EL REY DEL TACO & BURRITO Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN UPRIGHT COOLER: LARGE, DEEP, TIGHLY COVERED PANS OF RICE (54.2) AND STEAK (55.4F) COOKED YESTERDAY. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES. RICE AND STEAK DISCARDED AT THIS TIME. APPROX 15LBS $100 VALUE. CITATION ISSUED 7-38-005 PRIORITY

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: IMPROPER COOLING METHODS BEING USED TO COOL TCS FOODS (RICE, STEAK) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: MISSING FOOD HANDLER TRAINING FOR EMPLOYEES. INSTD TO PROVIDE TRAINING FOR ALL EMPLOYEES AND MAINTAIN VERIFICATION ON SITE

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: MISSING FOOD HANDLER TRAINING FOR EMPLOYEES. INSTD TO PROVIDE TRAINING FOR ALL EMPLOYEES AND MAINTAIN VERIFICATION ON SITE

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.