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

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES. COOK NOTED USING BARE HANDS TO ROLL UP THREE, READY TO EAT BURRITOS BEING PREPARED AND SERVED. REVIEWED WITH MANAGEMENT NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST USE UTENSILS OR WEAR GLOVES WITH HAND WASHING BEFORE AND AFTER GLOVE USE. CRITICAL VIOLATION 7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWELS THE BOTH THE FRONT PREP AND KITCHEN EXPOSED HAND SINKS WHILE FOODS WERE BEING PREPARED. MUST PROVIDE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING INITIAL INSPECTION. MANAGER WAS TELEPHONED UPON MY ARRIVAL FOR INSPECTION AND ARRIVED ON SITE FORTY MINUTES LATER. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED, IE: BEANS IN HOT HOLDING AT 147.1F. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 1-12-17 NOT CORRECTED. #30-: ALL BULK FOOD CONTAINERS IN THE KITCHEN AND FRONT COUNTER MUST BE LABELED.#34-CLEAN THE FLOOR UNDER AND BEHIND THE STOVE, GRILL AND DEEP FRYER(WITH GREASE AND DUST BUILD-UP) AND MAINTAIN.#34- MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE DINING ROOM. MUST REPLACE. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE TIN FOIL AS LINER FOR SHELVING IN THE FRONT PREP TWO DOOR COOLER. MUST NOT USE CARDBOARD AS LINER ON GREASE TRAP. MUST BE A SMOOTH, CLEANABLE SURFACE.

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: DAMAGED FLOOR TILES AT THE KITCHEN TALL REACH-IN COOLER. MUST REPLACE/REPAIR. FLOOR UNDER AND BEHIND REAR KITCHEN PREP TABLE AND TALL REACH-IN COOLER WITH DIRT AND FOOD DEBRIS. MUST CLEAN 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL AT THE MOP SINK ALONG TILING WITH OPEN CRACK/CREVICE. MUST SEAL.

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: WALL AT THE MOP SINK ALONG TILING WITH OPEN CRACK/CREVICE. MUST SEAL.

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.