TACO EL JALICIENSE Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: AIR TEMPERATURE TAKEN OF CHEST PREP COOLER AT FRONT PREP AREA READS 51.6 WHICH HAS POTTENTIALLY HAZARDOUS FOODS INSIDE COOLER,COOLER WILL BE TAGED AND FOOD ITEMS WERE REMOVE FROM COOLER BY MANAGER ,MUST FAX A LETTER FOR TAG REMOVAL WHEN COOLER IS REPAIRED FAX# 312 746-4240 ATTENTION ARLEEN LOPEZ CITATION ISSUED 7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS INSIDE CHEST PREP COOLER AT FRONT PREP AREA RANGING FROM 45.9 TO 47.2 FOODS INSIDE COOLER WAS CHEESE,STEAK, GROUND BEEF,FISH,SLICED ONIONS,TOMATOES,AND MEXICAN SAUSAGE ALL FOOD PRODUCTS INSIDE COOLER WHERE DENATURED AND DESTROYED AT THIS TIME OF INSPECTION TOTAL WEIGHT 20LBS TOTAL COST $150.00 CITATION ISSUED 7-38-005(A)

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FRONT AND REAR EXIT DOORS NOT RODENT PROOF DOORS HAVE A 1/4 INCH GAP AT BOTTOM OF DOORS MUST RODENT PROOF DOORS TO PREVENT RODENT ENTRY CITATION ISSUED 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL AND DATE COOKED FOOD ITEMS INSIDE WALK-IN COOLER IN REAR OF PREMISES

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: MUST REPLACE CUTTING BOARDS AT FRONT PREP AREA HAS OPEN SEAMS

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: MUST DEFROST THE REACH-IN FREEZER IN REAR OF PREMISES HAS HEAVY ICE BUILD-UP INSIDE

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: CLEAN FLOORS BEHIND COOKING EQUIPMENT IN THE FRONT PREP AREA ALONG WALL BASE AND 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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOOD HANDLERS BEHIND FRONT PREP AREA NOT WEARING HAIR RESTRAINTS MUST PROVIDE

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOOD HANDLERS BEHIND FRONT PREP AREA NOT WEARING HAIR RESTRAINTS MUST PROVIDE

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.