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

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING TCS FOODS (RICE, BEANS, BEEF), NOR CERTIFICATE ON SITE. INSTD TO PROVIDE AND MAINTAIN CERTIFICATE ON SITE AND HAVE CERITIFIED MANAGER ON DUTY AT ALL TIMES. CITATION ISSUED PRIORITY FOUNDATION VIOLATION 7-38-012.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-010.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: 3 MALE FOOD HANDLERS USING BARE HANDS TO HANDLE READY TO EAT FOODS. FOOD HANDLERS USING BARE HANDS TO HANDLE TORTILLAS, CHEESE, AND LETTUCE TO ASSEMBLE TACOS AND PLATE FOR CUSTOMERS ORDER. BARE HAND CONTACT WITH READY TO EAT IS PROHIBITED. PRIORITY VIOLATION CITATION ISSUED 7-38-010.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASH SINK AT REAR PREP AREA WHERE 3-COMPARTMENT SINK ALSO LOCATED. ALSO NO HANDWASH SINK IN AREA WHERE 2 MEAT SLICERS, BAN SAW AND PREP TABLE LOCATED (IN SAME AREA OF WALK IN COOLERS). INSTD TO PROVIDE HANDWASH SINKS UNDER CITY PRESSURE WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE IN SAME AREAS. PRIORITY FOUNDATION 7-38-030(C).

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASH SIGNAGE AT HANDWASH SINKS FOR FOOD HANDLERS. INSTD TO PROVIDE 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.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: 3-402.12(B) -NO WRITTEN AGREEMENT OR STATEMENT FROM THE SUPPLIER STATING THE FISH SUPPLIED FOR CEVICHE IS FROZEN TO REQUIRED TIME AND TEMPERATURE. INSTD TO PROVIDE SAME AND MAINTAIN.

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: INTERIOR PANELS OF ICE MACHINE WITH SLIGHT BUILD UP. INSTD TO CLEAN AND MAINTAIN.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: VARIETY OF FOODS NOT PROPERLY LABELED, DATED (SALSA, CEVICHE, BEANS, STEAK, ETC.) FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NO DISCLOSURE OR REMINDER FOR CONSUMER ADVISORY LOCATED ON MENU. INSTD TO PROVIDE DISCLOSURE AND REMINDER FOR APPLICABLE MENU ITEMS (EGGS, CEVICHE, OYSTERS, STEAK, ETC). 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: DRY STORAGE CONTAINERS NOT LABLED. INSTD TO PROPERLY LABEL AND MAINTAIN.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANTIZING SOLUTION WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED UNSEALED CERAMIC SERVING BOWLS AND CLAY DRINKING CUPS ON SITE. INSTD TO USE PROPER FOOD GRADE UTENSILS/EQUIPMENT THAT IS NON-ABSORBENT AND RESISTANT TO CHIPPING, SCRATCHING, SCORING, ETC. ALSO OBSERVED CILANTRO/JALAPENOS/GREEN ONIONS BEING STORED IN ORIGINAL PLASTIC, MILK CRATE TYPE CONTAINERS FROM SUPPLIER. LARGE PLASTIC 30 GALLON GARBAGE CONTAINERS BEING USED TO STORE LETTUCE, SALSA, ETC IN WALK IN COOLER. INSTD TO PROVIDE PROPER FOOD GRADE CONTAINERS, APPROVED FOR COMMERCIAL MULTI-USE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL ATTACHED PIPING BEHIND COOKING LINES, SIDES AND UNDERNEATH GRILL TOP AND DRIP PANS WITH EXCESSIVE GREASE, AND FOOD DEBRIS. ALL STORAGE SHELVES THROUGH OUT, HANDWASH SINK BASINS AND FAUCET HANDLES, AND ALL STORAGE CONTAINERS USED FOR CLEAN EQUIPMENT NOT CLEAN, DEBRIS. INSTD TO CLEAN ALL AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: SPRAYER AT DISHMACHINE IN DISREPAIR, LEAKING AND WRAPPED WITH CLOTH. 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: ALL HOODS AND ATTACHED FILTERS ABOVE COOKING LINE WITH EXCESSIVE GREASE ACCUMULATION. INSTD TO CLEAN AND MAINTAIN FREE OF EXCESSIVE GREASE.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: ALL HOODS AND ATTACHED FILTERS ABOVE COOKING LINE WITH EXCESSIVE GREASE ACCUMULATION. INSTD TO CLEAN AND MAINTAIN FREE OF EXCESSIVE GREASE.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.