EL GRAN BURRITO Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND FACILITIES (REACH-IN COOLER AND PREP COOLER) WITH POTENTIALLY HAZARDOUS FOOD (ITALIAN BEEF, GROUND BEEF, SOUR CREAM ETC.) NOT MAINTAINING PROPER TEMPERATURE. NOTED REACH-IN COOLER AIR TEMPERATURE OF 57.2F, AND PREP COOLER AIR TEMPERATURE OF 49.5F. (BOTH COOLERS WAS OFF-PROBLEM WITH THE CIRCUIT BREAKER). INSTRUCTED MANAGER ALL COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. MANAGER TURNED COOLERS ON. REACH-IN COOLER NOW AT AIR TEMPERATURE OF 32.4F AND PREP COOLER AIR TEMPERATURE OF 36.8F. CORRECTED DURING INSPECTION. CRITICAL CITATION ISSUED 7-38-005 (A)

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.

This violation was corrected during the inspection.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT STORED INSIDE REACH-IN COOLER AND PREP COOLER. NOTED ITALIAN BEEF INTERNAL TEMPERATURE OF 56.2F, COOKED GROUND BEEF AT 51.3F/52.4F/52.9F, SOUR CREAM AT 55.2F/54.6F/55.5F, DICED TOMATOES AT 50.4/51.9F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F FOR BELOW AND HOT HOLDING TEMPERATURE OF 140F FOR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT 25 LBS, TOTAL VALUE $ 230.00. CRITICAL CITATION ISSUED 7-38-005 (A).

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT MUST BE SHIELDED AT FRENCH FRIES HOLDING UNIT OR PROVIDE SHATTER PROOFED LIGHTBULB.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO REPAIR BROKEN SELF-CLOSER AT EMPLOYEE WASHROOM DOOR.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO REPAIR BROKEN SELF-CLOSER AT EMPLOYEE WASHROOM DOOR.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.