SU TAQUERIA EL GALLO BRAVO 5, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING FOODS HELD AT IMPROPER TEMPERATURES DURING STORAGE AND DISPLAY. APPROXIMATELY 5LBS COOKED ONION AND JALAPE�O AT 132.5F IN A PLASTIC CONTAINER WITH LID AND TONGS FOR SERVICE ON DISPLAY AT COUNTER WHERE CUSTOMERS PICK UP FOODS. 10 LBS EACH OF COOKED PORK AT 54.5F, COOKED CHICKEN AT 54.4F AND COOKED BEEF AT 51.4F ALL IN THE COOKS LINE TWO DOOR COOLER, ALL IN DEEP METAL PANS. THE COOLERS AMBIENT TEMPERATURE WAS FOUND AT 37.5F WITH RAW FOODS INSIDE SUCH AS CHORIZO AT 41.4F, AND RAW CHICKEN AT 41.3F. MANAGEMENT STATES THE COOKED PRODUCT WAS PREPARED THE NIGHT BEFORE AND PUT INTO THE COOLERS AT CLOSING AT 3AM. ALSO OBSERVED LBS COOKED RICE IN THE HOT HOLDING UNIT AT 130.2F. MANAGEMENT STATES THE RICE WAS PREVIOUSLY COOKED, COOLED THEN REHEATED IN THE MICROWAVE OVEN BEFORE PUTTING IN THE HOT HOLDING UNIT AND THE TEMPERATURE WAS NOT TAKEN ON AFTER REHEATING. REVIEWED WITH MANAGEMENT THE PROPER METHODS OF COOLING IN SHALLOW PANS, QUICK CHILLS IN FREEZERS ETC. AND CHECKING HOT FOOD TEMPERATURES AFTER REHEATING WITH THEIR METAL STEM THERMOMETER. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE OF FOODS DISCARDED TO BE $370.00. 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.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: OBSERVED CONTAMINATION OF READY TO EAT ICE. OBSERVED EMPLOYEES SODA BEVERAGE STORED INSIDE THE ICE USED FOR CONSUMPTION IN THE BIN OF THE ICE MACHINE. MANAGEMENT DISCARDED ALL ICE. CRITICAL VIOLATION. 7-38-005(A).

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOODS NOT CORRECTED DURING STORAGE. OBSERVED A CASE OF RAW EGGS STORED ON OPEN FLATS INSIDE THE WALK-IN COOLER DIRECTLY OVER AN OPEN CONTAINER OF PREPARED, CUT, READY TO EAT LETTUCE PREPARED FOR SALADS. REVIEWED PROPER STORAGE FOR FOODS. MANAGEMENT CORRECTED DURING THE INSPECTION. SERIOUS VIOLATION 7-38-005(A).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

This violation was corrected during the inspection.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NO FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW FOR COOK ON SITE DURING THE INSPECTION PREPARING AND HANDLING FOODS AT THIS TIME. SERIOUS VIOLATION. MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED.

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 NOT USE TINFOIL AS LINER FOR ANY SHELVING OR COOKING EQUIPMENT. MUST NOT USE CARDBOARD AS LINER INSIDE TALL REACH-IN FREEZER. MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR METAL SHELVING AT COOKS LINE TWO DOOR COOLER. MUST BE SMOOTH CLEANABLE SURFACE. METAL RACK SHELVING INSIDE THE WALK-IN COOLER WITH ENCRUSTED FOOD DEBRIS. MUST 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF THE TALL REACH-IN FREEZER WITH EXCESSIVE BLOOD DRIPPINGS FROM RAW MEAT. MUST CLEAN AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF THE TALL REACH-IN FREEZER WITH EXCESSIVE BLOOD DRIPPINGS FROM RAW MEAT. MUST CLEAN AND MAINTAIN.

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.