FLYING TACOS Fails Health Inspection - Chicago Mobile food dispenser

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED PREP COOLER AT AN AMBIENT AIR TEMPERATURE OF 50.4F DURING INSPECTION. INSTRUCTED TO MAINTAIN A COLD HOLDING TEMPERATURE OF 40F AND BELOW AT ALL TIMES TRUCK IS OPEN AND OPERATING. CRITICAL VIOLATION 7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN, PORK) AT IMPROPER TEMPERATURES; 20 LBS CHICKEN BETWEEN 55.4F-77.4F AND 20 LBS OF PORK AT 79F-80.1F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD HOLDING AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED NO ADEQUATE EXPOSED HAND WASHING SINK LOCATED ON MOBILE FOOD VEHICLE. INSTRUCTED TO ALWAYS MAINTAIN EXPOSED HAND SINK AT ALL TIMES. HAND SINK WAS NOT ABLE TO BE CONNECTED DURING INSPECTION. CRITICAL VIOLATION 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED MOBILE FOOD TRUCK FLOOR AND REAR DOOR NOT RODENT PROOFED AND NO UP TO DATE PEST CONTROL LOG BOOK AVAILABLE FOR INSPECTORS. INSTRUCTED TO MAKE MOBILE FOOD TRUCK REAR DOOR AND FLOOR RODENT PROOF AND MAINTAIN AT ALL TIMES. 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS THRU OUT WITH ACCUMULATED DIRT DEBRIS. INSTRUCTED TO CLEAN ALL FLOORS AND MAINTAIN.

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: OBSERVED DUST ON LIGHT ABOVE GRILL. INSTRUCTED TO CLEAN AND MAINTAIN.

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: OBSERVED DUST ON LIGHT ABOVE GRILL. INSTRUCTED TO CLEAN AND MAINTAIN.

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.