MARISCOS EL OCEANO Fails Health Inspection - Chicago Restaurant

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: OBSERVED NO SHELLSTOCK TAG ATTACHED TO CONTAINER OF FRESH OYSTERS, LOCATED IN WALK-IN COOLER AT TIME OF INSPECTION. INSTRUCTED MANAGER THAT SHELLFISH SHELLSTOCK TAG MUST REMAIN ATTACHED TO CONTAINER UNTIL CONTAINER IS EMPTY. INSTRUCTED TO PROVIDE APPROVAL SOURCES OF SHELLFISH AND MAINTAIN TAGS FOR 90 DAYS ON PREMISES. THE MANAGER VOLUNTARILY DISCARDED 20LB AT A VALUE OF $40. PRIORITY FOUNDATION VIOLATION # 7-38-005. CITATION ISSUED.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EXCESSIVE BUILD-UP OF PINK AND BLACK MOLD-LIKE SUBSTANCE COVERING THE INTERIOR OF THE ICE MACHINE AND DRIPPING ONTO STORED ICE. INSTRUCTED THE PERSON IN CHARGE TO DISCARD ALL ICE AND CLEAN AND SANITIZE THE MACHINE. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EXCESSIVE BUILD-UP OF PINK AND BLACK MOLD-LIKE SUBSTANCE COVERING THE INTERIOR OF THE ICE MACHINE AND DRIPPING ONTO STORED ICE. INSTRUCTED THE PERSON IN CHARGE TO DISCARD ALL ICE AND CLEAN AND SANITIZE THE MACHINE. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED.

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.