EL ORIGINAL CHAVAS TACOS, INC. Fails Health Inspection - Chicago Restaurant

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER HOT HODLING TEMPERATURES OF TCS FOODS. FOUND A CONTAINER OF COOKED BEEF (127.8F) AND COOKED CHICKEN (129.7F) ON THE FLAT TOP GRILL IN THE FRONT PREP AREA. INSTRUCTED ALL HOT HOLDING FOOD MUST REACH AND MAINTAIN 135F OR ABOVE. APPROXIMATELY 10LBS AT $99 WORTH OF PRODUCT DISCARDED. PRIORIT VIOLATION 7-38-005, CITATION ISSUED

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS IN TWO DIFFERENT PREP COOLERS IN THE FOOD PREP AREA. FOUND A CONTAINER OF BEEF (51.8F) AND EGGS (44.5F). INSTRUCTED ALL COLD HOLDING FOOD ITEMS MUST REACH AND MAINTAIN 41F OR BELOW AT ALL TIMES. APPROXIMATELY 12LBS AT $66 WORTH OF PRODUCT DISCARDED. PRIORITY VIOLATION 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PREPACKAGED SLICES OF TRES LECHES CAKE IN THE REFRIGERATOR NEAR THE FRONT PREP AREA WITH NO FOOD LABEL. INSTRUCTED MANAGER TO PROVIDE THE COMMON NAME OF THE FOOD, A LIST OF INGREDIENTS; THE NAME AND PLACE OF BUSINESS OF THE MANUFACTURER, PACKER, OR DISTRIBUTOR; AND THE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE FOOD.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED SQUIRT BOTTLES AND SEASONING SHAKERS NOT LABELED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO LABEL ALL FOOD ITEMS NOT IN IT ORIGINAL FOOD CONTAINER.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 40 OR MORE SMALL FLIES IN THE BASEMENT FOOD PREP AREA. THE SMALL FLIES WERE OBSERVED ON THE WALLS AND CEILINGS IN THE MENTIONED AREA. INSTRUCTED TO ELIMINATE SMALL FLY ACTIVITY, CLEAN AND SANITIZE ALL AFFECTED AREAS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED A BULK CONTAINER OF DICED TOMATOES IN THE THREE-DOOR COOLER WITH A BOWL BEING USED TO TRANSFER THE FOOD ITEM. INSTRUCTED TO PROVIDE AN UTENSIL WITH A HANDLE TO TRANSFER THE FOOD ITEM.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED A BULK CONTAINER OF DICED TOMATOES IN THE THREE-DOOR COOLER WITH A BOWL BEING USED TO TRANSFER THE FOOD ITEM. INSTRUCTED TO PROVIDE AN UTENSIL WITH A HANDLE TO TRANSFER THE FOOD ITEM.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.