TAQUERIA ATOTONILCO #1 Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: WHEN I WALKED INTO THE ESTABLISHMENT I OBSERVED THREE MALE FOOD HANDLERS IN THE FRONT PREP AREA HANDLING READY TO EAT FOODS (COOKED MEAT, DICED ONION, TOMATO, LETTUCE) WITH THEIR BARE HANDS. INSTRUCTED THE MANAGERS ON DUTY ON 4/22/15 THAT NO BARE HAND CONTACT WITH READY TO EAT FOODS IS ALLOWED AND THAT GLOVES/UTENSILS MUST BE USED AT ALL TIMES ALONG WITH FREQUENT WASHING OF HANDS IN BETWEEN AND CHANGING GLOVES AS OFTEN AS NEEDED. WHILE IN THE REAR PREP AREA I OBSERVED A FOOD HANDLER COME IN FROM THE OUTSIDE OF THE ESTABLISHMENT AND PROCEED TO HANDLE (CUT) RAW BEEF WITHOUT WASHING HIS HANDS. INSTRUCTED HIM TO WASH HIS HANDS IMMEDIATELY. CRITICAL VIOLATION 7-38-010(A) ISSUED.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS NOT CORRECTED FROM APRIL 22, 2015 AS INSTRUCTED: OBSERVED A 1/4 INCH GAP AT THE BOTTOM OF THE REAR EXIT DOOR. INSTRUCTED TO REPLACE BROKEN DOOR SWEEP ON THE OUTSIDE OF THE DOOR SO THAT DOOR IS COMPLETELY RODENT PROOFED AT THE BOTTOM. CRITICAL VIOLATION 7-42-090 ISSUED.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO WIPE THE INTERIOR OF THE ICE MACHINE. INSTRUCTED TO CLEAN THE SLICER ON THE PREP TABLE IN THE REAR PREP AREA.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR IN FRONT PREP AREA AND MAINTAIN. CLEAN FLOOR IN BASEMENT IN THE SMALL STORAGE ROOMS IN THE BASEMENT.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED DUST ON THE CEILING VENTS IN KITCHEN; CLEAN VENTS. CLEAN VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT IN THE REAR PREP AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED DUST ON THE CEILING VENTS IN KITCHEN; CLEAN VENTS. CLEAN VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT IN THE REAR PREP AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.