IZALCO RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC IN CHARGE WITHOUT CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. INSTD TO OBTAIN AND MAINTAIN ORIGINAL CERTIFICATE 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 WHILE HANDLING TCS FOODS (CHICKEN, RICE, ETC) NOR VALID CERTIFICATE POSTED (ALL CERTIFICATES EXPIRED). INSTD TO HAVE CITY OF CHICAGO CERTIFIED MANAGER ON SITE AT ALL TIMES WITH ORIGINAL VALID CERTIFICATE POSTED. CITATION ISSUED 7-38-012 PRIORITY FOUNDATION

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: BOTH HANDWASH SINKS NOT ACCESSIBLE, BLENDER AND EQUIPMENT IN BASINS OF SINK. INSTD TO MAINTAIN BASINS CLEAR AND USE FOR HANDWASHING ONLY. BLENDER AND EQUIPMENT REMOVED DURING INSPECTION. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASH CLEANSER AT FRONT HANDWASH SINK. INSTD TO PROVIDE AT ALL TIMES. SOAP WAS PROVIDED BY END OF INSPECTION. SEE ABOVE FOR VIOLATION ISSUED 7-38-030(C). PRIORITY FOUNDATION

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND DRYING PROVISION AT REAR HANDWASH SINK. INSTD TO PROVIDE AT ALL TIMES. PAPER TOWELS WERE PROVIDED AT SINK DURING INSPECTION. SEE ABOVE FOR VIOLATION ISSUED 7-38-030(C) PRIORITY FOUNDATION

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND DRYING PROVISION AT REAR HANDWASH SINK. INSTD TO PROVIDE AT ALL TIMES. PAPER TOWELS WERE PROVIDED AT SINK DURING INSPECTION. SEE ABOVE FOR VIOLATION ISSUED 7-38-030(C) PRIORITY FOUNDATION

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.