LAS ISLAS MARIAS Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: DISH MACHINE NOT SANTIZING PROPERLY,OBSERVED NO CHLORINE SANITIZER ON THE TEST STRIPS, MACHINE WAS FILLED WITH WASHED DISHES AT THIS TIME, MACHINE WAS CHECKED 3 TIMES, INSTRUCTED TO REPAIR MUST HAVE 100PPM OF CHLORINE SANITIZER FOR LOW TEMPERATURE MACHINE. CRITICAL CITATION 7-38-030. REPAIR MAN CAME IN AND REPAIRED AT END OF INSPECTION.

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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED NO HOT WATER ON PREMISES AT THIS TIME,INSTRUCTED TO PROVIDE.WATER HEATER IN POOR REPAIR. CRITICAL CITATION 7-38-030. CLOSE UP 15-081.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED FRONT CUTTING BOARD NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.

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: OBSERVED MISSING FLOOR TILE IN FRONT AND UNDER SMALL BOX FREEZER, INSTRUCTED TO REPAIR.OBSERVED STANDING WATER IN THE BASEMENT, INSTRUCTED TO CLEAN/DRY MOP.

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: OBSERVED KITCHEN LIGHT SHIELDS NOT CLEAN, INSTRUCTED TO CLEAN. ALSO OBSERVED NEW WALL BEHIND THE SMALL FREEZER, INSTRUCTED TO SEAL/PAINT.

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: OBSERVED KITCHEN LIGHT SHIELDS NOT CLEAN, INSTRUCTED TO CLEAN. ALSO OBSERVED NEW WALL BEHIND THE SMALL FREEZER, INSTRUCTED TO SEAL/PAINT.

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.