TACO NIETOS Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS SITTING OUT ON PREP TABLE IN REAR,WHICH HAD IMPROPER TEMPERATURES RANGING FROM 58.7F TO 60.9F FOOD ITEMS ARE 1/2 TUBE OF GROUND BEEF AND 1 PAN OF SLICED TOMATOES AND SLICED ONIONS ALSO 1 PAN OF SLICED TOMATOES ONLY,MANAGER VOLUNTARILLY DENATURED AND DESTROYED FOOD PRODUCTS,TOTAL WEIGHT 12 LBS TOTAL COST $ 9.90,CRITICAL VIOLATION 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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: UPON ENTERING PREMISES OBSERVED NO HOT RUNNING ON PREMISES AT 3 COMPARTMENT SINK,EXPOSED HANDSINKS AND WASHBOWL .CRITICAL VIOLATION 7-38-030

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: THE REAR EXIT OUTTER DOOR IS NOT RODENT PROOF,HAS A 1/4 INCH GAP AT BOTTOM OF DOOR,MUST REPAIR TO PREVENT RODENT ENTRY, ALSO OBSERVED 3 LIVE FLIES IN THE REAR PREP AREA,THE REAR DOOR WAS OPEN INSTRUCTED TO KEEP DOOR CLOSED SERIOUS VIOLATION 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS TOUNGE,RICE,AND BEANS,SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE RUST FROM INSIDE THE LARGE CHEST FREEZER IN REAR PREP AREA AND REPAIR OR REPLACE GASKET ON CHEST DOOR ALSO MUST DEFROST FREEZER,HAS ICE BUILD-UP

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: DETAIL CLEAN ALL COOKING EQUIPMENT,STOVE,GEILLS,AND FILTERS ABOVE STOVE,HAS GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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: DETAIL CLEAN FLOORS BEHIND ALL HEAVY EQUIPMENT ALONG WALL BASE AND CORNERS,HAS DIRT AND GREASE BUILD-UP

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS BEHIND ALL HEAVY EQUIPMENT ALONG WALL BASE AND CORNERS,HAS DIRT AND GREASE BUILD-UP

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.