GORDILLAS Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC WITHOUT CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATION. INSTD TO OBTAIN AND MAINTAIN POSTED ON SITE

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 CITY OF CHICAGO CERTIFIED MANAGER ON SITE NOR CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE POSTED WHILE TCS FOODS (BEEF, CHICKEN) ARE BEING PREPARED ON SITE. INSTRUCTED PERSON-IN-CHARGE TO OBTAIN CERTIFICATE AND POST ORIGINAL COPY ON SITE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12: OBSERVED BULK DRY FOOD (SUGAR, DRY RICE) CONTAINERS IN THE REAR PREP AREA WITHOUT ADEQUATE LABEL OF COMMON NAME OF FOOD. INSTRUCTED TO LABEL BULK DRY FOOD CONTAINERS WITH COMMON NAME OF FOOD AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.12: OBSERVED SEVERAL KNIVES STORED IN-BETWEEN COUNTERTOP AND WALL IN REAR PREP AREA. INSTRUCTED TO REMOVE KNIVES AND STORE UTENSILS IN PROPER STORAGE AND MAINTAIN

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15: OBSERVED DRAIN PLUG OF RIGHT BASIN IN 3-COMPARTMENT SINK IS IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE RIGHT BASIN DRAIN PLUG IN 3-COMPARTMENT SINK AND MAINTAIN. OBSERVED 3-COMPARTMENT SINK DRAIN IS SLOW TO DRAIN. INSTRUCTED TO REPAIR 3-COMPARTMENT SINK DRAIN TO DRAIN WATER AT AN ADEQUATE RATE AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-303.11: LIGHT OUT IN STORAGE CLOSET WHERE UTILITY SINK LOCATED. INSTD TO REPLACE LIGHT AND MAINTAIN

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 EMPLOYEES MISSING FOOD HANDLER TRAINING. INSTRUCTED TO OBTAIN FOOD HANDLER TRAINING AND PROVIDE FOOD HANDLER TRAINING CERTIFICATES FOR ALL EMPLOYEES AND MAINTAIN.

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: 2-102.13 EMPLOYEES MISSING FOOD HANDLER TRAINING. INSTRUCTED TO OBTAIN FOOD HANDLER TRAINING AND PROVIDE FOOD HANDLER TRAINING CERTIFICATES FOR ALL EMPLOYEES AND MAINTAIN.

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.