CTA CHICAGO TACO AUTHORITY Passes Health Inspection - Chicago Restaurant

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS WITH DRIED FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS, BEHIND COOKING EQUIPMENT AND UNDER AND AROUND COOLERS AND FREEZERS IN FRONT PREP AND IN REAR DISH WASHING AREA

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN BASEMENT AND IN REAR OUTSIDE HALLWAY AREA. MUST REMOVE UNNECESSARY ARTICLES AND CLUTTER. USABLE ITEMS (FOOD AND NON FOOD) MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. NO MILK CRATES, MUST USE PROPER RAISED SHELVES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN BASEMENT AND IN REAR OUTSIDE HALLWAY AREA. MUST REMOVE UNNECESSARY ARTICLES AND CLUTTER. USABLE ITEMS (FOOD AND NON FOOD) MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. NO MILK CRATES, MUST USE PROPER RAISED SHELVES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.