TACONAZO EL ORIGINAL #1 Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AVAILABLE AT THE HANDWASHING SINK IN THE PREP/DISHWASHING AREA AND AT THE HANDWASHING SINK AT THE FRONT SERVING LINE AREA. INSTRUCTED TO PROVIDE. 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED MISSING FOOD LABELS ON FOOD ITEM (CHEESECAKES) IN THE CLEAR 2 DOOR COOLER IN THE FRONT LINE/SERVING AREA. INSTRUCTED TO PROPERLY LABEL FOOD ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PERSONAL CLEANLINESS - Comments: OBSERVED 2 FOOD SERVERS WITH NO HAIR RESTRAINTS. INSTRUCTED TO PROVIDE FOR ALL FOOD HANDLERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED IMPROPER STORAGE OF WIPING CLOTHS IN THE KITCHEN, FOOD PREP AREA ON THE STOVE. INSTRUCTED TO STORE PROPERLY IN SANITIZING SOLUTION BETWEEN USAGE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SHATTERED/BROKEN COOLER/REFRIGERATOR DOOR BROKEN AND COVERED WITH TAPED CARDBOARD. INSTRUCTED TO REPAIR/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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED UNNECESSARY ITEMS STORED IN THE BASEMENT AREA. INSTRUCTED TO REMOVE OFF THE PREMISES.

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: OBSERVED NO LIGHTBULB COVERS/SHIELDS AT THE VENT HOOD AREA IN THE KITCHEN PREP AREA OVER THE GRILL/STOVE AND THROUGHTOUT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO PROVIDE.

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: OBSERVED NO LIGHTBULB COVERS/SHIELDS AT THE VENT HOOD AREA IN THE KITCHEN PREP AREA OVER THE GRILL/STOVE AND THROUGHTOUT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO PROVIDE.

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.