ANTIQUE TACO BRIDGEPORT Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: THE LOW TEMPERATURE DISHMACHINE AT THE BAR AREA IS NOT INSTALLED. MUST INSTALL AND MAINTAIN A SANITIZING RINSE OF 100PPM CHLORINE. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: MUST PROVIDE SOAP AND PAPER TOWELS TO ALL HANDWASHING SINKS. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE AND PREPARATION. THE CONDIMENT PREP COOLER NEXT TO THE FRONT SERVICE COUNTER IS NOT PROPERLY PROTECTED FROM THE PUBLIC. MUST INSTALL A BARRIER TO PREVENT CONTAMINATION BY THE PUBLIC. THE BAR NEXT TO THE SIDE ENTRANCE DOOR ALSO HAS NO PROTECTIVE BARRIER TO KEEP OUT THE ENTRY OF CUSTOMERS. MUST INSTALL A BARRIER AT THE BAR ENTRANCE TO PREVENT THE ENTRY OF CUSTOMERS. SERIOUS VIOLATION 7-38-005A.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NO PEST CONTROL LOG BOOK OR SIGNED CONTRACT AVAILABLE FROM A LICENSED PEST CONTROL COMPANY. MUST PROVIDE. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF - Comments: MUST PROVIDE AN ADEQUATE NUMBER OF GARBAGE CANS AT ALL HANDWASHING SINKS AND AS NEEDED IN THE FOOD PREP AREA. SERIOUS VIOLATION 7-38-020.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE ADEQUATE SHELVING INSIDE OF THE WALK-IN COOLER TO STORE FOOD OFF OF THE FLOOR.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE 2 COMPARTMENT PREP SINK IS NOT INSTALLED. MUST INSTALL WITH HOT AND COLD RUNNING WATER AND DRAIN LINES. NO HOT OR COLD RUNNING WATER IS PROVIDED TO THE FROZEN DESSERT MACHINE IN THE FOOD PREP AREA. MUST INSTALL.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE 2 COMPARTMENT PREP SINK IS NOT INSTALLED. MUST INSTALL WITH HOT AND COLD RUNNING WATER AND DRAIN LINES. NO HOT OR COLD RUNNING WATER IS PROVIDED TO THE FROZEN DESSERT MACHINE IN THE FOOD PREP AREA. MUST INSTALL.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.