PASS W/ CONDITIONS
Risk 1 (High)
Marias Brazilian Kitchen LLC Gets Conditional Pass on Health Inspection - Chicago Shared kitchen user (long term)
February 21, 2017
Complaint
License #2428223
5
Total Violations
3
Critical
1
Major
1
Minor
Inspection Summary
This shared kitchen user (long term) was inspected by the Chicago Department of Public Health on February 21, 2017. The inspection type was "Complaint" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 5 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
5
Violation #6
CRITICAL
Violation Details
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES: OBSERVED EMPLOYEE PUTTING ON GLOVES WITH OUT WASHING HANDS AND BEGAN TO SERVE/HANDLE THE FOOD. INSTRUCTED TO PROPERLY WASH HANDS BEFORE WEARING GLOVES, WHEN TOUCHING MONEY, ETC. CRITICAL VIOLATION 7-38-010(A)
Why This Matters
Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.
Food Code Requirement
Proper handwashing and no bare hand contact with ready-to-eat foods.
Specific Requirements
Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.
CDPH Food Code: Section 2-301.11, 2-301.12, 2-301.14
Violation #9
CRITICAL
Violation Details
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO COLD OR HOT RUNNING WATER AT THE PORTABLE EXPOSED HAND WASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. CRITICAL VIOLATION 7-38-030
Why This Matters
Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.
Food Code Requirement
Potable water supply must be adequate, protected, and properly heated.
Specific Requirements
Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.
CDPH Food Code: Section 5-101.11, 5-103.11
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND THE FOOD BEING SERVED NOT PROTECTED DURING DISPLAY. NO SNEEZE GUARDS AND THE SIGNS USED IN FRONT OF THE FOOD WAS NOT ADEQUATE ENOUGH TO PROTECT THE FOOD FROM CUSTOMER CONTAMINATION. INSTRUCTED TO PROVIDE ADEQUATE PROTECTION. SERIOUS VIOLATION 7-38-005(A)
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #42
MAJOR
Violation Details
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOUND THE FOOD HANDLERS SERVING FOOD AND NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND WEAR WHEN SERVING/HANDLING FOOD.
Why This Matters
Unwashed produce can harbor pathogens and chemical residues.
Food Code Requirement
Raw fruits and vegetables must be washed before use.
Specific Requirements
Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.
CDPH Food Code: Section 3-302.15
Violation #42
MAJOR
Violation Details
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOUND THE FOOD HANDLERS SERVING FOOD AND NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND WEAR WHEN SERVING/HANDLING FOOD.
Why This Matters
Unwashed produce can harbor pathogens and chemical residues.
Food Code Requirement
Raw fruits and vegetables must be washed before use.
Specific Requirements
Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.
CDPH Food Code: Section 3-302.15
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection