LA HACIENDITA TAQUERIA KEDZIE, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: WALK-IN COOLER IN USE AT IMPROPER TEMPERATURE OF 62.9F. UNIT TAGGED AND INSTD NOT TO USE UNTIL ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES AND REINSPECTED BY HEALTH DEPT. INSTD TO FAX LETTER TO (312) 746-4240 WHEN REPAIRED AND TO REQUEST REINSPECTION. INSTD TO UTILIZE OTHER COOLERS ON SITE. CITATION ISSUED 7-38-005A CRITICAL. REPAIR SERVICE TECH ON SITE.

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: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER STORAGE TEMPERATURE IN WALK-IN COOLER: 50LBS STEAK AT 59.1F, 20LBS OF PORK AT 58.6F, 10LBS OF COOKED CABEZA AT 60.9F, 20LBS OF CHICKEN AT 60.3F, AND 10LBS OF COOKED INTESTINES AT 61.9F. ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. INSTD TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES. APPROX $750.00 VALUE 110LBS. CITATION ISSUED 7-38-005A CRITICAL.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: STORAGE SHELVES AND DRY STORAGE CONTAINERS IN BASMENT NOT CLEAN. CLEAN SAME.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: STORAGE SHELVES AND DRY STORAGE CONTAINERS IN BASMENT NOT CLEAN. CLEAN SAME.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.