LOS AZARES MEXICAN GRILL LLC Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO EXPOSED HANDWASHING SINK LOCATED IN THE REAR FOOD PREP AREA WHERE THE 3 COMPARTMENT SINK IS LOCATED. MANAGEMENT INSTRUCTED TO INSTALL AN EXPOSED HANDWASHING SINK IN THE REAR FOOD PREP AREA. PRIORITY FOUNDATION 7-38-030(C). NO 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED WATER LEAKING FROM THE ROOF INTO THE VENTILATION HOOD AND ON TOP OF THE COOKING EQUIPMENT. MANAGEMENT INSTRUCTED TO REPAIR THE SOURCE OF THE WATER LEAK. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SNEEZEGUARD INSTALLED AT THE FRONT COUNTER WHERE FOOD WILL BE PREPARED. MANAGEMENT INSTRUCTED TO INSTALL A SNEEZEGUARD OR OTHER BARRIER TO PREVENT CONTAMINATION OF FOOD BY THE PUBLIC. PRIORITY 7-38-005. NO CITATION ISSUED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED AN UNFINISHED WOOD COUNTERTOP AT THE FRONT COUNTER. MANAGEMENT INSTRUCTED TO SEAL OR PAINT OR COVER THE COUNTERTOP.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE INTERIOR OF THE DEEP FRYERS, THE WIRE RACKS ABOVE THE 3 COMPARTMENT SINK AND WIRE RACKS IN THE WALK-IN COOLER.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NO MOP SINK INSTALLED ON THE PREMISES. MANAGEMENT INSTRUCTED TO INSTALL A MOP SINK.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED THE TOILETS IN BOTH THE MEN'S AND WOMEN'S WASHROOMS NOT FUNCTIONING PROPERLY. THE WATER DID NOT FLUSH IN EITHER TOILET. MANAGEMENT INSTRUCTED TO REPAIR OR REPLACE THE TOILETS IN BOTH WASHROOMS. PRIORITY FOUNDATION 7-38-030(C). NO CITATION ISSUED.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NO COVERED WASTE RECEPTACLE WAS PROVIDED IN THE WOMEN'S WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REMOVE ALL UNUSED COOKING EQUIPMENT FROM THE PREMISES INCLUDING THE ROTISSERIE GRILL.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR ALL BROKEN WALL TILES IN THE PREP AREA ESPECIALLY AROUND THE DOORWAY AND AROUND THE 3 COMPARTMENT SINK AND THE VENTILATION HOOD IN THE REAR FOOD PREP AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: REPLACE THE MISSING LIGHT SHIELDS IN THE FOOD PREP AREAS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: REPLACE THE MISSING LIGHT SHIELDS IN THE FOOD PREP AREAS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.