TACOS EL TIO 2 INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINK IN DISH WASHING AREA INACCESSIBLE. OBSERVED LARGE TABLE BLOCKING HAND WASHING SINK, MAKING IT INACCESSIBLE FOR EMPLOYEES TO WASH HANDS. HAND SINK MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. EMPLOYEE MOVED TABLE DURING INSPECTION.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COOKED CHICKEN AT IMPROPER COLD HOLDING TEMPERATURE AT 53F IN PREP COOLER. THE FOLLOWING TCS FOODS WERE ALSO HELD AT IMPROPER COLD HOLDING TEMPERATURES: CHORIZO, PORK, BEEF, COOKED RICE, AND COOKED MUSHROOMS RANGING FROM 50- 56F. TCS FOODS MUST BE HELD AT 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. FOOD VOLUNTARILY DISCARDED BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 25 LBS FOR $200.00.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED PLATES AND BOWLS FACING UP ON SHELVES AT KITCHEN PREP LINE. MUST STORE INVERTED.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED STANDING WATER INSIDE PREP COOLER AT MAIN LINE. MUST CLEAN 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN GASKETS AT PREP COOLER LOCATED AT MAIN LINE. MUST REPAIR.

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: OBSERVED TORN GASKETS AT PREP COOLER LOCATED AT MAIN LINE. MUST REPAIR.

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.