OSTIONERIA RESTAURANT EL EL TECOLOTE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND REACH IN COOLER IN PREP AREA AT IMPROPER TEMPERATURE OF 58.2 DEGREES. COOLER IS BEING TAGGED HELD FOR INSPECTION AT THIS TIME. COOLER MAY NIT BE USE UNTI REINSPECTED BY THE CDPH. CRITICAL VIOLATION 7-38-005

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: FOUND THE FOLLOWING ITEMS IN REACH IN COOLER AT IMPROPER TEMPERATURE: COOKED SHRIMP 52.3 DEGREES 20 LBS, COOKED OCTOPUS 52.4 5 LBS, COOKED GROUND FISH 48.9 DEGREES 10 LBS, RAW BEEF 56.4 DEGREES 5LBS, RAW CHICKEN 54.3 DEGREES 3 LBS, ETC... ALL ITEMS HAVE BEEN DISCARDED AND DENATURED AT THIS TIME. TOTAL VALUE 43 LBS $149.00 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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP OR PAPER TOWELS AT HANDSINK IN DISHWASHING/PREP AREA TO WASH HANDS. INSTRUCTED MANAGER TO PROVIDE SOAP AND PAPER TOWELS AT ALL TIMES. MANAGER PROVIDED SOAP AND TOWELS. CRITICAL VIOLATION 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE FOLLOWING TO REMOVE ALL BUILD UP: HOOD VENTILATION, PREP TABLES, INTERIOR OF REACH IN COOLERS, LARGE CAN OPENER, AND COOKING EQUIPMENT. MUST 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: FLOORS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. FLOORS MUST BE KEPT DRY FREE FROM WATER. FLOOR UNDER PREP TABLE MUST BE REPAIRED, MISSING TILES AND ALLOWING WATER TO POOL. 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: WALLS AT COOKING EQUIPMENT AND 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS. 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: LIGHT SHIELD IN REAR FOOD STORAGE IN NEED OF LIGHT SHIELDS. WALK IN COOLER LIGHT IN NEED OF SHIELD. MUST PROVIDE 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: 3 COMPARTMENT SINK IN NEED OF FAUCET. 3 COMPARTMENT SINK IN NEED OF 2 STOPPERS. MUST INSTALL.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 3 COMPARTMENT SINK IN NEED OF FAUCET. 3 COMPARTMENT SINK IN NEED OF 2 STOPPERS. MUST INSTALL.

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.