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Restaurant La Esperanza

July 14, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings7
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED PREP COOLER 60.2F AND WALK-IN COOLER 53.8F NOT MAINTAINING PROPER TEMPERATURE. INSTRUCTED MANAGER TO REPAIR. COOLERS REMAINED TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED COLD POTENTIALLY HAZARDOUS FOOD STORED IN PREP AND WALK-IN COOLERS. RAW BEEF 62.6F, CHORIZO 61.2F, PORK 65.1F, EGGS 61.9F, HAM 60.8F, SOUR CREAM 58.6F, SLICED TOMATOES 58.5F STORED IN PREP COOLER. COOKED BEANS 52.6F, COOKED CHICKEN 52.9F, 20 DOZEN RAW EGGS 52F, RAW PORK 50.2F STORED IN WALK-IN COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 100LBS AND $200 OF FOOD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE. CRITICAL VIOLATION 7-38-005A
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED EMPLOYEE WASHING MULTI-USE FOOD EQUIPMENT, POTS, ETC IN 3-COMPARTMENT SINK WITH NO SANITIZER, SINK NOT SET UP. INSTRUCTED MANAGER TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS IN 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030
code 8Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED MANAGER ON DUTY WHEN COOKED RICE 165.6F AND CHICKEN 163.5F PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE PRESENT AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SERIOUS VIOLATION 7-38-012A CERTIFIED MANAGER ARRIVED AT 2:50 PM.
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED FOOD STORED IN GROCERY BAGS IN THE WALK-IN FREEZER. INSTRUCTED MANAGER THAT FOOD CAN NOT BE STORED IN GROCERY BAGS, MUST USE PROPER FOOD STORAGE BAGS OR CONTAINERS.
code 32
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: OBSERVED WATER STAINED CEILING TILES IN THE CUSTOMER DINING ROOM. INSTRUCTED MANAGER TO REPLACE. OBSERVED DUST AND GREASE BUILD-UP ON HOOD FILTERS OVER THE GRILL. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
code 35
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: OBSERVED DIRTY RAGS STORED ON FOOD COUNTER TOPS. INSTRUCTED MANAGER THAT DIRTY TOWELS MUST BE STORED IN A SANITIZER BUCKET AT ALL TIMES.
code 43

What changed since the previous inspection?

Compared with Pass w/ Conditions on June 23, 2015: 2 findings appeared for the first time. 5 findings recurred. 1 previous finding 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.