EL TACONZAZO Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED A PINK MOLD-LIKE SUBSTANCE ON THE INTERIOR OF THE ICE MACHINE. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL ICE, CLEAN AND SANITIZE THE MACHINE, AND MAINTAIN. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (2LBS OF SHRIMP) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 60F LOCATED IN PREP AREA. INSTRUCTED TO DISCARD AND DENATURE ALL TCS FOOD AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. 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.

APPROVED THAWING METHODS USED - Comments: OBSERVED PORK BEING THAWED AT ROOM TEMPERATURE. INSTRUCTED PERSON IN CHARGE MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING. MUST MEET PROPER THAWING REQUIREMENTS 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER IN REAR COLD HOLD UNIT. INSTRUCTED PERSON IN CHARGE TO PROVIDE THERMOMETERS IN ALL COLD HOLD UNITS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN GASKET IN COLD HOLD UNIT IN FRONT PREP AREA. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.

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 BUILD UP OF SPILLAGE AND DEBRIS ON INTERIOR OF COLD HOLD UNITS THROUGHOUT FACILITY. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

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 BUILD UP OF SPILLAGE AND DEBRIS ON INTERIOR OF COLD HOLD UNITS THROUGHOUT FACILITY. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

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.