SIMON TACOS INC. Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NO PEST CONTROL INSPECTION REPORT ON THE PEST CONTROL LOG BOOK . INSTRUCTED TO HAVE RECENT REPROT ON THE BOOK. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER WHILE SERVING AND PREPARING POTENTIALLY HAZARDOUS FOODS SUCH AS BEEF TACOS, POEK TACOS, CHICKEN TACOS,BEANS. SERIOUS VIOLATION 7-38-012. ONE CHICAGO CERTIFICATE ON SITE BUT THE SAID PERSON IS NOT ON SITE.

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.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: NO PREVIOUS SUMMARY REPORT POSTED/DISPLAYED ON SITE, FROM REPORT #1976564, DATED 12/06/16. INSTRUCTED TO DISPLAY/POST THE SUMMARY REPORT FOR THE CUSTOMER VIEW. SERIOUS VIOLATION 7-42-090. GAVE A NEW SUMMARY REPORT TO POST.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE 3 DOOR REACH IN COOLER AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE THE ALUMINUM FOIL ON THE SHELVE BEING USED AS A SHELVE LINER IN THE COOK LINE. REPLACE GROCERY BAG BEING USED TO STORE FROZEN AND FRESH FOODS, WITH FOOD GRADE STORAGE BAG. INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE WIRE RACK SHELVE FOR THE CLEAN DISHES IN THE REAR PREP/DISH AREA 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: GREASE BUILD UP ON THE FILTER ON THE HOOD IN THE REAR PREP AREA AND GREASE BUILD UP ON THE HOOD IN THE FRONT COOK LINE. MUST CLEAN,REMOVE GREASE AND MAINTAIN. SEAL THE HOLE/GAP AROUND PIPES THRU-OUT REAR PREP/DISH AREA AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE BURNED OUT LIGHT BULB ON THE HOOD IN THE FRONT COOK LINE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE BURNED OUT LIGHT BULB ON THE HOOD IN THE FRONT COOK LINE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.