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

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COLD HOLDING UNIT AT AN IMPROPER COLD HOLDING TEMPERATURE OF 62.5F DURING THE INSPECTION. NO TCS FOODS WERE STORED INSIDE THE COLD HOLDING UNIT, ONLY SALSAS, WHOLE TOMATOES, AND AVOCADOS. INSTRUCTED COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. THE COLD HOLDING UNIT IS TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED FOR TCS FOOD UNTIL THE COLD HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINS A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. NO CITATION WAS ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NOTED NO THERMOMETERS INSIDE THE WALK-IN COOLER CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED TWO BULK CONTAINERS NOT PROPERLY LABELED WITH THE FOOD ITEMS COMMON NAMES. INSTRUCTED TO LABEL ALL BULK STORAGE CONTAINERS WITH THE FOOD ITEMS COMMON NAME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED AN ICE SCOOP INSIDE THE ICE MACHINE IN THE REAR DISHWASHING AREA. THE ICE SCOOP WAS MAKING DIRECT CONTACT WITH THE ICE, WHICH IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO STORE ICE SCOOP AND MAINTAIN PROPERLY.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS IN THE FOOD PREP AREA WHILE HANDLING FOOD. INSTRUCTED TO HAVE ALL FOOD HANDLERS WEAR HAIR RESTRAINTS WHILE IN THE THE FOOD PREP AREA AND HANDLING FOOD AT ALL TIMES.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS UNDER THE EQUIPMENT UNDER THE VENTILATION HOOD WITH GREASE BUILD-UP AND FOOD DEBRIS. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN SAID FLOORS.

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.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED THE CERTIFIED FOOD MANAGER'S ON DUTY EXPIRED(06/12/2022) ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO RETAKE ALLERGEN TRAINING COURSE AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED THE CERTIFIED FOOD MANAGER'S ON DUTY EXPIRED(06/12/2022) ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO RETAKE ALLERGEN TRAINING COURSE AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.