El Presidente Restaurant

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings9
• critical findings4

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Failed findings

• 🌡️food received at unsafe tempscritical
  Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
  Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR PAPER TOWELS AT DINING ROOM EXPOSED HAND SINK. NO PAPER TOWELS AT KITCHEN EXPOSED HAND SINK. INSTRUCTED MANAGEMENT TO PROVIDE.
  code 12Priority
• 📋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. KITCHEN TALL TWO DOOR REACH IN COOLER FOUND AMBIENT TEMPERATURE OF 47.1F WITH FOODS SUCH AS COOKED CHICKEN @51.4 INSIDE. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL MAINTAINS TEMPERATURE OF 40F OR BELOW, C.D.P.H. CONTACTED @ 312-746-5426 FOR INSPECTION AND TAG REMOVAL.
  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. THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATLY 15LBS COOKED CHICKEN @51.4 & 44.7F. 15LBS COOKED BEANS @50.5F. 1DZ STUFFED PEPPERS @45.9F. 40LBS COOKED GROUND BEEF @46.8F. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $100.00.
  code 3Priority
• 🚰handwashing sink issuescritical
  Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
  Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. EMPLOYEE WASHING POTS AND PANS AT THREE COMPARTMENT SINK THAT WAS NOT PROPERLY SET TO WASH, RINSE AND SANITIZE. NO SANITIZING SOLUTION OR RINSE AT SINK. INSTRUCTED AND DEMONSTRATED PROPER METHOD TO WASH, RINSE AND SANITIZE.
  code 8Priority
• 🧽surfaces not properly sanitized
  Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
  Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. THE FOLLOWING FOODS NOT PROTECTED DURING STORAGE. INTERIOR ICE MACHINE FOUND WITH BLACK SLIME SUBSTANCE INSIDE WATER RESERVOIR WHERE ICE IS MADE, INSIDE LOWER ICE BIN WHERE ICE IS HELD. MACHINE HELD TAGGED FOR INSPECTION AND MUST NOT USE UNTIL CLEANED SANITIZED AND INSPECTED BY C.D.P.H. ALSO, OBSERVED PLASTIC BASKETS FILLED WITH READY TO EAT CHIPS STORED ONE ON TOP OF THE OTHER, UNCOVERED, NOT PROTECTED FROM CONTAMINATION IN SERVER STATION. ALL CHIPS DISCARDED. INSTRUCTED TO PROPER STORE.
  code 16
• ⚠️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. MUST NOT USE TINFOIL OR CLOTH TOWELS AS LINER FOR SHELVING THROUGHOUT. RAW WOODED SHELVING UNDER PREP TABLE IN REAR KITCHEN MUST BE SEALED/PAINTED.
  code 32
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN THE FOLLOWING AREAS WITH CRACKED, MISSING TILES IN POOR REPAIR. AT SOUTH DINING ROOM ICE MACHINE AND EXPOSED HAND SINK. AT ENTRANCE TO CUSTOMER WASHROOMS. IN REAR KITCHEN. HOLES ALONG BASEBOARDS IN EMPLOYEE AND CUSTOMER WASHROOMS.MUST REPAIR/REPLACE ALL.
  code 34
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: The walls and ceilings shall be in good repair and easily cleaned. MISSING WALL TILE IN SOUTH DINING ROOM. WATER DAMAGED CEILING TILE IN EMPLOYEE WASHROOM. OPEN CRACKS/CREVICES AT CAULKING IN BOTH EMPLOYEE WASHROOM AND AT KITCHEN EXPOSED HAND SINK. MUST REPAIR/REPLACE ALL.
  code 35
• 🪳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. MUST INSTALL THREE COMPARTMENT AND EXPOSED HAND WASHING SINKS IN BASEMENT PREP AREA OR REMOVE PREP TABLES AND MEAT GRINDER.
  code 38

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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.