POLLO FELIZ Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14 OBSERVED NO EMPLOYEES HEALTH POLICY PROCEDURE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO 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: 2-201.11 OBSERVED NO CLEAN-UP POLICY PROCEDURE FOR VOMITING AND DIARRHEAL.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO 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: 3-501.16(A)(2) OBSERVED IMPROPER TEMPERATURE OF TCS FOODS SUCH AS 1LB.MACARONI SALAD 50.5F,1/2 LB.PICO DE GALO 48.9F,1/2LB.COLE SLAW 51.8F,1/2LBS.STEAK 56.1F,1/2LB CACTUS 51.3F INSIDE OF 2-DOOR PREP COOLER AND 1/2LB.RED SALSA 46.4F,1/2LB.GREEN SALSA 46.0F,1/2LB.RED SPICY SALSA 53.6F ON SALAD BAR.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.4.5LBS.$28.(PRIORITY 7-38-005)

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 DATE MARKING AND DISPOSITION - Comments: 3-501.17 OBSERVED FOOD STORED INSIDE OF COOLERS NOT DATE MARKED.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER FOR RAW OR UNDER COOKED FOODS .MUST PROVIDE AND MAINTAIN.(PRIORITY-FOUNDATION NO CITATION ISSUED)

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED 2- DOOR PREP COOLER AT IMPROPER TEMPERATURE OF 58.6F WITH TCS FOODS STORED INSIDE A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.(PRIORITY 7-38-005)

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: 4-204.112 OBSERVED NO THERMOMETERS FOR TABLE TOP HOT HOLDING UNIT,REAR GLASS REACH IN COOLER.MUST PROVIDE THERMOMETERS AND MAINTAIN.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-305.13 MUST LABEL FOOD STORAGE CONTAINERS WHEN NOT IN ORIGINAL PACKAGE.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-602.11 MUST LABEL REPACKAGED FOOD ITEMS(DESSERTS) ON DISPLAY FOR SALE WITH PROPER INFO GIVEN.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 OBSERVED EVIDENCE OF APPX.25 OR MORE LIVE SMALL FLIES AND 10-LIVE LARGE FLIES ON WALLS AND CEILINGS AND FLYING AROUND PREMISES,DRY FOOD STORAGE AREA,DISH WASHING AREA.ALSO.A DEAD RODENT ON LEDGE LEADING TO BASEMENT.MUST REMOVE DEAD RODENT,CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 9/12/18.(PRIORITY FOUNDATION 7-38-020)

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19 MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE AND WALK IN COOLER SHELVING UNITS.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(B)(C)MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET,TORTILLA GRILL,WALK IN COOLER SHELVING UNITS,LIGHT SHIELDS,PREP COOLERS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP ON FLOORS ALONG WALL BASES AND FLOOR DRAINS,WALLS & CEILINGS IN PREP,DISH WASHING AND WALK IN COOLER,BASEMENT.

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: 6-201.13 MUST REPAIR OR REPLACE STAINED AND DAMAGED CEILING TILES,LOOSE AND MISSING WALL BASE AT COOKING EQUIPMENT IN FRONT PREP AREA,LOOSE WALL PANEL AND HOLE IN SAME IN REAR DISH WASHING AREA.MUST GROUT FLOOR IN REAR DISH WASHING AREA.

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: 6-501.14 MUST CLEAN GREASE AND DEBRIS BUILD UP ON FILTERS AND HOOD OF COOKING EQUIPMENT.

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: PA 100-0367 IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET FOR EMPLOYEES.MUST ENROLL 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: PA 100-0367 IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET FOR EMPLOYEES.MUST ENROLL 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.