GORDO'S TAMALES Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED PAN OF COOKED BEANS WEIGHING APPROX. 20 LBS IN THE WALK-IN COOLER AT AN IMPROPER TEMPERATURE OF 49.8F. ALL TCS FOODS MUST BE HELD AT 41F OR BELOW. INSTRUCTED TO DISCARD AND DENATURE FOOD ITEM. FOOD DISCARDED VALUED AT APPROX. $40. PRIORITY VIOLATION. CITATION ISSUED, 7-38-005.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WET IN USE WIPING CLOTHS STORED ON THE COUNTERS AND PREP TABLES THROUGHOUT FACILITY. INSTRUCTED TO STORE WIPE CLOTHS INSIDE OF PROPER SANITZING SOLUTION WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED SCOOP FOR SUGAR CONTAINER WITH THE HANDLE STORED INSIDE OF FOOD ITEM. INSTRUCTED TO STORE UTENSILS WITH THE HANDLE UP AND OUT OF FOOD ITEM.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL TEST KIT ON SITE FOR THE SANITIZER (BLEACH) BEING USED FOR SANITIZING. INSTRUCTED TO PROVIDE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF A SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED, 7-38-005.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SPILL FOOD DEBRIS AT THE BOTTOM OF BOTH REACH IN FREZZERS IN THE FORNT LOBBY AREA AND REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED A LEAK AT THE PIPING UNDER THE THREE COMPARTMENT SINK IN THE REAR DISH WASHING AREA. INSTRUCTED TO REPAIR 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED UNUSED EQUIPMENT STORED THROUGHOUT FACILITY AND REAR OUTSIDE AREA. INSTRUCTED TO REMOVE FOOD EQUIPMENT SUCH AS POTS OR PANS AND COOLERS THAT ARE NOT IN USE OR NO LONGER NEEDED FOR DAILY OPERATION.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED UNUSED EQUIPMENT STORED THROUGHOUT FACILITY AND REAR OUTSIDE AREA. INSTRUCTED TO REMOVE FOOD EQUIPMENT SUCH AS POTS OR PANS AND COOLERS THAT ARE NOT IN USE OR NO LONGER NEEDED FOR DAILY OPERATION.

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.