LOS CUATES DE JUANITA'S Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES HEALTH. IN STRUCTED TO PROVIDE . PRIORITY FOUNDATION ISSUED 7-38-010

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED EMPLOYEE PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. HOWEVER MUST PROVIDE ALL THE NECESSARY ITEMS IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP . PRIORITY FOUNDATION.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD TEMPERATURES OF ( TCS) FOODS INSIDE COOLER.. A2 LARGE POTS,( APPROX 40-LBS OF COOKED GOAT IN COOLER AT IMPROPER TEMPERATURE OF 55.0F, 51.0F,10-LBS OF GREEN HOMEMADE SALSA, AND GREEN SAUCE AT 55.0F 25-LB BUCKET OF SOUR CREAM AT 50.0F, 25-LB OF BEEF SOUP AT 59.0F,10-LBS OF COOKED CORN/ BEEF WITH BROTH AT 49.0F.2-LB OF COOKED STEAK AT 86.0F 3-LBS OF RAW CHICKEN BREAST AT 50.0F, 2-LB OF BEEF STEAK AT 49.0F. ALL FOODS REMOVED AND DISCARDED AT COST APPROX $200.00-COS. INSTRUCTED TO MAINTAIN COLD TCS FOODS AT 41.0F OR BELOW. PRIORITY VIOLATION ISSUED 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT(TCS) PREPARED FOODS HELD MORE THAN 24 HOURS,( SALSA,BEEF,SOUPS,ETC)NOT DATE MARKED. INSTRUCTED TO IDENTIFY FOOD WITH PREPARED DATE AND CONSUMED, USED BY OR DISCARD DATE. PRIORITY FOUNDATION

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED LARGE COOLER BEING USED MAINTAINING IMPROPER COLD TEMPERATURE OF 50.0F. COOLER MUST MAINTAIN TEMPERATURE OF 41.0F OR BELOW. INSTRUCTED NOT TO USE. MUST REPAIR. INSTRUCTED TO USE ADDITIONAL COOLER ON SITE THATS 41.0F OR BELOW-COS. COOLER WILL BE TAGED HELD FOR INSPECTION UNTIL TAG IS REMOVED BY THE HEALTH DEPT. PRIORITY VIOLATION ISSUED 7-38-005

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHLORINE CHEMICAL TEST PAPER KIT FOR 3- COMPARTMENT SINK DISHWASHING FACILITIES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-005

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED FRONT PREP HAND SINK IN POOR REPAIR,( MISSING HOT WATER FAUCET HANDLE, ONLY ABLE TO RETRIEVE WATER FROM KNOB UNDER HANDWASHING SINK. ALSO VERY LOW WATER PRESSURE AT REAR PREP HANDWASHING SINK BY 3- COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN BOTH HANDWASHING SINKS BY REINSPECTION IN 2 DAYS. PRIORITY VIOLATION ISSUED 7-38-030(C).

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED FRONT PREP HAND SINK IN POOR REPAIR,( MISSING HOT WATER FAUCET HANDLE, ONLY ABLE TO RETRIEVE WATER FROM KNOB UNDER HANDWASHING SINK. ALSO VERY LOW WATER PRESSURE AT REAR PREP HANDWASHING SINK BY 3- COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN BOTH HANDWASHING SINKS BY REINSPECTION IN 2 DAYS. PRIORITY VIOLATION ISSUED 7-38-030(C).

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.