LUCIDO'S TACOS Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING PROVISION AT REAR DISH/PREP AREA HANDSINK, NOR IN WOMEN'S WASHROOM AT HANDSINK. INSTRUCTED PERSON IN CHARGE TO PROVIDE HAND DRYING PROVISION AT ALL TIMES AT ALL HAND SINKS. PERSON IN CHARGE PROVIDED HAND DRYING PROVISION DURING INSPECTION. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOOD (PORK) IN PREP AREA AT IMPROPER COLD HOLDING TEMPERATURE OF 56.1F. INSTRUCTED PERSON IN CHARGE THAT ALL COLD HELD TCS FOODS MUST BE MAINTAINED AT TEMPERATURE OF 41F OR BELOW. PERSON IN CHARGE VOLUNTARILY DENATURED AND DISCARDED 15LBS OF PORK AT A COST OF $60. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED REAR 3-COMPARTMENT SINK WITH MISSING STOPPERS FOR MIDDLE AND LEFT SINK. INSTRUCTED PERSON IN CHARGE TO PROVIDE STOPPERS AND MAINTAIN.

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: OBSERVED ALUMINUM FOIL COVERING BOTTOMS OF TABLES. INSTRUCTED PERSON IN CHARGE TO REMOVE FOIL AND MAINTAIN SURFACES SMOOTH AND EASILY CLEANABLE.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED LIGHT BLOWN OUT IN FRONT HOOD VENTILATION SYSTEM. INSTRUCTED PERSON IN CHARGE TO REPLACE AND MAINTAIN .

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED LIGHT BLOWN OUT IN FRONT HOOD VENTILATION SYSTEM. INSTRUCTED PERSON IN CHARGE TO REPLACE AND MAINTAIN .

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.