LAS ISLAS MARIAS Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Inspector Comments: Inspector Comments: MUST LABEL BULK FOOD STORAGE CONTAINERS.MUST LABEL PREPACKAGED DESSERTS WITH PROPER INFO

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Inspector Comments: Inspector Comments: MUST NOT USE GROCERY STORE BAGS FOR FOOD STORAGE PROVIDE FOOD GRADE STORAGE BAGS

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: Inspector Comments: MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER,3- DOOR GLASS REACH IN COOLER,LOWER SHELVES OF PREP AND GRILL TABLE,GREASETRAP AT 3- COMP SINK.MUST APPLY A SEALANT OR PAINT RAW WOOD LIQUOR SHELVES IN CABINET.MUST REMOVE FOIL FROM SHELVING UNITS.MUST REPAIR OR REPLACE DAMAGED INTERIOR DOOR PANEL ON TOPSIDE OF PREP COOLER,WORN CUTTING BOARDS IN PREP AREA,LID ON FOOD STORAGE CONTAINER ON LOWER SHELF OF STEAM TABLE

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: Inspector Comments: Inspector Comments: MUST CLEAN FOOD DEBRI FROM FRYER,GRILL TABLE,PREP TABLES,SHELVING UNITS IN WALK IN COOLER AND FREEZER

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: Inspector Comments: Inspector Comments: MUST CLEAN FLOOR ALONG WALLBASES,UNDER,AROUND, HEAVY EQUIPMENT AND FLOOR MATS THROUGHOUT PREMISES

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: Inspector Comments: MUST CLEAN FLOOR ALONG WALLBASES,UNDER,AROUND, HEAVY EQUIPMENT AND FLOOR MATS THROUGHOUT PREMISES

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.