TAQUERIA ATOTONILCO #2 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: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.UPON INSPECTION,OBSERVED FOOD HANDLER MAKING SEVERAL STEAK TORTA SANDWICHES,USING BARE HANDS TOUCHING ALL INGREDIENTS(COOKED STEAK,RAW TOMATOES,LETTUCE,RAW ONIONS) AND NOT WASHING HANDS IN BETWEEN TASK.INSTRUCTED EMPLOYEE TO WASH HANDS BETWEEN TASKS,AND USE UTENSILS FOR MINIMIZED CONTACT WITH READY TO EAT FOODS-CDI. CRITICAL CITATION 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.UPON INSPECTION,OBSERVED FOOD HANDLER MAKING SEVERAL STEAK TORTA SANDWICHES,USING BARE HANDS TOUCHING ALL INGREDIENTS(COOKED STEAK,RAW TOMATOES,LETTUCE,RAW ONIONS) AND NOT WASHING HANDS IN BETWEEN TASK.INSTRUCTED EMPLOYEE TO WASH HANDS BETWEEN TASKS,AND USE UTENSILS FOR MINIMIZED CONTACT WITH READY TO EAT FOODS-CDI. CRITICAL CITATION 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.