BURRITO BEACH Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED THE FOLLOWING PIECES OF EQUIPMENT AT IMPROPER TEMPERATURE: -FRONT 2 DOOR REACH IN COOLER HOLDING POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE OF 50.2F -REAR PREP BEVERAGE AIR 2 DOOR REFRIGERATOR HOLDING POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE OF 56.7F BOTH COOLERS WERE TAGGED DURING INSPECTION. INSTRUCTED TO REPAIR AND MAINTAIN AT 40F OR BELOW. INSTRUCTED TO CONTACT CDPH FOR TAG REMOVAL. INSTRUCTED NOT TO USE. CRITICAL VIOLATION # 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE IN THE FOLLOWING AREAS: -FRONT 2 DOOR REACH IN COOLER: 48.2F, 2.5LBS OF SHREDDED JACK CHEESE, AT A VALUE OF $8.00 48.7F, .25LB CORN RELISH, AT A VALUE OF $1.00 48.2F, 1.5LBS OF DICED TOMATOES, AT A VALUE OF $5.50 53.2F, 2LBS OF RED SALSA, AT A VALUE OF $5.95 49.8F, 1LB TOMATILLO, AT A VALUE OF $1.50 54.5F, 1LBS OF SHREDDED LETTUCE AT A VALUE OF $1.95 -REAR PREP 2 DOOR BEVERAGE AIR REFRIGERATOR: 76.2F, 6LBS OF COOKED ONIONS AND POTATOES, AT A VALUE OF $6.00 52.3F, 120LBS OF RED SALSA, AT $25.00 52.3F, 15LBS OF COOKED TOMATILLO SAUCE, AT A VALUE OF $17.99 53.2F, 15LBS OF ROASTED TOMATOES, AT A VALUE OF $19.00 54.5F, 2.5LBS OF QUINOA SALAD, AT A VALUE OF $15.00 MANAGER STATED TOTAL WEIGHT OF 166.75 LBS AT APPROXIMATELY VALUE OF $ 106.89 MANAGER VOLUNTARILY DISCARDED/DENATURED SAID FOOD. INSTRUCTED TO KEEP ALL COLD FOOD AT 40 F OR BELOW AND HOT FOOD AT 140 OR ABOVE. CRITICAL VIOLATION 7-38-005(A)

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER HANDLING SHREDDED LETTUCE, AT PREP SINK, IN REAR PREP AREA WITH BARE HAND CONTACT. INSTRUCTED MANAGER THAT IS TO BE NO BARE HAND CONTACT WITH READY TO EAT FOODS. USE TONGS, GLOVES OR UTENSILS TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. MANAGER CORRECTED VIOLATION DURING INSPECTION. CRITICAL VIOLATION # 7-38-010 (A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DARK DEEP GROOVES AND CUTS ON CUTTING BOARD AND REAR PREP AREA. INSTRUCTED MANAGER TO RESURFACE AND OR REPLACE. MAINTAIN AT ALL TIMES.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DARK DEEP GROOVES AND CUTS ON CUTTING BOARD AND REAR PREP AREA. INSTRUCTED MANAGER TO RESURFACE AND OR REPLACE. MAINTAIN AT ALL TIMES.

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.