EL BURRITO AMIGO 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 A FOOD HANDLING EMPLOYEE TOUCH READY-TO-EAT FOOD DURING PREPARATION. OBSERVED THE EMPLOYEE CUTTING TOMATOES WITHOUT GLOVES ON AND TOUCHING THE FOOD WITH THEIR BARE HANDS. MANAGEMENT INSTRUCTED TO DISCARD ALL OF THE READY-TO-EAT FOOD THAT WAS PREPARED WITH BARE HANDS. PRIORITY FOUNDATION 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 DATE MARKING AND DISPOSITION - Comments: OBSERVED READY-TO-EAT, TCS FOODS (SALSA) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT PROVIDED ON THE MENU AND MENU BOARD IN THE RESTAURANT. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE FOODS TO A REMINDER STATEMENT. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SINGLE USE CONTAINERS BEING REUSED TO STORE PREPARED SALSAS AND SAUCES. MANAGEMENT INSTRUCTED NOT TO REUSE SINGLE USE CONTAINERS THAT PREVIOUSLY WERE USED TO STORE A DIFFERENT TYPE OF FOOD.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.

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.