QUEBRADITA Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: FOUND A FOOD EMPLOYEE STORING A BEVERAGE WITH NO LID ON TOP OF A PREP TABLE NEXT TO A CUTTING BOARD. INSTRUCTED MANAGEMENT THAT EMPLOYEES MUST CONSUME BEVERAGES/FOOD IN DESIGNATED AREAS TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, ETC.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 1-DOOR PREP COOLER. OBSERVED GUACAMOLE, CUT TOMATO, CHORIZO, SLICED HAM, AND COOKED CHICKEN AT 50F-52F. INSTRUCTED MANAGEMENT TO STORE ALL COLD TCS FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE 2-DOOR AND 1-DOOR PREP COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED A 1/2 INCH GAP AT THE TOP OF THE KITCHEN DOOR. INSTRUCTED MANAGEMENT TO REPAIR DOOR SO THAT IT IS TIGHT FITTING TO PREVENT RODENT/INSECT HARBORAGE.

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: NOTED BROKEN GASKETS INSIDE THE 2-DOOR PREP COOLER. MUST REPAIR OR REPLACE BROKEN GASKETS AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED THE MOP SINK SPLASH GUARDS MADE OF UNSEALED WOOD. INSTRUCTED MANAGEMENT TO REPAINT/SEAL WOOD SO SURFACE IS NON-ABSORBENT, SMOOTH, AND CLEANABLE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED THE MOP SINK SPLASH GUARDS MADE OF UNSEALED WOOD. INSTRUCTED MANAGEMENT TO REPAINT/SEAL WOOD SO SURFACE IS NON-ABSORBENT, SMOOTH, AND CLEANABLE.

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.