EL TACONAZO RESTAURANT Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: KITCHEN PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 55.2F INSTRUCTED MANAGER TO REPAIR AND MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH.CRITICAL VIOLATION 7-38-005A CITATION ISSUED,

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: IMPROPER TEMPERATURE OF RAW STEAK 54.7F AND SLICED TOMATOES 51.3F STORED IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 10LS $20. ALL COLD FOOD MUST BE 40F OR BELOW. 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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO SOAP AND PAPER TOWELS AT KITCHEN EXPOSED SINK AND FRONT EXPOSED SINK FILLED WITH SAUCER AND SALSA BOWL. INSTRUCTED MANAGER TO REMOVE ALL ITEMS FROM EXPOSED SINKS AND PROVIDE SOAP AND PAPER TOWELS FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1493599 ON 8-14-14. 32-RUSTY SHELVING INSIDE THE WALK-IN COOLERS MUST BE REPLACED OR REPAIRED USING A NON-TOXIC FINISH AND LOOSE GASKETS AT FOOD PREP COOLERS IN KITCHEN AREA MUST BE REPLACED. SPLASHGUARD IS NEEDED AT LET SIDE OF KITCHEN EXPOSED HAND SINK. 33-CLEAN AND SANITIZE MANUAL CAN OPENER AND HOUSING ATTACHED TO FOOD PREP TABLE, SIDES OF HOOD, COOKING EQUIPMENT THROUGHOUT, TOP AND BOTTOM OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENT, FAN COVERS INSIDE THE WALK-IN COOLER, HOOD/FILTERS OVER COOKING EQUIPMENT, CUTTING BOARDS, SHELVING OVER 3-COMPARTMENT SINK, ETC. 34- FLOORS BENEATH THE COOKING EQUIPMENT, BENEATH THE REAR DRY STORAGE SHELVING ARE DIRTY, CLEAN FLOORS IN DETAIL. SOME LIGHT BULBS AT HOOD AREAS ARE NOT SHIELDED. MUST BE SHIELDED OR PROVIDE SHATTERPROOF LIGHTING AND CLEAN INTERIORS OF LIGHT SHIELDS THROUGHOUT PREMISES. 41-DETAIL CLEAN AND ORGANIZE REAR STORAGE SHELVING AND PERSONAL BELONGINGS MUST BE PROPERLY STORED IN A DESIGNATED AREA NOT ON DRY STORAGE SHELVING AND REMOVE UNNECESSARY ARTICLES ON TOP OF KITCHEN WALK-IN COOLER DUE TO POTENTIAL PEST HARBORAGE. 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL BULK CONTAINERS.

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: REMOVE RUSTY SURFACES ON SHELVING IN WALK-IN COOLER. INSTALL SPLASHGUARD ON LEFT SIDE OF KITCHEN EXPOSED SINK. MAINTAIN GASKETS ON PREP COOLER.

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: CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, SINKS, VENTILATION HOOD, CUTTING BOARDS.

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: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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: REPLACE MISSING AND STAINED CEILING TILES IN REAR DRY STORAGE AREAS. CLEAN ALL CEILING VENTS AND CEILING TILES IN PREP AREAS(DUST BUILDUP). SEAL OPENINGS AROUND ELECTRICAL OUTLET IN STAFF WASHROOM.

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: REPLACE MISSING LIGHT SHIELDS IN VENTILATION HOODS AND REAR PREP AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINKS IN JUICE PREP AREA AND KITCHEN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE ALL UNUSED EQUIPMENT AND ARTICLES ON TOP OF WALK-IN COOLERS. STORE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND REAR STORAGE AREAS.

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: REMOVE BOWLS, PLATES, CUPS, ETC AND PROVIDE LONG HANDLE UTENSILS FOR DISPENSING FOOD.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: REMOVE BOWLS, PLATES, CUPS, ETC AND PROVIDE LONG HANDLE UTENSILS FOR DISPENSING FOOD.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.