DONA NATYS TACOS Gets Conditional Pass on Health Inspection - Chicago Restaurant

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED FOOD EMPLOYEE CHOPPING LETTUCE WITH BARE HANDS. INSTRUCTED MANAGER TO ENSURE THERE IS NO BARE-HAND CONTACT WITH READY-TO-EAT FOODS TO AVOID CONTAMINATION. INSTRUCTED MANAGER TO DISCARD 2 POUNDS CHOPPED LETTUCE ($5) PRIORITY VIOLATION 7-38-010 CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED CHICKEN IN COOLER HELD AT AN INADEQUATE TEMPERATURE OF 44 F. INSTRUCTED MANAGER TO ENSURE ALL FOOD IS HELD AT 41 F AND BELOW. MANAGER DISCARDED 7 PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED FOOD HANDLERS ON SITE WITH EXPIRED FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLERS HAVE CURRENT FOOD HANDLER CERTIFICATE.

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 FOOD HANDLERS ON SITE WITH EXPIRED FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLERS HAVE CURRENT FOOD HANDLER CERTIFICATE.

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.