LOS ARCOS AUTHENTIC MEXICAN FOOD, INC. Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOODS NOT PROTECTED DURING STORAGE. RAW EGGS BEING STORED IN FRONT COOLER DIRECTLY OVER UNCOVERED FRESH LIMES. RAW EGGS BEING STORED IN THE COOKS LINE PREP COOLER DIRECTLY OVER FRESH, UNCOVERED READY TO EAT GUACAMOLE AND SALSA. INSTRUCTED AND REVIEWED PROPER STORAGE FOR RAW FOODS. SERIOUS VIOLATION 7-38-005(A).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 35 TO 45 DEAD ROACHES AND ONE LIVE ROACH THROUGHOUT THE FRONT COUNTER AREA, REAR PREP AREA UNDER FOOD PREP TABLE AND REAR AREA AT THE WASHROOMS. LAST PEST SERVICE REPORTS FROM ROSE PEST CO. DATED 12-19-16 AND 11-21-16 NOTED NO PEST ACTIVITY. OBSERVED LARGE OPEN CREVICE ALONG BASE BOARD UNDER THE KITCHEN PREP TABLE AND BEHIND THE REAR TALL REACH-IN COOLER WHERE THE MAJORITY OF THE DEAD ROACHES AND LIVE ROACH WAS NOTED. ALSO A HOLE IN THE FLOOR AT THE REAR WASHROOM AREA. INSTRUCTED TO REMOVE ALL DEAD ROACHES, SEAL OPEN CREVICE ALONG BASEBOARD UNDER PREP TABLE AND BEHIND TALL REACH-IN COOLER, SEAL AND REPAIR BROKEN FLOOR TILES AT THE REAR PREP TALL REACH-IN COOLER AND HOLE IN FLOOR AT THE WASHROOMS. RECOMMEND HAVING PEST CONTROL CO. SERVICE FOR ROACHES. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS IN THE KITCHEN AND FRONT COUNTER MUST BE LABELED.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE TIN FOIL OR PAPER TOWELS AS LINER FOR SHELVING THROUGHOUT THE FRONT COUNTER AREA AND KITCHEN. SURFACES MUST BE SMOOTH AND CLEANABLE. SHELVING THROUGHOUT THE KITCHEN DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOOR UNDER AND BEHIND THE STOVE, GRILL AND DEEP FRYER(WITH GREASE AND DUST BUILD-UP) AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE DINING ROOM. MUST REPLACE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOOD SPLATTER ON WALL UNDER THE THREE COMPARTMENT SINK. MUST CLEAN 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXCESSIVE RUST ON THREE COMPARTMENT SINK GREASE TRAP. MUST REMOVE RUST, OR REPLACE.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL ITEMS STORED THROUGHOUT THE REAR HOT WATER TANK ROOM MUST BE ELEVATED AND ORGANIZED AND UNNECESSARY ITEMS REMOVED TO PREVENT PEST HARBORING.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL ITEMS STORED THROUGHOUT THE REAR HOT WATER TANK ROOM MUST BE ELEVATED AND ORGANIZED AND UNNECESSARY ITEMS REMOVED TO PREVENT PEST HARBORING.

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.