EL REY DEL TACO & BURRITOS Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER IN THE BASEMENT. OBSERVED COOKED RICE AT 53.9F, AND SEVERAL TYPES OF PORK DISHES (CARNITAS, CHICHARRONES, AL PASTOR) AT 43.9-44.7F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 50# OF FOOD WORTH $300. CRITICAL VIOLATION 7-38-005A.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED UNHYGIENIC FOOD HANDLING PRACTICES AND BARE HAND CONTACT WITH READY-TO-EAT FOODS BY FOOD HANDLING EMPLOYEES. OBSERVED A FOOD HANDLING EMPLOYEE WIPE THEIR HANDS ON A DIRTY TOWEL AFTER PUTTING FOOD ON THE GRILL. ALSO OBSERVED A FOOD HANDLING EMPLOYEE USE BARE HANDS WITH READY-TO-EAT FOODS (TORTILLAS, TOMATOES, AVOCADO, ETC.). MANAGEMENT INSTRUCTED THAT BARE HAND CONTACT IS NOT ALLOWED WITH READY-TO-EAT FOODS AND TO USE PROPER HANDWASHING DURING FOOD PREPARATION. CRITICAL VIOLATION 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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST STRIPS WERE PROVIDED ON THE PREMISES TO MEASURE THE SANITIZER CONCENTRATION AT THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO PROVIDE THE CORRECT SANITIZER STRIPS FOR THE SANITIZER THAT IS BEING USED. SERIOUS VIOLATION 7-38-030.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #1560108 ON 7/13/15 NOT CORRECTED: 32 - CUTTING BOARDS STAINED, WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE SAME. 38 - STOPPERS MISSING FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE PROPER STOPPERES. 45 - FOOD HANDLER REQUIREMENTS NOT MET. INSTD TO PROVIDE PROPER RECORDS, LOGS. SERIOUS VIOLATION 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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPAIR THE WINDOW SCREEN IN THE REAR FOOD PREP AREA.

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: DETAIL CLEAN THE FOLLOWING ITEMS: VENTILATION HOOD AND FILTERS IN FRONT FOOD PREP AREA, INTERIOR OF PREP COOLER, INTERIOR OF CHEST FREEZER IN THE BASEMENT, 3 COMPARTMENT SINK IN REAR FOOD PREP AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 2 FILTERS ARE MISSING FROM THE VENTILATION HOOD IN THE REAR FOOD PREP AREA. MUST PROVIDE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 2 FILTERS ARE MISSING FROM THE VENTILATION HOOD IN THE REAR FOOD PREP AREA. MUST PROVIDE.

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.