LA HACIENDITA TAQUERIA KEDZIE, INC. Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS PITTED, WITH DEEP, DARK GROOVES AT FRONT PREP AREA. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS. RUSTY SURFACES ON EXTERIOR OF GREASE TRAPS AT 2-COMPARTMENT AND 3-COMPARTMENT SINK. INSTD TO REMOVE RUST AND MAINTAIN. LARGE 30 GALLON CONTAINERS BEING USED TO STORE SALSAS AND MARINATED CARROTS/PEPPERS. INSTD TO USE FOOD GRADE CONTAINERS OF ADEQUATE SIZE TO PROPERLY WASH, RINSE AND SANITIZE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: HANDLES OF EXPOSED HANDSINK IN FRONT PREP AREA NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AN MAINTAIN.

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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION.

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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION.

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.