MANJARES AL EXPRESS Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: THE SOUTH FRONT KITCHEN PREP COOLER HAS AN AMBIENT AIR TEMPERATURE OF 54 F, COOLER TAGGED HELD FOR INSPECTION UNTIL REPAIRED OR REPLACED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: 4 PANS OF COOKED FISH AND SEAFOOD SALADS AND A PACKAGE OF IMITATION CRAB ARE BEING HELD AT 53 F TO 55.3 F INTERNAL TEMPERATURE. 4 POUNDS OF PRODUCT VALUED AT $30 WAS DISCARDED AT THIS TIME.

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: THE LOW TEMPERATURE DISHMACHINE BEING USED AT THIS TIME HAS NO SANITIZING RINSE CHEMICAL DETECTED IN THE FINAL RINSE, MACHINE TAGGED HELD FOR INSPECTION AND CANNOT BE USED UNTIL REINSPECTED. THE THREE COMPARTMENT SINK IN THE BAR AREA IS BEING USED TO WASH GLASSES WITH ONLY THE CENTER COMPARTMENT. A THREE COMPARTMENT SINK MUST BE SET UP WITH SOAP AND WATER, A CLEAN WATER RINSE AND A FINAL SANITIZING RINSE IN ORDER TO INSURE PROPER SANITATION.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: THE NORTH KITCHEN EXPOSED HAND SINK DRAIN LEAKS INTO A BUCKET, SINK SHUT DOWN AT THIS TIME. AN ALTERNATE HANDSINK ON THE SOUTH WALL OF THE KITCHEN IS WORKING PROPERLY AND IS ACCESSIBLE.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OVER 20 LIVE SMALLFLIES WERE FOUND IN THE DIRTY DRAINS AND WET AREA UNDER THE LEAKING NORTH EXPOSED HAND SINK. OVER 30 LIVE ANTS WERE FOUND IN THE MOP SINK AND ATTACHED BASEBOARD AREA. A 1" HOLE IN THE CORNER OF THE SOUTHWEST KITCHEN BASEBOARD GOES OUTSIDE, PEST PROOF THE OUTER OPENING AND REMOVE ALL EVIDENCE OF PEST ACTIVITY.

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THE BAR THREE COMPARTMENT SINK HAS A MOLD COATED CAULKED SEAM INSIDE OF THE EAST COMPARTMENT. HAVE THE STAINLESS STEEL SINK WELDED WITH STAINLESS STEEL AND GROUND SMOOTH, REPLACED OR REMOVED. SINK TAGGED HELD FOR INSPECTION.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOORS ARE DIRTY THROUGHOUT THE KITCHEN AND WALK IN COOLER INTERIORS; WASH, RINSE AND SANITIZE THE FLOORS UNTIL THEY ARE CLEAN FROM CORNER TO CORNER.

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: THE KITCHEN WALLS AND CEILINGS ARE DIRTY, CLEAN THE WALLS AND CEILINGS FROM TOP TO BOTTOM AND REPAINT WITH LIGHT COLORS AS NEEDED.

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: THE KITCHEN WALLS AND CEILINGS ARE DIRTY, CLEAN THE WALLS AND CEILINGS FROM TOP TO BOTTOM AND REPAINT WITH LIGHT COLORS AS NEEDED.

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.