PASS W/ CONDITIONS
Risk 1 (High)
PONCITLAN #5 Gets Conditional Pass on Health Inspection - Chicago Restaurant
October 5, 2015
Complaint
License #2279389
4
Total Violations
2
Critical
2
Major
Violations Cited by Chicago Health Inspector
4
Violation #6
CRITICAL
Violation Details
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED COOK HANDLE READY TO EAT TORTILLAS FROM THE GRILL AND FRESH CILANTRO FOR THE FOOD BEING ASSEMBLED WITH BARE HANDS. REVIEWED NO BARE HANDS WITH READY TO EAT FOODS AGAIN AND INSTRUCTED TO WASH HANDS AND USE GLOVES ON SITE. CRITICAL VIOLATION 7-38-010(A)
Why This Matters
Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.
Food Code Requirement
Proper handwashing and no bare hand contact with ready-to-eat foods.
Specific Requirements
Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.
CDPH Food Code: Section 2-301.11, 2-301.12, 2-301.14
Violation #12
CRITICAL
Violation Details
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWELS AT THE COOKS LINE EXPOSED HAND WASHING SINK. MUST PROVIDE AT THE SINK, ACCESSIBLE AT ALL TIMES. CRITICAL VIOLATIN 7-38-030.
Why This Matters
Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.
Food Code Requirement
All handwashing sinks must have soap and hand drying provisions.
Specific Requirements
Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.
CDPH Food Code: Section 6-301.11, 6-301.12
Violation #31
MAJOR
Violation Details
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST NOT STORE DIRTY KNIVES BETWEEN THE THREE COMPARTMENT SINK AND THE CLEAN FOOD PREP TABLE.
Why This Matters
Consumers need warning about increased risk from raw/undercooked foods.
Food Code Requirement
Required consumer advisories for raw/undercooked foods.
Specific Requirements
Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.
CDPH Food Code: Section 3-603.11
Violation #31
MAJOR
Violation Details
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST NOT STORE DIRTY KNIVES BETWEEN THE THREE COMPARTMENT SINK AND THE CLEAN FOOD PREP TABLE.
Why This Matters
Consumers need warning about increased risk from raw/undercooked foods.
Food Code Requirement
Required consumer advisories for raw/undercooked foods.
Specific Requirements
Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.
CDPH Food Code: Section 3-603.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection