TACO BURRITO KING Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED CLEAN UP PROCEDURE POSTED WITHOUT NECCESARY ITEMS OUTLINED IN POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED FOOD HANDLER EATING A PLATE OF FOOD ON FRONT PREP STATION ON ON CUTTING BOARD AND COLD HOLD UNIT HOLDING TCS FOODS. INSTRUCTED MANAGEMENT TO DESIGNATE AN AREA WHERE THE CONTAMINATION OF EXPOSED FOOD, CLEAN EQUIPMENT, UNWRAPPED SINGLE SERVICE ARTICLES NEEDING PROTECTION DOESNT RESULT.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW TEMPERATURE DISH WASHING MACHINE IN USEIN REAR PREP NOT PROPERLY SANITZING. THE CONCENTRATION OF CHLORINE SANITIZER AT THE TIME OF INSPECTION WAS 0PPM.INSTRUCTED MAMAGEMENT THAT SANITIZER FOR FOR MACHINE SHOULD BE AT LEAST 50PPM FOR PROPER SANITZING OF FOOD CONTACT EQUIPMENT AND UTENSILS AND MAINTAIN. PERSON IN CHARGE CORRECTED BEFORE END OF INSPECTION. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

This violation was corrected during the inspection.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS AT IMPROPER TEMPERATURES IN COLD HOLD UNIT IN FRONT PREP AREA; APPROXIMATELY 5LBS OF SHREDDED CHEESE @48.0F AND ABOUT 5LBS OF DICED TOMATOES @47.6F. INSTRUCTED MANAGER TO HOLD ALL COLD TCS FOODS AT 41F OR BELOW. PIC DISCARDED AND DENATURED SAID FOOD ITEMS DURING TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TCS FOODS (DICED TOMATOES, COOKED BEEF AND CHICKEN, FRESH PICO, COOKED RICE , AND BEANS, ETC) IN WALK IN COOLER AND REFRIGERATORS THROUGH OUT FACILITY WITH IMPOROPER LABELS. INSTRUCTED TO PROVIDE A DISCARD OR USE BY DATE LABEL (NOT TO EXCEED 7 DAYS) ON ALL TCS FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NO CONSUMER ADVISORY AVAILABLE ON SITE FOR RAW OR UNDERCOOKED FOODS AVALABLE IN MENU POSTED IN FACILITY. INSTRUCTED TO PROVIDE A DISCLOSURE STATEMENT AND REMINDER (ASTERICKING IN MENU). PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ALL SHELVING IN WALK IN COOLER WITH ACCUMULATED DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN , SANITIZE 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE WATER AND FOOD DEBRIS ON FLOOR UNDER SHELVING IN WALK IN COOLER. INSTRUCTED TO REMOVE, CLEAN, AND SANITIZE.

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 EXCESSIVE WATER AND FOOD DEBRIS ON FLOOR UNDER SHELVING IN WALK IN COOLER. INSTRUCTED TO REMOVE, CLEAN, AND SANITIZE.

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.