SU TAQUERIA THALY'S INC. Fails Health Inspection - Chicago Restaurant

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY-TO-EAT, TCS FOODS HELD FOR MORE THAN 24 HOURS (SALSAS,RICE,PORK ETC) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS HELD MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION 7-38-005,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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DESCRIBE AND DISCLOSE ALL FOODS WHICH CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENUS. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED.

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 PACKAGED FLAN STORED IN THE COOLER WITHOUT A LABEL. MANAGEMENT INSTRUCTED TO LABEL ALL PREPACKAGED FOODS WITH NAME AND ADDRESS OF PREMISES, NET CONTENTS, AND INGREDIENTS. MANAGEMENT INSTRUCTED TO LABEL ALL PREPACKAGED FOODS PROPERLY.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A TORN DOOR GASKET INSIDE OF THE FRONT PREP 2 DOOR COOLER. INSTRUCTED TO REPLACE THE TORN DOOR GASKET.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED HANDWASHING SINK SLOW DRAINING AT FRONT PREP AREA.INSTRUCTED TO REPAIR PLUMBING ISSUE AND TO MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: A TOILET ROOM USED BY FEMALES SHALL BE PROVIDED WITH A COVERED RECEPTACLE FOR SANITARY NAPKINS.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND ORGANIZE BASEMENT DRY STORAGE ROOM AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND REMAINING ARTICLES MUST BE PROPERLY STORED,ELEVATED AT LEAST 6"INCHES OFF THE FLOOR.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FILTERS AT EXHAUST HOOD TO REMOVE GREASE-BUILD UP.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FILTERS AT EXHAUST HOOD TO REMOVE GREASE-BUILD UP.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.