EL TACONAZO LA FIESTA INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED IMPROPER SANITIZING OF MULTIUSE UTENSILS AT MAIN 3- COMPARTMENT SINK.OBSERVED DISH WASHER HAVING ONLY THE WASH AND RINSE SINKS SET UP WHILE WASHING(CUPS & DISHES) AND NO SANITIZER SINK SET UP TO SANITIZE DISHES AND HE TOOK A STACK OF CUPS TO THE FRONT FOR USAGE THAT WAS JUST WASHED.INSTRUCTED TO SET UP SINK TO WASH,RINSE AND SANITIZE MULTIUSE UTENSILS.(CRITICAL 7-38-030)

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED HAND WASHING FACILITIES NOT ACCESSIBLE AND MAINTAINED AT THIS TIME.OBSERVED HAND WASHING SINK IN PREP/DISH WASHING AREA COLD WATER FAUCET NOT TURNING ON FAUCET, HANDLE SPINS AROUND AND NO WATER COMING OUT ALSO,THE SAME HAND SINK HAS A ICE BUCKET HANGING FROM SINK BASIN AND THE MAIN PREP AREA HAND SINK HAS A LARGE PLASTIC BUSS PAN ON TOP OF IT AND A BUCKET WITH CUPS ON TOP OF CRATES IN FRONT OF SINK NOT ABLE TO WASH HANDS.ITEMS WHERE REMOVED AND FAUCET HANDLE REPAIRED AND WATER RESTORED DURING INSPECTION.MUST KEEP ACCESSIBLE AND MAINTAINED AT ALL TIME.(CRITICAL 7-38-030)

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE FOIL FROM SURFACES IN PREP AREAS..MUST REPAIR OR REPLACE WORN DOOR GASKET ON 3- DOOR REACH IN COOLER.MUST REMOVE RUST FROM LOWER SHELF OF STEAM TABLE AND PREP TABLE.

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: MUST CLEAN GREASE AND FOOD DEBRI FROM REACH IN COOLERS,PREP COOLERS,FRYER CABINETS,GRILL TABLES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPLACE STAINED CEILING TILES IN TOILET ROOMS,PREP /DISH WASHING AREA.MUST CLEAN GREASE AND FOOD DEBRI FROM FILTERS AND HOOD.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE A SHATTER PROOF BULB AT LAMP UNDER VENTILATION HOOD.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS FOR ALL COLD HOLDING UNITS AND WALK IN COOLER.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN MOP SINK CLOSET

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN MOP SINK CLOSET

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.