FLACO'S TACOS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED IN USE LOW TERMPERATURE DISH MACHINE NOT PROPERLY SANITIZING. NOTED SANITIZER STRENGTH @ 0 PPM DURING TIME OF INSPECTION. INSTRUCTED TO NOT USE EQUIPMENT UNTIL IT IS PROPERLY SANITIZING AT MINIMUM 50 PPM. MANAGER CALLED FOR EQUIPMENT SERVICING. PRIORITY VIOLATION. 7-38-025.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 HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING ITEMS AT IMPROPER TEMPERATURES IN THE PREP AREA DURING TIME OF INSPECTION... 2 LB OF COOKED SHRIMP @103.4F, 2 LBS OF SAUTEED SPINACH @113.0F, 3LB COOKED RICE @90.0F. INSTRUCTED PERSON IN CHARGE THAT ALL HOT HELD TCS FOODS SHALL BE KEPT @ 135.0F OR HIGHER AT ALL TIMES. PIC DISCARDED ITEMS VOLUNTARILY. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERED STYROFOAM CUP USED AS A SCOOP IN THE PICO DE GALLO AND STORED INSIDE IN BETWEEN USES. INSTRUCTED TO REMOVE AND PROVIDE A UTENSIL WITH HANDLE AND STORED UPRIGHT IN ORDER TO PREVENT CONTAMINATION.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE DRIED FOOD DEBRIS ON SURFACES OF ALL HEAVY EQUIPMENT BURRITO MAKERS, COLD HOLD UNITS IN REAR PREP AND SHELVING UNITS CONNECTED TO FLAT TOP GRILL. MUST REMOVE DEEP 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS IN PREP AREAS IN NEED OF REMOVAL OF OLD FOOD, WATER, GREASE AND TRASH. MUST DEEP CLEAN 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS IN PREP AREAS IN NEED OF REMOVAL OF OLD FOOD, WATER, GREASE AND TRASH. MUST DEEP CLEAN 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.