EL NUEVO TACONAZO Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES AND BARE HAND CONTACT BY FOOD HANDLERS.OBSERVED FOOD HANDLER ON THE CELL PHONE WITH PLASTIC GLOVES ON ,HE GOT OFF THE PHONE AND WIPED HIS GLOVES WITH A SOILED TOWEL AND THEN HANDLED BREAD,HE REMOVED GLOVES AND HE HANDLED READY TO EAT SHREDDED CHEESE WITH BARE HANDS AND PLACED ON TOP OF COOKED BEANS ON PLATE.INSTRUCTED MANAGER TO HAVE EMPLOYEES TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION AND PROVIDE UTENSILS OR GLOVES TO HANDLE READY TO EAT FOODS.(CRITICAL 7-38-010A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO PAPER TOWELS AT HAND SINK IN REAR PREP AREA MAIN KITCHEN AND AT REAR ADJACENT PREP AREA WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED,HANDLED AND SERVED.OBSERVED FOOD HANDLER WASHING GLOVED HANDS AT HAND SINK.MUST PROVIDE TOWELS AT HAND SINKS AT ALL TIMES AND MAINTAIN.TOWEL WERE PROVIDED AT HAND SINK DURING INSPECTION.(CRITICAL 7-38-030)

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF 2- LIVE ROACHES CRAWLING ON BRICK IN BETWEEN BRICK AND 3- COMPARTMENT SINK GREASE TRAP IN REAR DISH WASHING AREA AND 5- LIVE SMALL FLIES IN REAR DISH WASHING AREA NEAR DIRTY DISHES.ALSO,FRONT DOOR HAS A APPX. "1/2-3/4" GAP ALONG BOTTOM.FLY STRIPS IN BOTH REAR PREP AREAS.MUST RODENT PROOF DOOR.REMOVE FLY STRIPS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 11/29/17.(SERIOUS 7-38-020)

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED OUTSIDE GARBAGE AND GREASE CONTAINERS NOT MAINTAINED.OBSERVED GREASE CONTAINER LID MISSING AND GREASE ENCRUSTED AROUND CONTAINER TOP AND DAMAGED LID ON 1 OF 3 DUMPSTER AND LIDS WIDE OPEN ON ALL AND TRASH ON GROUND AROUND DUMPSTERS.MUST REPLACE AND REPAIR LIDS ON GARBAGE AND GREASE CONTAINERS TO BE TIGHT FITTING AND REMOVE TRASH AND MAINTAIN.(SERIOUS 7-38-020)

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM REPORT #1982374 1/31/17 NOT CORRECTED #32-MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HANDWASHING SINK AND THE 3- COMPARTMENT SINK IN THE BEVERAGE SERVICE AREA.MUST PROVIDE AND MAINTAIN.(SERIOUS 7-42-090)

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST STORE PLASTIC AND SILVERWARE WITH HANDLES IN UPRIGHT POSITION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE CARDBOARD FROM VEGETABLE WALK IN COOLER SHELVING UNITS,SHELVING UNITS IN PREP AREAS,FOIL FROM UPPER SHELF IN BEVERAGE SERVICE AREA,PIPES OF COOKING EQUIPMENT,RUST FROM BOTH WALK IN COOLER SHELVING UNITS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN FOOD DEBRIS FROM ALL GRILL TABLES,PREP TABLES,INTERIOR PANEL OF ICE MACHINE,,MICROWAVE,BOTH WALK IN COOLERS FAN GUARD COVERS AND SHELVING UNITS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN GREASE AND FOOD DEBRIS FROM FLOOR BEHIND COOKING EQUIPMENT.MUST GROUT FLOOR IN FRONT AND UNDER ICE MACHINE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPLACE MISSING AND LOOSE WALL BASES,DAMAGED WALLS IN REAR MAIN PREP AREA AND ADJACENT PREP AREA & MOPSINK AREA,MISSING CEILING TILE IN REAR PREP AREA AREA,.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN DISH STORAGE AREA AND MOPSINK/ICE MACHINE AREA.MUST CLEAN GREASE AND FOOD DEBRIS FROM FILTERS AND HOOD.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE SHATTER PROOF BULB IN WALK IN COOLER (COOKED FOODS).

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETER FOR SALSA COOLER.

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.