MACHETES & MACHETACOS INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED THE FRONT 2 DOOR COOLER AT IMPROPER TEMPERATURE 59*F AT THIS TIME, INSTRUCTED TO REPAIR, DO NOT USE THIS COOLER MUST BE ABLE TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40*F OR BELOW. 2 DOOR COOLER TAGGED AT THIS TIME CRITICAL VIOLATION 7-38-005 A.

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 POTENTIALY HAZADROUS FOODS AT IMPROPER TEMPERATURES IN THE FRONT 2 DOOR COOLER IE, PORK 3LBS AT 56.1*F, CHICKEN 3LBS 54.3*F, PORK 3 LBS 55.7*F, BEEF 2LBS. 56.6*F, GREEN SALSA 4LBS 51.9*F, RED SALSA 4 LBS 50.3*F,RICE 5LBS. 54.6*F, 5LBS SOUR CREAM 52.6*F INSTRUCTED TO DENATURE AND DISPOSE OF ALL FOOD 29 LBS OF FOOD VALUE AT $145.00. CRITICAL VIOLATION ISUED 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED FLAN NOT PROPERLY LABELED, PREMISES IS MAKING FLAN HERE NOW. INSTRUCTED ON PROPER LABELING.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED FLAN NOT PROPERLY LABELED, PREMISES IS MAKING FLAN HERE NOW. INSTRUCTED ON PROPER LABELING.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.