✓!

Garcia's Restaurant

February 15, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings7
critical findings2

Failed findings

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 FOOD HANDLER DRINKING FROM A CUP AND CLEANING PREP TABLES AND RETURNING TO PREP AREA TO PREP FOODS. ANOTHER FOOD HANDLER WENT TO BASEMENT RETURNED TO PREP AREA, TO PREPARE TACOS AFTER TOUCHING PARTS OF HIS BODY AND NOT WASHING HIS HANDS. INSTRUCTED HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITIONS IN EXPOSED SINK WITH WARM WATER AND SOAP. CRITICAL CITATION ISSUED, 7-38-010[A].
code 6Priority
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. OBSERVED DISH WASHER WASHING AND RINSING LARGE MULTI-USE UTENSILS, BUT NOT SANITIZING THEM. INSTRUCTED ON PROPER SET UP OF 3PART SINK USING 100PPM OF CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.
code 8Priority
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 REPLACE BROKEN GASKETS ON TWO OF REACH IN COOLERS DOORS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; BOTTOM PANELS OF PREP TABLES, COOLERS, FREEZERS, COOKING EQUIPMENT AND MOP SINK.
code 33
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. MUST CLEAN FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT AND BAR AREA, UNDER EQUIPMENT AT CORNERS AND ALONG WALLS.
code 34
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST REMOVE UNNECESSARY ARTICLES THRU-OUT STORAGE AREAS AND MOP CLOSET, CLEAN AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: CLEANING TOWELS AND ICE SCOOP MUST BE PROPERLY STORED.
code 43

What changed since the previous inspection?

Compared with Pass on November 10, 2010: 3 findings appeared for the first time. 4 findings recurred. 4 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Lincoln Square

See every restaurant in Lincoln Square →

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.