MR SALSA TAQUERIA Gets Conditional Pass on Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EXPOSED HAND SINK IN PREP AREA,AND STAFF/CUSTOMERS WASHROOM WITHOUT PAPER TOWELS.OBSERVED CUSTOMERS(CONSTRUCTION WORKERS) COMING OUT FROM WASHROOM DRYING HANDS ON THEIR SHIRT AND PANTS.INSTRUCTED MANAGER TO PROVIDE PAPER TOWELS AT ALL TIME,FOR PROPER HAND WASHING.PAPER TOWELS PROVIDE BY THE MANAGER.CRITICAL VIOLATION:7-38-030 HOOOO59000-16

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE SCOOPS FOR FOOD PRODUCTS STORED IN COOLERS(DO NOT USE FOAM CUPS,AND DO NOT STORE ITEMS INSIDE THE FOOD. FOUND REAR DOOR OPENED INSTRUCTED TO PROVIDED A TIGHT FITTED SCREEN DOOR OR KEEP DOOR CLOSED.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE SCOOPS FOR FOOD PRODUCTS STORED IN COOLERS(DO NOT USE FOAM CUPS,AND DO NOT STORE ITEMS INSIDE THE FOOD. FOUND REAR DOOR OPENED INSTRUCTED TO PROVIDED A TIGHT FITTED SCREEN DOOR OR KEEP DOOR CLOSED.

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.