MIS TACOS MEXICAN FOOD Fails Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED 7 PRE PACKAGES OF FLAN NO LABELS, NO RECEIPT, UNKNOWN SOURCE, INSTRUCTED MANAGER NEED TO BUY FROM A PROPER LICENSES ESTABLISHMENT, DISPOSE AND DENATURE THE 7 FLAN'S.CRITICAL VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED THE FOLLOWING NOT CORRECTED FROM REPORT #1434306 DATE 3/26/2014. CORRECT BY DATE WAS 6/26/2014. #32 NEED TO REPLACE CUTTING BOARDS IN FRONT PREP AREA WITH DEEP/DARK GROOVES.#34 MUST REPLACE BROKEN/CRACKED TILES IN REAR AREA BY EXIT DOOR AND IN FRONTOF THE REACH IN COOLER.#35 MUST REPAIR AND MAINTAIN DAMAGED CEILING IN THE MECHANICAL ROOM (ACROSS FROM CUSTOMER'S TOILET ROOM)#38 ALL COOKING EQUIPMENT IN THE FRONT PREP AREA MUST FIT UNDERNEATH THE VENTILATION HOOD.#38 MUST INSTALL A 3 COMPARTMENT SINK WITH METAL DRAIN BOARD, LARGE ENOUGH TO SUBMERGE THE LARGEST UTENSIL MUST ALSO HAVE ADEQUATE STOPPERS. SERIOUS VIOLATION.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CONTACT PAPER ON THE RUSTY COFFEE STORAGE CART, INSTRUCTED TO REMOVE CONTACT PAPER AND RESEAL. OBSERVED FOOD BEING STORED IN GROCERY BAGS, MEAT, TAMALES, VEGETABLES, INSTRUCTED TO PROVIDE FOOD GRADE BAGS(ZIP LOCK). OBSERVED THE FRONT STEAM TABLE WITH PLASTIC RAP ON IT, THE GLASS WAS BROKEN, INSTRUCTED TO REPLACE. ALSO NEED TO HAVE A SNEEZE GUARD FOR THE FRONT JUICING AREA. NEED A SPLASH GUARD AT THE REAR HAND SINK, NEXT TO PREP TABLE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE COFFEE MACHINE NOT CLEAN ABOVE THE COFFEE BASKET, INSTRUCTED TO CLEAN AND SANITIZE. OBSERVED THE REAR SILVER MICROWAVE INTERIOR NOT CLEAN, INSTRUCTED TO CLEAN. OBSERVED THE REAR ICE MACHINE LID NOT CLEAN, INSTRUCTED TO CLEAN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE WALLS IN THE REAR KITCHEN/DISH AREA AND MOP SINK AREA, IN POOR REPAIR, INSTRUCTED TO REPAIR.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED 1 SMALL PROPANE IN THE REAR KITCHEN HEATER ROOM,INSTRUCTED TO REMOVE FROM BUILDING.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED 1 SMALL PROPANE IN THE REAR KITCHEN HEATER ROOM,INSTRUCTED TO REMOVE FROM BUILDING.

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.