REST Y TAQUERIA LA JUSTICIA Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND CLEANSER AVAILABLE AT ANY OF THE 3 HANDSINKS IN PLACE LOCATED THROUGHOUT ALL PREP AREAS DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES FOR PROPER HAND WASHING WHILE OPEN AND OPERATING. MANAGER PROVIDED SOAP DURING THIS TIME. PRIORITY FOUNDATION VIOLATION.7-38-030 (c). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING PROVISION AVAILABLE AT 3 HANDSINKS LOCATED THROUGHOUT PREP AREAS. INTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIEMS FOR PROPER HANDWASHING.MANAGER PROVIDE PAPERTOWELS. PRIORITY FOUNDATION VIOLATION.7-38-030 (C). PLEASE SEE VIOLATION ABOVE FOR CITATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE FOLLOWING HANDSINKS NOT ACCESSIBLE DURING TIME OF INSPECTION LOCATED IN PREP AREAS WITH FOOD HANDLERS PREPARING FOOD..IN FRONT PREP AREA WHERE FRESH SQUEEZED ORANGE JUICE IS PREPARED,NOTED LARGE SANITIZING BUCKET STORED INSIDE SINK BOWL WITH SOILED WASH CLOTHS THROUGHOUT, AND HANDSINK LOCATED IN REAR PREP BY 3 COMPARTMENT SINK NOTED PREP TABLE IN FRONT OF HANDSINK WITH STACKED UP DISHWARE AND SHEET PANS ON TOP OF SINK BOWL.INSTRUCTED TO REMOVE ALL SAID ITEMS AND USE HANDWASHING SINK FOR HANDWASHING ONLY. MUST REMAIN UNBLOCKED AND ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030 (c). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS STORED INSIDE 2 DOOR REFRIGERATION UNIT IN REAR PREP AREA DURING TIME OF INSPECTION. THEY ARE AS FOLLOWS... BBQ BEEF , SALSA, MENUDO, GARLIC, RED AND GREEN SALSA, 2 DOZEN EGGS,CORN MEAL DRINK,MACARONI SALAD, BEANS, ETC ALL RANGING BETWEEN 49.0F-68.0F. INSTRUCTED TO HOLD ALL COLD FOOD ITEMS AT 41F AND BELOW AT ALL TIMES. MANAGER DISCARDED AND DENATURED ALL SAID FOOD ITEMS AT THIS TIME. TOTAL LBS WERE APPROXIMATELY 50LBS WITH COST OF $80. 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY FOR RAW/UNDERCOOKED ANIMAL BASED FOOD ITEMS ON THE MENU (EGGS, BEEF). INSTRUCTED TO PROVIDE A DISCLOSURE AND REMINDER INCLUDING ASTERSIKING IN MENU ON SPECIFIC ITEMS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED 2 DOOR REFIGERATION UNIT LOCATED IN REAR PREP AREA AT IMPROPER COLD HOLDING TEMPERATURES WITH TIME/TEMPERATURE CONTROL FOR SAFETY FOODS STORED INSIDE. NOTED TEMPERATURE OF UNIT @ 51.5F. INSTRUCTED TO DISCONTINUE USE OF UNIT AND REAPIR TO 41F OR BELOW. MUST MAINTAIN. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. TAGGED UNIT AT THIS TIME.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST PROVIDE THEMRMOMETERS FOR INSIDE OF ALL COOLING UNITS TO MEASURE TEMPERATURE OF UNITS ON PREMISE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BROKEN FREEZER DOOR DETACHED AND RUSTED ON UNIT LOCATED IN BASEMENT. MUST REPLACE AND MAINTAIN IN GOOD CONDITION.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: SEE VIOLATION #60.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE VIOLATION #60.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE VIOLATION #60.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.