EL NUEVO TACONAZO Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PRESON IN CHARGE AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION, NO CITATION ISSUED.

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 SANITATION MANAGER WITH A CITY OF CHICAGO SANITATION CERTIFICATE WHILE TCS FOODS ARE BEING PREPARED AND SERVED PORK 156*F, BEEF 149*F RICE 148*F, REFRIED BEANS 158*F., AND RAW FISH CEVICHE 38*F PRIORITY FOUNDATION 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.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: OBSERVED RAW FISH CEVICHE WITH OUT INVOICE FROM THE FISH PROVIDER, NO FREEZING-PARASITE DESTRUCTION INFORMATION NEEDED, INSTRUCTED TO PROVIDE.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED A VARIETY OF FOOD (SALSA, CHICKEN,PORK, REFRIED BEANS,ETC.) NOT PROPERLY LABELED AND WITH ONLY PREPARED DATE MISING THE DATE MARKING DATE. TCS FOODS HELD FOR MORE THAN 24 HOURS AT 41*F OR BELOW, INSTRUCTED TO INDICATE THE DATE BY WHICH THE FOOD SHALL BE CONSUMED, SOLD OR DISCARDED FOR A MAXIUM OF 7 DAYS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NODISCLOSURE, OR REMINDER ON THE MENU AT THIS TIME, INSTRUCTED TO PROVIDE DISCLOSURE/REMINDER ON MENU BY USING MENU ADVISORIES, LABEL STATEMENTS, TABLE TENTS, PLACARDS OR OTHER WRITTEN MEANS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED BROKEN THERMOMETER ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE NEW THERMOMETER.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED DRY STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL THE BULK CONTAINERS WITH PRODUCT COMMON NAME, IE. SUGAR, BEANS, ETC.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHES IMPROPERLY STORED ON PREP TABLE IN BOTH PREP AREAS, INSTRUCTED TO PROPERLY STORE IN SANITIZING SOLUTION WHEN NOT IN USE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TWO BULK CONRAINERS WITH BROKEN LIDS, INSTRUCTED TO PROVIDE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE #10 CAN OPENER NOT CLEAN/RUSTY, INSTRUCTED TO CLEAN AND SANITIZE/REMOVE THE RUST OR PROVIDE NEW CAN OPENER.

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 THE FILTERS NOT CLEAN UNDER COOKING HOOD, AND THE FLAT GRILL DRIP TRAY NOT CLEAN, INSTRUCTED TO 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 THE FILTERS NOT CLEAN UNDER COOKING HOOD, AND THE FLAT GRILL DRIP TRAY NOT CLEAN, INSTRUCTED TO 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.