LAS ISLAS MARIAS Fails Health Inspection - Chicago Restaurant

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: RUNNING HOT WATER WENT COMPLETELY COLD, TOOK ABOUT 20-30 MINUTES TO RECOVER, HOT WATER TANK TO SMALL FOR THE THE LARGE VOLUME OF FOODS PREPARED AND SERVED, TANK SIZE 40 GALLONS, STATED THE OWNER, INSTRUCTED TO MAINTAIN RUNNING HOT WATER CONSISTENTLY THROUGHOUT THE DAY, AND INVEST IN A LARGER TANK, CRITICAL CITATION ISSUED: 7-38-030

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GREASE CONTAINER AND GROUND AREA NOT CLEAN, GREASE SPILLS ON ON TOP OF CONTAINER AND GROUND AREA, INSTRUCTED TO PROPERLY MAINTAIN AT ALL TIMES, SERIOUS CITATION ISSUED: 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAINT/RESEAL RUSTY WIRE SHELVING INSIDE REACH-IN AND WALK-IN COOLERS

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: MUST DETAIL CLEAN THE FOLLOWING: INTERIOR OF FRYERS, INSIDE BOTTOM PANEL OF REACH-IN FREEZER, COUNTER TABLE TOPS AND BOTTOMS, AND INTERIOR DOOR OF ICE MACHINE

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: FLOORS IN POOR REPAIR AND NOT CLEAN, MUST PROVIDE MISSING FLOORS TILES AND CLEAN

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING TILES IN POOR IN REAR KITCHEN PREP AREA, AND WALLS NOT CLEAN IN SAME AREA AND TILES IN DINING AREA NOT CLEAN

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING TILES IN POOR IN REAR KITCHEN PREP AREA, AND WALLS NOT CLEAN IN SAME AREA AND TILES IN DINING AREA NOT CLEAN

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.