NUEVO LEON RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED THE WALK-IN COOLER AT IMPROPER TEMPERATURE,AIR TEMPERTURE TAKEN INSIDE COOLER WAS 55.9F,INSTRUCTED TO REPAIR,CRITICAL VIOLATION 7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: INTERNAL TEMPERATURE TAKEN OF VARIOUS FOOD ITEMS INSIDE THE WALK-IN COOLER NEAR PREP AREA WAS FOUND AT IMPROPER TEMPERATURES RANGING FROM 50.0F TO 55.9F,CHEESE 51.9,TOTAL WEIGHT 3LBS,TOTAL COST $3.00,BEANS 51.2F TOTAL WEIGHT 3LBS TOTAL COST $5.00 BEEF 55.9F TOTAL WEIGHT 3LBS TOTAL COST $10.00 GROUND BEEF 53.8F TOTAL WEIGHT 3LBS TOTAL COST $7.50, TOTAL COST FOR FOODS $26.00 TOTAL WEIGHT FOR FOOD 12LBS FOOD ITEMS WERE DENATURED AND DESTROYED DURING INSPECTION,CRITICAL VIOLATION 7-38-005(A)

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED THE REAR EXIT DOOR IN THE REAR STORAGE ROOM NOT RODENT PROOF,HAS A 1/4 INCH GAP AT BOTTOM OF DOOR,INSTRUCTED TO REPAIR DOOR,TO PREVENT RODENT ENTRY,SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR THE CHEST FREEZER DOOR NEAR THE WALK-IN COOLER,RUBBER GASKETS IN POOR REPAIR AND THE DOOR IS IN POOR REPAIR,INSTRUCTED TO REPAIR OR REPLACE GASKET AND DOOR

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS THROUGHOUT THE PREP AREA,ALONG WALL BASE AND CORNERS AND REMOVE CARDBOARD FROM FLOOR NEAR STOVES

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: MUST REPAIR LARGE HOLE IN WALL NEAR THE WASHROOM IN REAR STORAGE AREA,INSTRUCTED TO SEAL OPENING

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: MUST PROVIDE END CAPS FOR THE LIGHT SHIELD COVERS IN THE PREP AREA

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS INSIDE BOTH WALK-IN COOLERS IN PREP AREA AND STORAGE AREA AND WALK-IN FREEZER IN REAR OF PREMISES

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS INSIDE BOTH WALK-IN COOLERS IN PREP AREA AND STORAGE AREA AND WALK-IN FREEZER IN REAR OF PREMISES

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.