TACO & BURRITO HOUSE Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGN AVAILABLE AT THE HANDWASHING SINK IN THE FRONT PREPARATION AREA. INSTRUCTED MANAGER TO PROVIDE HANDWASHING SIGNAGE.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 60 RAT DROPPINGS IN THE REAR AREA OF BASEMENT ON THE FLOOR, ALONG THE WALLS, AND UNDER SHELVING IN THE REAR OF BASEMENT. INSTRUCTED MANAGER TO CLEAN, SANITIZE, AND MAINTAIN THE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE PEST ACTIVITY. NO OPEN FOOD ITEMS ARE CURRENTLY STORED IN THE BASEMENT AND NO FOOD IS PREPARED IN BASEMENT. PRIORITY FOUNDATION VIOLATION, 7-38-020(a). CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEE IN FRONT PREP AREA PREPARING AND SERVING FOOD WITHOUT WEARING HAIR RESTRAINTS. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED.

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: OBSERVED WIPING CLOTHS LEFT ON THE PREP TABLES IN REAR PREPARATION AREA IN KITCHEN. INSTRUCTED MANAGER TO PROPERLY STORE WIPING CLOTHS IN SANITIZING SOLUTIION IN 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED KNIFE AT FRONT PREPARATION AREA TO BE STORED IN BETWEEN EQUIPMENT NEAR THE GRILL AS WELL AS HANDLES OF SCOOPS IN BASEMENT TO BE STORED IN CONTACT WITH CONTENTS IN BIN. INSTRUCTED MANAGER TO STORE UTENSILS IN A CLEAN AREA IN BETWEEN USE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED INTERIOR OF CHEST FREEZER IN BASEMENT TO HAVE HEAVY ICE BUILD UP AND SPILLAGE ON THE INTERIOR. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA FREE OF HEAVY ICE BUILD UP AND SPILLAGE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MOPS STORED ON THE FLOOR NEAR THE REAR EXIT DOOR IN REAR PREPARATION AREA. INSTRUCTED MANAGER TO STORE MOPS TO ALLOW FOR PROPER DRYING.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED OPENINGS INTO CEILING AROUND PIPES. MUST SEAL OPENINGS AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DIRT DEBRIS AND RAT DROPPINGS ON FLOOR IN THE BASEMENT. MUST CLEAN AND SANITIZE AREAS AND MAINTAIN FLOOR CLEAN AT ALL TIMES.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE FOR ANY REQUIRED EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN FOOD HANDLER CERTIFICATE FOR ALL APPLICABLE EMPLOYEES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED THE CITY OF CHICAGO FOOD MANAGER TO HAVE AN EXPIRED FOOD ALLERGEN CERTIFICATE. INSTRUCTED MANAGER TO OBTAIN A VALID FOOD ALLERGEN CERTIFICATE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED THE CITY OF CHICAGO FOOD MANAGER TO HAVE AN EXPIRED FOOD ALLERGEN CERTIFICATE. INSTRUCTED MANAGER TO OBTAIN A VALID FOOD ALLERGEN CERTIFICATE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.