EDGEWATER TACOS Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE AT THE INITIAL INSPECTION DID NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WAS ON-SITE AT THE INITIAL INSPECTION WHILE TCS FOODS WERE PREPARED AND SERVED. THE MANAGER WAS TELEPHONED BY AN EMPLOYEE AND ARRIVED APPROXIMATELY 20 MINUTES LATER, AND EMPLOYEES WOULD NOT ALLOW ME ENTRY INTO THE BUSINESS UNTIL THE MANAGER ARRIVED. REVIEWED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON-SITE AT ALL TIMES WHEN FOODS ARE PREPARED AND SERVED. ALSO NOTED, FOOD SERVICE SANITATION CERTIFICATES WERE NOT POSTED ON THE PREMISES. NOTED STORED INSIDE A NOTEBOOK. ORIGINAL CERTIFICATES MUST BE POSTED ON THE PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

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.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: NOTED BOTH COOKS ON THE COOKING LINE HANDLING READY-TO-EAT FOODS SUCH AS TORTILLAS AND FILLING WITH MEATS AND TOPPINGS FOR TACOS WITH BARE HANDS. TOUCHING THE READY-TO-EAT TOPPING AND FOODS WHILE SLICING WITH BARE HANDS. REVIEWED THERE IS NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. WHEN COOKS REALIZED A HEALTH INSPECTOR WAS ON SITE, GLOVES WERE OBTAINED. 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED REAR EXIT METAL SCREEN DOOR NOT TIGHT FITTING ON ALL SIDES AND BOTTOM THRESHOLD. ALSO, LARGE HOLES IN METAL MESH ALLOW FLY ENTRY. MUST PROVIDE A TIGHT-FITTING SCREENED DOOR AND A SMALL, FLY-PROOF MESH ON THE DOOR.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED THE HANDLES OF THE HOT RICE SCOOPS BEING STORED INSIDE THE HOT RICE WITH HANDLES INSIDE THE RICE. MUST PROPERLY STORED IN A CLEAN CONTAINER.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS IN THE UNUSED DINING ROOM MUST BE ELEVATED FROM THE FLOORS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE GROCERY BAGS AS FOOD CONTAINERS IN THE FREEZERS. MUST USE WASHABLE CONTAINERS OR FOOD-GRADE PLASTIC DISPOSABLE BAGS.----MUST NOT USE PLASTIC WRAP AS A MEANS OF REPAIR FOR THE INSIDE LID OF THE RICE HOT HOLDING UNIT.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED A DIRTY, FOOD-ENCRUSTED TABLE TOP CAN OPENER. MUST CLEAN AFTER EACH USE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FROM THE CEILING VENTILATION FAN IN THE EMPLOYEE WASHROOM.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INOPERABLE MECHANICAL VENTILATION IN THE EMPLOYEE WASHROOM. MUST REPLACE/REPAIR.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING, CERTIFICATES, OR NEW EMPLOYEE STATUS FOR ALL EMPLOYEES. 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: NO PROOF OF FOOD HANDLER TRAINING, CERTIFICATES, OR NEW EMPLOYEE STATUS FOR ALL EMPLOYEES. 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.