TACO & BURRITO HOUSE Passes Health Inspection - Chicago Restaurant

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER PRESENT IN THE STANDING TWO DOOR GLASS COOLER IN REAR STORAGE AREA. INSTRUCTED MANAGER TO PROVIDE A THERMOMETER TO MEASURE THE AMBIENT AIR TEMPERATURE IN EVERY COOLER.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED BOXES OF SINGLE SERVICE ITEMS STORED ON THE FLOOR IN THE BASEMENT DRY STORAGE AREA NEXT TO THE FRONT STAIRS. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES FROM THE FLOOR.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SHELVES, EQUIPMENT, AND SIDES OF PREP TABLES COVERED IN ALUMINUM FOIL. OBSERVED INTERIOR OF OVEN AT FRONT PREP AREA TO HAVE CARDBOARD LINING INSIDE OF OVEN. INSTRUCTED TO REMOVE AND PROVIDE SMOOTH, EASILY CLEANABLE, AND NON ABSORBENT SURFACES.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INSIDE OF THE OVEN SIDES AND BOTTOM TO BE HEAVILY COATED IN GREASE. INSTRUCTED MANAGER TO DETAIL CLEAN AND REMOVE ALL GREASE AND DEBRIS BUILD UP FROM INTERIOR OF OVEN.

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 LOOSE DEBRIS AND TRASH BUILT UP ON THE FLOOR IN THE BASEMENT UNDER THE REAR STAIRS AND UNDER THE STORAGE SHELVES NEAR THE SMALL OFFICE AREA IN BASEMENT. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AREA FREE OF EXCESSIVE DEBRIS BUILD UP.

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: OBSERVED LIGHT BULB IN BASEMENT COOLER AND IN REAR STORAGE NEAR BATHROOM IN KITCHEN TO NOT HAVE PROTECTIVE SHIELDING. INSTRUCTED MANAGER TO PROVIDE PROTECTIVE SHIELDING FOR LIGHTS IN ALL STORAGE AND PREP AREAS.

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: OBSERVED LIGHT BULB IN BASEMENT COOLER AND IN REAR STORAGE NEAR BATHROOM IN KITCHEN TO NOT HAVE PROTECTIVE SHIELDING. INSTRUCTED MANAGER TO PROVIDE PROTECTIVE SHIELDING FOR LIGHTS IN ALL STORAGE AND PREP AREAS.

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.