MANNY'S TACOS & BURRITOS Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINK IN REAR PREP/DISH WASHING AREA. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK IN REAR PREP/ DISH WASHING AREA. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED CHICKEN BROTH IN LARGE POT COOLING IN WALK IN COOLER. INSTRUCTED MANAGER TO STORE IN SHALLOW PANS IN ORDER TO COOL WITHIN REQUIRED TIME.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS USED FOR COUNTERS AND EQUIPMENT SITTING ON COUNTER. INSTRUCTED MANAGER TO PLACE ALL CLOTHS USED FOR COUNTERS AND EQUIPMENT INTO A SANITIZER SOLUTION

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DAMAGED GASKETS IN SEVERAL COOLERS. INSTRUCTED MANAGER TO REPLACE GASKETS.

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 MEAT STORED IN PLASTIC GROCERY BAG. OBSERVED TAMALE SHELLS STORED IN MILK CRATES. INSTRUCTED MANAGER TO STORE FOOD IN FOOD GRADE CONTAINERS OR BAGS ONLY.

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 CORRODED STORAGE RACKS IN THE BASEMENT WALK IN COOLER. INSTRUCTED MANAGER TO REPLACE RACKS WITH A CORROSION RESISTANT MATERIAL.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED POTS THAT ARE TOO LARGE FOR 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE A WRITTEN PROCEDURE FOR WASHING, RINSING, AND SANITIZING EQUIPMENT TOO LARGE FOR 3 COMPARTMENT SINK.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED DEBRIS BUILD UP ON BASEMENT SHELVING NEAR WALK IN COOLER. OBSERVED BUILD UP OF FOOD DEBRIS ON MEAT SLICER. INSTRUCTED MANAGER TO CLEAN, SANITIZE, AND REMOVE DEBRIS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOOR IN BASEMENT WALK IN COOLER CONSTRUCTED OF UNAPPROVED BUILDING MATERIALS. FLOOR IS ABSORBENT AND NOT EASILY CLEANABLE. INSTRUCTED MANAGER TO PROVIDE A FLOOR THAT IS NON ABSORBENT, SMOOTH, AND EASILY CLEANABLE.

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 LIGHT ABOVE SLICER NOT SHIELDED. INSTRUCTED MANAGER TO PROVIDE A SHEILD FOR LIGHT.

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 ABOVE SLICER NOT SHIELDED. INSTRUCTED MANAGER TO PROVIDE A SHEILD FOR LIGHT.

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.