EL TARASCO Gets Conditional Pass on Health Inspection - Chicago Restaurant

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MISSING DISCLOSURE AND REMINDER FOR CONSUMER ADVISORY NOTED ON MENU. INSTD TO PROVIDE DISCLOSURE AND REMINDER FOR ALL RAW AND UNDERCOOKED ANIMALS FOODS (EGGS, CARNE ASADA COOKED TO ORDER, CEVICHE). PRIORITY FOUNDATION 7-38-005.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: BOWL BEING STORED IN CONTAINER OF COOKED RICE IN WALK IN COOLER. INSTD TO USE PROPER DISPENSING UTENSILS AND IF STORING IN FOOD , DISPENSING UTENSIL HANDLE CAN NOT BE STORED IN 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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.11 (B-E). OBSERVED UNFINISHED CLAY SERVING CUPS AT BAR. INSTD TO REMOVE FROM PREMISES AND USE PROPER FOOD GRADE SERVING WARE.

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: INTERIOR OF UPRIGHT FREEZER IN BASEMENT WITH EXCESSIVE ICE ACCUMULATION. INSTD 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: UNABLE TO LOCATE BACKFLOW DEVICE ON ICE MACHINES. INSTD TO BE ABLE TO LOCATE OR INSTALL SAME.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CRACKED FLOOR TILES NEAR REAR BASEMENT STAIRS. INSTD TO REPAIR TILES SO AS SURFACE TO BE SMOOTH EVEN AND EASILY CLEANABLE SURFACE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: REAR STAIRWELL LEADING TO BASEMENT NOT CLEAN, EXCESSIVE DEBRIS BUILD UP (STAIRS, RAILS, WALLS). INSTD TO CLEAN ALL AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE VIOLATION 60.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE VIOLATION 60.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.