EL GALLO MEXICAN FOOD Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012

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 CITY OF CHICAGO FOODSERVICE MANAGER PRESENT WHILE FOODS; SUCH AS, SCHICKEN,BEEF, FISH, AND OTHER TCS FOODS ARE BEING PREPARED. INSTRUCTED FOOD SERVICE MANAGER MUST BE PRESENT AT ALL TIMES WHILE FACILITY IS OPENED AND OPERATING AND WHILE FOOD IS BEING PREPARED. 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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL TESTING DEVICES FOR MANUAL WARE WASHING THREE COMPARTMENT SINK. INSTRUCTED TO OBTAIN AND PROVIDE ON SITE AT RETURN INSPECTION DATE. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE LOWER SHELVING UNDER THE FLAT TOP COOKING EQUIPMENT WITH A BUILD UP OF GREASE AND SMALL DEBRIS. 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 LEAKING (POSSIBLE PIPES) ABOVE THE LIGHTING IN THE EMPLOYEE TOILET ROOM. 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOOR BEHIND THE DEEP FREEZER UNIT AND THE FLOOR AND WALL AREA UNDER AND BEHIND THE COOKING EQUIPMENT WITH A BUILD UP OF GREASE AND POSSBLE FOOD DEBRIS. INSTRUCTED CLEAN AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOOR BEHIND THE DEEP FREEZER UNIT AND THE FLOOR AND WALL AREA UNDER AND BEHIND THE COOKING EQUIPMENT WITH A BUILD UP OF GREASE AND POSSBLE FOOD DEBRIS. INSTRUCTED CLEAN AND MAINTAIN.

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.