ROCKY'S TACOS Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS 10pds HAM, AND 2pds HOT DOGS ON TOP OF CHEF PREP COOLER AT FRONT PREP AREA AT IMPROPER TEMPERATURES RANGEING FROM 54.5F TO 59.4F RESPECTIVELY.CITATION ISSUED 7-38-005(A)CRITICAL.INSTRUCTED OWNER TO DISCARD ABOVE FOODS,AND TO MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. ABOVE FOODS WERE DISCARDED AND DENATURED WITH SANITIZER, AT TOTAL COST OF $22.00. CDI COOLERS ON FACILITY WERE MAINTAINING PROPER TEMPERATURES BETWEEN 38.0F TO 40F. INSTRUCTED ALSO TO KEEP ABOVE FOODS IN COOLERS.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT CLEAN UTENSILS,STORE SILVER WARES WITH HANDLES UP AND FOOD CONTACT SURFACES DOWN IN THE CLEAN CONTAINERS,INCLUDING SINGLE SERVICE ITEMS THROUGHOUT.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

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. OBSERVED OLD USED DEEPFRYER EQUIPMENT IN BASEMENT WITH GREASE BUILD UP ALOVER,INSTRUCTED TO CLEAN OR REMOVE FROM FACILITY.

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 food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST PROVIDE CLEANABLE SURFACE AT 3COMP SINK WHERE FRYING PANS ARE STORED. CAN OPENER BLADE NEEDS CLEANING.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REPAIR PAINT PEELING ON FLOORS IN BSMT.,MAINTAIN FLOOR DRY AT SAME LOCATION, AND CLEAN DEBRIS ON FLOORS IN FURNACE ROOM ON 1STFL.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REPAIR PAINT PEELING ON FLOORS IN BSMT.,MAINTAIN FLOOR DRY AT SAME LOCATION, AND CLEAN DEBRIS ON FLOORS IN FURNACE ROOM ON 1STFL.

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.