LOS ARCOS AUTHENTIC MEXICAN FOOD, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: WASTE WATER BACKING UP ON 1ST AND 3RD COMPARTMENT SINK OF THE 3 COMPARTMENT SINK WHEN MANAGER PULLED OUT THE DRAIN STOPPER FROM THE MIDDLE COMPARTMENT SINK. INSTRUCTED TO REPAIR THE 3 COMPARTMENT SINK TO HAVE A WELL DRAINING SINK.CRITICAL VIOLATION 7-38-030. OWNER/MANAGER ASKED HER TWO MALE EMPLOYEES TO CLEAN THE GREASE TRAP BOX AND THE PIPE UNDER THE 3 COMPARTMENT SINK DURING INSPECTION. 3 COMPARTMENT SINK IS NOW DRAINING WELL.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOOD INSIDE THE 2 DOOR AND ONE DOOR REACH IN COOLER IN THE KITCHEN PREP AREA AND 2 DOOR REACH IN COOLER IN THE FRONT SERVING AREA.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL,REMOVE DUST BUILD-UP ON THE FRONT 2 DOOR REACH IN COOLER AND ONE DOOR AND 2 DOOR REACH IN COOLER FAN GUARD IN THE KITCHEN/PREP AREA AND MAINTAIN. CLEAN IN DETAIL ALL THE LIGHT SHIELD OF THE LIGHT BULBS ON THE HOOD AND ABOVE THE PREP AREA/KITCHEN (WITH GREASE BUILD-UP 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEAL GAP BETWEEN THE CEILING AND WALLS IN THE KITCHEN PREP AREA AND MAINTAIN. CLEAN HOOD/CANOPY IN THE COOK LINE,WITH GREASE ACCUMULATED AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEAL GAP BETWEEN THE CEILING AND WALLS IN THE KITCHEN PREP AREA AND MAINTAIN. CLEAN HOOD/CANOPY IN THE COOK LINE,WITH GREASE ACCUMULATED AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.