POLLO FELIZ Fails Health Inspection - Chicago Restaurant

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: FOUND BLACK DIRTY GREASEY WATER COMING FROM 4 DIFFERENT FLOOR DRAINS WHEN WATER IS RUN FROM THE 3 COMPARTMENT SINK, MOP SINK OR HAND SINKS. ALL FLOOR DRAINS MUST DRAIN FREELY ALLOWING NO WATER TO BACK UP. INSTRUCTED MANAGER TO CORRECT AND MAINTAIN. CRITICAL VIOLATION 7-38-030

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GREASE CONTAINER IN POOR REPAIR. TOP IS SMASHED IN ALLOWING GREASE TO POOL IN THE CENTER OF TOP. GREASE ENCRUSTED TO SIDES AS WELL INSTRUCTED TO CORRECT AND CLEAN CONTAINER. SERIOUS VIOLATION 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MULTI USE PLASTIC CONTAINERS THAT ARE MELTED IN POOR REPAIR MUST BE REMOVED. CORRECT AND MAINTAIN.

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: CUTTING BOARDS IN NEED OF REPLACING. WORN DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL STORAGE SHELVES IN DRY STORAGE IN NEED OF CLEANING TO REMOVE ALL DEBRIS, CLEAN INTERIOR OF STORAGE ROOM IN BASEMENT (WALK IN COOLER) TO REMOVE ALL DEBRIS, CLEAN SODA DISPENSOR MACHINE TO REMOVE BUILD UP, CLEAN INTERIOR OF CABINETS UNDER SODA DISPENSOR TO REMOVE ALL COFFEE SPILLS. MUST DETAIL CLEAN AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT PREP AREAS IN NEED TO BE CLEANED AND SANITIZED. FLOORS UNDER STORAGE SHELVES IN NEED OF CLEANING TO REMOVE ALL ITEMS AND SPILLS. MUST DETAIL CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL UNNECESSARY CLUTTER IN BASEMENT IN NEED OF REMOVING OR REORGANIZING TO ELIMINATE POSSIBLE RODENT HARBORAGE. MUST CORRECT AND MAINTAIN.

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 (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL WIPING CLOTHES MUST BE STORED IN CLEAN SANITIZING SOLUTION. CORRECT AND MAINTAIN AT ALL TIMES.

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: ALL WIPING CLOTHES MUST BE STORED IN CLEAN SANITIZING SOLUTION. CORRECT AND MAINTAIN AT ALL TIMES.

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.