SIMON TACOS INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed potentially hazardous foods at improper temperature requirement during storage inside prep cooler drawer (with an air temperature of 41.2F) under the grill. With an internal temperature of the following food products: raw beef (45.4F), raw chicken (44.6F), chorizo (47.2F), taco meat (45.4F). Instructed manager, potentially hazardous foods must maintain cold holding temperature of 40f or below and hot holding temparature of 140f or above. Manager discarded the said food products. Total value $200.00, Total weight of 20 lbs. Critical Violation: 7-38-005(a)

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed excess debris and clutter on area of three compartment sink next to sanitizing side. Instructed to remove debris and clutter, clean, 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed excess debris on floor under fryer and behind grills in front and in rear prep area. Instructed to remove debris, clean, and maintain. Observed missing floor coving in the office/storage area. Instructed to provide.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed exposed brick wall behind three compartment sink. Instructed to cover the area to make wall smooth and easily cleanable.

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: Observed missing no shatter proof bulbs or light shields in the back prep area. Instructed to provide.-------Must replace inoperable light bulb on hood in rear prep area and in rear storage area to provide additional lighting.

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: Observed missing no shatter proof bulbs or light shields in the back prep area. Instructed to provide.-------Must replace inoperable light bulb on hood in rear prep area and in rear storage area to provide additional lighting.

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.