FLACO'S TACOS, LLC Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES: OBSERVED A FEMALE FOOD HANDLER STIRRING FOOD ON THE STOVE, PUTTING HER FINGERS IN HER MOUTH, TOUCHING HER CELL PHONE AND STILL COOKING. ANOTHER FOOD HANDLER PUT ON GLOVES WITHOUT WASHING HER HANDS AND STARTED HANDLING FOOD. INSTRUCTED TO HAVE ALL FOOD HANDLERS WASH THEIR HANDS WHEN TOUCHING THE BODY, HANDLING MONEY, MULTI-TASKING, ETC. CRITICAL VIOLATION 7-38-010 (A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND THE FRONT DOOR NOT RODENT/INSECT PROOFED, 1/4" GAP NOTED. ALSO, FOUND 25 SMALL LIVE FLIES IN THE REAR PREP AREA ON THE WALLS/CEILING BY THE 3-COMPARTMENT SINK, REAR DOOR AND DESK. INSTRUCTED TO RODENT/INSECT PROOOF FRONT DOOR, ELIMINATE FLIES, CLEAN THE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUSTY RACKS OBSERVED INSIDE THE WALK IN COOLER. INSTRUCTED TO REMOVE THE RUST. MAINTAIN SAME.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE INTERIOR OF THE DEEP FRYERS WITH DIRT, GREASE AND FOOD BUILD UP. INSTRUCTED TO CLEAN TO REMOVE AND MAINTAIN THE AREA.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND THE INTERIOR OF THE FLOOR DRAINS AND THE FLOORS IN THE CORNERS AND UNDER/AROUND THE HEAVY EQUIPMENT WITH FOOD AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS AND FLOORS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND THE WALLS AND CEILING IN THE FOOD PREPARATION AREA WITH DIRT, DUST AND FOOD BUILD UP. INSTRUCTED TO CLEAN WALLS AND CEILINGS. MAINTAIN SAME.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND THE WALLS AND CEILING IN THE FOOD PREPARATION AREA WITH DIRT, DUST AND FOOD BUILD UP. INSTRUCTED TO CLEAN WALLS AND CEILINGS. MAINTAIN SAME.

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.