TAQUERIA EL CHARO DE SAN FRANCISCO Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: WALK IN COOLER MAINTAINING IMPROPER COLD TEMPERATURE OF 48.9F.MUST MAINTAIN 40F OR BELOW.MUST ADDITIONAL WIC COOLER ON PREMISES TO MAINTAIN POTENTIALLY HAZARDOUS FOODS,CDI.WALK IN COOLER WILL BE TAGGED HELD FOR INSPECTION.MUST CONTACT HEALTH DEPT FOR TAG REMOVAL ONCE REPAIRED WITH INVOICE.CRTICAL CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS INSIDE 1ST FL AND BASEMENT WALK IN COOLER MAINTAINED AT IMPROPER COLD TEMPERATURES.,IE APPROX 50LBS COOKED BEANS-50.1F,10LBS COOKED PORK-48.9F (1ST FL WIC)AND 6 DOZEN RAW EGGS-47.8F,(BASEMENT WIC) ALL FOODS WAS REMOVED FROM COOLERS AND DISCARDED BY MANAGER,CDI.MUST PROPERLY COOL FOODS BEFORE STORING AND MAINTAIN COLD FOODS AT 40F OR LESS. TOTAL COST APPROX $65.00/68LBS.CDITICAL 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND OPEN BAGS OF DRY FOODS,SLT,RICE,BEANS IN REAR STORAGE ROOM.MUST PROVIDE CONTAINERS WITH LIDS.MUST REPLACE SOAP DISPENSER AT PREP SINK IN KITCHEN IN POOR REPAIR.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND OPEN BAGS OF DRY FOODS,SLT,RICE,BEANS IN REAR STORAGE ROOM.MUST PROVIDE CONTAINERS WITH LIDS.MUST REPLACE SOAP DISPENSER AT PREP SINK IN KITCHEN IN POOR REPAIR.

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.