MARISCOS EL OCEANO Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MISSING HANDWASH SIGNAGE FOR ALL HANDWASH SINKS. INSTD TO PROVIDE SIGNAGE AND MAINTAIN

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MISSING CONSUMER ADVISORY DISCLOSURE ON THE MENU. INSTRUCTED TO DISCLOSE WHICH FOODS (EX, OYSTERS, CEVICHE, SHRIMP) CAN BE ORDERED RAW/UNDERCOOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO THE REMINDER STATEMENT SUCH AS "Consuming raw or undercooked MEATS, POULTRY, SEAFOOD, SHELLFISH, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions" 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.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA AND MAINTAIN

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MISSING SPLASHGUARD INBETWEEN HANDWASH SINK AND 3-COMPARTMENT SINK. INSTD TO PROVIDE AND MAINTAIN

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARDS ON PREP COOLERS HEAVILY STAINED WITH DEEP, DARK GROOVES. INSTD TO CLEAN OR REPAIR AND MAINTAIN CUTTING BOARDS AT ALL TIMES

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: HANDWASH SINK IN PREP AREA SLOW DRAINING. INSTD TO REPAIR AND MAINTAIN

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.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE 60

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE 60

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.