SOUTH OF THE BORDER Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: MEASURED IMPROPER COLD HOLDING TEMPERATURE. RICE 60F AND PICADILLO (GROUND MEAT) 54-55.7. TCS FOOD ITEMS WERE DISCARDED ON-SITE. APPROXIMATELY 15 POUNDS AT $75 WAS DISCARDED ON SITE. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: PREP-LINE COOLER NEXT TO THE STAND-UP FREEZER IN THE KITCHEN IS AT AN IMPROPER TEMPERATURE 51.2F. DISCARDED ALL AFFECTED TCS ITEMS. UNIT TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: PLASTIC SINGLE-USE CUPS WITHOUT A HANDLE ARE USED AS A SCOOP IN DRY STORAGE FOOD CONTAINERS. THE FACILITY MUST PROVIDE A SCOOP WITH A HANDLE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: POTS HANGING ON A WOODEN RACK ABOVE THE 3 COMPARTMENT SINK HAS FOOD CONTACT SURFACE EXPOSED TO THE CEILING. THE FACILITY MUST INVERT POTS.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: FOIL USED AS LINING ON SHELF ABOVE COOKLINE. FACILITY MUST PROVIDE A SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT SURFACE.

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: RAW WOOD USED ABOVE 3 COMPARTMENT SINK IS USED AS A BOARD TO HOLD POTS. THE FACILITY MUST SEAL RAW WOOD TO ENSURE ALL SURFACES: ARE SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: THE FLOOR WAS SOILED WITH DRY STORAGE FOOD DEBRIS OUTSIDE THE WALK-IN COOLER. THE FACILITY MUST BE CLEAN AND MAINTAINED.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT WERE FOUND IN THE BASEMENT. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT WERE FOUND IN THE BASEMENT. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.

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.