MANJARES AL EXPRESS Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE HAND WASHING SINKS LOCATED IN THE FOOD PREP AREAS AND IN THE TOILET ROOMS. 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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, RAW PORK) AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN A REFRIGERATION UNIT; ABOUT 5 LBS OF CHORIZO AT 52F, ABOUT 10 LBS OF CHICKEN AT 50F AND ABOUT 2 LBS OF NOPAL SALAD AT 50F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED NO DISCLOSURE ON THE MENU FOR THE ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (SUNNY SIDE UP EGGS, OYSTERS). INSTRUCTED TO PROVIDE A DISCLOSURE FOR EACH MENU ITEM THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED A REFRIGERATION UNIT, WITH TCS FOODS INSIDE, AT AN AMBIENT AIR TEMPERATURE OF 52.5F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL REFRIGERATION UNITS AT 41F OR BELOW AT ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY CDPH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION 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.

APPROVED THAWING METHODS USED - Comments: 3-501.13 OBSERVED RAW FISH THAWING IN COLD STAGNET WATER AT THE 1 COMPARTMENT SINK. INSTRUCTED TO ONLY THAW TCS FOODS UNDER COLD RUNNING WATER (NOT EXCEEDING 70F) AT ALL TIMES.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO TAKE TEMPERATURES OF COLD AND HOT TCS FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED DRY FOOD STORAGE CONTAINERS NOT LABELED WITH THE COMMON NAME OF FOODS (FLOUR, SUGAR ETC). INSTRUCTED TO PROPERLY LABEL ALL DRY FOOD STORAGE CONTAINERS FOR ALL DRY FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11 OBSERVED A CONTAINER OF TORTILLA CHIPS WITHOUT A LID FOR PROTECTION OF POSSIBLE CONTAMINATION. INSTRUCTED TO PROVIDE A BARRIER OVER THE CONTAINER OF TORTILLA CHIPS TO PROTECT FROM ANY POSSIBLE CONTAMINATION.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-502.13 OBSERVED ALUMINUM FOIL BEING USED AS A WALL LINER IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REMOVE FOIL, ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 UNABLE TO LOCATE THE BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE IN THE FOOD PREP AREA. INSTRUCTED TO LOCATE OR PROVIDE.

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: 5-204.12 UNABLE TO LOCATE THE BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE IN THE FOOD PREP AREA. INSTRUCTED TO LOCATE OR PROVIDE.

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.