MI TIERRA SOUTH RESTAURANT Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: Observed procedure but are missing necessary equipment (disposable mops) and sanitizer effective against norovirus. Instructed to get necessary items and maintain on site. Priority Foundation Violation 7-38-005, no citation issued.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: Observed prep fridge underneath grill containing 3.5 pounds of chicken at 49.5F, 2 pounds of breaded steak at 52.1F, 4 pounds of skirt steak at 48.9F, and 4 pounds of flank steak at 47.5F. Management stated the food was valued at $150. Voluntarily discarded and denatured food. Instructed to maintain all TCS foods at or below 41F.Priority Violation 7-38-005, Citation issued.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: Observed open bait not label in storage and first floor not in boxes. Instructed to have pest control remove it or place bait in bait box. Priority Foundation Violation 7-38-015, citation issued.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: Observed prep cooler underneath grill in kitchen maintaining improper temperatures. Instructed management to discontinue use until product can be stored at 41F or below. Priority Violation 7-38-005, citation issued.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Observed unsealed ceramic service bowls and clay drinking cups on site. Instructed to use proper food grade utensils/equipment that is nonabsorbent and resistant to chiping.

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: Observed handwash sink in rear prep area only able to provide a trickle of water. Instructed to repair and maintain so that sink can provide adequate hot water under pressure. Priority Foundation Violation 7-38-030(c), citation issued.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: Observed handwash sink in rear prep area only able to provide a trickle of water. Instructed to repair and maintain so that sink can provide adequate hot water under pressure. Priority Foundation Violation 7-38-030(c), citation issued.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.