SUPER POLLO Y TAQUERIA Passes Health Inspection - Chicago Restaurant

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DUST WITH FOOD DEBRIS BUILD UP ON FLOOR UNDER THE SHELVING, PREP TABLES, AND COOLERS ALONG WALLS AND IN ALL CORNERS IN FRONT PREP AREA, DRY SOTRAGE ROOM AND REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED WET MOP STORED ON FLOOR IN FRONT FOOD PREP AREA BY THE EXPOSED HAND SINK. INSTRUCTED TO STORE MOPS HEAD UPRIGHT TO PREVENT INSECT BREEDING AND MAINTAIN AFTER USE TO PROPERLY DRY FOR SANITARY PURPOSES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED WET MOP STORED ON FLOOR IN FRONT FOOD PREP AREA BY THE EXPOSED HAND SINK. INSTRUCTED TO STORE MOPS HEAD UPRIGHT TO PREVENT INSECT BREEDING AND MAINTAIN AFTER USE TO PROPERLY DRY FOR SANITARY PURPOSES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.