PASTORES & BRUNCH Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE 4-DRAWER COOLER UNDERNEATH THE GRILL IN THE KITCHEN PREP AREA.OBSERVED CHICKEN AT 45.7F-48.0F,COOKED PORK AT 48.1F,HAMBURGERS AT 48.5F,FISH AT 48.0F,AND STEAK AT 45.9 F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 50#'S OF FOOD WORTH $300.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE 4-DRAWER COOLER UNDERNEATH THE GRILL IN THE KITCHEN PREP AREA WITH AN AIR TEMPERATURE OF 50.5F.THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS CHICKEN AND HAMBURGERS ETC.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN SAID COOLER AT 41F OR COLDER AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED REFRIGERATION REPAIR SERVICE.THE SAID COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER INSIDE THE 4-DRAWER COOLER UNDERNEATH THE GRILL.INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE ACCURATE,WORKING THERMOMETER INSIDE SAID COOLER.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A TORN DOOR GASKET INSIDE OF THE 4-DRAWER PREP COOLER UNDERNEATH THE GRILL.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO REPLACE WATER STAINED CEILING TILES IN THE KITCHEN PREP AREA AND MAINTAIN.

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: INSTRUCTED TO REPAIR/REPLACE LIGHT SHIELD FOR LIGHT FIXTURE IN THE KITCHEN PREP AREA OR PROVIDE SHATTER-PROOF LIGHT BULBS 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: OBSERVED TWO EXPIRED FOOD HANDLER TRAINING CERTIFICATES.INSTRUCTED MANAGEMENT TO PROVIDE AND MAINTAIN AS REQUIRED.

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: OBSERVED TWO EXPIRED FOOD HANDLER TRAINING CERTIFICATES.INSTRUCTED MANAGEMENT TO PROVIDE AND MAINTAIN AS REQUIRED.

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.