TACO BURRITO KING I, INC. Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found potentially hazardous foods not meeting temperature requirements of 40F or less in walk in cooler, and in reach in cooler in prep area, list of potentially hazardous foods inside walk in cooler not meeting temperature requirements are as follows: Cooked Rice (2 containers)at 46.7F, Beans(1 container) at 45.6F, also found the following foods not meeting temperatures in reach in cooler, Cooked, Chicken at 47.6F, Cooked Pork at 48.3F, Ground Beef for tacos at 48.1F, mgmt discarded products at once, walk in cooler air temperature was at 38.9F, and reach in cooler air temperature was at 41.2F at time of inspection, 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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: Found/observed grease container not clean, not maintained, had grease build up on top, and sides of container dripping excess grease on to ground/sidewalk.Citation issued.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found some food items not properly dated/labeled in walk in cooler, and reach in freezer, must date and label food items in walk in cooler, reach in freezer.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Rear kitchen shelving/racks that had peeling paint/rust, shall be repaired/replaced, reach in cooler shelving/racks that had peeling paint/rust, shall be repaired.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), non food contact surfaces of reach in cooler shelving, prep table lower shelving, and kitchen storage shelving/racks no clean, need detailed cleaning(crevices)

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under heavy equipment, cooking equipment, rear storage areas under shelving not clean, need detailed cleaning(corners), floors in walk in cooler under shelving/racks need detailed cleaning(corners).

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Walls that had peeling paint, exposed plaster in kitchen prep area, rear kitchen areas, shall be repaired/sealed. Ceiling in bathrooms(employee, and customers) that had exposed plaster, peeling paint, shall be repaired/sealed. Walls that had damaged, broken/missing wall tiles in rear kitchen, and by front counter shall be repaired/sealed.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light shields in kitchen, exhaust canopy not clean, need cleaning(detailed).

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light shields in kitchen, exhaust canopy not clean, need cleaning(detailed).

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.