TAQUERIA EL REY DEL TACO FASHION 1676 INC Fails Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED PERSONAL OPEN CUP WITH FLUID ON KITCHEN SHELF. INSTRUCTED MANAGER TO REMOVE. EMPLOYEES SHALL EAT AND DRINK ONLY IN DESIGNATED AREAS WHERE THE CONTAMINATION OF EXPOSED FOOD CANNOT RESULT CROSS CONTAMINATION

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SOAP IN THE KITCHEN HAND WASHING SINK AND THE CUSTOMER BATHROOM. INSTRUCTED THAT HAND SOAP MUST BE AVAILABLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOOD, SALSA VERDE, AND SALSA ROJA AT IMPROPER COLD HOLDING TEMPERATURES OF 59.4 F AND 57.4 F STORED IN A TWO-DOOR PREP COOLER. THE PERSON IN CHARGE VOLUNTARILY DISCARDED AND DENATURED 8 GALLONS OF SALSA VALUE, APPROXIMATELY $200. INSTRUCTED PERSON IN CHARGE THAT ALL COLD FOODS MUST BE HELD AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED NO FOOD LABEL ON PACKAGED GRANOLA. INSTRUCTED MANAGER TO PROVIDE THE COMMON NAME OF THE FOOD, A LIST OF INGREDIENTS, THE NAME AND PLACE OF BUSINESS OF THE MANUFACTURER, PACKER, OR DISTRIBUTOR, AND THE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE FOOD. 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 35-40 LIVE SMALL FLYING INSECTS AT THE SITE DURING INSPECTION IN THE FOLLOWING AREAS: IN DISHWASHING AREA 10, IN FOOD PREP AREA 10, IN BASEMENT STORAGE AREA 15 TO. RECOMMEND CONTACTING PEST CONTROL TO ELIMINATE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED EXPOSED SEWAGE PIPES ABOVE BASEMENT FOOD STORAGE. THE MANAGER INSTRUCTED TO EITHER ENCASE THE SAID PIPES WITH SMOOTH SURFACE DURABLE MATERIAL OR REMOVE THE FOOD UNDERNEATH THE PIPES AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED ASSORTED FOOD ITEMS (POTATOES AND RICE) INSIDE COOLERS AND HOT HOLD UNITS AND FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS OR STORAGE BAGS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED SMALL AMOUNT OF GREASE ON THE OUTSIDE GREASE TRAP. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BUILD-UP OF GREASE ON FILTERS IN THE VENTILATION SYSTEM IN THE FRONT AND REAR PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BUILD-UP OF GREASE ON FILTERS IN THE VENTILATION SYSTEM IN THE FRONT AND REAR PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.