BURRITO BEACH Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID ORGINAL CERTIFICATE POSTED WHILE PREPARING AND SERVING CHICKEN, CUSTARD, BEANS, RICE, DICED TOMATOES. INSTRUCTED TO PROVIDE AT LEAST ONE CFM ON SITE AT ALL TIMES AS REQUIRED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING COLD TCS FOODS AT IMPROPER TEMPERATURES DURING THE TIME IF INSPECTION, THEY ARE AS FOLLOWS @2 LBS QUINOA @49.1F (COLD HOLD) LB COOKED POTATO ROUNDS @51F, 5 LBS OF COOKED GROUND BEEF@81F,0.5 LBS SLICED HAM @53.7F,4 LBS COOKED CHORIZO @88.0F AND COOKED RICE 150F ALL STORED INSIDE (WALK IN COOLER) AND 3 LBS DICED TOMAOTES @53.0F(FRONT LINE CH UNIT). INSTRUCTED PERSON IN CHARGE TO HOLD ALL COLD TCS FOODS @ 41F AND BELOW AT ALL TIMES. PIC VOLUNATRILY DISCARDED ALL SAID ITEMS DURING THIS TIME. 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATETLY 25 SMALL BLACK LIVE FLIES FLYING THROUGHOUT REAR PREPON SURFACES OF COOLERS, CEILING, HOT WATER HEATER, PREP TABLES AND ON STORED CLEAN KITCHENWARE LOCATED ON A ROLLING CART. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE, MUST ELIMINATE OPEST ACTIVITY. PRIORITY FOUNDATION VIOLATION.7-38-020(A). CITATION ISSUED.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ALL HEAVY EQUIPMENT THROUGHT PREP AREAS IN NEED OF INTERIOR AND EXTERNAL CLEANING (MICROWAVES, ALL COOLING UNTIS, PREP TABLE SHELVING UNITS, AND INSIDE UPRIGHT CUSTARD FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN IN ORDER TO PREVENT PEST HARBORAGE.

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: FRONT SERVING LINE HANDSINK SLOW DRAINING, INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDTION.

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: OBSERVED THE FOLLOWING FLOORS IN NEED OF CLEANING, REAR PREP/DISHEASHING AREA AS WELL AS BASEMENT STORAGE ROOM. MUST REMOVE ALL FOOD DEBRIS, TRASH AND MISCELLANEUS ITEMS FROM UNDERNEATH SHELVING UNITS AND IN ALL CORNERS. MUST ELEVATE ALL STORED ITEMS AT LEAST 6 INCHES FROM OFF FLOOR AND MAINTAIN PREMISE.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED VENTILATION HOOD IN REAR PREP AREA WITH EXCESSIVE BLACK BUILDUP. INSTRUCTED TO CLEAN AND MAINTAIN SYSTEM.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED VENTILATION HOOD IN REAR PREP AREA WITH EXCESSIVE BLACK BUILDUP. INSTRUCTED TO CLEAN AND MAINTAIN SYSTEM.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.