TACOMBI Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH THEIR ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED MULTIPLE EXPOSED HAND WASHING SINKS NOT ACCESSIBLE FOR USE DURING THE INSPECTION. OBSERVED THE EXPOSED HAND WASHING SINK IN THE DISHROOM WITH A BOTTLE OF BLEACH, CUPS, SCRUB PADS AND TOWELS STORED IN THE SINK BASIN. ALSO OBSERVED THE EXPOSED HAND WASHING SINK IN THE REAR FOOD PREP AREA WITH A STACK OF DELIVERED BOXES STORED DIRECTLY IN FRONT OF THE HAND WASHING SINK. MANAGEMENT INSTRUCTED THAT ALL HAND WASHING SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED MULTIPLE EXPOSED HAND WASHING SINKS NOT ACCESSIBLE FOR USE DURING THE INSPECTION. OBSERVED THE EXPOSED HAND WASHING SINK IN THE DISHROOM WITH A BOTTLE OF BLEACH, CUPS, SCRUB PADS AND TOWELS STORED IN THE SINK BASIN. ALSO OBSERVED THE EXPOSED HAND WASHING SINK IN THE REAR FOOD PREP AREA WITH A STACK OF DELIVERED BOXES STORED DIRECTLY IN FRONT OF THE HAND WASHING SINK. MANAGEMENT INSTRUCTED THAT ALL HAND WASHING SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.