FRONTERA TORTAS BY RICK BAYLESS Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENTS DURING STORAGE AND SERVICE ON TOP OF PREP COOLER (WITH NOT ENOUGH ICE UNDERNEATH). NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS: GUACAMOLE AT 48.2F, CHOPPED TOMATOES AT 56.3F, CHOPPED ONIONS AT 53.4F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $200.00. TOTAL WEIGHT 3 LBS. (CORRECTED DURING INSPECTION- MANAGER ADDED MORE ICE UNDERNEATH). 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.

This violation was corrected during the inspection.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND LOW TEMPERATURE DISH MACHINE AT IMPROPER FINAL SANITIZING RINSE OF 0 PPM CHLORINE CONCENTRATION. INSTRUCTED MANAGER TO REPAIR. A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISH MACHINE IS TAGGED 'HELD FOR INSPECTION' INSTRUCTED NOT TO USE UNTIL REPAIRED. (CORRECTED DURING INSPECTION---MANAGER REPLACE SANITIZING SOLUTION CONTAINER, NOW AT 100 PPM CHLORINE CONCENTRATION) CRITICAL VIOLATION 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

This violation was corrected during the inspection.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: FOUND NO INSPECTION SUMMARY REPORT (10-24-2017) POSTED ON PREMISES. INSTRUCTED MANAGER, INSPECTION REPORT SUMMARY MUST BE DISPLAYED AND VISIBLE TO ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010 (B)

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR BROKEN RUBBER GASKET AROUND ONE PREP (BUILD) COOLER DOOR IN FRONT PREP/SERVICE LINE AND MUST REPAIR PREP COOLER 2 DOOR WHICH DOESN'T CLOSE PROPERLY AT SAME AREA.------------MUST CLEAN AND REPAINT OR REPLACE METAL STORAGE RACKS WITH RUST ACCUMULATION INSIDE 2 DOOR REACH-IN COOLER IN REAR ACCROSS 3 COMPARTMENT SINK.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SODA GUN HOLDER WITH EXCESSIVE SYRUP ACCUMULATION BEHIND FRONT PREP/SERVICE LINE.---------MUST CLEAN AND MAINTAIN EXTERIOR SURFACES OF DISH MACHINE WITH LIME BUILD-UP IN REAR PREP 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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR AREA ESPECIALLY UNDER AND AROUND 3 COMPARTMENT SINK.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR AREA ESPECIALLY UNDER AND AROUND 3 COMPARTMENT SINK.

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.