EL TACONZAZO Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER REHEATING PROCEDURES FOR HOT HOLDING - Comments: OBSERVED BEANS AT IMPROPER TEMPERATURE OF 90.3F IN A POT ON TOP OF CARDBOARD LINED GRILL (GRILL NOT IN USE) IN REAR PREP AREA. INSTRUCTED MUST KEEP ALL TCS FOODS AT 135F OR HIGHER (OR 41F OR LESS) AT ALL TIMES. OPERATOR DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATION 7-38-005. SEE VIOLATION # 22 FOR CITATION 3-501.16(A:2,&B).

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER TEMPERATURES:IN THE 2 DOOR COOLER IN REAR: PORK @ 50.0F - 65.7F ; AND A BUS TUB FULL OF UNCOOKED STEAK @ 50.0F ON THE COUNTER IN FRONT PREP AREA. INSTRUCTED ALL TCS FOODS MUST BE HELD AT 41F OR LESS AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO LABELS ON TCS FOODS IN LOWER INTERIOR OF PREP COOLERS, NOR IN 2 DOOR REFRIGERATOR IN REAR. MUST LABEL ALL TCS FOODS WITH DISCARD OR SELL BY DATE, NO MORE THAN 7 DAYS FROM PREP DATE. MUST CORRECT AND MAINTAIN SAME. PRIORITY FOUNDATION VIOLATION.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO DISCLOSURE NOR REMINDER ON THE MENU BOARD NEXT TO THE EGGS. MUST PROVIDE DISCLOSURE STATEMENT AND ASTERISK (*) NEXT TO EACH ITEM (EGGS) IT APPLIES TO ON THE MENU BOARD. PRIORITY FOUNDATION VIOLATION.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED TCS FOODS STORED IN PLASTIC, WHITE CONTAINERS WITHOUT LIDS THROUGHOUT FACILITY. MUST STORE ALL TCS FOODS IN A COMMERCIAL GRADE STORAGE CONTAINER OR STORAGE BAGS, WITH LABELS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS IMPROPERLY STORED ON COUNTERS AND ON CUTTING BOARDS THROUGHOUT PREP AREAS. MUST PROPERLY STORE ALL WIPING CLOTHS IN A SANITIZER SOLUTION WHEN NOT IN USE.

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED HEAVILY SOILED CUTTING BOARDS WITH DEEP GROVES THROUGHOUT REAR PREP AREA. MUST RESURFACE OR REPLACE CUTTING BOARDS AT A FREQUENCY IN WHICH TO PREVENT CONTAMINATION. MUST MAINTAIN SAME.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GRILL NOT IN USE IN REAR PERP AREA, LINED WITH CARDBOARD AND TIN FOIL AS A LINER. MUST REMOVED. THE MATERIALS ARE NOT PERMITTED AS A LINER FOR EQUIPMENT. ALL SURFACES MUST BE NON-POROUS, SMOOTH AND EASILY CLEANABLE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GRILL NOT IN USE IN REAR PERP AREA, LINED WITH CARDBOARD AND TIN FOIL AS A LINER. MUST REMOVED. THE MATERIALS ARE NOT PERMITTED AS A LINER FOR EQUIPMENT. ALL SURFACES MUST BE NON-POROUS, SMOOTH AND EASILY CLEANABLE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.