PALETERIA EL SABOR DE MICHOACAN INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED MANAGER TO PROVIDE A VERIFIABLE EMPLOYEE ACKNOWLEDGED HEALTH POLICY AND MAINTAIN ON SITE. (PRIORITY FOUNDATION 7-38-010) (CITATION ISSUED).

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT OR PROCEDURE ON SITE. INSTRUCTED MANAGER TO PROVIDE THE KIT AND INSTRUCTIONS. ( PRIORITY FOUNDATION VIOLATION 7-38-005)(CITATION ISSUED).

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COOKED CORN ON THE COBS ON COUNTER AT 57.2-61 F. PRODUCT DISCARDED. INSTRUCTED MANAGER TO ENSURE EMPLOYEES ARE HOLDING ALL TCS FOOD AT THE APPROPRIATE TEMPERATURES (41 AND BELOW FOR COLD). APPROXIMATELY 15 POUNDS $20 ( PRIORITY VIOLATION 7-38-005)(CITATION ISSUED). (COS)

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

APPROVED THAWING METHODS USED - Comments: OBSERVED FROZEN COOKED CORN BEING THAWED AT ROOM TEMPERATURE ON THE COUNTER. INSTRUCTED MANAGER TO UTILIZED PROPER THAWING METHODS.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: LABELING MISSING FROM FOOD NOT IN ORIGINAL CONTAINER SUCH AS CHOCOLATE SYRUP AND SEASONING. INSTRUCTED MANAGER TO ENSURE ALL FOOD NOT IN ORIGINAL CONTAINER BE LABELED.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CAN OPENER NOT CLEAN TO SIGHT AND TOUCH. INSTRUCTED MANAGER TO HAVE CAN OPENERS CLEANED AND MAINTAINED.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RAW WOOD PIECE IN REAR BEHIND 1 COMPARTMENT SINK. INSTRUCTED MANAGER TO REPLACE OR SEAL RAW WOOD.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DAMANGED AND BROKEN GASKETS IN 2 DOOR PREP COOLER. INSTRUCTED MANAGER TO REPLACE GASKETS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: TOILET ROOM DOOR IS NOT SELF CLOSING. INSTRUCTED MANAGER TO ENSURE ALL DOORS ARE SELF CLOSING.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MOPS FOUND DRYING IN MOP BUCKET. INSTRUCTED MANAGER TO DRY MOPS IN AN APPROPRIATE LOCATION

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DEBRIS ON FLOORS BEHIND SHELVING AND EQUIPMENT. INSTRUCTED MANAGER TO CLEAN FLOORS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS IN REAR AREA FOUND CRACKED AND HEAVILY DAMANGED INSTRUCTED MANAGER TO REPAIR FLOOR. BASE COVING FOUND MISSING ALONG REAR WALL NEAR PREP SINK AND IN DINING ROOM AREA BEHIND ICE CREAM DISPLAY CASE. INSTRUCTED MANAGER TO REPAIR.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED AN ACCUMULATION OF GREASE AND DUST BUILD UP IN OVEN VENTS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: ALL EMPLOYEES DO NOT HAVE FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO ENSURE ALL EMPLOYEES HAVE FOOD HANDLER TRAINING.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: ALL EMPLOYEES DO NOT HAVE FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO ENSURE ALL EMPLOYEES HAVE FOOD HANDLER TRAINING.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.