LOS TRES AMIGOS #2 Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE HAND WASHING SINK IN THE TOILET ROOM AND IN THE REAR DISH WASHING AREA. INSTRUCTED TO PROVIDE.

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E) OBSERVED A SLIGHT PINKISH SUBSTANCE ON THE PANEL OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-502.13 OBSERVED CARDBOARD BEING REUSED AS A SHELF LINER IN THE FOOD PREP AREA, SINGLE SERVICE CONTAINERS AND PLASTIC BAGS BEING REUSED FOR FOOD STORAGE. INSTRUCTED TO NOT REUSE SINGLE SERVICE ITEMS AND ONLY USE REUSABLE FOOD GRADE CONTAINER OR FOOD GRADE BAGS FOR FOOD STORAGE.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-201.11 OBSERVED MOLCAJETES (CLAY BOWLS) STORED IN THE REAR. INSTRUCTED TO REMOVE MOLCAJETES AND DO NOT USE POROUS FOOD CONTACT SURFACES.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-603.15 OBSERVED LARGE POTS ON SITE THAT ARE TOO LARGE TO BE SUBMERGED IN THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE LARGE POTS, OR INSTALL A LARGER 3 COMPARTMENT SINK OR PROVIDE A WRITTEN PROCEDURE FOR THE WASHING RINSING AND SANITIZING OF ALL LARGE EQUIPMENT THAT IS TOO LARGE TO BE SUBMERGED INSIDE OF THE 3 COMPARTMENT SINK.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED ACCUMULATED FOOD DEBRIS INSIDE OF THE FRYERS, UNDER THE FLAT TOP GRILL AND IN BETWEEN EQUIPMENT. INSTRUCTED TO CLEAN AND SANITIZE.

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: 5-205.15 OBSERVED A LEAK UNDER THE REAR DISH WASHING AREA HAND WASHING SINK. INSTRUCTED TO REPAIR. MANAGER REPAIRED SAID HAND WASHING SINK DURING THE INSPECTION.

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: 5-205.15 OBSERVED A LEAK UNDER THE REAR DISH WASHING AREA HAND WASHING SINK. INSTRUCTED TO REPAIR. MANAGER REPAIRED SAID HAND WASHING SINK DURING THE INSPECTION.

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.