MIS TACOS MEXICAN FOOD Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CONTACT PAPER ON RUSTY STORAGE CART, INSTRUCTED TO REMOVE CONTACT PAPER AND RESEAL. ALSO NEED TO HAVE A SNEEZE GUARD FOR FRONT JUICE AREA, NEED A SPLASH GUARD AT 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.

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 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 SMALL PROPANE TANK IN THE REAR KITCHEN HEATER ROOM, INSTRUCTED TO REMOVE.

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 SMALL PROPANE TANK IN THE REAR KITCHEN HEATER ROOM, INSTRUCTED TO REMOVE.

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.