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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE A VERIFIABLE EMPLOYEE ACKNOWLEDGED HEALH POLICY. PRIORITY FOUNDATION 7-38-010

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.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: 3-402-12(B) NO WRITTEN AGREEMENT OR STATEMENT FROM THE SUPPLIER STATING THE FISH SUPPLIED FOR CEVICHE IS FROZEN TO REQUIRED TIME AND TEMPERATURE. INSTD TO PROVIDE SAME AND MAINTAIN

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.

FOOD SEPARATED AND PROTECTED - Comments: RAW SHELLED EGGS STORED IMMEIDIATELY ABOVE READY TO EAT VEGETABLES (ONIONS, CILANTROS) IN MULTIPLE REFRIGERATION UNITS. INSTD TO STORE RAW FOODS AND READY TO FOODS PROPERLY. CITATION ISSUED PRIORITY VIOLATION 7-38-005

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR PANEL OF ICE MACHINE WITH SLIGHT DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER DATE MARKING AND DISPOSITION - Comments: VARIETY OF FOODS (COOKED PORK, COOKED BEANS, COOKED BEEF, ETC NOT PROPERLY LABELED, DATED. REFRIGERATED, READY TO EAT TCS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS (DAY OF PREPARATION IS COUNTED AS DAY 1) . PRIORITY FOUNDATION VIOLATION 7-38-005.

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: NO HOT RUNNING WATER UNDER CITY PRESSURE ON SITE, RANGING FROM 68F-70F. CITATION ISSUED PRIORITY 7-38-030(C). PIC STATES HOT WATER TANK WAS OFF. HOT WATER WAS PROVIDED BY END OF INSPECTION

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BASEMENT FLOOR WITH WORN SURFACES AND CHIPPING PAINT. INSTD TO REPAIR FLOOR SO AS TO A SMOOTH, EVEN, NON POROUS, EASILY CLEANABLE SURFACE.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INADEQUATE LIGHTING IN BASEMENT. INSTD TO PROVIDE SAME AND MAINTAIN

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE 60

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE 60

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.