TACO MAX CANTINA Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED SMALL ICE SCOOP ON THE SIDE OF FRONT COOLER NEAR ICE MACHINE IN NEED OF CLEANING. INSTRUCTED TO PROPERLY CLEAN, SANITIZE AND AIR-DRY ICE SCOOP. MUST MAINTAIN AT ALL TIMES.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER INTERNAL TEMPERATURE OF COOKED TCS FOODS - REFRIED BEANS 45.1 F, CHORIZO 72.0 & 62.9 F, GROUND BEEF 53.3 F, CHICKEN TINGA 57.8 F, ROASTED PORK 61.5, LENGUA 51.9 F, MARINATED PORK 64.3 F IN WALK-IN COOLER 2. PERSON IN CHARGE DISCARDED AND DENATURED APPROX. 75 LBS VALUED AT $150. PRIORITY FOUNDATION 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NOTED LOOSE DUST ON COMPRESSOR FAN IN WALK-IN COOLER #2. INSTRUCTED TO CLEAN AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED LARGE BLUE ICE SCOOP STORED ON TOP OF FRONT COOLER NEXT TO ICE MACHINE AND SMALL ICE SCOOP STORED INSIDE OF ICE BIN AT BAR. INSTRUCTED PERSON IN CHARGE TO PROVIDE PROPER ICE SCOOP HOLDERS AND MAINTAIN.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED STAINED AND DEEPLY CUT CUTTING BOARDS IN KITCHEN ON PREP TABLES. INSTRUCTED TO DEEP CLEAN AND RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED ENCRUSTED GREASE AND FOOD DEBRIS UNDER ALL FRYERS IN KITCHEN. INSTRUCTED TO DEEP CLEAN AND 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED ENCRUSTED GREASE AND FOOD DEBRIS UNDER ALL FRYERS IN KITCHEN. INSTRUCTED TO DEEP CLEAN AND 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.