NUEVO LEON RESTAURANT Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INSTRUCTED MANAGER TO USE SMALL CONTAINERS FOR SALSA ON THE TABE FOR CUSTOMERS. CORRECT AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL MULTI USE ARTICLES MUST BE STORED IN A CLEAN SANITIZED CONTAINER. OBSERVED SPATULAS, AND KNIVES BETWEEN WALLS AND PREP TABLES. INSTRUCTED TO CORRECT AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS IN MAIN PREP AREA IN NEED OF REPLACING WHEN WORN WITH DEEP CUTS AND DARK IN COLOR. MUST REPLACE 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: MUST CLEAN ALL COOKING EQUIPMENT IN MAIN PREP AREA, CLEAN ALL SHELVES IN REAR STORAGE AREA, CLEAN ALL PREP TABLES, CLEAN ALL SINKS, CLEAN INTERIOR OF PREP COOLERS, CLEAN SHELVES IN WALK IN COOLER. MUST CLEAN AND MAINATAIN TO REMOVE ALL BUILD UP.

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: FLOOR TILES IN DISHROOM IN NEED OF REPLACING WHERE BROKEN OR MISSING. FLOOR IN REAR BAR STORAGE AREA IN NEED OF CLEANING, FLOOR IN REAR STORAGE AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL DEBIRS. FLOORS IN MAIN PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. ALL UNUSED EQUIPMENT IN REAR STORAGE AREA MUST BE OFF THE FLOOR. CORRECT 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: FAN UNITS IN WALK IN COOLERS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP, CEILING GIN WALK IN COOLERS IN NEED OF CLEANING TO REMOVE ALL DUST. MUST CLEAN 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: LIGHTS IN REAR DISH AREA AND MAIN PREP AREA IN NEED OF CLEANING TO REMOVE DUST, DIRT AND FOOD SPLATTERS. MUST PROVIDE PROPER SHEILDS AT ALL LIGHTS IN ALL AREAS. 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HANDSINK IN DISHROOM SLOW DRAINING. MUST CORRECT AND MAINTIAN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL UNUSED EQUIPMENT AND UNNECESSARY CLUTTER IN REAR STORAGE AREA MUST BE ORGANINZED OR REMOVED. CORRECT AND MAINTAIN

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL UNUSED EQUIPMENT AND UNNECESSARY CLUTTER IN REAR STORAGE AREA MUST BE ORGANINZED OR REMOVED. CORRECT AND MAINTAIN

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.