LAS FUENTES Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: ICE FOR CONSUMPTION NOT PROTECTED DURING PREPARATION AND STORAGE. INTERIOR OF THE UPPER WATER RESERVOIR OF THE ICE MACHINE WITH BLACK SLIME LIKE SUBSTANCE NOTED DRIPPING DOWN INTO THE ICE BIN AND BLACK SLIME ON OTHER INTERIOR ICE CONTACT SURFACES. INSTRUCTED TO REMOVE SUBSTANCE CLEAN AND SANITIZE ALL AFFECTED AREAS OF THE MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

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 DATE MARKING AND DISPOSITION - Comments: OBSERVED PREPARED READY TO EAT TCS FOODS SUCH AS COOKED CHICKEN, COOKED BEANS STUFFED POBLANO PEPPERS HELD IN THE KITCHEN TALL REACH-IN COOLER LONGER THAN 24 HOURS WITH NO EXPIRATION DATES. NO DATES OF ANY KIND. ALSO NOTED PREPARED TCS FOODS SUCH AS COOKED PORK AND FLAN CUSTARD IN THE WALK-IN COOLER WITH PREPARATION DATES ONLY. REVIEWED PROPER DATE LABELING. ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS MUST HAVE AN EXPIRATION DATE NO LONGER THAN 7 DAYS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD NOT PROTECTED DURING STORAGE FROM CONTAMINATION. RAW, UNCOOKED RICE NOTED STORED INSIDE A USED DEGREASER CHEMICAL BUCKET IN THE BASEMENT DRY FOOD STORAGE. MANAGER VOLUNTARILY DISCARDED. ALSO NOTED HERBS AND UNCUT PINEAPPLES BEING STORED UNDER WASTEWATER PIPELINES. MANAGER REMOVED. DRY FOODS NOTED STORED IN THE BASEMENT DRY STORAGE N.E. CORNER ALONG A PLASTER WALL THAT IS CHIPPING AND PEELING. INSTRUCTED TO MOVE DRY FOODS TO ANOTHER LOCATION OR REPAIR THE WALL TO BE SMOOTH AND CLEANABLE.

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 PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

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: NOTED KNIVES IMPROPERLY STORED BETWEEN THE WALL AND THE DISH AREA BACKSPLASH. MUST PROVIDE ADDITIONAL KNIFE HOLDERS.

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: OBSERVED A POROUS STONE MORTAR AND PESTLE AT THE DIRTY DISH AREA OF THE DISH MACHINE. MUST NOT USE AND REMOVE FROM THE PREMISES. FOOD CONTACT EQUIPMENT MUST BE SMOOTH AND CLEANABLE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST PROVIDE A LID FOR THE BAR ICE BIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USED WADDED PLASTIC WRAP AS SINK STOPPERS FOR THE BAR THREE COMPARTMENT SINK. MUST PROVIDE PROPER STOPPERS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE BASEMENT BOX FREEZERS. MUST BE SMOOTH, WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.

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: MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE METAL SHELVING UNDER THE KITCHEN MICROWAVE OVEN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED DIRTY, FOOD ENCRUSTED TABLE TOP CAN OPENER IN THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN AFTER EACH USE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BASEMENT DRY STORAGE N.E. WALL THAT IS CHIPPING AND PEELING. INSTRUCTED REPAIR THE WALL TO BE SMOOTH AND CLEANABLE.----NOTED MISSING DAMAGED FLOOR TILE AT THE DISH MACHINE. INSTRUCTED TO REPLACE/REPAIR.----NOTED BLACKENED, MOLDY WALL CAULKING AT THE DISH MACHINE. MUST REPLACE.----HOLE IN THE FLOOR UNDER THE 1ST FLOOR WOMENS NORTH WASHROOM. MUST SEAL/REPAIR.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED EMPLOYEES PERSONAL BELONGS IMPROPERLY STORED IN THE FOOD PREP AREA. MUST PROVIDE A DESIGNATED NON-FOOD CONTACT AREA FOR EMPLOYEE STORAGE OF PERSONAL BELONGINGS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED EMPLOYEES PERSONAL BELONGS IMPROPERLY STORED IN THE FOOD PREP AREA. MUST PROVIDE A DESIGNATED NON-FOOD CONTACT AREA FOR EMPLOYEE STORAGE OF PERSONAL BELONGINGS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.