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

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED THE WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.

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 SOME CUTTING BOARDS IN THE PREP AREA WITH STAINS AND DEEP, DARK GROOVES. INSTRUCTED MANAGER TO SAND OR REPLACE CUTTING BOARDS TO MAINTAIN A SMOOTH AND 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE EXTERIOR AND THE INTERIOR LOWER SURFACE AND RUBBER GASKETS ON THE REACH IN COOLERS AND FREEZERS WITH DIRT AND FOOD BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR/EXTERIOR OF THE COOLERS AND FREEZERS.

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: OBSERVED THE WALLS AROUND THE SINKS AND COOKING EQUIPMENT, CEILING AND LIGHT SHIELDS IN THE FRONT AND REAR PREP/DISH WASHING AREA WITH DIRT, FOOD AND DUST BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN CEILING, LIGHT SHIELDS AND WALLS. FLOORS IN THE CORNERS AND UNDER/AROUND THE SINKS AND HEAVY EQUIPMENT IN THE BASEMENT AND 1ST FL PREP/DISH WASHING AREA WITH DIRT, FOOD AND DEBRIS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS.

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 VENTILATION FILTERS ABOVE THE REAR COOKING EQUIPMENT WITH GREASE AND DIRT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN VENTILATION.

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 VENTILATION FILTERS ABOVE THE REAR COOKING EQUIPMENT WITH GREASE AND DIRT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN VENTILATION.

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.