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

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE WASHING THE DISHES ON THE 3 COMPARTMENT SINK BUT NOT SANITIZING. EMPLOYEE WASHING THE DISHES WITH SOAP AND RINSING WITHOUT SANITIZER ON THE 3RD COMPARTMENT SINK. INSTRUCTED THE MANAGER THE RIGHT WAY OF WASHING,RINSING AND SANITIZING THE DISHES ON 3 COMPARTMENT SINK. PROVIDED SIGNS ON PROPER WAY OF SANITIZING. CITATION ISSUED CRITICAL 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE ALL EMPLOYEES SHOES ON THE STAIRWAY AND ALL OVER THE BASEMENT. HAVE A PLACE TO STORE ALL SHOES IN A ONE PLACE.

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: INSTRUCTED TO CLEAN AND SANITIZE EXTERIOR PARTS OF THE GRILL, STOVE AND HOT HOLDING UNIT AND MAINTAIN.

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: CRACKED FLOOR TILES THRU-OUT THE REAR STORAGE /DISH WASHING AREA. INSTRUCTED TO REPAIR/REPLACE FLOOR TILES. ALSO MUST CLEAN FLOOR THRU-OUT THE SAME AREA.

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: FILTER ON THE HOOD WITH GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN.

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: FILTER ON THE HOOD WITH GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN.

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.