Los Caminos De Michoacan

March 22, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings11
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.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND REFRIED BEANS STORED I STEAM TABLE AT TEMPERATURE OF 117.9F TO 125.7F, RICE AT TEMP OF 128.6F(WATER TEMPERATURE OF THE UNIT IS 150.5F).ALSO FOUND 2 CONTAINERS WITH COOKED BEANS, STORED IN WALK-IN COOLER(BASEMENT)AT TEMPERATURE OF 45.9F- 46.7F AND 47.6F,MANAGER/OWNER STATED THAT FOOD WAS COOKE ON 3-21-10.ALSO FOUND COOKED BEANS STORED IN SMALL COOLER AT TEMPERATURE OF 47.9F.ALL FOOD MENTIONED WAS DISCARDED AND DENATURED, POUNDS 15, VALUE 20. CRITICAL VIOLATION:7-38-005(A) HOOOO59434-18
code 3Priority
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 EMPLOY DOING MULTI TASK ,INCLUDING WASHING UTENSIL, WIPING COOKING EQUIPMENT AND WORK STATION AND WITH BARE HANDS, WITHOUT WASHING THEM, WHEN FOOD ORDER WAS CALLED,PREPARED REA DY TO EAT FOOD (ROLLED UP TACOS,PICK-UP SHREDDED LETTUCE, CHEESE ETC)CRITICAL VIOLATION:7-38-010(A) HOOOO59434-18.
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.NO SANITIZING SOLUTION USED AT 3 COMPARTMENT SINK. OBSERVED EMPLOY WASHING AND RINSING MULTI USE UTENSILS,AT 3 COMPARTMENT SINK AND A KNIFE RINSING ONLY AT EXPOSED HAND SINK. SHOWED HOW TO SET UP 3 COMPARTMENT SINK(WASH, RINSE AND SANITIZE, 100 PPM).SINK MUST BE SET UP AT ALL TIMES.CRITICAL VIOLATION:7-38-030 HOOOO59435-10
code 8Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 6-12-09, REPORT #156880. #32 MUST REPAIR OR REPLACE LOOSE RUBBER GASKET AROUND WALK-IN FREZEER IN BASEMENT (OBSERVED TODAY RUBBER GASKET BROKEN AND EXCESS OF ICE BUILD UP ON DOOR AND SHELVES,UNABLE TO PROPERLY CLOSE DOOR). #38 MUST REPAIR LEAKING DRAIN PIPE UNDER EXPOSED HAND SINK IN PREP AREA. #38 MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.SERIOUS VIOLATION:7-42-090 HOOOO59435-10
code 29
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.MUST REMOVE PLATE USED AS UTENSIL FROM INSIDE FOOD PRODUCTS.PROVIDE UTENSIL WITH HANDLES TO PICK UP FOOD.
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.REMOVE FLOOR TILE FROM UNDER ONE BURNER. REPLACE METAL LEG TO UNIT,FOR PROPER CLEANING.REPAIR OR REPLACE BASE OF INTERIOR OF REACH-IN COOLER ,IN FRONT OF 3 COMPARTMENT SINK,(INSULATION EXPOSED).
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.CLEAN AND MAINTAIN PIPE BEHIND COOKING EQUIPMENT, AND INSIDE DEEP FRYER,AND UNDER COOKING EQUIPMENT(GREASE BUILD-UP).REMOVE EXCESS WATER FROM INSIDE THE REACH-IN COOLER (FRONT PREP LINE ).
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.REPLACE BROKEN AND MISSING FLOOR TILES THROUGHOUT THE PREMISES,INCLUDED BASEMENT AND UNDER SHELFS.S
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT SHIELD IS NEEDED IN PREP REAR AREA,AND BASEMENT ABOVE PRODUCE.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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.NEED TO CAP PIPE OF REMOVED URINAL(MEN'S WASHROOM),ALSO OPENED PIPE BIND GREASE TRAP(STRONG FOUL ODOR,IN PREP AND DINING AREA).REPAIR LEAKING WATER HANDLE , STORED ON FLOOR(A DISH MACHINE WAS REMOVED, PER MANAGER STATEMENT). OBSERVED WATER DISCHARGING ON FLOOR FROM A DISCHARGE HOSE FROM ICE UNIT, REROUTE IT TO A FLOOR DRAIN .
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE A STEM THERMOMETER TO CHECK FOOD TEMPERATURE, ALSO WORKING THERMOMETERS IS NEED IN COOLERS.
code 40

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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.