ARTURO'S TACOS Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: Violation Codes: 2-102.14(N) Inspector Comments: OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: Violation Codes: 2-501.11 Inspector Comments: OBSERVED NO CLEAN-UP POLICY PROCEDURE FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER DATE MARKING AND DISPOSITION - Comments: Violation Codes: 3-501.17 Inspector Comments: OBSERVED NO DATE MARKINGS ON READY TO EAT TCS FOODS HELD INSIDE OF COOLERS FOR MORE THAN 24 HOURS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: Violation Codes: 3-603.11 Inspector Comments: OBSERVED NO DISCLOSURE AND REMINDER ON MENU OF THE RISK OF CONSUMING RAW AND UNDERCOOKED FOODS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: Violation Codes: 4-204.112(B) Inspector Comments: MUST PROVIDE A THERMOMETER FOR GLASS REACH IN COOLER IN FRONT PREP AREA

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

THERMOMETERS PROVIDED & ACCURATE - Comments: Violation Codes: 4-302.12 Inspector Comments: OBSERVED NO PROBE THERMOMETERS TO TAKE FOOD TEMPERATURES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

GLOVES USED PROPERLY - Comments: Violation Codes: 3-304.15(B-D) Inspector Comments: DISCUSSED WITH THE PIC ON HOW GLOVES SHOULD BE USED IN FOOD PREPARATION BY FOOD HANDLERS.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Violation Codes: 4-101.19 Inspector Comments: MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES AND LID OF CHEST FREEZER IN BASEMENT

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLES,FRYER CABINETS,WALK IN COOLER SHELVING UNITS AND GLASS REACH IN COOLER,DISH RACKS AND DELIME DISH MACHINE,DEFROST CHEST FREEZERS

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: Violation Codes: 5-205.15 Inspector Comments: MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMPARTMENT SINK IN BAR /PREP AREA AND REMOVE TOWEL WRAPPED AROUND FAUCET

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Violation Codes: 6-501.13 Inspector Comments: MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREAS,DISH WASHING AREAS,BASEMENT AND WALK IN COOLER

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Violation Codes: 6-201.13 Inspector Comments: MUST REPAIR OR REPLACE DAMAGED CEILING IN DINING AREA

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Violation Codes: 6-201.11 Inspector Comments: MUST CLEAN LIGHT SHIELDS IN PREP AND DISH WASHING AREAS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: Violation Codes: 2-102.13 Inspector Comments: IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: Violation Codes: 2-102.13 Inspector Comments: IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.