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El Pozolito Restaurant

January 3, 2012 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings2

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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 FACILITIES (PREP COOLER) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. NOTED PREP COOLER AIR TEMPERATURE OF 48.7F. INSTRUCTED MANAGER, COOLER WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. MUST FIX. THE SAID COOLER WAS TAGGED HELD FOR INSPECTION BY THE CHICAGO DEPT OF PUBLIC HEALTH. INSTRUCTED NOT TO USE UNTIL WITH THE APPROVAL BY CDPH. WHEN COOLER IS IS FIXED, PLEASE FAX A REQUEST FOR RE INSPECTION AT 312-746-4240 TO ENSURE THAT THE EQUIPMENT IS REPAIRED AND THE HELD FOR INSPECTION TAG CAN BE REMOVED. CRITICAL CITATION 7-38-005 (A).
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. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE PREP COOLER. NOTED INTERNAL TEMPERATURE OF COOKED BEEF AT 48.9F, COOKED PORK AT 50.3F, CHICKEN AT 49.8F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $60.00 AND TOTAL WEIGHT 17 LBS. CRITICAL CITATION ISSUED 7-38-005 (A)
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: NOTED TILES AROUND MOP SINK IN POOR REPAIR. INSTRUCTED TO FIX AND MUST SEAL OR RE GROUT WITH OPEN SEAMS AROUND MOP SINK.----------MUST REMOVE CARDBOARD AND ALUMINUM FOIL LINER AT PREP SHELVES (REAR AND KITCHEN) AND REPAINT METAL SHELVES WITH RUST BUILD-UP.----------MUST FIX OR REPLACE BROKEN RUBBER GASKET AROUND PREP COOLER DOOR.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ALL COOLERS AND CHEST FREEZERS ON PREMISES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO FIX OR REPLACE BROKEN FLOOR TILES AT REAR STORAGE AREA.----------MUST DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT (REAR AREA, BOILER ROOM, HALLWAY TO WASHROOM, KITCHEN AREA AND THROUGHOUT BASEMENT FRONT AND REAR AREA).-------MUST ADJUST THRESHOLD AT THE BOTTOM OF FRONT ENTRANCE DOOR.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO CLEAN OR REPAINT WALLS THROUGHOUT REAR AREA (BY MOPSINK).
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTRUCTED TO FIX SLOW DRAINING EXPOSED HAND SINK AT KITCHEN AREA.------------MUST REPAIR FAUCET NECK AND HANDLE WITH HEAVY LEAK AT 3 COMPARTMENT SINK.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN REAR AREA, BASEMENT, AND IN REAR OUTSIDE AREA WITH CLUTTER TO PREVENT RODENT AND INSECT HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
code 41

What changed since the previous inspection?

Compared with Pass on January 6, 2011: 8 findings appeared for the first time.

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About this record

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.