TAQUERIA ATOTONILCO #1 Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OUTER OPENINGS NOT PROTECTED. BOTH FRONT ENTRY EXIT DOORS FOUND WITH GAPS GREATER THAN 1/4 INCH UNDERNEATH THE BOTTOM. MUST REPAIR MAKING DOORS TIGHT-FITTING AT THE BOTTOM TO PREVENT RODENT ENTRY. SERIOUS VIOLATION 7-38-020.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL COOKED/PREPARED FOODS THAT ARE HELD/STORED MORE THAN 24 HOURS MUST BE LABELED AND DATED.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT THE RUSTY SHELF UNDERNEATH PREP TABLE IN REAR FOOD PREP AREA. REPLACE ALL CUTTING BOARDS WITH DEEP GROOVES IN THE SURFACES. ALL PLASTIC BAGS USED TO STORE UNCOVERED FOODS MUST BE FOOD GRADE APPROVED.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE INTERIORS OF BOTH ICE MACHINES IN FRONT FRUIT AND REAR FOOD PREP AREAS, EXTERIORS OF ALL FOOD CONTACT EQUIPMENT IN REAR FOOD PREP AREA(BLENDERS, GRINDERS,TENDERIZERS ETC). REMOVE ALL BUILD-UP FROM EXTERIORS OF ALL SURFACES IN FRONT FOOD PREP 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REMOVE ALL DIRT, DEBRIS, AND SPILLS FROM FLOORS THROUGHOUT BASEMENT AREAS.

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: REMOVE ALL DIRT, DUST AND DEBRIS(DEAD INSECTS) FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT. PAINT SWINGING DOORS LEADING INTO REAR FOOD PREP AREA, AND SEAL ALL LARGE OPENINGS IN PAINTED BRICK WALLS IN REAR SECTION OF REAR FOOD PREP AREA. RE-PAINT CEILING IN REAR FOOD 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE END CAPS FOR SHIELDED LIGHTS WHERE MISSING. CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT WHERE NEEDED.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE END CAPS FOR SHIELDED LIGHTS WHERE MISSING. CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT WHERE NEEDED.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.