RESTAURANTE Y TAMALERIA LA BENDICION INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE, IN 2 DOOR REACH IN COOLER, AT PREP STATTION: 20 LBS OF CHICKEN TAMALES AT 46.4 F. MANAGER STATED TOTAL COST OF SAID FOOD APPROXIMATELY $ 80.00. MANAGER VOLUNTARILY DISCARD/DENATURED SAID FOOD. INSTRUCTED TO KEEP ALL COLD FOOD AT 40 F OR BELOW AND HOT FOOD AT 140 OR ABOVE. CRITICAL VIOLATION 7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED SEVERAL BAGS OF COOKED AND PREPPED TAMALES WITHOUT PROPER LABEL/DATE, IN 2 DOOR COOLER AND FREEZER. INSTRUCTED MANAGER TO LABEL ALL FOODS IN STORAGE OR WHEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED EXCESSIVE FOOD BUILD UP ON EXTERIOR SURFACE OF BOTH ROSEWELL STOVE TOPS. OBSERVED CHIPPED PAINT ON PIPE NEXT TO HAND SINK IN PREP AREA. INSTRUCTED MANAGER TO RESEAL PIPE AND CLEAN STOVE TOP, TO ENSURE SURFACES IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.

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 DEBRIS ON FLOOR IN CLOSET THAT HOUSES THE HVAC SYSTEM. INSTRUCTED MANAGER TO 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DEBRIS ON FLOOR IN CLOSET THAT HOUSES THE HVAC SYSTEM. INSTRUCTED MANAGER TO 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.