TACO BURRITO KING Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS (PREP/DISHWASHING AREAS,WASHROOMS).

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE AND MAINTAIN.

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: OBSERVED STAINED CUTTING BOARDS IN THE KITCHEN PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND TO MAINTAIN.

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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED (1) HANDWASHING SINK COMPLETELY CLOGGED AND UNABLE TO DRAIN AS REQUIRED LOCATED NEXT TO DISHWASHING 3-COMPARTMENT SINK AREA.INSTRUCTED TO REPAIR PLUMBING ISSUE AND MAINTAIN.PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO REMOVE ACCUMULATION OF DUSTS ON CEILING VENTILATION COVERS AT REAR PREP/DISHWASHNG AREAS AND MAINTAIN.

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: INSTRUCTED TO REMOVE ACCUMULATION OF DUSTS ON CEILING VENTILATION COVERS AT REAR PREP/DISHWASHNG AREAS AND MAINTAIN.

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.