PUPUSERIA CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: 3 LARGE DEEP TIGHTLY COVERED CONTAINERS OF COLESLAW (CONTAINS SHREDDED CABBAGE AND PREPARED YESTERDAY) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 59.0F-64.0F. INSTD TO MAINTAIN AT 41F OR BELOW. CITATION ISSUED PRIORITY 7-38-005. COLESLAW DISCARDED AND DENATURED. APPROX 30LBS $ 100 VALUE

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.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STOED. INSTD TO STORE IN DESIGNATED AREA.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: MPROPER COOLING OF PREPARED COLESLAW. INSTD TO PROPERLY COOL: SUCH AS SHALLOW CONTAINRES, (1) ARRANGE IN EQUIPMENT TO PROVIDE MAXIMUM HEAT TRANSFER THROUGH THE CONTAINER WALLS; AND (2) LOOSELY COVERED OR UNCOVERED IF PROTECTED FROM OVERHEAD CONTAMINATION DURING THE COOLING PERIOD TO FAICLITATE HEAT TRANSFER FROM THE SURFACE OF THE FOOD

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.

APPROVED THAWING METHODS USED - Comments: IMPROPER THAWING OF STEAK IN BASIN OF 3-COMPARTMENT SINK WITHOUT ANY WATER. INSTD TO THAW PROPERLY (UNDER COLD RUNNING WATER OR UNDER REFRIGERATION)

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

APPROVED THAWING METHODS USED - Comments: IMPROPER THAWING OF STEAK IN BASIN OF 3-COMPARTMENT SINK WITHOUT ANY WATER. INSTD TO THAW PROPERLY (UNDER COLD RUNNING WATER OR UNDER REFRIGERATION)

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.