CARNIVALE FOOD TRUCK Fails Health Inspection - Chicago Mobile food preparer

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED NO HOT OR COLD RUNNING WATER AT THE EXPOSED HAND SINK NOR AT THE 3 COMPARTMENT SINK DURING THE INSPECTION. INSTRUCTED TO MAINTAIN HOT AND COLD RUNNING WATER TO THE EXPOSED HAND SINK AND TO THE 3 COMPARTMENT SINK AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED RAW BEEF STORED NEXT TO READY TO EAT (SLICED TOMATOES) TOPPINGS LOCATED IN THE TOP OF THE PREP COOLER. INSTRUCTED TO NEVER STORE RAW FOODS NEXT TO READY TO EAT FOODS AND TO ALWAYS PROPERLY SEPARATE ALL RAW FOODS AND READY TO EAT FOODS AND MAINTAIN. EMPLOYEE PLACED RAW BEEF AT THE BOTTOM OF THE PREP COOLER DURING THE INSPECTION. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED NO UP TO DATE PEST CONTROL LOG BOOK AVAILABLE FOR INSPECTOR REVIEW. INSTRUCTED TO ALWAYS MAINTAIN AN UP TO DATE PEST CONTROL LOG BOOK FOR INSPECTOR'S REVIEW WITH AT LEAST ONE REPORT FOR THE CALENDAR YEAR AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE NOR DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED TO PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AND ON DUTY WHILE HANDLING PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS TO THE PUBLIC. 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS INSIDE OF THE FRYERS. INSTRUCTED TO CLEAN AND MAINTAIN.

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS INSIDE OF THE FRYERS. INSTRUCTED TO CLEAN AND MAINTAIN.

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.