TACONAZO EL ORIGINAL #1 Fails Health Inspection - Chicago Restaurant

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED A FOOD EMPLOYEE HANDLING READY-TO EAT FOOD (STEAK TACOS, SHREDDED LETTACE) WITH BARE HANDS. OBSERVED FOOD EMPLOYEE HOLDING A COOKED STEAK TACO AND ADDING SHREDDED LETTACE ON TOP WITH BARE HANDS. INSTRUCTED MANAGEMENT THAT ALL READY-TO EAT FOODS MUST BE HANDLED WITH SUITABLE UTENSILS OR GLOVES. PRIORITY VIOLATION 7-38-010. CITATION ISSUED.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY FOR RAW OR UNDERCOOKED FOODS (EGGS) ON MENU OR MENU BOARD. INSTRUCTED TO IDENTIFY SUCH FOODS BY ASTERISKING THEM TO A FOOT NOTE THAT STATES: "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS" AND ADD A STATEMENT THAT SAYS: "CONSUMING RAW OR UNDERCOOKED ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS". PRIORITY FOUNDATION 7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OVER 50 LIVE SMALL FLIES ON THE OUTSIDE OF THE WALK-IN COOLER AND ON THE WALLS ABOVE THE CLEAN DISH STORAGE IN THE REAR DISH/PREP AREA. INSTRUCTED MANAGEMENT TO CONTACT PEST CONTROL FOR SERVICE TO ELIMINATE ALL PEST ACTIVITY FROM THE PREMISES. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED CLEAN POTS AND PANS STORED DIRECTLY ON THE FLOOR UNDERNEATH SHELVING IN THE REAR PREP AREA. INSTRUCTED TO ELEVATE ALL CLEAN DISHWARE OFF THE FLOOR AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CARDBOARD BEING USED AS SHELF LINER IN THE REAR PREP AREA. INSTRUCTED TO REMOVE ALL CARDBOARD FROM PREP TABLES SO SURFACES ARE SMOOTH, NON-ABOSRBENT, AND EASILY CLEANABLE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED MILK CRATES BEING USED AS SHELVING AND FOR STORAGE CONTAINERS. MUST REMOVE FROM PREMISES AND PROVIDE SHELVING/STORAGE CONTAINERS THAT ARE FREE OF UNNECESSARY CREVICES AND DESIGNED/CONSTRUCTED TO BE EASILY CLEANABLE.

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: FOUND HEAVY GREASE AND DIRT BUILD UP ON THE GASKETS INSIDE ALL COOLERS, ON, UNDERNEATH, AND ON THE LEGS OF ALL PREP TABLES, AND INSIDE AND ON THE EXTERIOR SIDES OF THE FRYER. INSTRUCTED MANAGEMENT TO DETAIL CLEAN ALL PREP TABLES, INSIDE ALL COOLERS, AND THE FRYERS 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED GREASE AND DIRT BUILD UP ON FLOOR UNDER, AROUND, AND BEHIND COOKING EQUIMENT AND INSIDE THE WALK-IN COOLERS. MUST DETAIL CLEAN FLOORS AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CARDBOARD BEING USED AS FLOOR MATS INSIDE THE WALK-IN COOLERS. MUST REMOVE AND PROVIDE FLOOR COVERINGS THAT ARE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FACILITY USING WOOD PLATFORMS UNDERNEATH RUBBER MATS IN THE FRONT COOKS LINE/PREP AREA. INSTRUCTED TO REMOVE THE UNSEALED WOOD FROM THE PREP AREA FLOORS AND PROVIDE FLOORING THAT IS SMOOTH AND EASILY CLEANABLE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED MANAGEMENT TO CLEAN THE VENTILATION HOOD AND FILTERS IN BOTH PREP AREAS 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED MANAGEMENT TO CLEAN THE VENTILATION HOOD AND FILTERS IN BOTH PREP AREAS 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.