LAS ISLAS MARIAS Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE WASHING DISHES WITHOUT SANITIZER AT 3 COMPARTMENT SINK IN FRONT AND IN REAR AREA, AND IMPROPERLY SET-UP. INSTRUCTED TO PROPERLY SET UP THE 3 COMPARTMENT SINK TO BE ABLE TO WASH, RINSE AND SANITIZE MULTI-USE UTENSIL. MUST PROVIDE PROPER SANITIZING CONCENTRATION OF 100 PPM FOR CHLORINE AND 200 PPM FOR QUARTERNARY AMMONIUM. CRITICAL CITATION ISSUED (7-38-030).

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.

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. FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND FREEZERS, STORAGE RACKS WITH MOLD LIKE BUILD-UP INSIDE WALK-IN COOLERS, HOOD AND FILTERS WITH GREASE AND DUST HANGING,INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, KNIFE RACKS, PREP SHELVES, SHELVES UNDER COOKING EQUIPMENT, ALL PIPES WITH GREASE ACCUMULATION, INTERIOR AND EXTERIOR SURFACE OF DISH WASHING MACHINE, STORAGE SHELVES, COUNTER AND SODA GUN HOLDER BEHIND BAR.

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. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT PREP AREAS WITH GREASE AND FOOD DEBRIS BUILD-UP, ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND HOT WATER TANK, INCLUDING FLOORS IN 2ND FLOOR STORAGE AREA UNDER STORAGE SHELVES.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE LIGHT SHIELD OR SHATTER PROOFED LIGHT BULB IN (RIGHT SIDE) HOOD/VENT (KITCHEN).

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPAIR LEAKY DRAIN PIPE UNDER MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK (FRONT AREA), MUST REPAIR SLOW DRAINING EXPOSED HAND SINK IN FRONT PREP AREA AND IN REAR PREP AREA.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO CLEAN AND REORGANIZE REAR STORAGE AREA AND IN 2ND FLOOR STORAGE, MUST REMOVE ALL UNNECESSARY ARTICLES TO PREVENT RODENT AND INSECT HARBORAGE.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO CLEAN AND REORGANIZE REAR STORAGE AREA AND IN 2ND FLOOR STORAGE, MUST REMOVE ALL UNNECESSARY ARTICLES TO PREVENT RODENT AND INSECT HARBORAGE.

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.