COPACUBANA CAFE in CHICAGO, IL Failed Its Health Inspection on 04/17/23

CHICAGO, IL - Health inspectors documented violations at COPACUBANA CAFE during a routine inspection conducted on 04/17/2023.

The facility operates from 5800 W IRVING PARK RD in Portage Park, an area known for its diverse dining options. Health inspections in this district help ensure consistent food safety standards.

The inspection identified 4 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.

The first violation related to pest management. Inspectors documented: Person in Charge Present, Demonstrates Knowledge, and Performs Duties - Comments: Observed No Person in Charge with a City of Chicago Certificate. Instructed to Have a Certified Food Manager with the City of Chicago Certificate on Site at All Times.. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Pest droppings and debris can trigger allergic reactions and asthma in sensitive individuals.

The second violation related to food temperatures. Inspectors documented: City of Chicago Food Service Sanitation Certificate - Comments: Observed No City of Chicago Certified Food Manager on Site During the Inspection While the Temperature Control for Safety Foods (beef,rice,beans Etc.) Are Prepared and Served to Customers. Instructed a City of Chicago Certified Food Manager Must Be on Site at All Times Foods While (tcs Foods) Are Being Handled Prepared and Served.priority Foundation Violation 7-38-012,citation Issued.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.

The third violation concerned hand sanitation. Inspectors documented: Adequate Handwashing Sinks Properly Supplied and Accessible - Comments: Instructed to Provide and Maintain Handwashing Signage at Handsink at Rear Prep/dishwashng Area.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.

The fourth violation concerned thermal management. Inspectors documented: Proper Cold Holding Temperatures - Comments: Observed (tcs Foods) at Improper Cold Holding Temperature Inside of the Walk-in- Cooler.observed Cooke. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.

Health code violations require prompt correction to maintain operating permits. The health department typically conducts re-inspections to verify that identified issues have been properly addressed.

This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/17/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.