PEPE'S MEXICAN RESTAURANT Passes Health Inspection - Chicago Restaurant

PERSONAL CLEANLINESS - Comments: OBSERVED AN EMPLOYEE IN THE FOOD PREP AREA AND NOT WEARING A HAIR RESTRAINT. INSTRUCTED MANAGER THAT THEY MUST WEAR A HAIR RESTRAINT WHILE IN THE PREP AREA AND HANDLING FOOD. MAINTAIN SAME.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED A WIPING CLOTH NOT PROPERLY STORED. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE STORAGE RACKS INSIDE THE WALK IN COOLER/FREEZER, REAR AND FRONT STORAGE AREA WITH RUST. INSTRUCTED MANAGER TO REMOVE RUST OR REPLACE STORAGE RACKS AND MAINTAIN A RUST FREE SURFACE.

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: OBSERVED THE UNISEX TOILET ROOMS WITH TRASH RECEPTACLES WITH NO LIDS. INSTRUCTED MANAGER TO PROVIDE RECEPTACLES WITH LIDS AND MAINTAIN.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER CERTIFICATES FOR EMPLOYEES THAT ARE NOT THE CERTIFIED FOOD MANAGERS. INSTRUCTED MANAGER THAT ALL FOOD HANDLERS MUST MEET THE REQUIREMENTS, PROVIDE PROOF AND MAINTAIN.

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 NO FOOD HANDLER CERTIFICATES FOR EMPLOYEES THAT ARE NOT THE CERTIFIED FOOD MANAGERS. INSTRUCTED MANAGER THAT ALL FOOD HANDLERS MUST MEET THE REQUIREMENTS, PROVIDE PROOF AND MAINTAIN.

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.