LA HACIENDITA TAQUERIA INC Fails Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED FOODS UNFIT AND UNSAFE FOR HUMAN CONSUMPTION IN THE WALK-IN COOLER. OBSERVED MOLDY CUCUMBERS, GREEN AND RED PEPPERS, AND TOMATOES WITH WHITE AND BLACK SPOTS ON THEM. MANAGEMENT DISCARDED THE AFFECTED PRODUCE. CRITICAL VIOLATION 7-38-005B.

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.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 3 DOOR PREP COOLER ACROSS FROM THE GRILL WITH AN AIR TEMPERATURE OF 46.7F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEAT. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS: CHICKEN AT 44.1F, BEEF AT 44.6F, CHORIZO AT 48.5F. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER: COOKED BEANS AT 60.1F, BEEF AT 45.1F, SOUR CREAM AT 44.7F, COOKED CACTUS AT 52.1F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 280# OF FOOD WORTH $900. CRITICAL VIOLATION 7-38-005A.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES ON THE WALLS, CEILING AND STOCK ITEMS IN THE BASEMENT AND EMPLOYEE WASHROOM. 20 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #1632105 ON 2/23/16 NOT CORRECTED: 34 - REGROUT THE FLOOR TILES WHERE NEEDED IN THE FIRST FLOOR FOOD PREP AREA. 35 - OBSERVED CHIPPED PAINT ON THE BASEMENT WALL NEXT TO THE 2 COMPARTMENT SINK. MUST SCRAPE AND REPAINT CHIPPED PAINT. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #1632105 ON 2/23/16 NOT CORRECTED: 34 - REGROUT THE FLOOR TILES WHERE NEEDED IN THE FIRST FLOOR FOOD PREP AREA. 35 - OBSERVED CHIPPED PAINT ON THE BASEMENT WALL NEXT TO THE 2 COMPARTMENT SINK. MUST SCRAPE AND REPAINT CHIPPED PAINT. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.