MR. QUILES MEXICAN FOOD Fails Health Inspection - Chicago Mobile food preparer

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED NO INVOICES FOR FOODS (BEEF, PORK, SLICED CILANTRO ETC.) ON MOBILE FOOD VEHICLE AND AVAILABLE FOR INSPECTORS. INSTRUCTED TO MAINTAIN INVOICES ON MOBILE FOOD VEHICLE AT ALL TIMES AND MAKE AVAILABLE FOR INSPECTORS ON REQUEST. CRITICAL VIOLATION 7-38-005(B).

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED 100 LBS OF POTENTIALLY HAZARDOUS FOODS (BEEF ON SHELF UNDER GRILL, PORK IN COOLER) AT IMPROPER TEMPERATURES RANGING FROM 48.5F-108.8F; BEEF AT 52.6F-108.8F, PORK AT 58.4F, SALSA AT 48.5F. INSTRUCTED TO KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW FOR COLD FOODS AND 140 OR ABOVE FOR HOT FOODS AT ALL TIMES. MANAGER DISCARD SAID ITEMS DURING INSPECTION. CRITICAL VIOLATION 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED POTENTIALLY HAZARDOUS AND OTHER FOODS (CHOPPED ONION, SLICED TOMATOES, CHOPPED ONION) NOT PROTECTED AND BEING STORED IN OPEN CONTAINERS OUTSIDE OF MOBILE FOOD VEHICLE. INSTRUCTED TO KEEP ALL FOODS PROTECTED AND INSIDE OF MOBILE FOOD VEHICLE AT ALL TIMES. SERIOUS VIOLATION 7-38-005(A).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED NO PEST CONTROL LOG BOOK IN MOBILE FOOD VEHICLE OR AVAILABLE FOR INSPECTORS. OBSERVED DRIVER SIDE DOOR WINDOW NOT FUNCTIONING AND WINDOW BEING LEFT OPEN DURING OPERATING HOURS. INSTRUCTED TO PROVIDE PEST CONTROL LOG BOOK FROM A STATE LICENSED PEST CONTROL OPERATOR AND TO REPAIR DRIVERS SIDE WINDOW SO THAT THE WINDOW IS CLOSABLE AND INSECT/RODENT PROOFED. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON MOBILE FOOD VEHICLE NOR PRESENT. INSTRUCTED TO HAVE A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES MOBILE FOOD VEHICLE IS OPEN AND OPERATING. MANAGER ARRIVED ON SITE AT 12:30P AFTER INSPECTION WAS CONDUCTED. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE CONCENTRATION OF THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK INSIDE OF MOBILE FOOD VEHICLE. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-030.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED GREASE UNDER THE FLAT TOP GRILL. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS THRU OUT WITH ACCUMULATED DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS THRU OUT WITH ACCUMULATED DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.