CASA TEQUILA Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: Obstructed hand wash sink at main prep kitchen, found a large 2door freezer placed in front of the only hand wash sink in the kitchen preventing food handler to access sink, Instructed to keep all hand wash sinks accessible at all times. Priority foundation violation 7-38-030(c).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: Low temp dish washing machine not sanitizing at final rinse, 0ppm of Chlorine obtained at test strips. Instructed manager to provide proper sanitizer concentration at final rinse. Priority violation 7-38-025.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: Clean glasses placed on soiled towel, Instructed not place clean utensils on cloth.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

IN-USE UTENSILS: PROPERLY STORED - Comments: Clean glasses placed on soiled towel, Instructed not place clean utensils on cloth.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.