XOCO Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED SHELF UNDER YOGURT COOLER IN MORNING AND GUACAMOLE BAR IN AFTERNOON/EVENING NOT SMOOTH AND EASILY CLEANABLE. MUST BE RESTORED TO A SMOOTH EASILY CLEANABLE CONDITION AND MAINTAINED.

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 SHELF UNDER YOGURT COOLER IN MORNING AND GUACAMOLE BAR IN AFTERNOON/EVNING NOT CLEAN. CLEAN AND MAINTAIN AREA UNDERNEATH.

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 FLOORS IN BASEMENT PRER AREA UNDER SHELVING, IN LIQUOR ROOM UNDER SHELVING, LOCKERS AND IN HOT WATER HEATER ROOM UNCLEAN WITH FOOD DEBRIS AND LITTER. CLEAN ALL FLOORS UNDER AND BEHIND SHELVING AND MAINTAIN FLOORS OF HOT WATER HEATER ROOM.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CIELING TILE MISSING IN BASEMENT PREP AREA AND HOT WATER HEATER ROOM. REPLACE AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WALLS OF HOT WATER HEATER ROOM IN DISREPAIR. MUST RESTORE WALLS OF HOT WATER HEATER ROOM TO A SMOOTH EASILY CLEANABLE CONDITION AND MAINTAINED.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED LIGHT OUT ABOVE STOVE ON MAIN FLOOR. REPLACE LIGHT BULB AND MAINTAIN.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED MISSING THERMOMETERS WITHIN REFRIGERATION UNITS. MAKE SURE ALL COOLERS HAVE THERMOMETERS AND ARE EASILY LOCATED TO INSURE ALL COOLERS ARE 40F OR LESS AT ALL TIMES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED WET MOPS ON FLOOR.HANG ALL MOPS TO DRY AFTER USE TO DETER SMALL FLY ACTIVITY.

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: OBSERVED WET MOPS ON FLOOR.HANG ALL MOPS TO DRY AFTER USE TO DETER SMALL FLY ACTIVITY.

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.