PUNTA CANA RESTAURANT INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT DATED 7-6-15. REPORT # 1441956. (31)FOUND ITEMS IN FREEZERS IN PLASTIC SHOPPING BAGS. INSTRUCTED FACILITY TO USE FOOD GRADE STORAGE MATERIALS AND TO MAINTAIN. (35) FOUND THE WALLS NEAR THE 3 COMPARTMENT SINK WITH PEELING PAINT. INSTRUCTED FACILITY TO REPAINT AND MAINTAIN. FOUND DIRT AND FOOD DEBRIS ON WALLS AND CEILING IN THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. 41 FOUND CLUTTER IN BASEMENT STORAGE, FIRST FLOOR ELEVATED ROOM, AND OUTSIDE ON THE NORTH SIDE OF RESTAURANT. INSTRUCTED FACILITY TO REMOVE ANY UNNECESSARY ITEMS, ORGANIZE REMAINING, ELEVATE 6 INCHES OFF FLOORS AND WALLS, AND MAINTAIN TO FACILITATE PROPER CLEANING AND HELP PREVENT PEST HARBORAGE. CRITICAL VIOLATION. 7-42-090. FOOD WITH SHOPPING BAGS INSIDE FREEZERS REMOVED/REPLACED WITH CLEAR PLASTIC BAGS DURING INSPECTION. WALL NEAR 3COMPARTMENT SINK PAINTED WHERE CHIPPING PAINT EXISTED DURING INSPECTION. CLUTTER REMOVED FROM BASEMENT, FIRST FLOOR, AND OUTSIDE OF RESTAURANT AND PLACED INSIDE PICKUP FOR DISPOSAL DURING INSPECTION.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: SEE VIOLATION #14.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE REFRIGERATION UNITS IN KITCHEN FOOD PREP AREA.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: THERMOMETERS NEEDED IN KITCHEN FOOD PREP AREA COOLERS AND BASEMENT 2-DOOR REFRIGERATOR.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED UNUSED COOLERSAND DIRT AND DEBRIS ON GROUND ON REAR OF PREMISES. MUST REMOVED COOLERS CLEAN AND MAINTAIN AREA.

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: OBSERVED ICE SCOOPS STORED ON TOP OF ICE BIN IN KITCHEN FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION. OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES. INSTRUCTED TO PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION.

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: OBSERVED ICE SCOOPS STORED ON TOP OF ICE BIN IN KITCHEN FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION. OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES. INSTRUCTED TO PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION.

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.