TAQUERIA EL CHARO DE SAN FRANCISCO Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO ADEQUATE SUPPLIES ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED NO HAND WASHING SIGNS LOCATED AT THE HAND WASHING SINK BY THE 3 COMPARTMENT SINK AND IN THE TOILET ROOMS. INSTRUCTED TO PROVIDE.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E) OBSERVED THE FLAT TOP GRILL WITH EXCESSIVE ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B) OBSERVED NO THERMOMETER INSIDE OF THE PREP COOLER OR IN THE REACH IN FREEZERS. INSTRUCTED TO PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED NO LABELS ON THE DRY STORAGE CONTAINERS (RICE, BEANS). INSTRUCTED TO PROVIDE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-502.13 OBSERVED SINGLE USE GROCERY BAGS BEING USED FOR FOOD STORAGE. INSTRUCTED TO ONLY USE FOOD GRADE BAGS OR FOOD GRADE CONTAINERS FOR ALL FOOD STORAGE.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

GLOVES USED PROPERLY - Comments: 3-304.15(B-D) OBSERVED GLOVES NOT BEING USED TO HANDLE READY TO EAT FOODS. INSTRUCTED MANAGER TO TRAIN FOOD HANDLERS ON PROPER GLOVE USE.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-603.15 OBSERVED POTS TOO LARGE TO BE SUBMERGED IN THE 3 COMPARTMENT SINK FOR PROPER WASHING RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROPER PROCEDURE FOR WASHING LARGE POTS OR REMOVE LARGE POTS OR INSTALL A LARGER 3 COMPARTMENT SINK.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11 OBSERVED ALL EQUIPMENT WITH ACCUMULATED FOOD DEBRIS. OBSERVED THE INTERIOR OF THE ICE MACHINE WITH A SLITE BROWNISH SUBSTANCE BY THE ICE MAKER. INSTRUCTED TO CLEAN AND SANITIZE ALL.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED BY THE DRINK DISPENSERS. INSTRUCTED TO LOCATE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 5-501.17 OBSERVED CLOSED RECEPTACLES ARE NEEDED INSIDE OF THE TOILET ROOMS. INSTRUCTED TO PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.13 OBSERVED THE FLOORS IN THE REAR STORAGE AREA AND IN THE BASEMENT WITH ACCUMULATED DIRT AND DUST DEBRIS. OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS UNDER AND BEHIND ALL EQUIPMENT. INSTRUCTED TO CLEAN. 6-501.114 OBSERVED ITEMS BEING STORED ON THE FLOOR IN THE REAR. INSTRUCTED TO ELEVATE ALL ITEMS 6 INCHES FROM THE GROUND. OBSERVED OLD DIRTY EQUIPMENT BEING STORED IN THE REAR. INSTRUCTED TO CLEAN OR REMOVE OLD EQUIPMENT.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALLERGEN TRAINING AS REQUIRED - Comments: 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.