FLACO'S TACOS Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT OR COLD WATER AVAILABLE AT THE DISH (MAIN KITCHEN) HAND WASHING SINK. WATER LINE DISCONNECTED. ALSO NOTED INADEQUATE HOT WATER IN THE EAST SIDE WASHROOM. MAXIMUM HOT WATER TEMPERATURE NOTED AT 82.2F. MUST PROVIDE HOT AND COLD RUNNING WATER WITH A MINIMUM OF 100 F AT THE DISH HAND WASHING SINK AND HOT WATER WITH A MINIMUM OF 100 F AT THE WASHROOM WASHBOWL. PRIORITY VIOLATION 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: SOME INTERIOR AREAS OF THE ICE MACHINE BIN AND UPPER SHOOT DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS INCLUDING TO GO FOOD CONTAINERS STORED IN THE WEST DISH ROOM MUST BE ELEVATED FROM THE FLOORS.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: PLASTIC ICE SHOOT ON THE SODA DISPENSING SYSTEM IN THE DINING ROOM IN NEED OF CLEANING. MUST 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: NOTED EXCESSIVE DUST ON THE VENTILATION COVERS ABOVE THE COOKS LINE COOLER AND STEAM TABLE. INSTRUCTED TO CLEAN AND MAINTAIN.----MISSING CEILING TILE ABOVE THE THREE COMPARTMENT SINK. MUST REPLACE.----NOTED POOLING WATER ON FROM AN UNKNOWN SOURCE UNDER THE THREE COMPARTMENT SINK ON THE WEST SIDE. INSTRUCTED TO REMOVE AND MAINTAIN DRY FLOORS.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED MISSING LIGHT SHIELD FOR THE FLUORESCENT BULBS ABOVE THE STEAM TABLE/PREP COOLER AND THE WEST DISH AREA THREE COMPARTMENT SINK.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALLERGEN TRAINING AS REQUIRED - Comments: MUST PROVIDE PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS.

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: MUST PROVIDE PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS.

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.