ANTIQUE TACO BRIDGEPORT Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST CLEAN RUST FROM STORAGE RACKS IN THE WALK IN COOLER, AND FROM LOWER SHELVES ON PREP TABLES. DISCONTINUE USING MILK CRATED AS STORAGE RACKS IN REAR STORAGE ROOM.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN RUST FROM INTERIOR CONTACT SURFACE OF ICE MACHINE IN PREP AREA. CLEAN DRIED FOOD DEBRIS FROM WHEEL CASTER ON HEAVY EQUIPMENT IN PREP AREA.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REPAIR UNFINISHED FLOOR IN BOTH MENS AND WOMENS TOILET ROOMS. CLEAN FOOD DEBRIS FROM UNDER HEAVY EQUIPMENT IN PREP AREA, AND IN REAR OFFICE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN GREASE ACCUMULATION FROM HOOD FILTERS. CLEAN DUST ACCUMULATION FROM CEILING VENTS THROUGHOUT PREP AND SEATING AREA, ALSO AND IN THE MENS AND WOMENS TOILET ROOMS. REPAIR CRACKED VENT COVER IN PREP AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: MUST STORE CLEAN AND SOILED LINENS PROPERLY. STORE SOILED LINENS IN SANITIZER SOLUTION WHILE NOT IN USE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: MUST STORE CLEAN AND SOILED LINENS PROPERLY. STORE SOILED LINENS IN SANITIZER SOLUTION WHILE NOT IN USE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.