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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURES. OBSERVED THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 44.5F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS FISH AND EGGS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED FISH AT 46.7F, MILK AT 44.5F, EGGS AT 45.4F, AND SOUR CREAM AT 45.3F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 40# OF FOOD WORTH $40. CRITICAL VIOLATION 7-38-005A.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: SINGLE USE PLASTIC SPOONS AND FORKS BEHIND THE COUNTER MUST BE STORED WITH HANDLES UP TO PREVENT CONTAMINATION BY HANDS.

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: OBSERVED A STYROFOAM CUP USED AS A SCOOP FOR THE SOUP IN THE PREP COOLER. OBSERVED CARDBOARD BOXES USED TO STORE BREAD AND SHRIMP IN THE 2 DOOR FREEZER. OBSERVED PLASTIC BAGS USED TO COVER EMPANADAS IN THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE MATERIALS AND UTENSILS. THE WIRE STORAGE SHELVES IN THE WALK-IN COOLER ARE RUSTED. MUST SCRAPE AND REPAINT RUSTED SURFACES OR REPLACE THE SHELVES.

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: DETAIL CLEAN THE INTERIOR OF THE MICROWAVE.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE INTERIOR OF THE MICROWAVE.

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.