TAMALLI SPACE CHARROS LLC Fails Health Inspection - Chicago Mobile food dispenser

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: UNABLE TO CONFIRM COMMISSARY SERVICE AREA FOR PROVIDING A SAFE WATER SOURCE TO THE TRUCK AT THIS TIME. INSTRUCTED TO PROVIDE SAME. INSTRUCTED TO PROVIDE PROPER FOOD GRADE HOSE WITH PROPER BACK FLOW DEVICE FOR SERVICE.

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.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: COMMISSARY SERVICE AREA NOT CONFIRMED TO PROVIDE PROPER WASTE WATER DISPOSAL FROM RETENTION TANK.

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SANITARY SOAP AND TOWELS PROVIDED AT THE EXPOSED HAND SINK, MUST PROVIDE SAME.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NO PEST CONTROL LOGBOOK OR PROOF OF SERVICE, PROVIDE SAME.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF - Comments: NO WASTE CONTAINER PROVIDED, OBTAIN SAME.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PROVIDE PROPER LABELS OF ALL PRE-PACKAGE FOODS. PROVIDE PROPER 2 INCH LETTERING ON BOTH LATERAL SIDES OF THE VEHICLE WITH THE BUSINESS AND LICENSE NUMBER.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOORS ARE DIRTY AND HAVE A HOLE UNDER THE FOOD WARMER. CLEAN AND REPAIR THE FLOORS FROM CORNER TO CORNER.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOORS ARE DIRTY AND HAVE A HOLE UNDER THE FOOD WARMER. CLEAN AND REPAIR THE FLOORS FROM CORNER TO CORNER.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.