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

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC WITHOUT CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. INSTD TO OBTAIN AND MAINTAIN.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING TCS FOODS (SHRIMP, RICE, ETC). INSTD TO HAVE MANAGER ON DUTY AT ALL TIMES WITH VALID CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: DEAD ROACHES ON FLOOR IN DRY STORAGE ROOM. INSTD TO REMOVE, AND CLEAN ALL AFFECTED AREAS

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: SHELVES ABOVE REAR 3-COMPARTMENT SINK WITH RUSTY SURFACES. INSTD TO REMOVE RUST AND MAINTAIN. PLASTIC LINING ON BOTTOM SHELVES OF PREP TABLES THROUGH OUT. INSTD TO REMOVE LINING SO AS SURFACE TO BE SMOOTH, EVEN, AND EASILY CLEANABLE.

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: EXCESSIVE FOOD DEBRIS AND GREASE ACCUMULATION ON EXTERIOR SIDES AND INBETWEEN AND UNDERNEATH FLAT TOP GRILL AND FRYERS. CAN OPENER HOLDER, MICROWAVE AND STORAGE SHELVES THROUGH OUT NOT CLEAN, DEBRIS. INSTD TO CLEAN ALL AND MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: STRIPPED FAUCET HANDLE AT BAR 3-COMPARTMENT SINK. INSTD TO REPAIR AND MAINTAIN

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: STRIPPED FAUCET HANDLE AT BAR 3-COMPARTMENT SINK. INSTD TO REPAIR AND MAINTAIN

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.