EL TEXCAL RESTAURANT Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT WATER WAS PROVIDED AT THE FRONT EXPOSED HAND WASHING SINK IN THE FOOD PREP AREA. THE HANDLE TO THE HOT WATER WAS STRIPPED AND COULD NOT BE TURNED ON. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE HAND WASHING SINKS AT ALL TIMES. PRIORITY 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS AND REFRIGERATOR. OBSERVED COOKED RICE AT 65.1F, BEEF AT 46.7-50.7F, SALSA AT 49.1F, SOUR CREAM AT 53.3F, CHEESE AT 61.9F, BEANS AT 66.2F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL TCS FOODS AT TEMPERATURES OF 41F AND BELOW. PRIORITY 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE AND DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO A REMINDER STATEMENT ON THE MENU. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: PREMISES DOES NOT HAVE ADEQUATE REFRIGERATION AT THE TIME OF THE INSPECTION. OBSERVED IMPROPER AIR TEMPERATURES INSIDE OF THE PREP COOLERS AND REFRIGERATORS. OBSERVED AN AIR TEMPERATURE OF 53.4F INSIDE OF THE 2 DOOR TRUE PREP COOLER, 48.2F INSIDE OF THE METAL REACH-IN PREP COOLER, AND 71F INSIDE OF THE RERIGERATOR/FREEZER COMBO UNIT. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN ALL COOLERS BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED STYROFOAM TAKE OUT CONTAINERS NOT STORE INVERTED ON THE STORAGE SHELF. MANAGEMENT INSTRUCTED TO INVERT TO PREVENT CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO SELF-CLOSING DOOR DEVICE ON THE MEN'S WASHROOM DOOR. MANAGEMENT INSTRUCTED TO INSTALL.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: REPLACE THE MISSING WALL TILES BEHIND THE COOKING EQUIPMENT.

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: REPLACE THE MISSING WALL TILES BEHIND THE COOKING EQUIPMENT.

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.