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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND ALL FOOD IN REACH IN COOLER AT IMPROPER TEMPERATURE. FOUND SERVERAL GROCERY BAGS OF RAW AND COOKED MEAT AT IMPROPER TEMPERATURE. BEEF 48.9 DEGREES, PORK 52.8 DEGREES, BEEF 47.3 DEGREES, PORK 46.9 DEGREES, PORK 135.5 DEGREES, PORK 110.3 DEGREES. ALL FOOD ITEMS HAVE BEEN DISCARDED AT THIS TIME. TOTAL VALUE $500.00 60 POUNDS TOTAL 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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO HOT WATER ON TRUCK AT TIME OF INSPECTION. WATER WAS EXHAUSTED DURING INSPECTION LEAVING NO WATER ON TRUCK. TRUCK MUST HAVE HOT WATER AT ALL TIMES FOR PROPER HAND WASHING. WATER MUST BE ON TRUCK AT ALL TIMES. CRITICAL VIOLATION 7-38-030

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON TRUCK WHILE PREPARING, SERVING AND HOLDING POTENTIALLY HAZARDOUS FOODS. PORK, BEEF SALSA ETC... 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARD IN NEED OF REPLACING WORN DISCOLORED CORRECT AND MAINTAIN.

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: ALL COOKING EQUIPMENT, HAND SINK, 3 COMPARTMET SINK AND REACH IN COOLER IN NEED OF CLEANING TO REMOVE AL SPILLS AND BUILD UP. MUST 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL COOKING EQUIPMENT, HAND SINK, 3 COMPARTMET SINK AND REACH IN COOLER IN NEED OF CLEANING TO REMOVE AL SPILLS AND BUILD UP. MUST 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.