LAS ISLAS MARIAS Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE CUTTING BOARDS ON TOP OF PREP TABLE WITH EXCESSIVE SEAMS AND BLACK STAIN.------MUST CLEAN AND REPAINT PIECE OF RAW WOOD UNDER EXPOSED HAND SINK IN REAR PREP/COOKING AREA.--------MUST PROVIDE SODA/WATER GUN HOLDER BEHIND BAR.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND FREEZERS IN REAR PREP/COOKING AREA ANG IN BEHIND BAR, INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE, DISH RACKS WITH BLACK MOLD LIKE BUILD-UP, 3 COMPARTMENT SINK IN REAR PREP AND IN BAR AREA, PREP SHELVES IN REAR COOKING AREA, STORAGE SHELVES BEHIND BAR COUNTER, KNIFE RACK IN REAR PREP/COOKING AREA, EXTERIOR SURFACES OF GARBAGE CONTAINERS WITH EXCESSIVE GREASE IN REAR PREP AREA, DRY STORAGE BINS, STORAGE RACKS INSIDE WALK-IN COOLER, INTERIOR SURFACE OF ICE MACHINE BEHIND LOWER PANEL.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS IN SECOND FLOOR STORAGE AREA AND FLOOR AROUND BAR AREA.--------MUST REPAIR BROKEN AND MISSING FLOOR TILES INSIDE EMPLOYEE WASHROOM IN REAR AREA.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH FOOD SPILLAGE AND STAIN THROUGHOUT REAR PREP/COOKING AREA.---------MUST CLEAN AND MAINTAIN CONDENSER FAN COVER WITH EXCESSIVE DUST INSIDE WALK-IN COOLER.---------MUST SEAL HOLES ON WALL BEHIND/ABOVE 3 COMPARTMENT SINK.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN FRONT PREP AND IN BAR AREA.----------MUST REPAIR LEAKY FAUCET/SPRAYER NEXT TO DISH MACHINE.

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: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.--------MUST PROVIDE METAL STEM THERMOMETER TO TAKE HOT AND COLD HOLDING OF FOOD PRODUCTS.

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: INSTRUCTED TO CLEAN ND REORGANIZE 2ND FLOOR STORAGE AREA, USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP MUST BE STORED IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP MUST BE STORED IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.