LINDO GUADALAJARA RESTAURANT Passes Health Inspection - Chicago Restaurant

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOUND COOKED AND RAW FOOD STORED INSIDE THE GROCERIES PLASTIC BAGS,INSTRUCTED TO PROVIDE FOOD GRADES PLASTIC BAGS AND FOOD CONTAINERS WITH LIDS TO STORE FOOD PRODUCTS.

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 DIRTY WITH FOOD DEBRIS AND OIL CARDBOARD STORED ON SHELVES THROUGHOUT THE PREMISES,INCLUDED COOLERS,INSTRUCTED TO REMOVE; SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. WALK-IN COOLER DOOR IN POOR REPAIR,INTERIOR METAL DOOR LINER IS BROKEN,UNABLE TO CLEAN,INSTRUCTED TO REPAIR/REPLACE WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL

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: EXCESS DRY BLOOD AND FOOD DEBRIS INSIDE THE WHITE CHEST FREEZER IN BASEMENT AREA,ENCRUSTED FOOD DEBRIS ON SHELVES INSIDE THE WALK-IN COOLER. INSTRUCTED TO CLEAN SAID AREA AND MAINTAIN

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: EXCESS DRY BLOOD AND FOOD DEBRIS INSIDE THE WHITE CHEST FREEZER IN BASEMENT AREA,ENCRUSTED FOOD DEBRIS ON SHELVES INSIDE THE WALK-IN COOLER. INSTRUCTED TO CLEAN SAID AREA AND MAINTAIN

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.