OSTIONERIA RESTAURANT EL EL TECOLOTE Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST CLEAN AND MAINTAIN EXTERIOR SURFACES OF ALL COOKING EQUIPMENT (FRYERS, GRILLS, GRINDERS ETC).

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: INTERIORS OF REFRIGERATION AND FREEZER UNITS NEED CLEANING; CLEAN SAME.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE VENTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM NEED CLEANING; CLEAN VENTS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO BACKFLOW DEVICES OBSERVED AT THE LARGE ICE MACHINE OR AT THE UTILITY SINK; MUST INSTALL BACKFLOW DEVICES AT THE ICE MACHINE AND THE UTILITY SINK. THE VENTILATION FAN IN THE MENS WASHROOM IS NOT WORKING; MUST REPAIR VENT FAN ON CEILING OF MENS WASHROOM.

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: ORGANIZE AND MAINTAIN REAR STORAGE AREA; REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.

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: ORGANIZE AND MAINTAIN REAR STORAGE AREA; REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.

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.