La Bomba Restaurant

June 20, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings17
critical findings3

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Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED NO HAND DRYING DEVICES AT REAR PREP/DISH WASHING AREA.NAPKINS WERE PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN AT ALL TIMES.COS(PRIORITY FOUNDATION 7-38-030(C)
code 10Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDED AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
code 5Priority
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: BSERVED IMPROPER TEMPERATURES OF 5LBS. COOKED CHICKEN 114.0F.3LBS. COOKED DUMPLINGS 111.4F-130.1F.3LBS. COOKED FISH 112.3F.2LBS. COOKED POTATOE BALLS 113.0F.8LBS. CARNITAS 115.5F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.APPX.21LBS.$64.50.(PRIORITY 7-38-005)
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED IMPROPER TEMPERATURES OF 6LBS. DICED HAM 45.9F.4LBS. COOKED FISK 60.3F.2LBS. RED SALSA 50.4F.2LBS. GREEN SALSA 49.5F.10LBS. COOKED BEANS 50.0F-51.2F.20 GALLONS SOUP 59.3F-59.6F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.190LBS. $160.VIOLATION CONSOLIDATED.(PRIORITY 7-38-005)
code 22
food not cooled down right

Official wording: Proper Date Marking And Disposition
Inspector note: OBSERVED NO DATE MARKINGS ON TCS READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS INSIDE OF COOLERS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
code 23
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: OBSERVED IMPROPER TEMPERATURE OF HOT HOLDING CABINET AT 109.9F AND 3- DOOR REACH IN COOLER AT 53.2F.A HELD FOR INSPECTION TAG PLACED ON UNIT .ONCE REPAIRED FAX OR EMAIL A LETTER.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW AND HOT HOLDING UNIT AT 135.0F OR ABOVE. HOT HOLDING UNIT IS NOW REPAIRED AIR TEMPERATURE IS 151.8F.AND COLD UNIT 40.1F(PRIORITY 7-38-005)
code 33
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
code 37
pests in the house

Official wording: Insects, Rodents, & Animals Not Present
Inspector note: OBSERVED EVIDENCE OF APPX. 25 OR MORE LIVE SMALL FLIES IN BASEMENT PREP AND FOOD STORAGE AREA.ALSO. 3-RODENT DROPPINGS ON LEDGE AND CARDBOARD ON SHELVING UNITS IN BASEMENT STORAGE AREA.MUST REMOVE DROPPINGS.CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/20/19.(PRIORITY FOUNDATION 7-38-020(A) • OBSERVED AN APPX."1/2-3/4" GAP ALONG BOTTOM AND SIDE OF FRONT DOOR AND REAR DOOR ALONG LEFT SIDE. MUST MAKE DOOR TIGHT FITTING.
code 38
Utensils, Equipment & Linens: Properly Stored, Dried, & Handled

Inspector note: MUST INVERT MULTIUSE UTENSILS ON DISH STORAGE SHELVES.
code 44
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: MUST REMOVE FOIL FROM CONDIMENT STORAGE SHELVES IN DINING AREA. • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR REACH IN COOLER.
code 47
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: MUST CLEAN GREASE AND FOOD DEBRIS FROM FRYER CABINETS,STEAM TABLE.
code 49
Sewage & Waste Water Properly Disposed

Inspector note: OBSERVED WASTE WATER NOT CONVEYING THROUGH DRAIN .OBSERVED STANDING HAND WASHING WATER INSIDE OF HAND SINK BASIN IN FRONT PREP AREA,NOT ABLE TO WASH HANDS DUE TO SINK STOPPED UP.MUST REPAIR AND MAINTAIN.(PRIORITY 7-38-030(C)
code 52
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: MUST CLEAN DEBRIS BULD UP FROM FLOOR ALONG WALL BASES IN FRONT PREP AREA.MUST REMOVE WATER FROM BASEMENT FLOOR AND KEEP DRY. • MUST REPAIR OR REPLACE LOOSE FLOOR TILE IN DINING AREA AND MISSING WALL BASE IN BASEMENT PREP AREA,SEAL HOLE IN WALL IN REAR PREP AREA.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT
code 56
All Food Employees Have Food Handler Training

Inspector note: OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES.MUST PROVIDE AND MAINTAIN.
code 57
allergen training missing

Official wording: Allergen Training As Required
Inspector note: OBSERVED NO FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS.MUST PROVIDE AND MAINTAIN.
code 58

What changed since the previous inspection?

Compared with Pass on October 6, 2018: 17 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.