TACO MAYA Passes Health Inspection - Chicago Restaurant

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO INTERNAL AMBIENT AIR THERMOMETERS PROVIDED AT HOT- AND COLD-HOLDING EQUIPMENT THROUGHOUT THE FACILITY AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL COLD- AND HOT-HOLDING EQUIPMENT USED TO STORE TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED 2-COMPARTMENT VEGETABLE SINK IN THE REAR AREA TO BE SPACED FROM THE ADJOINING WALL AND LACKING ADEQUATE SEALING. INSTRUCTED TO SEAL 2-COMPARTMENT VEGETABLE SINK TO THE ADJOINING WALL AND MAINTAIN ALL EQUIPMENT EXPOSED TO SPILLAGE OR SEEPAGE ADEQUATELY SEALED.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO DUMP SINK FOR FOOD PREPARATION PROVIDED IN THE ALCOHOLIC BEVERAGE PREP AREA. INSTRUCTED TO PROVIDE AT LEAST ONE SINK FOR FOOD PREPARATION AND OBTAINING WATER IN THE ALCOHOLIC BEVERAGE PREP AREA AND MAINTAIN AT ALL TIMES.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED LIGHT FIXTURE IN THE WALK-IN COOLER AREA TO BE IN POOR REPAIR AND NON-FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE THE WALK-IN COOLER AREA LIGHT FIXTURE TO PROVIDE LIGHTING OF ADEQUATE INTENSITY FOR THIS AREA 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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER CERTIFICATES FOR FOOD EMPLOYEES PROVIDED ON-SITE. INSTRUCTED TO PROVIDE ALL FOOD EMPLOYEES WITHOUT CERTIFIED FOOD MANAGER TRAINING WITH FOOD HANDLER TRAINING AND MAINTAIN ALL CERTIFICATES ON-SITE AND AVAILABLE FOR INSPECTOR REVIEW AT ALL TIMES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER CERTIFICATES FOR FOOD EMPLOYEES PROVIDED ON-SITE. INSTRUCTED TO PROVIDE ALL FOOD EMPLOYEES WITHOUT CERTIFIED FOOD MANAGER TRAINING WITH FOOD HANDLER TRAINING AND MAINTAIN ALL CERTIFICATES ON-SITE AND AVAILABLE FOR INSPECTOR REVIEW AT ALL TIMES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.