La Gozadera

August 21, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings12
critical findings3

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Failed findings

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. All hot food shall be stored at a temperature of 140F or higher. FOUND CONTAINER OF RAW CHICKEN ON COUNTER AT 76.1 DEGREES, A BUCKET OF FETA CHEESE AT 50.1 DEGREES. PRODUCT DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005 (A) CITATION ISSUED ESTIMATE TOTAL VALUE $30.00 10 LBS
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. LOW-TEMPERATURE DISH MACHINE WITH 0 PPM OF SANITIZER. DISH MACHINE BEING HELD FOR INSPECTION AT THIS TIME. MUST HAVE MACHINE SERVICED. MAY NOT USE MACHINE UNTIL REINSPECTED BY THE CDPH. CONTACT CDPH VIA FAX AT 312-746-4240. CRITICAL VIOLATION 7-38-030 CITATION ISSUED
code 8Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER ON SITE DURING INSPECTION. WATER AT 91.2 DEGREES, MUST MAINTAIN 110 DEGREES TO PROPERLY WASH, RINSE AND SANITIZE. PLUMBER ARRIVED ADJUSTED HOT WATER TANK TO ACHEIVE 110 DEGREES. CRITICAL VIOLATION 7-38-030 CITATION ISSUED
code 9Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED FRUIT FLY ACTIVITY IN REAR PREP AREA AND FRONT BAR AREA. OVER 30 FLIES IN PREP AND BAR AREA. MUST CLEAN ALL AREAS AND CONTACT PEST CONTROL FOR SERVICE. OBSERVED APPROXIMATLY 12 MOUSE DROPPINGS NEXT TO HOT WATER HEATER. SERIOUS VIOLATION 7-38-020 CITATION ISSUED
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON SITE WHILE HANDLING POTENTIALLY HAZARDOUS PRODUCTS. IE...RAW CHICKEN, SHRIMP, EGGS. ETC MUST PROVIDE CERTIFIED MANAGER AT ALL TIMES WHILE HANDELING POTENTIALLY HAZARDOUS FOOD. SERIOUS CITATION 7-38-012 CITATION ISSUED.
code 21
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL CONTAINERS, DISHES, UTENSILS MUST BE CLEANED AND MAINTAINED IN A CLEAN SANITIZED AREA. MUST INVERT ALL UTENSILS. MUST CORRECT AND MAINTAIN.
code 31
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. CUTTING BOARDS IN NEED OF REPLACING. WORN WITH DEEP CUTS AND DISCOLORED. MUST REPLACE OR REPAIR. MUST PROVIDE LIDS FOR ALL GARBAGE CONTAINERS INSIDE AND COVERS FOR ALL ICE BINS. MUST PROVIDE AND MAINTAIN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: STOVE, GRILL, FRYER, INTERIOR OF REACH IN COOLERS, ALL PREP TABLES, INTERIOR OF ICE MACHINE, INTERIOR OF DISH MACHINE, AND STORAGE SHELVES. MUST REMOOVE BUILD UP OF FOOD SPILLS AND DEBRIS. MUST CLEAN AND MAINTAIN.
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. FLOORS IN CORNERS, UNDER EQUIPMENT THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP OF DEBRIS.
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. Use dustless cleaning methods. WALLS IN NEED OF CLEANING TO REMOVE FOOD SPLATTER, CEILING TILES IN NEED OF REPLACING WHERE MISSING.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. ALL COOKING EQUIPMENT MUST BE UNDER VENTILATION HOOD. HANDSINK AT BAR AREA WITH LOW WATER PRESSURE, HANDSINK IN PREP AREA VERY SLOW DRAINING, ONE WASHBOWL IN LADIES ROOM SLOW DRAINING. LEAK AT ICE BIN AT FRONT BAR AREA. MUST CORRECT AND MAINTAIN.
code 38
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE UTENSIL MUST BE STORED IN CLEAN SANITIZED CONTAINER NOT IN ICE, ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION.
code 43

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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.