PALETERIA LA PLAZA CORP Fails Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: HAND WASHING FACILITIES NOT MAINTAINED. NO PAPER TOWELS AT MIDDLE PREP EXPOSED HAND SINK AND FRONT EMPLOYEE WASHROOM. NO SOAP IN THE REAR EMPLOYEE WASHROOM. REAR PREP EXPOSED HAND SINK NOT ACCESSIBLE. SINK BLOCKED BY SNOWBLOWER, BOXES OF CHIPS AND A LATTER. MANAGEMENT PROVIDED SOAP AND PAPER TOWELS, MADE SINK ACCESSIBLE DURING INSPECTION. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM 10-9-14 NOT CORRECTED. #38-FOUND UN-VENTED OVEN IN REAR PREP AREA. INSTRUCTED TO PROVIDE PROPER VENTILATION (KITCHEN HOOD) OR REMOVE. MUST PROVIDE PROPER DOCUMENTATION OF AN ELECTRICAL LOAD OF NO GREATER THAN OF 7500 WATTS (7.5 KW).SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PREPARED READY TO EAT ICE CREAM BARS IN REAR FREEZER STORAGE MUST BE LABELED AND DATED. ALL BULK FOOD CONTAINERS MUST BE LABELED.

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 (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN EACH USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN EACH USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.