PEPE TACO Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION

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.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATION ON SITE WHILE TCS FOODS WERE BEING PREPARED (STEAK, GROUND BEEF). INSTRUCTED MANAGER TO ASSIGN PERSON IN CHARGE WITH CITY OF CHICAGO CERTIFICATE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED.7-38-012. COS.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BAGS OF BEEF STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED TO PROVIDE ADDITIONAL SHELVING OR PLACE BEEF 6 INCHES ABOVE THE FLOOR TO PREVENT FROM CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED FACILITY USING CARDBOARD ON SHELVING FOR FOOD STORAGE, PLATES, AND SINGLE SERVICE ARTICLES IN THE KITCHEN. INSTRUCTED TO REMOVE OR REPLACE WITH SOMETHING EASILY CLEANABLE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SOIL RESIDUE AND SPILLS PRESENT ON THE SHELVING AND AT THE BOTTOM OF REACH-IN COOLERS IN THE KITCHEN, WAIT STAFF COOLER, AND REACH-IN FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN .

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SOIL RESIDUE AND SPILLS PRESENT ON THE SHELVING AND AT THE BOTTOM OF REACH-IN COOLERS IN THE KITCHEN, WAIT STAFF COOLER, AND REACH-IN FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN .

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.