EL CID TACOS #2 Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED PERSON-IN-CHARGE WITH NO CERTIFIED FOOD MANAGER TRAINING OR ORIGINAL CERTIFICATE POSTED ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN PERSON-IN-CHARGE WITH CERTIFIED FOOD MANAGER TRAINING AND ORIGINAL CERTIFICATE POSTED ON-SITE AT ALL TIMES. 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: OBSERVED NO FOOD EMPLOYEE ON-SITE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING OR ORIGINAL CERTIFICATE ON-SITE WHILE TCS FOODS ARE BEIND HANDLED AND PREPARED (STEAK, CHICKEN, CUT VEGETABLES) AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE CERTIFIED FOOD MANAGER WITH ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES OF OPERATION. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED REAR PREP AREA HANDWASHING SINK OBSTRUCTED BY FOOD PREP TABLE AND WIPING CLOTH BUCKET AT TIME OF INSPECTION. INSTRUCTED TO REMOVE ITEMS OBSTRUCTING REAR PREAP AREA HANDWASHING SINK AND MAINTAIN ALL HANDWASHING SINKS ACCESSIBLE BY FOOD EMPLOYEES FOR HANDWASHING AT ALL TIMES. PERSON-IN-CHARGE REMOVED ALL ITEMS OBSTRUCTING HANDWASHING SINK AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-380-030(C) CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SOAP PROVIDED AT THE UPSTAIRS BAR AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE HAND SOAP TO ALL HANDWASHING SINKS FOR USE IN HANDWASHING AND MAINTAIN AT ALL TIMES. PERSON-IN-CHARGE PROVIDED SOAP TO BAR AREA HANDWASHING SINK AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO DISPOSABLE PAPER TOWELS PROVIDED AT THE UPSTAIRS BAR AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS FOR DRYING HANDS DURING HANDWASHING AT ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES. PERSON-IN-CHARGE PROVIDED PAPER TOWELS TO BAR AREA HANDWASHING SINK AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED EMPLOYEE PERSONAL CARE ITEMS STORED DIRECTLY ABOVE FOOD PREP SURFACE AND HANDWASHING SINK IN THE KITCHEN AREA (NEAR ENTRANCE). INSTRUCTED TO RELOCATE EMPLOYEE PERSONAL CARE ITEMS AND STORE PERSONAL ITEMS SUCH THAT THEY DO NOT POSE RISK OF CONTAMINATION OF FOOD PREP SURFACES OR CLEAN EQUIPMENT AND MAINTAIN.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD CONTAINERS USED AS SCOOPS IN SEVERAL BULK DRY FOOD CONTAINERS IN BASEMENT AREA. INSTRUCTED TO REMOVE FOOD CONTAINERS AND REPLACE WITH UTENSILS WITH A HANDLE TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DRAWER AND SHELF IN 2-DOOR UPRIGHT COOLER IN MAIN KITCHEN AREA TO BE SEVERELY CRACKED AND IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE DRAWER AND SHELF AND MAINTAIN EQUIPMENT IN GOOD REPAIR AND EASILY-CLEANABLE.

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: OBSERVED RIGHT-HAND BASIN OF 3-COMPARTMENT SINK IN REAR KITCHEN AREA AND BOTH BASINS OF 2-COMPARTMENT SINK IN BASEMENT AREA TO BE SOILED WITH HEAVY RUST BUILD UP ON BASIN SURFACES. INSTRUCTED TO CLEAN 3-COMPARTMENT AND 2-COMPARTMENT SINK BASINS AND MAINTAIN ALL NONFOOD-CONTACT SURFACES OF EQUIPMENT FREE OF RUST AND CLEAN.

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: OBSERVED RIGHT-HAND BASIN OF 3-COMPARTMENT SINK IN REAR KITCHEN AREA AND BOTH BASINS OF 2-COMPARTMENT SINK IN BASEMENT AREA TO BE SOILED WITH HEAVY RUST BUILD UP ON BASIN SURFACES. INSTRUCTED TO CLEAN 3-COMPARTMENT AND 2-COMPARTMENT SINK BASINS AND MAINTAIN ALL NONFOOD-CONTACT SURFACES OF EQUIPMENT FREE OF RUST AND CLEAN.

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.