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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASH SINK IN REAR PREP/WAREWASHING AREA WHERE FOOD HANDLERS ARE ACTIVELY WORKING IS NOT ACCESSIBLE; SOILED EQUIPMENT AND LINEN WITH EXCESSIVE DEBRIS IN BASIN ON SINK. INSTD TO MAINTAIN SINK BASIN CLEAR AND ACCESSIBLE AT ALL TIMES FOR HANDWASHING ONLY. CITATION ISSUED PRIORITY FOUNDATION 7-38-030(C)

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDRYING PROVISION AT HANDWASH SINK IN REAR PREP/WAREWASHING AREA. INSTD TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C). SEE ABOVE FOR VIOLATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASH CLEANSER AT HANDWASH SINK IN REAR PREP/WAREWASHING AREA. INSTD TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C). SEE ABOVE FOR VIOLATION ISSUED.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR PANEL OF ICE MACHINE IN REAR NOT CLEAN, SLIGHT ACCUMULATUON. INSTD TO CLEAN AND MAINTAIN

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: EMPLOYEES PERSONAL BELONGINGS IMPROPERLY STORED IN FRONT PREP AREA ON SHELVING WITH TO GO CONTAINERS. INSTD TO STORE IN DESIGNATED AREA

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION WHEN NOT IN USE

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

IN-USE UTENSILS: PROPERLY STORED - Comments: BOWLS BEING USED AS DISPENSING UTENSILS AND STORED COMPLETELY IN CONTAINERS OF BEANS AND SALSA. INSTD TO USE PROPER DISPENSING UTENSILS (SUCH AS LADLES OR SCOOPS WITH HANDLES) AND STORE PROPERLY (HANDLES ABOVE AND NOT IN FOOD).

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 30 GALLON PLASTIC GARBAGE CONTAINERS BEING USED TO STORE READY TO EAT CARROTS IN JUICE. INSTD TO USE PROPER FOOD GRADE APPROVED CONTAINERS AND ARE ALSO ABLE TO SUBEMERGE IN BASINS OF 3-COMPARTMENT SINK.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE 60

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE 60

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.