LA HACIENDITA TAQUERIA INC Fails Health Inspection - Chicago Restaurant

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MISSING CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON THE MENU FOR FOOD ITEMS THAT CAN BE ORDERED UNDERCOOKED. INSTRUCTED TO PROVIDE A DISCLOSURE ON THE MENU FOR ALL ITEMS (EGGS , STEAK ) THAT CAN BE ORDERED UNDERCOOKED AND ADD A REMINDER ON THE MENU THAT READS: *THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. CONSUMING UNDERCOOKED OR RAW FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. PRIORITY FOUNDATION VIOLATION #7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: REAR EXIT DOOR NEAR BASEMENT STAIRWELL NOT PROTECTED, APPROX 1/4 INCH GAP AT BOTTOM CORNER. INSTD TO REPAIR SAME SO AS TO BE TIGHT FITTING AND PROPERLY PROTECTED

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: LARGE OPEN CONTAINERS OF SALSA BEING STORED ON FLOOR IN REAR PREP AREA. INSTD TO ELEVATE ALL FOOD STORAGE 6 INCHES AND MAINTAIN

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: BOWLS BEING USED AS DISPENSING UTENSILS AND SUBMERGED IN VARIOUS FOOD ITEMS. INSTD TO USE PROPER UTENSILS AND MAINTAIN

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: DEEP, DARK STAINS ON LARGE CUTTING BOARD ACROSS FROM WAREAWASHING UNIT. INSTD TO RESURFACE/REPLACE AND MAINTAIN CUTTING BOARDS AT ALL TIMES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: DEEP, DARK STAINS ON LARGE CUTTING BOARD ACROSS FROM WAREAWASHING UNIT. INSTD TO RESURFACE/REPLACE AND MAINTAIN CUTTING BOARDS AT ALL TIMES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.