MAGO'S TAMALES & TAQUERIA Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(a) NO CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005 NO CITATION ISSUED

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED ONE EMPLOYEE RINSE AND RING OUT RAG AT THE HAND WASHSINK AND OBSERVED A SECOND EMPLOYEE RINSE OFF A COOKING UNTENSIL AT THE HANDWASH SINK. PIC HAS BEEN INFORMED A HAND WASH SINK MAY ONLY BE USED FOR THE PURPOSE OF HAND WASHING. PRIORITY FOUNDATION VIOLATION#: 7-38-030(C)

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.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED RAW CHICKEN IN THE 2 DOOR PREP COOLER STORED DIRECTLY ABOVE READY-TO-EAT FOODS (VEGETABLES AND SALSA). PIC HAS BEEN INFORMED MUST STORE ALL FOODS IN ORDER OF COOKING TEMPERATURE TO PREVENT CROSS CONTAMINATION. PIC CORRECTED ON SITE BY REARRANGING THE FOODS TO BE CORRECTLY STORED. PRIORITY VIOLATION#: 7-38-005

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

This violation was corrected during the inspection.

PROPER DATE MARKING AND DISPOSITION - Comments: MUST PROVIDE PROPER LABELS FOR DATE MARKING AND DISPOSITION OF REFRIDGERATED TCS FOODS HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005 NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MUST PROVIDE CONSUMER ADVISORY DISCLOSURE, AND REMINDER. PRIORITY FOUNDATION VIOLATION#: 7-38-005 NO CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST PROVIDE TEMPERATURE MEASURING DEVICES INSIDE ALL COOLERS VISIBLE AND CONSPICUOUS. PRIORITY FOUNDATION VIOLATION#: 7-38-005 NO CITATION ISSUED.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED FLAN AND ORANGE JUICE PACKAGED FOR CONSUMER "GRAB AND GO", ON THE FRONT COUNTER BY THE REGISTER; WITHOUT PROPER LABELING. MUST PROVIDE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED FLAN AND ORANGE JUICE PACKAGED FOR CONSUMER "GRAB AND GO", ON THE FRONT COUNTER BY THE REGISTER; WITHOUT PROPER LABELING OF COMMON ALLERGENS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005 NO CITATION ISSUED.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED KNIFE STORED INSIDE PREP COOLER WITH HANDLE ON TOP OF THE LETTUCE. MUST STORE UTENSILS WITH HANDLES ABOVE THE TOP OF FOOD.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED MILK CRATES ON FLOOR IN PREP AREAS. MUST REMOVE. OBSERVED THE SODA STORAGE SHELVING UNIT IN THE PREP AREA, NOT 6" ABOVE FLORR. MUST RAISE THRESHOLD. MUST PROVIDE A NON-POROUS, CORROSION-RESISTANT, SMOOTH, EASILY CLEANABLE SURFACE THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING. MUST PROVIDE A NON-POROUS, CORROSION-RESISTANT, SMOOTH, EASILY CLEANABLE SURFACE THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARD IN REAR PREP AREA WITH DEEP GROOVES AND DARK STAINS. MUST REPLACE OR RESURFACE.

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 RAW WOOD SHELVING USED INSIDE PREP AREAS. OBSERVED RUSTY LOWER SHELF ON THE PREP TABLE. MUST PROVIDE A CORROSION-RESISTANT, NON-POROUS, SMOOTH, EASILY CLEANABLE SURFACE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST PROVIDE BACKFLOW DEVICE ON THE COFFEE MACHINE AND THE MOP SINK TO BE EASILY VISIBLE AND ACCESSIBLE FOR INSPECTION AT ALL TIMES.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST PROVIDE SELF CLOSING DOOR FOR EMPLOYEE TOILET ROOM.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE BROKEN WALL TILES IN PREP AREA. MUST REMOVE PEELING PAINT FROM WALL IN PREP AREA BY 3 COMP SINK AND VENTILATION HOOD.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DIRT/DEBRIS ACCUMULATION ON THE FLOORS THROUGHOUT THE PREP AREA. OBSERVED FOOD DEBRIS ACCUMULATION ON THE WALL ADJACENT TO THE STOVE. MUST REMOVE DEBRIS, CLEAN, AND MAINTAIN AREAS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESS DIRT/DEBRIS ACCUMULATION ON THE FAN VENT COVER IN THE TOILET ROOM AND THE VENT COVER BY THE HOOD IN THE PREP AREA. MUST REMOVE DIRT/DEBRIS, CLEAN AND MAINTAIN AREAS. OBSERVED STAINED CEILING TILES IN THE EMPLOYEE TOILET ROOM, THE DINING AREA, AND THE REAR PREP AREA. MUST REPLACE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE STOVE IN THE PREP AREA NOT UNDER THE VENTILATION HOOD. MUST PROVIDE.

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 THE STOVE IN THE PREP AREA NOT UNDER THE VENTILATION HOOD. MUST PROVIDE.

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.