CORAZON TEQUILERO RESTAURANT Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON SITE. INSTRUCTED TO POST AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012.

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT WATER AT HAND WASHING SINK AT FRONT BAR AREA. OBSERVED HOT WATER KNOB MISSING AND UNABLE TO TURN ON HOT WATER. MINIMUM WATER TEMPERATURE AT HAND WASHING SINK MUST BE AT 100F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AT HAND WASHING SINK AT FRONT BAR. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT HAND WASHING SINK AT FRONT BAR. MUST PROVIDE 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NO PEST CONTROL LOG BOOK ON SITE. MUST PROVIDE A PEST CONTROL LOG BOOK WITH A RECORD OF ALL VISITS, A CONTRACT WITH A LICENSED EXTERMINATOR WHO PROVIDES SERVICES AT LEAST TWICE A YEAR, A COPY OF IDPH PEST CONTROL LICENSE NUMBER. PRIORITY FOUNDATION VIOLATION. 7-38-020(c).

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS ON SITE FOR HIGH TEMPERATURE DISH MACHINE. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: NO OUTSIDE GARBAGE DUMPSTER PROVIDED ON SITE. All licensed RETAIL FOOD ESTABLISHMENTS and establishments with a liquor license shall have at least one commercial dumpster with commercial REFUSE removal. PRIORITY FOUNDATION VIOLATION. 7-38-020(b).

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.