✕

La Brasa Roja

July 9, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITY NOT MAINTAINING PROPER TEMPERATURES; WE OBSERVED THE HOT HOLDING UNIT AT FRONT SERVING AREA AT 99.6F ON TOP AREA AND 101F ON BOTTOM AREA. ALSO OBSERVED TWO DOORS PREP REACH IN COOLER, SALAD COOLER AT 60F, IN THE MAIN KITCHEN. INSTRUCTED TO REPAIR UNITS AND MAINTAIN HOT HOLDING AT 140F OR HIGHER AND COOLER AT 40F OR BELOW. HELD FOR INSPECTION TAGS PLACED ON UNITS. WHEN REPAIRED, MUST FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 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: WE OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE UNITS. 8LBS. COOKED CHICKEN RANGING FROM 113F-125F. ABOUT 10LBS CUT TOMATOES AT 57.5F AND 6LBS MIXED VEGETABLES AT 53.4. INADEQUATE FOOD PROTECTION. INSTRUCTED HOT FOODS MUST BE KEPT AT 140F OR HIGHER, COLD 40F OR BELOW. FOOD DISCARDED, v=$100. CRITICAL CITATION ISSUED, 7-38-005(A).
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: WE OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK, FOR PROPER SANITATION USING 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.
code 8Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATIONS FROM REPORT #521893, DATED 11-18-11, NOT CORRECTED; #31,CONTAINERS AND UTENSILS SHALL BE INVERTED, PROTECTED FROM CONTAMINATION. #32, MUST REPLACE CUTTING BOARDS IN KITCHEN AND SEAL RAW/BARE WOOD SHELVES INSIDE SMALL CLOSET. #34, MUST CLEAN FLOORS THRU-OUT KITCHEN, CLOSET AND BASEMENT. #35, MUST REPAIR WALLS INSIDE BOTH WASHROOMS, REPLACE DAMAGED CEILING PANELS THRU-OUT DINING ROOMS AND CLEAN CEILLING ATTACHMENTS. #42, ALL EMPLOYEES MUST WEAR HAIR RESTRAINTS. SERIOUS CITATION ISSUED, 7-42-090.
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: INSTRUCTED TO LABEL PREP FOODS INSIDE WALK IN COOLER.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTRUCTED TO REPLACE RUSTY SHELVING UNITS INSIDE THE WALK IN COOLER, AND SEAL RUSTY BOTTOM PANEL OF THE STEAM TABLE IN THE KITCHEN.
code 32
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO REPLACE MISSING WALL TILES IN MAIN KITCHEN AND CLEAN LIGHT SHIELD SAME AREA.
code 35

What changed since the previous inspection?

Compared with Pass w/ Conditions on November 18, 2011: 5 findings appeared for the first time. 2 findings recurred. 8 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Irving Park

See every restaurant in Irving Park →

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.