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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MISSING HANDWASH SIGNAGE AT ALL HANDWASH SINKS (INCLUDING TOILET ROOM). INSD 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.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: 3-402.12(B) 3-402.12B -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.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: MISSING SHELLFISH TAGS FOR OYSTERS FOR THE PAST 90 DAYS. MGR STATES TAGS ARE THROWN AWAY AFTER OYSTERS SOLD. INSTD TO MAINTAIN TAGS ON SITE FOR 90 DAYS IN CHRONOLOGICAL ORDER. CITATION ISSUED PRIORITY FOUNDATION 7-38-005

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: LOW TEMPERATURE WAREWASHING MACHINE IN BAR UNABLE TO SANITIZE, 0 PPM OF CHLORINE WHEN TESTED. MACHINE TAGGED AND HELD FOR INSPECTION AT THIS TIME. MACHINE NOT IN USE AT TIME OF INSPECTION. PRIORITY VIOLATION 7-38-025

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: MULTIPLE CONTAINERS OF COOKED BEEF, COOKED CHICKEN, COOKED PORK, AND COOKED BEANS IN WALK IN COOLER WITHOUT ANY DATES (PREPARATION OR DISCARD DATE). REFRIGERATED, READY TO EAT TCS 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. PREPARATION DATE SHALL BE COUNTED AS DAY 1. CITATIONS ISSUED PRIORITY FOUNDATION VIOLATION 7-38-005. ALL SAID FOOD DISCARDED AND DENATURED, APPROXL 50LBS $200 VALUE

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.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: TOXIC SUBSTANCE IMPROPERLY STORED. SPRAY BOTTLE OF CHLORINE MIXTURE STORED IMMEDIATELY NEXT TO SERVING PLATES IN PREP AREA. INSTD TO STORE IN DESGINATED AREA SO THEY CAN NOT CONTAMINATE EQUIPMENT/UTENSILS. CITATION ISSUED 7-38-005 PRIORITY.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INTERIOR PANEL OF ICE MACHINE IN DISREPAIR, CRACKED. INSTD TO REPLACE AND MAINTAIN SAME

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INTERIOR PANEL OF ICE MACHINE IN DISREPAIR, CRACKED. INSTD TO REPLACE AND MAINTAIN SAME

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.