SU CASA Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES: FOUND A LARGE CONTAINER OF CHICKEN IN WALK-IN COOLER AT 118.6F. MANAGER VOLUNTARILY DISCARDED 10# OF CHICKEN WORTH $40. CRITICAL VIOLATION 7-38-005A

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED PEST ACTIVITY ON PREMISES: FOUND 4 LIVE ROACHES ALONG THE WALL IN THE CHEMICAL STORAGE CLOSET, 1 LIVE ROACH IN THE "AVOCADO ALLEY", AND 2 ROACHES OUTSIDE OF THE KITCHEN AREA NEAR THE BAR. MUST PROVIDE ADDITIONAL PEST CONTROL SERVICE TO MINIMIZE OR ELIMINATE ACTIVITY. SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED FOOD STORED DIRECTLY IN GROCERY BAGS INSIDE OF THE REACH-IN FREEZER. MUST USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE FOOD ITEMS.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DETAIL CLEAN THE WASHBOWL SINK IN THE MEN'S BATHROOM TO REMOVE BUILDUP AND MAINTAIN.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RAW WOOD THAT IS WORN AND CHIPPING AWAY IN LOCATIONS UNDER THE LIQUOR STORAGE BEHIND THE BAR AND SERVER STATION OUTSIDE OF THE BAR UNDER THE ICE BIN. MUST RESURFACE WOOD OR PROVIDE A NON ABSORBENT LINER TO ALLOW ROUTINE CLEANING.

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 HEAVY GREASE BUILDUP ON THE FRONT, SIDES AND BACK OF COOKING EQUIPMENT AND THE LOWER COMPARTMENT OF THE DEEP FRYERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE ACCUMULATION.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE CONDENSER OF THE WALK-IN COOLER TO REMOVE FOOD SPLATTER AND DUST BUILDUP.

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 STANDING WATER ACCUMULATION ON THE FLOOR IN THE BASEMENT NEXT TO THE WASHER AND DRYER. WATER BUILDUP MUST BE CONTAINED AND PROPERLY DRAINED OR REMOVED FROM THE BASEMENT FLOOR.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: DETAIL CLEAN THE CEILING VENTS ON THE CEILING IN THE MEN'S AND WOMEN'S WASHROOM TO REMOVE DUST BUILDUP AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE/RE-ORGANIZE CLUTTER AND DISCARD UNECCESSARY ITEMS FROM THE BASEMENT, 2ND FLOOR STORAGE AREA AND THE CRAWLSPACE BEHIND THE WALL OF THE KITCHEN TO ALLOW ROUTINE CLEANING AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE/RE-ORGANIZE CLUTTER AND DISCARD UNECCESSARY ITEMS FROM THE BASEMENT, 2ND FLOOR STORAGE AREA AND THE CRAWLSPACE BEHIND THE WALL OF THE KITCHEN TO ALLOW ROUTINE CLEANING AND MAINTAIN.

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.