SEOUL TACO Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD SERVICE SANITATION MANAGER WITH CERTIFICATE ON-SITE AT TIME OF INSPECTION. INSTRUCTED PERSON-IN-CHARGE TO OBTAIN CITY OF CHICAGO CERTIFIED FOOD SERVICE SANITATION MANAGER CERTIFICATE AND MAINTAIN POSTED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEE HEALTH POLICY COPIES ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE EMPLOYEE HEALTH POLICY SIGNED BY ALL EMPLOYEES AND MAINTAIN ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010 CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED SEVERAL FOOD ITEMS AT INSUFFICIENT COLD-HOLDING TEMPERATURES IN THE KITCHEN AREA DRAWER COOLER: COOKED CORN AT 60.2F, COOKED CHICKEN MIX AT 60.4F, AND RAW EGGS AT 59.0F. INSTRUCTED TO DISCARD AND DENATURE OUT-OF-TEMPERATURE FOOD ITEMS. PERSON-IN-CHARGE DISCARDED AND DENATURED FOOD ITEMS WITH BLEACH ON-SITE, APPROXIMATELY 40 LBS VALUED APPROXIMATELY $250 DISCARDED. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED SMALL GRILL DRAWER COOLER (RIGHT-MOST) COOLER AT INSUFFICIENT TEMPERATURE TO COLD-HOLD TCS FOOD ITEMS AMBIENT AIR TEMPERATURE 52.3F. INSTRUCTED TO REMOVE TCS FOOD ITEMS FROM COOLER AND CEASE USE UNTIL EQUIPMENT MAINTAINS ADEQUATE TEMPERATURE FOR COLD-HOLDING. PERSON-IN-CHARGE REMOVED AND DISCARDED ALL FOOD ITEMS FROM COOLER AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED FLY GLUE STRIPS ABOVE FOOD PREPARATION AREA IN THE REAR OF FACILITY. INSTRUCTED TO REMOVE AND USE PEST CONTROL DEVICES IN AREAS WHERE EXPOSED FOOD IS NOT PREPARED OR HANDLED AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED MULTI-USE CUP WITHOUT HANDLE USED AS SCOOP IN DRY STORAGE CONTAINERS IN KITCHEN AREA. INSTRUCTED TO REMOVE AND REPLACE WITH A MULTI-USE TOOL WITH A HANDLE TO AVOID CONTACT WITH DRY FOODS WHEN HANDLING UTENSIL AND MAINTAIN.

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 CAN OPENER ASSEMBLYIN THE REAR FOOD PREP AREA TO BE RUSTED AND NO LONGER EASILY-CLEANABLE. INSTRUCTED TO DISCARD AND REPLACE WITH MODEL THAT IS SMOOTH AND 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 NONFOOD-CONTACT PORTIONS OF COOKING/DRAWER COOLER EQUIPMENT IN THE KITCHEN AREA HEAVILY SOILED. INSTRUCTED TO CLEAN AND SANITIZE NONFOOD-CONTACT SURFACES AT ADEQUATE FREQUENCY TO PREVENT BUILDUP OF SOIL 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED DRAIN PLUMBING FOR HANDWASHING SINKS IN KITCHEN AREA AND REAR PREP AREA TO BE SLOW-DRAINING AND IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK DRAIN PLUMBING TO ALLOW FOR ADEQUATE DRAINAGE AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED SOIL ON EXTERIOR OF OUTDOOR GREASE WASTE CONTAINER. INSTRUCTED TO CLEAN GREASE WASTE CONTAINER AT ADEQUATE FREQUENCY TO PREVENT BUILDUP OF SOIL AND MAINTAIN.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS AND WALLS IN KITCHEN AREA TO BE SOILED. INSTRUCTED TO CLEAN AND SANITIZE WALLS AND FLOORS IN KITCHEN AREA AT ADEQUATE FREQUENCY TO PREVENT BUILDUP OF SOIL AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED LIGHTING OF INSUFFICIENT INTENSITY IN THE WALK-IN COOLER AREA. INSTRUCTED TO REPAIR OR REPLACE LIGHT FIXTURE TO PROVIDE ADEQUATE INTENSITY FOR AREAS IN WHICH FOOD IS HANDLED OR STORED AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED LIGHTING OF INSUFFICIENT INTENSITY IN THE WALK-IN COOLER AREA. INSTRUCTED TO REPAIR OR REPLACE LIGHT FIXTURE TO PROVIDE ADEQUATE INTENSITY FOR AREAS IN WHICH FOOD IS HANDLED OR STORED AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.