EL PAISANO TACOS INC Fails Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED MALE EMPLOYEE DRINKING FROM AN OPEN CUP INSTRUCTED TO PROVIDE LID OR USAGE OF A STRAW.(COS)

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED FRONT PREP AREA HAND WASHING SINK NOT ACCESSIBLE OBSERVED A LARGE PLASTIC BUCKET STORED INSIDE OF SAID HAND SINK.MANAGER REMOVED BUCKET DURING INSPECTION.MUST KEEP HAND WASHING SINK ACCESSIBLE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(COS)(CITATION ISSUED)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN BOTH PREP AREAS. MUST PROVIDE AND MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS COOKED FOODS DATED 12/2/25 INSIDE OF 1- DOOR REAR REACH IN COOLER SUCH AS 15LBS.-COOKED BEANS RANGING FROM 46.7F-46.9F. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.15LBS.$35.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE & REMINDER ON BOARD MENU NOR A REMINDER ON CARRY-OUT MENUS ON CONSUMING RAW OR UNDERCOOKED FOODS INSTRUCTED TO PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF 1- DOOR REACH IN COOLER AT 50.0F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT. MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW.ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG(PRIORITY 7-38-005)COS)(CITATION ISSUED)

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED 3- PROBE THERMOMETERS NOT VERIFYING THE SCALING OF THE TEMPERATURE MEASURING DEVICES IN THE RANGE OF USE TO MEASURE FOOD TEMPERATURES WHILE TAKING FOOD TEMPERATURES AT THIS TIME.INSTRUCTED TO PROVIDE WORKING THERMOMETERS.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)

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: MUST LABEL REPACKAGED DESSERTS ON DISPLAY FOR SALE WITH PROPER INFORMATION GIVEN AND MAINTAIN.

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: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGES SUCH AS (SHAKERS,BULK CONTAINERS,SQUEEZE BOTTLES,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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF APPX. 100 OR MORE RAT DROPPINGS INSIDE OF A BLACK PLASTIC BIN OF POTATOES AND ON FLOOR OF SAME IN DINING AREA,ON LOWER SHELF AT SERVICE COUNTER,UNDER UNUSED GRILL TABLE AND LOWER SHELF IN REAR PREP AREA,ON INTERIOR LEDGES OF 1 & 2 DOOR REACH IN COOLERS,ON FLOOR UNDER SHELVING UNITS IN REAR FOOD STORAGE AREA.ALSO EVIDENCE OF 3- LIVE ROACHES CRAWLING ON FLOOR IN REAR PREP AREA AND BEHIND 3- DOOR REACH IN COOLER AND SEVERAL DEAD ROACHES IN TOILET ROOM IN VANITY,IN REAR STORAGE AREA AND ON FLOOR UNDER COOLERS IN REAR PREP AREA. MUST REMOVE DROPPINGS AND DEAD ROACHES CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 12/3/25.(PRIORITY FOUNDATION 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED A GAP ALONG BOTTOM OF DOUBLE DOORS BEHIND A WALL OF COOLERS IN DINING AREA AND ALONG SIDE OF FRONT DOOR MUST MAKE DOORS TIGHT FITTING TO PREVENT INSECT ENTRY.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED PERSONAL BELONGINGS ON REAR FOOD & PAPER STORAGE SHELVES MUST REMOVE AND STORE PROPERLY.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SEVERAL HEAVILY SOILED WIPING CLOTHS STORED ON SURFACES THROUGHOUT PREP AREAS AND COUNTERS MUST REPLACE SOILED TOWELS AND STORE THEM IN A 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED ICE SCOOP ,BOWLS AND SCOOPS STORED ON TOP RACK IN REAR STORAGE AREA AND INSIDE OF BULK FOOD STORAGE CONTAINERS MUST REMOVE AND STORE IN A PROPER MANNER.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION TO PREVENT CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.MUST REPAIR OR REPLACE DAMAGED DOOR GASKETS ON 2-DOOR REACH IN COOLER AND 1- DOOR GLASS REACH IN COOLER.

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 PLASTIC GROCERY BAGS BEING USED FOR FOOD STORAGE IN FREEZERS AND AT FRONT PREP AREA MUST USE FOOD GRADE BAGS FOR FOOD STORAGE.

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 CARDBOARD BEING USED INSIDE OF 1- DOOR REACH IN COOLER AND ON UNUSED GRILL TABLE IN REAR PREP AREA MUST REMOVE AND MAINTAIN A CLEAN SURFACE.

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 SOILED,WORN AND PITTED CUTTING BOARDS ON TOPSIDE OF FRONT PREP COOLER AND ON REAR PREP TABLES MUST REPAIR OR REPLACE TO BE IN GOOD REPAIR.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED POTS AND STORAGE BINS TO LARGE TO SUBMERGED INTO 3- COMPARTMENT SINK MUST REMOVE POTS & BINS,PROVIDE A LARGER SINK OR PROVIDE A WRITTEN PROCEDURE ON HOW TO PROPERLY SANITIZE MULTI-USE UTENSILS.

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: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINETS, GRILL TABLES, PREP TABLES, REACH IN & PREP COOLERS,WHEEL BASES,UNDERSIDES OF OVERHEAD SHELVING UNIT ABOVE FRONT PREP COOLER,SERVICE COUNTER SHELVING UNITS,INTERIOR PANEL OF ICE MACHINE.

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 NO BACKFLOW DEVICE TO BE SEEN FOR SERVICING ON ICE MACHINE AND PROVIDE BACKFLOW DEVICES ON THREADED FAUCETS AT MOPSINK.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST ADJUST SELF CLOSING DEVICE ON TOILET ROOM DOOR TO CLOSE TIGHTLY.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REMOVE EXCESSIVE CLUTTER FROM PREP TABLES AND STORE PROPERLY.

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: MUST CLEAN EXCESSIVE FOOD DEBRIS AND DIRT FROM FLOOR UNDER,AROUND AND ALONG WALL BASES.

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: MUST CLEAN EXCESSIVE GREASE,FOOD DEBRIS BUILD UP AND DIRT FROM ALL WALLS THROUGHOUT PREMISES.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED EXPIRED FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED EXPIRED FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.