MI TIERRA SOUTH RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND 2 DISH MACHINES NOT PROPERLY SANITIZING. DISH MACHINE IN PREP AREA NOT REACHING 180 DEGREES AT THE RINSE. MACHINE ONLY REACHING 120 DEGREES. DISH MACHINE IN FRONT BAR AREA WITH 0 PPM AT THE RINSE. INSTRUCTED MANAGER THAT MACHINES WILL BE TAGGED HELD FOR INSPECTION AND ALL MULTI USE UTENSIL WILL BE WASHED AT OTHER DISH MACHINE OR AT THE 3 COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030 DISH REPAIR PERSON ARRIVED TO CORRECT MACHINE SO MACHINES ARE NOT BEING TAGGED HELD FOR INSPECTION.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUBBER GASKETS NEEDED AT 2 DOOR REACHIN COOLER FOR SERVICE BAR. MUST REPLACE AND MAINTAIN. CUTTING BOARDS NEEDED IN FRONT BAR. MUST REPLACE CUTTING BOARDS WHEN DISCOLORED OR WITH DEEP CUTS. CORRECT AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. ALL COOKING EQUIPMENT MUST BE CLEANED TO REMOVE ALL GREASE BUILD UP. POP GUNS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST DETAIL CEAN AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL FOOD ITEMS IN 2ND FLOOR STORAGE AREA MUST BE OFF THE FLOOR 6 INCHES. FLOORS IN BOX POP ROOM IN NEED OF DETAIL CLEANINIG TO REMOVE ALL SPILLS AND BUILD UP. FLOORS IN REAR PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.

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: WALL AND CEILING IN BOXPOP ROOM IN NEED OF DETAIL CLEANING TO REMOVE ALL SPLATTER AND BUILD UP. ALL HOOD VENTIALTION UNITS IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CORRECT AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHEILD OVER FRONT PREP AREA IN NEED OF SHEID. MUST CORRECT AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHEILD OVER FRONT PREP AREA IN NEED OF SHEID. MUST CORRECT AND MAINTAIN.

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.