PALETERIA EL SABAR DE MICHOACAN Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 2-DOOR UPRIGHT REFRIGERATOR CURRENTLY IN USE IN POOR REPAIR, UNABLE TO MAINTAIN PROPER TEMPERATURE, INTERNAL TEMPERATURE OF 55.5F. UNIT TAGGED AT THIS TIME AND INSTD NOT TO USE UNTIL REPAIRED, ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 40F AND REINSPECTED BY CDPH. CITATION ISSUED 7-38-005A CRITICAL.

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: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS IN COOLER THAT IS IN POOR REPAIR: 2 CONTAINERS OF SOUR CREAM AT 50.9F, 10 BLOCKS OF COJITA CHEESE AT 56.9F, 10 PACKAGES OF CHEESE AT 54.2F, CONTAINER OF MANGO YOGURT SMOOTHIE AT 52.6F. ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. APPROX 30LBS, $100 VALUE. CITATION ISSUED 7-38-005A CRITICAL.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LARGE CONTAINERS OF ICE CREAM, PRE-PACKAGED GELATINS, CUT FRUIT,AND FLAN, SMALL PALETAS NOT PROPERLY LABELED. INSTD TO PROPERLY LABEL SAME.

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: SINGLE SERVICE UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY (IE, HANDLE UP).

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: FREEZERS WITH EXCESSIVE ICE BULID-UP. INSTD TO REMOVE EXCESSIVE ICE. ALUMINUM FOIL ON BOTTOM OF PREP TABLES. INSTD TO REMOVE SAME SO AS SURFACES TO BE SMOOTH, EVEN, EASILY CLEANABLE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: BASEMENT WALLS, WALLBASE AND FLOOR SURROUNDING BUCKET OF WATER DRAINING FROM CONDENSOR WITH EXCESSIVE MOLD, MILDEW, BLACK SUBSTANCE. INSTD TO REMOVE, SAME AND HAVE ALL SURFACES, SMOOTH, EVEN, AND EASILY CLEANABLE SURFACE.

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: LIGHTSHIELDS AND ENDCAPS MISSING THROUGH OUT PREP AREAS. INSTD TO PROVIDE SAME.

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: UTILITY SINK IN BASEMENT DISCONNECTED. INSTD TO REPAIR SAME AND HAVE FULLY OPERATIONAL. TOP LOADING ICE MACHINE WITHOUT PROPER PLUMBING ABOVE. INSTD TO PROVIDE FAUCET WITH HOT/COLD RUNNING WATER IMMEDIATELY ABOVE UNIT. SHOWER IN BASEEMENT. INSTD TO FULLY ENCLOSE WITH WALLS AND CEILING, DOOR OR REMOVE COMPLETELY FROM PREMISES. CONDENSOR LINE IN BASEMENT DRAINING INTO BUCKET WHICH IS CAUSING EXCESSIVE MOLD ON FLOOR AND WALLS AT SURROUNDING AREA. INSTD TO PROPERLY ROUTE DRAIN.

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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.