EL TACONZAZO Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLERS, USING EXCESSIVE BARE HAND CONTACT WITH READY TO EAT FOOD. OBSERVED ONE MALE FOOD HANDLER HANDLING READY TO EAT CHEESE WITH HIS BARE HANDS AND PUT THE CHEESE ON A GORDITA. ALSO OBSERVED AN ADDITIONAL FOOD HANDLER HANDLING TOMATOES WITH HIS BARE HANDS WHILE SLICING THE TOMATOES. INSTRUCTED TO USE GLOVES OR SPOONS. CRITICAL VIOLATION 7-38-010 (A)

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED ICE MACHINE NOT CLEAN OR SANITIZE WITH BLACK AND PINKISH SUBSTANCE IN INTERIOR LOCATED AT THE FRONT PREP AREA. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. ALSO NOTED FOOD NOT PROTECTED DURING PREPARATION, FOOD HANDLER DICING UNCLEAN TOMATOES WITH VISIBLE DIRT/DEBRIS TO BE USED FOR CONDIMENTS AND SALSA. SERIOUS VIOLATION 7-38-005(A)

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED 3 COMPARTMENT SINK NOT PROPERLY MAINTAINED WITH CONTINUOUS LEAK FROM THE BOTTOM OF THE MIDDLE COMPARTMENT. ALSO OBSERVED FAUCET OF THE 3 COMPARTMENT SINK WITH A LOUD NOSE WHEN THE COLD FAUCET HANDLE IS TURNED ALL THE WAY OFF. INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED PLATES AT THE FRONT COUNTER NOT INVERTED AND NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CUTTING BOARDS WITH DEEP DARK GROOVES AND YELLOW STAINS. INSTRUCTED TO SAND DOWN OR REPLACE CUTTING BOARDS.

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: OBSERVED INTERIOR OF 3 DOOR REFRIGERATOR IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED NOZZLES OF HORCHATA AND LIME MACHINE LOCATED AT THE FRONT IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED MISSING CEILING TILE BY THE REAR DOOR. INSTRUCTED TO REPAIR AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED A SHELF WITH SEASONINGS, CANNED GOODS STORED IN THE MIDDLE AND BLEACH STORED ON THE BOTTOM. INSTRUCTED TO STORE ALL CHEMICALS SEPARATE.

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: OBSERVED A SHELF WITH SEASONINGS, CANNED GOODS STORED IN THE MIDDLE AND BLEACH STORED ON THE BOTTOM. INSTRUCTED TO STORE ALL CHEMICALS SEPARATE.

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.