OSTIONERIA RESTAURANT EL EL TECOLOTE Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED THE INSIDE OF THE ICE MACHINE BY THE ICE MAKER HAS AN ACCUMULATED BLACK SUBSTANCE. INSTRUCTED TO DISCARD ICE, AND CLEAN AND SANITIZE INSIDE OF THE ICE MACHINE. RECOMMENDED CONTACTING A PROFESSIONAL SERVICE TO DO SO. OBSERVED DISHES BEING STORED UNDER A SEWER PIPE IN THE DISH WASHING AREA. INSTRUCTED TO REMOVE AND STORE UTENSILS IN A DIFFERENT LOCATION. SERIOUS VIOLATION 7-38-005(A).

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE ROACH ACTIVITY, 5 ROACHES INSIDE OF THE ICE MACHINE LOCATED IN THE DISH WASHING AREA. ALSO OBSERVED LIVE SMALL FLY ACTIVITY, 25 SMALL FLIES ON THE WALLS AND SHELVES OF THE DRY STORAGE AREA IN THE REAR. OBSERVED 30 RODENT DROPPINGS ALONG THE WALL AND IN THE CORNERS THRU OUT THE DRY STORAGE ROOM LOCATED IN THE REAR. INSTRUCTED TO CLEAN AND SANITIZE SAID AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. OBSERVED FRONT ENTRANCE DOOR NOT RODENT PROOFED WITH 1/4 INCH GAP. INSTRUCTED TO MAKE FRONT DOOR RODENT PROOFED AND MAINTAIN. 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (SHRIMP, BEANS, FISH) INSIDE OF THE WALK IN COOLER, REFRIGERATOR AND PREP COOLER, HELD FOR OVER 24 HOURS, WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABELS ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS. OBSERVED DESSERTS FOR SALE WITHOUT LABELS CONTAINING BUSINESS NAME AND ADDRESS LOCATED AT THE REACH IN COOLER AT THE FRONT CUSTOMER SERVICE AREA. INSTRUCTED TO PROVIDE LABELS WITH BUSINESS INFORMATION 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RUSTY SHELVES IN THE DISH WASHING AREA AND IN THE FOOD PREP AREA. INSTRUCTED TO REPAINT OR REPLACE SHELVES AND MAINTAIN. OBSERVED THE PREP COOLER DOOR IN POOR REPAIR. INSTRUCTED TO REPAIR 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: OBSERVED A CUTTING BOARD, STAINED WITH DEEP DARK GROOVES ATTACHED TO THE PREP COOLER IN THE FOOD PREP AREA. INSTRUCTED TO REPLACE SAID CUTTING BOARD AND MAINTAIN. OBSERVED GASKETS ON ALL REFRIGERATION UNITS ARE IN NEED OF CLEANING TO REMOVE FOOD DEBRIS. INSTRUCTE TO CLEAN AND MAINTAIN.

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: OBSERVED FLOORS THRU OUT IN NEED OF MINOR CLEANING TO REMOVE FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A EXPOSED HAND SINK IS NEEDED IN THE DISH WASHING AREA. INSTRUCTED TO PROVIDE EXPOSED HAND SINK.

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: OBSERVED TOOLS AND EQUIPMENT BEING STORED DIRECTLY ON THE FLOOR IN THE BASEMENT. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND 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: OBSERVED TOOLS AND EQUIPMENT BEING STORED DIRECTLY ON THE FLOOR IN THE BASEMENT. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND 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.