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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE IN UNISEX BATHROOM. MUST PROVIDE.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED RAW CHICKEN STORED NEXT TO RAW BEEF WITH BOTH FOOD ITEMS UNCOVERED IN FRONT PREP COOLER. INSTRUCTED MANAGER RAW BEEF MUST BE STORED ABOVE RAW CHICKEN AND FOOD ITEMS MUST BE COVERED TO PREVENT CROSS CONTAMINATION. PRIORITY. 7-38-005.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED CONTAINER OF RAW CHICKEN IN FRONT PREP COOLER STORED AT AN IMPROPER COLD HOLDING TEMPERATURE OF 45.3F. INSTRUCTED MANAGER PROPER COLD HOLDING TEMPERATURE MUST BE AT 41.0F OR LOWER. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD IMMEDIATELY. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $50.00. PRIORITY. 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 FOOD ITEMS IN WALK-IN COOLER NOT PROPERLY DATE LABELED. NO LABELS FOUND ON ANY PREPARED, TCS FOODS SUCH AS COOKED BEANS, COOKED MEAT (CHICKEN) AND SOUPS. REVIEWED PROPER DATE LABELING OF PREPARED TCS FOODS HELD LONGER THAN 24 HOURS MUST HAVE AN EXPIRATION DATE NO LONGER THAN 7 DAYS. INSTRUCTED MANAGER TO DISCARD AND DENATURE ALL FOOD ITEMS. ALL FOOD WEIGHING APPROXIMATELY 75 LBS AT A COST OF $200.00. PRIORITY FOUNDATION. 7-38-005.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED CONSUMER ADVISORY INCORRECTLY WRITTEN ON MENU. INSTRUCTED MANAGER TO DISCLOSE FOOD ITEMS WITH AN ASTERIK (EGGS), THEN ON BOTTOM OF MENU, CONSUMER ADVISORY NEEDS TO STATE, (*THESE FOOD ITEMS ARE COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.) PRIORITY FOUNDATION. 7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 300 FRUIT FLIES THROUGHOUT ESTABLISHMENT. OBSERVED ABOUT 200 FRUIT FLIES MAINLY IN REAR PREP AREA ON WALLS (50), DRY FOOD STORAGE (25), (25) ON BOXES, 25 FRUIT FLIES ON EQUIPMENT (LADDER), (25) ON BACK DOOR EXIT AND (50) INSIDE OF INSECT TRAP STORED ON WALL BY REAR EXIT. OBSERVED APPROXIMATELY 100 FRUIT FLIES IN MAIN DINING AREA ON WALL NEAR BATHROOM. INSTRUCTED MANAGER TO ELIMINATE AND REMOVE ALL EVIDENCE OF PEST ACTIVITY. ALSO RECOMMENDED FOR PEST CONTROL COMPANY TO COMPLETE SERVICES AND CLEAN FLOOR DRAINS. PRIORITY FOUNDATION. 7-38-020(A).

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.

PERSONAL CLEANLINESS - Comments: OBSERVED TWO FOOD HANDLERS WITHOUT A HAIR RESTRAINT WHILE PREPPING FOOD. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS THAT EFFECTIVELY COVER HAIR FROM FALLING INTO FOOD, EQUIPMENT OR UTENSILS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUSTY AND DIRTY SHELVES INSIDE OF WALK IN COOLER IN REAR KITCHEN PREP AREA. INSTRUCTED MANAGER TO REPAINT, DETAIL CLEAN OR REPLACE SHELVES WHERE THEY CAN BE SMOOTH AND EASILY CLEANED.

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: OBSERVED RUSTY AND DIRTY SHELVES INSIDE OF WALK IN COOLER IN REAR KITCHEN PREP AREA. INSTRUCTED MANAGER TO REPAINT, DETAIL CLEAN OR REPLACE SHELVES WHERE THEY CAN BE SMOOTH AND EASILY CLEANED.

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.