PALENQUE INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE INSIDE OF THE 2 DOOR PREP COOLER. OBSERVED COOKED RICE WITH A TEMPERATURE OF 45.3F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 80# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED UNHYGIENIC FOOD HANDLING PRACTICES BY FOOD HANDLING EMPLOYEES DURING THE INSPECTION. OBSERVED EMPLOYEES WASH AND RINSE THEIR HANDS IN THE 1 COMPARTMENT PREP SINK INSTEAD OF THE HANDWASHING SINK, AND USE COMMON TOWELS TO DRY THEIR HANDS. ALSO, OBSERVED AN EMPLOYEE PUT ON A PAIR OF GLOVES WITHOUT FIRST WASHING THEIR HANDS. MANAGEMENT INSTRUCTED TO USE ONLY THE EXPOSED HANDWASHING SINK TO WASH THEIR HANDS AND YO WASH THEIR HANDS IN BETWEEN CHANGING GLOVES OR PUTTING ON GLOVES. CRITICAL VIOLATION 7-38-010A.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED AN EMPLOYEE WASH AND RINSE UTENSILS AND DISHES WITHOUT SANITIZING THEM AND THEN PUT THEM ON A SHELF TO DRY. MANAGEMENT INSTRUCTED ON HOW TO PROPERLY SET UP THE 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE DISHES. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED AN EMPLOYEE WASH AND RINSE UTENSILS AND DISHES WITHOUT SANITIZING THEM AND THEN PUT THEM ON A SHELF TO DRY. MANAGEMENT INSTRUCTED ON HOW TO PROPERLY SET UP THE 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE DISHES. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.