El Llano Restaurant Inc #2

April 15, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings8
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND ALL COOLERS (4)AT IMPROPER TEMPERATURE.FOUR DOOR COOLER IN PREP AREA AT TEMP OF 48,6F TO 50.1F; DISPLAY PREP COOLER IN PREP AREA AT TEMP OF 49.7F TO 52F.POP/MILK COOLER IN DINING AREA AT TEMP OF 49.6F TO 50.9F.WHITE REACH-IN COOLER IN BASEMENT PREP AREA AT TEMP OF 45.5F TO 47.8F.TAGGED ALL UNIT "HELD FOR INSPECTION" DO NOT USE .UNITS MUST MAINTAIN 40F OR BELOW.POTENTIALLY HAZARDOUS FOOD WAS STORED IN IT(CHEESE, MILK, CHICKEN,ETC.)CRITICAL VIOLATION:7-38-005(A) HOOOO59655-14
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CHICKEN MIXED WITH OTHER INGREDIENTS, STORED ON TOP PREP TABLE IN BASEMENT PREP AREA AT TEMP OF 44.7F-45.6F AND 46.1F(PRODUCTS WAS COOKED THE DAY BEFORE PER EMPLOYEE STATEMENT);CHEESE AT TEMP OF 48.9F,FRESH EGGS AT TEMP OF 54F, CUT AVOCADO AT TEMP OF 72F,2 GALLONS OF MILK AT TEMP OF 52F.FOOD PRODUCTS WERE STORED FROM ABOVE COOLERS.NO TIME AND TEMPERATURE PROVIDED.FOOD DISCARDED AND DENATURED. POUNDS 30 VALUE 140.CRITICAL VIOLATION:7-38-005(A) HOOOO59655-14
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE WASHING HANDS WITH FOOD GLOVES ON AND HANDLED READY TO EAT FOOD( SHREDDED LETTUCES, TOMATOES, AVOCADO ETC.ALSO OBSERVED THE COOK WASHING HANDS, USING PAPER TOWELS TO CLEAN HER SWEAT FACE AND DRIED HER HANDS, AND WITHOUT REWASHING HANDS CONTINUE TO HANDLE FOOD WITH BARE HANDS.(READY TO EAT FOOD AND FOOD TO COOK).DEMONSTRATED HOW TO WASH HAND PROPERLY.CRITICAL VIOLATION:7-38-010(A) HOOOO59657-16
code 6Priority
consumer advisory missing

Official wording: Toxic Items Properly Stored, Labeled And Used
Inspector note: Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner.TOXIC ITEMS NOT PROPERLY STORED.OBSERVED A CAN OF "RAIDS" ON FLOOR NEXT TO REACH-IN COOLER IN BASEMENT PREP AREA,ALSO FOUND AN OPENED BAIT BOX WITH RODENTICIDE PALLETS IN IT ,STORED BEHIND THE ICE MACHINE AT SAME PREP AREA.INSTRUCTED TOXIC ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS,OWNER REMOVED IT.INSTRUCTED TO STORE TOXIC ITEMS AWAY FROM FOOD AND FOOD PRODUCTS.SERIOUS VIOLATION:7-38-005(A) HOOOO59657-16
code 25
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.previous minor violations not corrected from 2-11-09, report #156509. (#36)LIGHTS MUST BE SHIELDED ABOVE DISH WASHING AREA/3 COMPARTMENT SINK IN REAR AREA. (#38)MUST REPAIR LEAKING DRAIN PIPE UNDER FIRST COMPARTMENT OF THE 3 COMP.SINK IN REAR.(NEXT TO DRAIN BOARD).(#38)MUST PROVIDE ATTACHED DRAIN BOARD AT 3 COMPARTMENT SINK IN BASEMENT AREA.SERIOUS VIOLATION:7-42-090 HOOOO59658
code 29
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.PROVIDE LIDS FOR STEAM TABLES.ALSO PROVIDE A SELF DRAIN CONTENER TO STORE ICE FOR CUSTOMERS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DO NOT STORE FOOD CONTAINERS INSIDE THE MOP SINK.CLEAN INTERIOR OF ICE MACHINE (MINERAL AND BLACK MOLD IN IT)
code 33
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.COVER SWEATING WATER PIPE INSTALLED ABOVE PREP TABLE IN PREP BASEMENT AREA.
code 38

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This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.