EL TACONAZO LA FIESTA INC. Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed potentially hazardous foods being held at improper temperature for over 24 hours. Observed 25# of soup being held at 52.4F, 20# of refried beans being held at 104F, and 5# of salsa being held at 63.4F in the front walk in cooler. Observed 40# of refried beans being held at 118F in the rear walk in cooler. Facility stated all food were made the day prior. All cold food shall be stored at a temperature of 40F or less. Facility corrected during inspection by discarding the items. The items were reported to have a total value of aprox $200. Critical violation# 7-38-005(A)

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.

This violation was corrected during the inspection.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Observed evidence of pest activity on premise at time of inspection. Observed aprox 30 mouse droppings throughout the non-food dry storage area and aprox 50 mouse droppings throughout the dry food storage area. Must remove all droppings, clean, sanitize and maintain area. Recommended to contact pest control provider for further service. Serious violation# 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed raw wood shelving unit in the dry food storage area. Must provide a non-porous, smooth, easily cleanable, surface for food contact surfaces.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed no working ventilation in women's toilet room. 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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: Observed soiled linens being stored in a large pile on floor in non-food dry storage area. Must remove and properly store all linens.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: Observed soiled linens being stored in a large pile on floor in non-food dry storage area. Must remove and properly store all linens.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.