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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND THE AIR TEMPERATURE OF THE PREP COOLER AT IMPROPER TEMPERATURE OF 57.9F,WHICH HAS POTENTIALLY HAZARDOUS FOODS INSIDE COOLER,INSTRUCTED TO REPAIR COOLER,CRITICAL VIOLATION 7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: TOOK INTERNAL TEMPERATURES OF VARIOUS FOOD ITEMS INSIDE THE PREP COOLER AND WAS FOUND AT IMPROPER TEMPERATURES RANGING FROM 55.9F TO 58.6F,FOOD ITEMS ARE COOKED CHICKEN,57.5F,TOTAL WEIGHT 6LBS,TOTAL COST $45.00,RICE 56.3F,TOTAL WEIGHT 4LBS,TOTAL COST $20.00,GOAT 55.3F,TOTAL WEIGHT 1LB,TOTAL COST $10.00,PORK 58.6F,TOTAL WEIGHT 4LBS,TOTAL COST $40.00,EGGS 57.4F,TOTAL WEIGHT 2LBS,TOTAL COST $5.00,TOTAL WEIGHT FOR FOOD ITEMS IS 17LBS AND TOTAL COST FOR FOOD ITEMS ARE $115.00,FOOD ITEMS WERE DENATURED AND DESTROYED DURING INSPECTION,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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN BOTTOM COMPARTMENTS OF DEEP FRYERS,HAS GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN BOTTOM COMPARTMENTS OF DEEP FRYERS,HAS GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA

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.