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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A) OBSERVED NO EMPLOYEE HEALTH POLICY.INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY.PRIORITY FOUNDATION 7-38-012(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 HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 INSTRUCTED TO PROVIDE AND MAINTAIN HAND WASHING SIGNS AT HAND SINKS IN PREP/COOKING AND BAR AREAS.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16 (A)(2) FOUND (TCS FOODS) STORED AT IMPROPER TEMPERATURES DURING STORAGE INSIDE THE REAR STAND-UP 2 DOOR COOLER(AMBIENT AIR TEMPERATURE OF 41.4F).FOUND INTERNAL TEMPERATURES OF THE FOLLOWING FOOD PRODUCTS:COOKED PORK CHORIZO (55.6F-69.0F).INSTRUCTED MANAGER ALL (TCS FOODS) MUST BE HELD COLD AT 41F OR BELOW AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED/DENATURED 60#'S OF (TCS FOODS) WORTH APPROX. $100.00 AS STATED BY MANAGEMENT.PRIORITY VIOLATION 7-38-005,CITATION ISSUED-COS.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-201.11 OBSERVED TORN GASKET AT RIGHT DOOR OF THE STAND-UP 2 DOOR COOLER REAR PREP/COOKING AREA.INSTRUCTED TO REPLACE GASKETS AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES AF ALL COOLERS TO REMOVE ACCUMULATION OF FOOD DEBRIS/DUST BUILD UP ON FAN COVERS IN FOOD PREP/COOKING AREAS.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES AF ALL COOLERS TO REMOVE ACCUMULATION OF FOOD DEBRIS/DUST BUILD UP ON FAN COVERS IN FOOD PREP/COOKING AREAS.

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.