| Food Establishment Inspection Report | ||||||||||||||||||||||||||
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS |
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Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation |
Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury. |
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GOOD RETAIL PRACTICES |
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Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in appropriate box for COS and/or R COS=corrected on site during inspectionR=repeat violation |
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| Food Establishment Inspection Report | |
| Page 2 of ?????? | |
| Establishment: EL MEXICANO RESTAURANT | Establishment #: KK295 |
| Water Supply: Public Private Waste Water System: Public Private |
| Sanitizer Type: Chemical | PPM: CHLORINE 100 | Heat: NA/CHLORINE °F |
| IL Requirements: | Use of non-latex gloves for food handling and preparation 410 ILCS 180/10 - YES |
| Appropriate default beverage for children's meal 410 ILCS 620/21.5 - N/A |
| CFPM Verification (name, ID#, expiration date): | |||
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LUIS COVARRUBIAS 23358082 03/05/2028 |
CAROLINA GARCIA 23358083 03/05/2028 |
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TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Tomato/Prep cooler | 39.00°F | Chiles renellos/Kitchen cooler | 38.00°F | Refried beans/Walk-in cooler | 36.00°F |
| Milk/Server cooler | 43.00°F | Lime/Bar cooler | 34.00°F | /2 freezers | 0.00°F |
| Rice/Steam table | 158.00°F |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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Item Number |
Severity | Violations cited in this report must be corrected within the time frames below. |
| 15 | P |
3-302.11 (A) (2): (A) FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas. Observed raw chorizo stored above ready to eat foods in the kitchen cooler. Chorizo was moved to the bottom shelf. COS,Repeat |
| 15 | C |
3-302.11 (A) (3): (A) FOOD shall be protected from cross contamination by: (3) Cleaning EQUIPMENT and UTENSILS as specified under ¶ 4-602.11(A) and SANITIZING as specified under § 4-703.11. Observed thawing shrimp under running water in the service sink. The service sink is not permitted to be used for food prep. The shrimp were discarded. COS |
| 15 | P |
3-304.15 (A): (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Observed employee wash hands with single use gloves on. Employee was instructed to remove and discard gloves before hand washing. COS |
| 23 | PF |
3-501.17 (A-B) (E-G): (A)Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (E) and (F) of this section, refrigerated, READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. (B) Except as specified in ¶¶ (E) - (G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in ¶ (A) of this section and: (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. (E) Paragraphs (A) and (B) of this section do not apply to individual meal portions served or rePACKAGED for sale from a bulk container upon a consumer’s request. (F) Paragraphs (A) and (B) of this section do not apply to SHELLSTOCK. (G) Paragraph (B) of this section does not apply to the following FOODS prepared and PACKAGED by a FOOD PROCESSING PLANT inspected by a REGULATORY AUTHORITY: (1) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110 Current good manufacturing practice in manufacturing, packing, or holding human food; (2) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano; (3) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; (4) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk; (5) Preserved FISH products, such as pickled herring and dried or salted cod, and other acidified FISH products defined in 21 CFR 114 Acidified foods; (6) Shelf stable, dry fermented sausages, such as pepperoni and Genoa; and (7) Shelf stable salt-cured products such as prosciutto and Parma (ham). Observed foods held in the kitchen cooler and walk-in cooler not labeled with the date of preparation. Labels were applied to these foods. COS |
| 27 | P |
3-202.12: FOOD may not contain unAPPROVED FOOD ADDITIVES or ADDITIVES that exceed amounts specified in 21 CFR 170-180 relating to FOOD ADDITIVES, generally recognized as safe or prior sanctioned substances that exceed amounts specified in 21 CFR 181-186, substances that exceed amounts specified in 9 CFR Subpart C Section 424.21(b) Food ingredients and sources of radiation, or pesticide residues that exceed provisions specified in 40 CFR 180 Tolerances for pesticides chemicals in food, and exceptions. Observed pre-packaged beverages containing THC for sale. These beverages were removed from the bar and will be returned to the distributor. COS |
| 39 | C |
3-305.11 (A) (B) (C): (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under § 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Food was held in the steam table uncovered. Additionally, cases of food were stored on the floor in the walk-in cooler. Provide covers for all food, store 6" above the floor, and maintain by the next routine inspection. Repeat |
| 41 | C |
3-304.14 (B)(1)(2): (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under ¶ 4-802.11(D). The concentration of the chlorine sanitizer solution held in the kitchen and at the bar was too low. Bleach was added to each to the proper concentration. COS |
| 41 | C |
3-304.14 (E): (E) Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT. Observed a bucket of sanitizer solution stored on the floor in the kitchen and at the bar. Store sanitizer solution 6" above the floor and maintain by the next routine inspection. Repeat |
| 44 | C |
4-903.11 (B)(1)(2): (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. Observed clean plates and bowls stored in the kitchen with the food contact surface up. Store all clean equipment and utensils inverted and maintain by the next routine inspection. Repeat |
| 47 | C |
4-101.19: NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed the following improper surfaces of non-food contact surfaces: 1)Cardboard in the walk-in cooler and on the lower shelf next to and below the flat top grill, 2)Foam insulation used to prop up equipment on the service window, 3)Untreated wood as shelving in the tortilla chip warmer. Remove these unapproved surfaces and maintain by the next routine inspection. Repeat |
| 49 | C |
4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The following non-food contact surfaces are in need of cleaning: 1)Interior of the microwave, 2)Interior of the prep cooler, 3)Shelf below the steam table, 4)Shelf below the prep table, 5)Shelves in the walk-in cooler, 6)Exterior of cans used to store rice and pinto beans. Clean and maintain by the next routine inspection. |
| 56 | C |
6-501.14: (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge. The ceiling HVAC vents are in need of cleaning. Clean and maintain by the next routine inspection. |
| Inspection Comments | COPIES OF THE REQUIRED ILLINOIS ALLERGEN POSTING AND MENU ITEM ALLERGEN LIST WERE PROVIDED AND WILL BE REVIEWED AT THE NEXT ROUTINE INSPECTION. |
Person In Charge:LUIS COVARRUBIAS |
Date:04/02/2025 |
Inspector:DANA JAMES |
Follow-up: Yes No Follow-up Date: |
| Food Establishment Inspection Report | |
| Page 3 of ?????? | |
| Establishment: EL MEXICANO RESTAURANT | Establishment #: KK295 |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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Item Number |
Severity | Violations cited in this report must be corrected within the time frames below. |
| HACCP Topic: HOT HOLDING TEMPERATURES. |
Person In Charge:LUIS COVARRUBIAS |
Date:04/02/2025 |
Inspector:DANA JAMES |
Follow-up: Yes No Follow-up Date: |