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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST PROVIDE HAND WASHING SIGNAGE AT ALL WASHBOWL AND HAND WASHING SINKS.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HOT WATER NOT AVAILABLE AT WASH BOWL SINKS IN RESTROOM. FOUND HOHT WATER TEMPERATURE @ 70.2F-71.1F. INSTRUCTED MUST HAVE MINIMUM TEMPERATURE OF 100F AT ALL WASH BOWL SINKS AT ALL TIMES. OPERATOR RESET HOT WATER HEATER DURING INSPECTION TO RESTORE HOT WATER AVAILABILITY. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS AT IMPROPER TEMPERATURES INSIDE 2 DOOR COOLER IN REAR PREP AREA. FOUND COOKED PASTA @ 55.4F; RAW FISH 46.9F-49.1F. INSTRUCTED ALL TCS FOODS MUST BE HELD @ 41F OR LESS AT ALL TIMES. OPERATOR DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST PROVIDE A THERMOMETER IN A CONSPICUOUS SPOT INSIDE ALL REFRIGERATION.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ALL EXTERIORS OF COOLERS AND SINKS, SIDES AND BOTTOMS OF TABLES AND OUTSIDE OF SINKS TO BE HEAVILY SOILED. OBSERVED EXCESSIVE BUILD UP ON SHELVES OF 3 GLASS DOOR COOLER. MUST DETAIL CLEAN AND SANITIZE ALL SURFACES IN REAR PREP AREA. MUST MAINTAIN SAME.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE GREASE AND DIRT BUILD UP ON STORAGE SHELVES IN THE FRONT FOOD PREP AREA, INTERIORS OF DEEP FRYERS, BROILER, AND GRILL. MUST DETAIL CLEAN AND SANITIZE EQUIPMENT. MUST MAINTAIN SAME.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HEAVILY SOILED FLOORS UNDER COOKING EQUIPMENT IN KITCHEN, AND IN REAR PREP AREA. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: MUST PROVIDE VALID CERTIFICATES/PROOF OF ENROLLMENT OF FOOD HANDLER TRAINING FOR ALL STAFF THAT HANDLES FOOD, INCLUDING PREP, COOKS, AND WAIT STAFF.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: MUST PROVIDE VALID CERTIFICATES/PROOF OF ENROLLMENT OF FOOD HANDLER TRAINING FOR ALL STAFF THAT HANDLES FOOD, INCLUDING PREP, COOKS, AND WAIT STAFF.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.