LAS ISLAS MARIAS Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED HAND WASH SINK AT THE BAR AREA INACCESSIBLE WITH BUCKETS AND DISHES STORED IN BASIN OF SINK. MANAGER. INSTRUCTED TO HAVE ALL HAND WASH SINKS ACCESSIBLE AT ALL TIMES. VIOLATION ALSO NOTED ON REPORT DATED 01/08/2024. 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 THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE- RAW OYSTERS AT 53F, RAW SHRIMP AT 50F, RAW OCTOPUS AT 51F, CUT TOMATOES 50.1F, AND CRAB AT 51F. INSTRUCTED TO MAINTAIN COLD ITEMS AT 41F OR BELOW. PIC VOLUNTARILY DISCARDED APPROXIMATELY 5LBS OF OYSTERS, 5LBS OF SHRIMP,5LBS OF OCTOPUS, 3LBS OF CUT TOMATOES, AND 5LBS OF CRAB, VALUED AT APPROXIMATELY $100. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED PREP COLD HOLD UNIT AT 53F. UNIT TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO MAINTAIN AT 41F OR BELOW. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WET WIPING CLOTHS WITH ACCUMULATED DIRT AND FOOD DEBRIS STORED IN WATER WITH NO CHEMICAL SANITIZING SOLUTION. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD AND MAINTAIN.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED TONGS AND KNIVES IMPROPERLY STORED. INSTRUCTED HOW TO PROPERLY STORE UTENSILS IN-BETWEEN USE AND MAINTAIN.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED TONGS AND KNIVES IMPROPERLY STORED. INSTRUCTED HOW TO PROPERLY STORE UTENSILS IN-BETWEEN USE AND MAINTAIN.

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.