TACO BELL #30404 Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED PERSON IN CHARGE WITHOUT CITY OF CHICAGO CERTIFIED FOOD MANAGERS CERTIFICATE. INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WHILE PREPARING AND SERVING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (PICO, COOKED BEEF, COOKED CHICKEN, BEANS, CHEESE,ETC). INSTRUCTED TO HAVE AT LEAST ONE CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WITH VALID ORIGINAL CERTIFICATE POSTED. MUST MAINTAIN. PRIORITY FOUNDATION VIOLATION.7-38-012.CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON EXTERIOR SURFACES OF EQUIPMENT NEAR 2 DOOR FREEZER AND FRYING STATION. INSTRUCTED TO CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT RUNNING WATER THROUGHOUT FACILITY DURING TIME OF INSPECTION. NOTED WATER TEMPERATURE @ HANDSINK IN REAR PREP TEMPERATURE @84.0F, 3 COMPARTMENT SINK LOCATED IN REAR PREP/DISH AREA TEMPERATURE @ 86.4F, AND FRONT PREP AREA HANDWASHING SINK @80.9F. INSTRUCTED TO PROVIDE HOT WATER @ ALL HANDSINKS @ AT LEAST 100F AND AT LEAST 110F AT THE 3 COMPARTMENT SINK. MUST MAINTAIN AT ALL TIMES WHILE OPEN AND OPERATING.PRIORITY VIOLATION. 7-38-030 (C). CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT RUNNING WATER THROUGHOUT FACILITY DURING TIME OF INSPECTION. NOTED WATER TEMPERATURE @ HANDSINK IN REAR PREP TEMPERATURE @84.0F, 3 COMPARTMENT SINK LOCATED IN REAR PREP/DISH AREA TEMPERATURE @ 86.4F, AND FRONT PREP AREA HANDWASHING SINK @80.9F. INSTRUCTED TO PROVIDE HOT WATER @ ALL HANDSINKS @ AT LEAST 100F AND AT LEAST 110F AT THE 3 COMPARTMENT SINK. MUST MAINTAIN AT ALL TIMES WHILE OPEN AND OPERATING.PRIORITY VIOLATION. 7-38-030 (C). CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.