BURRITO BEACH Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: Violation Codes: 2-501.11. Inspector Comments: - MUST PROVIDE A DISPOSABLE MASK FOR THE CLEAN UP KIT PROVIDED ON SITE. PRIORITY FOUNDATION VIOLATION#:7-38-005. 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 COLD HOLDING TEMPERATURES - Comments: - OBSERVED THE FOLLOWING FOODS HELD IN THE TAGGED FRONT LINE PREP COOLER AT IMPROPER TEMPERATURES. OBSERVED 6# SALSA(46.4F-92.3F),1/2# COOKED CORN(48.1F),1# SOUR CREAM(62.4F),2# SHREDDED CHEESE(48.1F),2# GUACAMOLE(46.9F), 1# CUT TOMATOES (50.5F). ALL TCS FOODS MUST BE HELD AT 41F OR BELOW AND 135F OR ABOVE. VIOLATION CORRECTED ON SITE: FACILITY DISCARDED THE FOODS ON THE TAGGED COOLER WITH A REPORTED VALUE OF $40.00. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED. -

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

This violation was corrected during the inspection.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: Violation Codes: 4-301.11. Inspector Comments: - ON SITE FOR TAG REMOVAL OF THE SERVING LINE PREP COOLER. OBSERVED THE AMBIENT AIR TEMPERATURE OF THE SERVING LINE COOLER UNIT IS 46.4F AT TIME OF INSPECTION. ALL COOLERS MUST MAINTAIN A TEMPERATURE OF 41F OR BELOW. THE SERVING LINE PREP COOLER REMAINS TAGGED AND HELD FOR INSPECTION AT THIS TIME. USE OF THE COOLER AND REMOVAL OF THE TAG IS PROHIBITED. INSTRUCTED TO REPAIR COOLER AND CONTACT CDPH AT FOOD@CITYOFCHICAGO.ORG FOR TAG REMOVAL INSPECTION. PRIORITY VIOLATION#:7-38-005. NO CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: Violation Codes: 3-302.12. Inspector Comments: - OBSERVED FOOD ITEMS (COFFEE,RICE) STORED OUT OF ORIGINAL CONTAINER AND WITHOUT IDENTIFYING LABELS. MUST PROVIDE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Violation Codes: 4-201.11. Inspector Comments: - OBSERVED A SINGLE USE CUP USED AS A SCOOP FOR THE COFFEE GROUNDS. MUST REMOVE AND PROVIDE A SCOOP THAT IS FOOD GRADE AND DESIGNED FOR MULTI-USE FUNCTION.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: Violation Codes: 4-302.13. Inspector Comments: - OBSERVED NO TEST STRIPS ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE IN THE HIGH TEMP DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: Violation Codes: 5-205.15. Inspector Comments: - OBSERVED A SLIGHT LEAK AT THE FAUCET OF THE PREP SINK IN BY THE COOK LINE. MUST REPAIR AND MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: Violation Codes: 5-205.15. Inspector Comments: - OBSERVED A SLIGHT LEAK AT THE FAUCET OF THE PREP SINK IN BY THE COOK LINE. MUST REPAIR AND MAINTAIN.

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.