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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A) EMPLOYEE HEALTH POLICY NOT AVAILABLE AT THIS TIME. INSTRUCTED TO IMPLEMENT AN EMPLOYEE HEALTH POLICY, AND MAINTAIN POLICY ON-SITE. FOR MORE INFORMATION REGARDING POLICY GO TO WWW.CITYOFCHICAGO.ORG/HEALTH. PRIORITY FOUNDATION, 7-38-012(A) NO CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11-FOUND NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED FACILITY TO IMPLEMENT AN APPROPRIATE PROCEDURE, WITH NECESSARY SUPPLIES, AND TO MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2)-FOUND IMPROPER TEMPERATURE OF BEFF INSIDE THE 2 DOOR REACH IN COOLER AT 50.0F TO 58.0F, 72 LBS. COOKED PORK AT 50.0F, 3 LBS. INSTRUCTED MANAGER THAT ALL TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SHALL BE MAINTAINED AT 41.0F OR LESS DURING STORAGE. 2 DOOR REACH IN COOLER TEMP AT 41.0F. MANAGER VOLUNTARILY DISCARDED/DENATURED THE SAID PRODUCT WORTH $447.00, TOTAL 75 LBS. PRIORITY VIOLATION. 7-38-005, CITATION ISSUED, COS

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2)-FOUND IMPROPER TEMPERATURE OF BEFF INSIDE THE 2 DOOR REACH IN COOLER AT 50.0F TO 58.0F, 72 LBS. COOKED PORK AT 50.0F, 3 LBS. INSTRUCTED MANAGER THAT ALL TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SHALL BE MAINTAINED AT 41.0F OR LESS DURING STORAGE. 2 DOOR REACH IN COOLER TEMP AT 41.0F. MANAGER VOLUNTARILY DISCARDED/DENATURED THE SAID PRODUCT WORTH $447.00, TOTAL 75 LBS. PRIORITY VIOLATION. 7-38-005, CITATION ISSUED, COS

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.