Food Safety Report: New Mexican Restaurant, 2914 N Clark St, Chicago, IL, USA.

2914 North Clark Street, Chicago, 60657 Illinois, United States

Report date: Apr 9, 2021
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: no written employee health policy on site for all employees. Must provide. Priority foundation violation.

20. Proper cooling time and temperature
- comments: observed improper cooling of tcs cooked rice. Approximately 15 lbs cooked rice inside a tightly closed plastic shopping bag in the cooks line tall reach-in cooler at 58. 6f. Rice discarded. Reviewed proper cooling methods and cooling times to 70 f within 2 hours then to 41 f within 4 hours. No time/temperature logs on site. Priority violation see violation #22 for citation.

22. Proper cold holding temperatures
- comments: observed improper cold holding temperature of tcs cooked rice. Approximately 15 lbs cooked rice inside a tightly closed plastic shopping bag in the cooks line tall reach-in cooler at 58. 6f. Rice discarded. Priority violation 7-38-005 citation issued.

23. Proper date marking and disposition
- comments: observed various tcs foods such as shredded cheese, cooked stuffed peppers, cooked tamales, ready to each ceviche throughout various coolers with no date labeling or preparation dates only. Reviewed all prepared ready to eat tcs foods held longer than 24 hours must be date labeled with an expiration date no longer than 7 days. Foods discarded. Priority foundation violation 7-38-005 citation issued.

25. Consumer advisory provided for raw/undercooked food
- comments: observed menu item ceviche with salmon, shrimp and scallops not reminded/disclosed on the menu as being a raw item. Instructed to properly remind/disclose all such foods. Priority foundation violation.

45. Single-use/single-service articles: properly stored & used
- comments: all stored items under the bar and throughout the rear dining room server station must be elevated from the floors. Floors must be accessible for cleaning and monitoring at all times.

46. Gloves used properly
- comments: observed the cook washing his hands wearing soiled gloves. Instructed to change gloves as needed. Not to wash gloved hands then re-use.

49. Non-food/food contact surfaces clean
- comments: must not use paper as liner for shelving. ----must not use raw wood as shelving inside basement cooler. Must be smooth, cleanable surface.

49. Non-food/food contact surfaces clean
- comments: interior of the cooks line tall reach-in freezer with excessive food debris. Must clean and maintain.

55. Physical facilities installed, maintained & clean
- comments: floors under the kitchen metal rack shelving with dirt/debris. Must clean and maintain.

60. Previous core violation corrected
- comments: previous core violations from 10-24-19 report #2320444 not corrected. #37-: noted bulk food items stored inside containers at the basement food prep/dry storage not properly labeled. Instructed management that all bulk and working food ingredient containers must be labeled with product name. #55- noted rough and unfinished brick walls behind some section of the bar. Instructed to refinish walls to be smooth and easily cleanable. #58- noted certified food managers on duty with no allergen training certification. Instructed management that all food service managers are required to have the allergen training certification. Priority foundation violation.

Source: chicago.gov