERE BOTH OPENED WITH STRING ATTACHED TO THE WALLS. AFTER MY REQUEST, BOTH DOORS WERE CLOSED. PRIORITY FOUNDATION: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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK IN THE KITCHEN

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: REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK IN THE KITCHEN

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.