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La Copacabana

September 5, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings11
critical findings3

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: OBSERVED NO SOAP AND PAPER TOWELS AT EXPOSED SINKS IN FRONT MEAT PREP AND REAR HOT FOOD PREP AREAS. FRONT EXPOSED SINK BLOCKED BY CUTTING BOARD AND REAR EXPOSED SINK FILLED WITH BOWLS AND UTENSILS. INSTRUCTED MANAGER REMOVE ALL ITEMS FROM SINKS AND PROVIDE SOAP AND PAPER TOWELS AT EXPOSED SINKS FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: HEAT LAMP UNIT NOT MAINTAINING PROPER TEMPERATURE 90.4F. INSTRUCTED MANAGER TO REPAIR HOT HOLDING UNIT MUST MAINTAIN 140F OR ABOVE. UNIT IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED CARNITAS DISPLAYED FOR SALE AND STORED UNDER HEAT LAMP AT IMPROPER TEMPERATURE 87.9F. INSTRUCTED MANAGER TO DISCARD. ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: LABEL ALL BULK CONTAINERS IN REAR PREP AREA.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REPLACE WORN GASKETS ON DOOR OF CHEST FREEZER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZEERS, SINKS, CUTTING BOARDS, SLICERS, KNIFE RACKS, PREP TABLES, STEAM TABLES, COOKING EQUIPMENT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: GROUT LOOSE FLOOR TILES IN REAR PREP AREA. REMOVE EXCESS WATER OFF FLOOR IN WALK-IN COOLER. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, SALES, AND STORAGE AREAS.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REPLACE MISSING LIGHT SHIELDS IN WALK-IN COOLER.
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN PREP, SALES AND STORAGE AREAS.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL FOOD HANDLERS MUST WEAR CLEAN APRONS.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: STORE WASH CLOTHS IN SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on July 18, 2013: 7 findings appeared for the first time. 4 findings recurred. 3 previous findings did not recur.

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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.