GORDILLAS Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO ONE ON SITE WITH RESPONSIBILITY INSTRUCTED TO CORRECT

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO ONE ON SITE WITH CITY OF CHICAGO SANITATION WHILE HANDLING TCS FOODS, CHICKEN, RICE, BEANS....ETC. INSTRUCTED TO OBTAIN AND MAINTAIN A SANITATION CERTIFICATE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICIES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION ISSUED NO CITATION ISSUED DUE TO COVID-19

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMIT OR DIARRHEA CLEAN UP KIT OR POLICY ON SITE INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION CITATION NOT ISSUED DUE TO COVID-19

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NO COVER ON TOILET ROOM RECEPTACLE INSTRUCTED TO PROVIDE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS UNDER 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE ALL DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO EMPLOYEE FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN FOR ALL EMPLOYEES

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO EMPLOYEE FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN FOR ALL EMPLOYEES

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.