MANNY'S TACOS & BURRITOS Fails Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED AN EMPLOYEE EATING A BURGER ON THE CUTTING BOARD IN THE FRONT FOOD PREPARATION AREA. INSTRUCTED MUST PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO EAT AND STORE PERSONAL DRINKS, TO AVOID POSSIBLE CONTAMINATION AND MAINTAIN.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE FACILITY MISSING THE REQUIRED HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE BASEMENT. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN SIGNAGE.

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 IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS SUCH AS HAMBURGER MEAT (45.8F), CHICKEN (55.9F), COW TONGUE (46.7F), CHORIZO MEAT STICK (46.9F) , STORED INSIDE A COLD HOLDING UNIT IN THE FRONT FOOD PREP AREA.MANAGER DISCARDED PRODUCT. INSTRUCTED MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.20LBS.$60. PRIORITY 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED AN IMPROPER TEMPERATURE OF A REFRIGERATOR UNIT LOCATED IN THE FRONT FOOD PREP AREA AT 50.0F. THE REFRIGERATION UNIT HAD TCS FOODS STORED INSIDE FOR HUMAN CONSUMPTION. A HELD FOR INSPECTION TAG HAS PLACED ON UNIT. ONCE THE UNIT IS REPAIRED, EMAIL CDPH SO THAT THE UNIT CAN BE RE-INSPECTED. INSTRUCTED MANAGER MUST HAVE ALL COLD HOLDING UNITS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED TWO CELL PHONES ON THE CUTTING BOARD IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REFRAIN FROM SITTING CELL PHONES ON FOOD CONTACT SURFACES TO AVOID CONTAMINATION AND MAINTAIN.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED TWO CELL PHONES ON THE CUTTING BOARD IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REFRAIN FROM SITTING CELL PHONES ON FOOD CONTACT SURFACES TO AVOID CONTAMINATION AND MAINTAIN.

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.