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

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN WALK IN COOLER: 15LBS OF SOUP AT 51.1F, 20LBS OF RICE AT 50.8, 5LBS OF BEEF AT 50.3F, AND 10 LBS OF CHICKEN AT 52.0F. MANAGER VOLUNTARILY DISCARDED AND ALL ITEMS AT TIME OF INSPECTION. ITEMS NEAREST DOOR OF WALK IN COOLER WERE NOT MAINTAINED BELOW 41F. APPROX. 50 LBS WITH A $350 VALUE DISCARDED. PRIORITY VIOLATION 7-38-005, CITATION ISSUED. INSTRUCTED TO MAINTAIN ALL TCS COLD FOODS AT 41F OR BELOW AT ALL TIMES.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED THE LARGE STORAGE BINS OF RICE AND BEANS TO NOT BE PROPERLY LABELED WITH COMMON FOOD NAME OF CONTENTS. INSTRUCTED MANAGER TO LABEL ALL BULK STORAGE CONTAINERS WITH NAME OF FOOD ITEMS.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED HANDLES OF SCOOPS IN DRY STORGAE BINS AND PREPARATION COOLER TO BE IN CONTACT WITH FOOD ITEMS IN STORAGE BINS. INSTRUCTED MANAGER TO STORE ALL SCOOPS TO ENSURE HANDLES ARE NOT IN CONTACT WITH FOOD ITEMS IN BINS.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED SPATULAS, WHISKS, AND SCOOPS STORED WITH FOOD CONTACT SURFACES EXPOSED IN CUPS NEAR 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO INVERT ALL UTENSILS WHEN STORING TO HAVE HANDLES EXPOSED TO ELIMINATE POTENTIAL CONTAMINATION OF FOOD CONTACT SURFACES.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE PLASTIC LINING ON THE TOP OF THE ICE MACHINE TO BE HEAVILY TORN AND DIRTY. OBSERVED ALUMINUM FOIL USED AS LINING ON OVEN AND SHELVING IN THE BACK. INSTRUCTED MANAGER TO REMOVE PROTECTIVE PLASTIC LINING AND ALUMINUM FOIL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

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 GASKETS OF TWO DOOR PREPARATION COOLER ON WEST SIDE OF FACILITY TO BE HEAVILY TORN AND DAMAGED ON BOTH DOORS. INSTRUCTED MANAGER TO REPAIR OR REPLACE BOTH GASKETS AND MAINTAIN IN GOOD REPAIR.

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 GASKETS OF TWO DOOR PREPARATION COOLER ON WEST SIDE OF FACILITY TO BE HEAVILY TORN AND DAMAGED ON BOTH DOORS. INSTRUCTED MANAGER TO REPAIR OR REPLACE BOTH GASKETS AND MAINTAIN IN GOOD REPAIR.

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.