SU TAQUERIA EL GALLO BRAVO 5, INC. Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012(A).NO 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO WRITTEN PROCEDURE FOR EMPLOYEES WHEN RESPONDING TO A VOMITING OR DIARRHEAL EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED THE COOK HANDLING RTE FOOD(SHREDDED CHEESE,DICED TOMATOES,ETC.) WITH BARE HANDS.INSTRUCTED TO USE UTENSILS OR GLOVES TO PREVENT BARE HAND CONTACT WITH RTE FOOD. PRIORITY VIOLATION ISSUED:7-38-010

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOOD(12# OF CHICKEN WITH CHICKEN BROTH) STORED INSIDE THE WALK-IN COOLER AT TEMP OF 51.9F; COOKED BEANS IN POT STORED ON TOP SHELF AT TEMP OF 99.7F TO 110.4F; DICED STEAK INSIDE THE PREP COOLER BY THE COOKING LINE AT TEMP OF 45.3F,CHOPPED BEEF AT TEMP OF 54.5F; RAW FILLET OF CHICKEN BREAST AT TEMP OF 51.9F;TCS FOOD MUST MAINTAIN TEMP OF 41F OR BELOW. FOOD DISCARDED AND DENATURED BY THE MANAGER.POUNDS 30,VALUE 200 PRIORITY VIOLATION ISSUED:7-38-005

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 DATE MARKING AND DISPOSITION - Comments: OBSERVED(FLAN DESERT), PREPARED FOODS NOT PROPERLY LABELED AND DATE MARKED. INSTRUCTED TO PROPERLY LABEL ALL PREPARED FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE ALUMINUM FOIL WRAP AS LINER FOR BEHIND COOKING EQUIPMENT,REMOVE, CLEAN AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: TORN RUBBER GASKET AT WALK-IN DOOR COOLER,INSTRUCTED TO REPAIR/REPLACE.

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: INSTRUCTED TO DETAIL CLEAN SIDES OF HOT COOKING AND LEGS OF EQUIPMENT AND INTERIORS BOTTOM COMPARTMENT OF DEEP FRYER TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.GREASE AND RUST ON LID OF GREASE INTERCEPTOR UNDER THE THREE COMPARTMENT SINK,CLEAN 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OUTSIDE WASTE GREASE CONTAINER WITH EXCESS GREASE ON TOP AT EDGE OF CONTAINER AND ON GROUND INSTRUCTED TO KEEP UNIT AND GROUND CLEAN AT ALL TIME TO MINIMIZE INSECT/RODENT ACTIVITIES. PRIORITY FOUNDATION VIOLATION ISSUED: 7-38-020(b).

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: REAR AREA WITH EXCESS CLUTTER INSTRUCTED TO RE-ORGANIZE REAR AREA INCLUDED ON TOP THE WALK-IN COOLER

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: REAR AREA WITH EXCESS CLUTTER INSTRUCTED TO RE-ORGANIZE REAR AREA INCLUDED ON TOP THE WALK-IN COOLER

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.