EL FARO RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING AND SERVING, SOUP, CHICKEN, BEANS, SLICED AVOCADO. INSTRUCTED TO PROVIDE AT LEAST ONE CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. 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: OBSERVED FOOD HANDLER PREPARING (SALAD) READY TO EAT FOOD(LETTUCE) AND TACOS WITH BARE HANDS DURING TIME OF INSPECTION. INSTRUCTED TO DISPOSE OF ALL SLICED LETTUCE AND TORILLA WITH CHEESE AND USE GLOVES FOR PREPARING ALL READY TO EAT FOODS. PRIORITY VIOLATION. #7-38-010. CITATION ISSUED. ITEMS WERE VOLUNATRILY DISCARDED AT THIS TIME. TOTAL COST OF ORDER $55.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS HANDLING FOOD WITHOUT EFFECTIVE HAIR RESTRAINT. INSTRUCTED TO PROVIDE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED ORANGE SOILED TOWELS STORED IMPROPERLY ON PREP TABLES THROUGHOUT PREP AREAS. INSTRUCTED TO STORE INSIDE SANITIZER BUCKET WITH SANITIZER STRENGTH AT @ LEAST 50 PPM.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SPACE WHERE BEVERAGE DISPENSERS ARE LOCATED WITH EXCESSIVE SPILLS AND DRIED FOOD DEBRIS UNDERNEATH EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED HIGH TEMP DISH MACHINE WITH SLIGHT WATER LEAK ON EQUIPMENT. INSTRUCTED TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED HIGH TEMP DISH MACHINE WITH SLIGHT WATER LEAK ON EQUIPMENT. INSTRUCTED TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.