EL BURRITO AMIGO Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF WALK IN COOLER AT 49.6F WITH POTENTIALLY HZARDOUS FOODS STORED INSIDE .A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE OF WALK IN COOLER SUCH AS 5LBS. COOKED CHICKEN 62.6F,34LBS.COOKED BEANS 47.4F.DATED 8/7,5LBS.COOKED STOMACH 48.4F.DATED 8/7,15LBS. COOKED STOMACH 53.1F DATED 7/26,5LBS. COOKED STOMACH 55.2F DATED 8/3,5LBS. COOKED GROUND BEEF 50.6F DATED 8/7,45LBS. COOKED PORK 51.6F,59.8F,61.3F DATED 8/9,1GALLON HORCHITA 47.2F,6LBS. COOKED BEEF 46.9F DATED 8/7,15LBS. COOKED BEEF HEAD 44.5F DATED 8/7,20LBS. COOKED TONGUE 56.5F-57.3F DATED 8/8,2.5 DOZEN SHELLED EGGS 48.0F,20LBS. MARINATED PORK 48.5F,3-25LB BUCKETS GREEN SALSA 52.1F,52.3F,52.7F,20LBS. RED SALSA 45.7F,6LBS. MARINATED BEEF 54.0F.10LBS. COOKED RICE 48.6F DATED 8/9.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX.296.5LBS. $1580.(CRITICAL 7-38-005A)

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX. 40 OR MORE RODENT DROPPINGS ON FLOOR NEAR REAR DOOR AND ON LEFT SIDE OF 2- DOOR GLASS REACH IN COOLER,UNDER 3- COMPARTMENT SINK,UNDER REAR PREP TABLE,IN EMPLOYEES TOILET ROOM NEXT TO AND BEHIND TOILET,UNDER FOOD STORAGE SHELVES & NEAR DOOR IN ATTACHED SHED.ALSO,APPX."3/4" GAP IN LOWER CENTER OF REAR DOOR OF FOOD STORAGE SHED AND REAR DOOR.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/10/17.(SERIOUS 7-38-020)

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM LID OF GREASE TRAP AT 3- COMP SINK,LOWER SHELF OF COOKING EQUIPMENT IN REAR PREP AREA.MUST REPAIR OR REPLACE WORN DOOR GASKET ON WALK IN COOLER.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN GREASE AND FOOD DEBRIS FROM MEAT SLICER,PREP TABLES,PREP COOLERS,GRILL TABLES,WHEEL BASES AND LEGS OF EQUIPMENT.MUST CLEAN DUST BUILD UP FROM CEILING FANS IN DINING AREA.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AND DISH WASHING AREAS.MUST GROUT FLOOR NEAR 3- COMP SINK.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN DUST BUILD UP FROM CEILING TILES IN DINING AREA,VENTILATION VENT IN CUSTOMERS TOILET ROOM.MUST CLEAN DEBRIS FROM FILTERS AT HOOD OF COOKING EQUIPMENT .

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN DUST BUILD UP FROM CEILING TILES IN DINING AREA,VENTILATION VENT IN CUSTOMERS TOILET ROOM.MUST CLEAN DEBRIS FROM FILTERS AT HOOD OF COOKING EQUIPMENT .

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.