TROPICUBA CAFE Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE WALK-IN COOLER: GANDUNES (RICE) 46.8 F, & 56.7 F, GROUND BEEF 48.7 F, MANAGER DISCARDED AND DENATURED APPROXIMATELY 22 LBS VALUED AT $200.00. 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED THE FOLLOWING TCS DESSERTS: FLAN AND TRES LECHES CAKE IN LOBBY GRAB & GO COOLER NOT PROPERLY LABELED & DATE MARKED. INSTRUCTED PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ITEMS WITH IDENTITY, NET WEIGHT, INGREDIENTS, AND MAJOR ALLERGENS LISTED, BUSINESS NAME AND ADDRESS WHERE MADE AND PACKAGED. PIC DISCARDED AND DENATURED APPROXIMATELY 7 LBS, VALUED AT $100 PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. NOTED APPROXIMATELY 20 MOUSE DROPPINGS UNDER KITCHEN/ DISHROOM HANDSINK. INSTRUCTED TO REMOVE ALL RODENT DROPPINGS AND SANITIZE ALL AFFECTED AREAS TO MONITOR NEW ACTIVITY PROPERLY. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED WIPING CLOTH STORED ON PREP COOLER, CUTTING BOARD IN KITCHEN. INSTRUCTED TO PROVIDE A PROPER SANITIZING BUCKET WITH PROPER SANITIZING SOLUTION TO HOLD WIPING CLOTHS BETWEEN USES TO PREVENT CONTAMINATION.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED STAINED AND DEEPLY CUTTING BOARDS ON BOTH PREP TABLES IN KITCHEN. INSTRUCTED TO DEEP CLEAN AND RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE, OR REPLACE 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED HEAVY GREASE AND FOOD DEBRIS ON ALL COOKING EQUIPMENT IN THE KITCHEN AND GREASE DEPOSITS IN COMPARTMENTS UNDERNEATH FRYERS. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED HEAVY GREASE AND FOOD DEBRIS ON ALL COOKING EQUIPMENT IN THE KITCHEN AND GREASE DEPOSITS IN COMPARTMENTS UNDERNEATH FRYERS. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.