CARMELITA'S TAQUERIA Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOODS NOT PROTECTED DURING STORAGE. RAW EGGS ON OPEN FLATS BEING STORED ON TOP SHELVING DIRECTLY OVER UNCOVERED, FRESH PRODUCE, JALAPE�O PEPPERS AND ASSORTED PREPARED FOODS INSIDE THE WALK-IN COOLER. MANAGEMENT REMOVED EGGS. SERIOUS VIOLATION 7-38-005(A).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT DURING THE INSPECTION WHILE FOODS WERE BEING PREPARED AND SERVED SUCH AS BEANS AT 154.4F. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIME POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #1770559 ON 5-10-16 NOT CORRECTED.#34- REMOVE CARDBOARD BEING USED AS FLOOR MAT IN THE KITCHEN PREP AREA 1ST FLOOR. PROVIDE RUBBER FLOOR MAT INSTEAD.#41-FOUND EMPLOYEES CLOTHES(SWEAT SHIRT, SHIRT, COAT,ETC) HANGING ON THE FOOD STORAGE SHELVINGS IN THE BASEMENT PREP AREA. MUST PROVIDE ONE AREA TO PUT ALL EMPLOYEES CLOTHES,NOT ON THE FOOD STORAGE SHELVE. MANAGEMENT REMOVED CARDBOARD AND EMPLOYEE CLOTHING DURING THE INSPECTION. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE TIN FOIL AS LINER FOR SHELVING/EQUIPMENT ON THE COOKS LINE. MUST MAINTAIN A SMOOTH CLEANABLE SURFACE. MANAGEMENT REMOVED DURING THE INSPECTION.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON THE WALLS IN THE EMPLOYEE WASHROOM. MUST REMOVE.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INACCURATE INTERNAL THERMOMETER IN THE BASEMENT WALK-IN COOLER. MUST REPLACE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INACCURATE INTERNAL THERMOMETER IN THE BASEMENT WALK-IN COOLER. MUST REPLACE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.