TAMALERIA LUPITA Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC WITHOUT CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. INSTD TO OBTAIN CERTIFICATE AND MAINTAIN ON SITE AT ALL TIMES

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE ON SITE WHILE HANDLING TCS FOODS (TAMALES). INSTD TO HAVE ON SITE AT ALL TIMES. CITATION ISSUED 7-38-012 PRIORITY FOUNDATION

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: STYROFOAM CUPS SUBMERGED IN SALSA CONTAINERS AND BEING USED AS DISPENSING UTENSILS. INSTD TO REMOVE CUPS AND USE PROPER DISPENSING UTENSILS TO PREVENT CONTAMINATION

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: CONTAINERS OF SAUCE STORED ON FLOOR. INSTD TO ELEVATE 6 INCHES AND MAINTAIN

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NO TOILET TISSUE IN TOILET ROOM NOR ON PREMISES. INSTD TO HAVE IN TOILET ROOM AT ALL TIMES. EMPLOYEE LEFT TO OBTAIN TOILET PAPER AND RETURNED AT END OF INSPECTION. CITATION ISSUED 7-38-010 PRIORITY FOUNDATION

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NO TOILET TISSUE IN TOILET ROOM NOR ON PREMISES. INSTD TO HAVE IN TOILET ROOM AT ALL TIMES. EMPLOYEE LEFT TO OBTAIN TOILET PAPER AND RETURNED AT END OF INSPECTION. CITATION ISSUED 7-38-010 PRIORITY FOUNDATION

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.