TACO & BURRITO HOUSE Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE FOR ALL EMPLOYEES.PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROPER COOLING TIME AND TEMPERATURE - Comments: OBSERVED IMPROPER COOLING OF COOKED MEAT TAMALES. OBSERVED EMPLOYEE TIGHTLY WRAPPING COOKED MEAT TAMALES AT A TEMPERATURE OF 87.F AND STACKING IN A TALL PLASTIC FOOD CONTAINER. REVIEWED PROPER COOLING METHODS, TIME AND TEMPERATURE COOLING REQUIREMENTS. MANAGEMENT REMOVED TAMALES FROM PLASTIC WRAP AND PROCEEDED TO PROPERLY COOL. PRIORITY VIOLATION. SEE VIOLATION #21 FOR CITATION.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 5 LBS COOKED BEEF IN A HOT HOLDING CONTAINER ON THE GRILL AT IMPROPER TEMPERATURES RANGING BETWEEN 118.2F TO 130.1F. REVIEWED PROPER HOT HOLDING TEMPERATURES. ALL FOOD DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 10 LBS COOKED PORK, COOKED CHICKEN AND COOKED CHORIZO INSIDE THE COOKS LINE TALL REACH-IN COOLER AT IMPROPER TEMPERATURES OF 52.5F, 48.2F AND 73.7F. COOLER AMBIENT TEMPERATURE NOTED AT PROPER TEMPERATURE. REVIEWED ALL COLD FOODS MUST BE HELD COLD AT ALL TIMES INSIDE THE COOLER AT 41F OR BELOW. FOODS DISCARDED. PRIORITY VIOLATION. SEE THE ABOVE VIOLATION #21 FOR CITATION.

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.

PERSONAL CLEANLINESS - Comments: ALL FOOD HANDLERS IN THE FOOD PREP AREAS MUST WEAR EFFECTIVE HAIR RESTRAINTS 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: COOKS LINE WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INTERIOR PLASTIC DOOR OF THE COOKS LINE ONE DOOR COOLER IN POOR REPAIR, CRACKED/CHIPPED WITH EXPOSED INSULATION. MUST REPLACE OR REPAIR WITH MATERIAL THAT IS SMOOTH AND CLEANABLE.-----NOTED A CARDBOARD BOX ON SHELVING ABOVE THE COOKS LINE ONE DOOR COOLER BEING USED AS A CONTAINER FOR FOOD TO GO CONTAINERS. MUST STORE IN A WASHABLE CONTAINER.

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: DAMAGED PLASTIC WALL/COUNTER NEXT TO THE COOKS LINE ONE DOOR COOLER. MUST REPAIR TO BE SMOOTH AND CLEANABLE.-----MUST NOT USE METAL FOOD CONTAINER AS A MEANS OF ELEVATION FOR METAL RACK SHELVING IN THE REAR DRY FOOD STORAGE AREA. MUST USE A MATERIAL THAT DOESN'T ACCUMULATE FOOD DEBRIS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED WATER DAMAGED CEILING TILES THROUGHOUT THE REAR KITCHEN, STORAGE AND DINING AREAS. MUST REPLACE.----WALL AT THE HAND WASHING SINK IN POOR REPAIR WITH CHIPPING, DAMAGED PLASTER. MUST REPAIR TO BE SMOOTH AND CLEANABLE.

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: MISSING LIGHT SHIELDS IN THE REAR DRY FOOD STORAGE AREAS. MUST REPLACE.

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: MISSING LIGHT SHIELDS IN THE REAR DRY FOOD STORAGE AREAS. MUST REPLACE.

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.