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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN REAR PREP AREA. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 10# OF RAW BEEF SKIRT STEAK AT IMPROPER COLD HOLDING TEMPERATURE OF 50.0F IN FRONT PREP COOLER. MANAGER VOLUNTARILY DISCARDED AND DENATURED AT A COST OF $100. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED BUILD UP OF FOOD DEBRIS AND SPILLAGE ON INTERIORS OF COLD HOLDING UNITS IN REAR PREP AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED BUILD UP OF FOOD DEBRIS AND SPILLAGE ON INTERIORS OF COLD HOLDING UNITS IN REAR PREP AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.