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La Huarachita, 3334 N Milwaukee Ave, Chicago, IL, USA

Total all time reports:  1
Latest report: January 16, 2021 9:01 AM
More incidents from:
Restaurant
Chicago
Illinois
United States

January 16, 2021 9:01 AM

“Report date: Jan 14, 2021
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: observed no written employee health policy on the premises. Management instructed to provide a signed employee health policy for each employee. Priority foundati... See Moreon violation 7-38-010, no citation issued.

25. Consumer advisory provided for raw/undercooked food
- comments: observed no consumer advisory disclosure and reminder statement on the menus. Management instructed to disclose which foods can be ordered 'raw' or undercooked and link those foods with an asterisk (*) to a reminder statement that states that eating raw or undercooked foods can increase your risk of foodborne illness. Priority foundation violation 7-38-005, no citation issued.

36. Thermometers provided & accurate
- comments: instructed to replace broken thermometer in rear food prep area refrigerator and maintain.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: observed pots and pans in rear food prep area storage racks not properly stored. Instructed to properly store and invert to prevent contamination before use.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed stained cutting boards at rear food prep area. Instructed to resurface or replace the cutting boards and maintain.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: instructed to detail clean and maintain manual can opener with dried-up food debris and housing attached to the food prep table at rear food prep area.

49. Non-food/food contact surfaces clean
- comments: instructed to detail clean the following areas with grease build-up interior bottom compartment of deep fryer, sides of hot cooking equipment and top of stove, interior of microwave and prep coolers.

55. Physical facilities installed, maintained & clean
- comments: observed broken/unused refrigeration equipment and in storage areas. Instructed to remove all unnecessary or unused articles and equipment due to potential pest harborage and stock items at rear storage area must be elevated at least 6' inches off the floor.

55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean floors with debris along walls and in all corners throughout food prep areas and storage areas and in washroom.

56. Adequate ventilation & lighting; designated areas used
- comments: observed burnt-out light bulbs at rear food prep area. Instructed to replace burn-out light bulbs and maintain adequate lighting at all times.

Source: chicago.gov
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Reported By Iwaspoisoned.com User

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February 27, 2021 9:00 AM

“Report date: Feb 25, 2021
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51. Plumbing installed; proper backflow devices
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53. Toilet facilities: properly constructed, supplied, & cleaned
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February 27, 2021 9:00 AM

“Report date: Feb 24, 2021
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
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16. Food-contact surfaces: cleaned & sanitized
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25. Consumer advisory provided for raw/undercooked food
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37. Food properly labeled; original container
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47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
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47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
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49. Non-food/food contact surfaces clean
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51. Plumbing installed; proper backflow devices
- comments: leak from ceiling pipe into a bucket in the basement liquor storage room. Must repair. ----no hot or cold running water at the utility service sink. Must provide.

55. Physical facilities installed, maintained & clean
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55. Physical facilities installed, maintained & clean
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58. Allergen training as required
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60. Previous core violation corrected
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Source: chicago.gov
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February 27, 2021 9:00 AM

“Report date: Feb 24, 2021
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37. Food properly labeled; original container
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39. Contamination prevented during food preparation, storage & display
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41. Wiping cloths: properly used & stored
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47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
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49. Non-food/food contact surfaces clean
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51. Plumbing installed; proper backflow devices
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55. Physical facilities installed, maintained & clean
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56. Adequate ventilation & lighting; designated areas used
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57. All food employees have food handler training
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