QUEBRADITA Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED BLACK AND PINK MOLD LIKE SUBSTANCES SEVERE BUILD UP ON INTERIOR PART OF ICE MACHINE LIKELY TO CONTAMINATE THE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN THE ADDRESSED ICE MACHINE AND MUST NOT USE UNTIL THE VIOLATION CORRECTED. OBSERVED 25 LBS OF RAW PORK SKIN MEAT WAS BEING STORED AND COMPLETELY SUBMERGED IN WATER INSIDE A MOP SINK LOCATED IN PREP AREA AND IT IS LIKELY THAT CONTAMINATION WILL OCCUR. MANAGER DISCARDED THE ADDRESSED FOOD ITEM ON SITE AND STATED THE TOTAL VALUE IS $93.00. INSTRUCTED TO USE 3-COMPARTMENT SINK OR 1-COMPARTMENT SINK IN PREP AREA FOR WASHING/PREPARING OR THAWING THE FOOD ITEMS. SERIOUS VIOLATION: 7-38-005 (A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

This violation was corrected during the inspection.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED SINGLE SERVICE CONTAINERS SUCH AS STYROFOAM CUPS USED AS A SCOOP AND BEING STORED INSIDE BULK SEASONING CONTAINERS IN DRY STORAGE SHELVING UNIT IN PREP AREA. INSTRUCTED TO REMOVE AND PROVIDE PROPER UTENSILS WITH HANDLE.

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: OBSERVED WORN/DAMAGED RUBBER GASKET AT PREP COOLERS IN PREP AREA. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN. OBSERVED DAMAGED INTERIOR PART OF A STAND FREEZER WITH NO DOOR HANDLE IN PREP AREA. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN IN GOOD REPAIR.

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: OBSERVED FOOD SPILLS ON SHELF INSIDE A STAND FREEZERS AND INSIDE PREP COOLERS WITH FOOD DEBRIS. INSTRUCTED TO CLEAN, SANITIZE 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: OBSERVED ACCUMULATED BLACK DIRT AND FOOD DEBRIS ON FLOOR UNDER THE 3-COMPARTMENT SINK AND NEXT TO AND ON TOP OF GREASE TRAP, UNDER THE PREP TABLES, AND UNDER THE COOLERS IN PREP AREA. INSTRUCTED TO 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: OBSERVED MOP STORED ON FLOOR UNDER THE EXPOSED HAND SINK IN PREP AREA. INSTRUCTED TO STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED MANAGER NOT WEARING HAIR RESTRAINTS IN FOOD PREP AREA. INSTRUCTED TO WEAR HAIR RESTRAINTS IN FOOD PREP AREA AT ALL TIMES.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED MANAGER NOT WEARING HAIR RESTRAINTS IN FOOD PREP AREA. INSTRUCTED TO WEAR HAIR RESTRAINTS IN FOOD PREP AREA AT ALL TIMES.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.