TAQUERIA LA CHIQUITA Gets Conditional Pass on Health Inspection - Chicago Restaurant

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: 3-301.11(B) OBSERVED A MALE FOOD HANDLER HANDLING READY TO EAT FOODS (TORTILLAS, CHOPPED LETTUCE) WITH HIS BARE HANDS. INSTRUCTED TO DISCARD FOODS AND NEVER ALLOW BARE HAND CONTACT WITH READY TO EAT FOODS, INSTEAD USE TONGS, SPOONS OR FOOD GRADE DISPOSABLE GLOVES AT ALL TIMES WHILE HANDLING ALL READY TO EAT FOODS. MANAGER PROVIDED FOOD HANDLER WITH FOOD GRADE DISPOSABLE GLOVES DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED RICE, COOKED VEGETABLES) AT IMPROPER HOT HOLDING TEMPERATURES LOCATED IN THE FOOD PREP AREA; 4 POUNDS OF COOKED RICE AT 82F AND 1 POUND OF COOKED VEGETABLES AT 93F. INSTRUCTED TO DISCARD AND DENATURE SAID ITEMS AND ALWAYS MAINTAIN ALL HOT HOLDING FOODS AT 135F OR ABOVE AT ALL TIMES. MANAGER DISCARDED $70 WORTH OF TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED RICE, COOKED VEGETABLES) AT IMPROPER HOT HOLDING TEMPERATURES LOCATED IN THE FOOD PREP AREA; 4 POUNDS OF COOKED RICE AT 82F AND 1 POUND OF COOKED VEGETABLES AT 93F. INSTRUCTED TO DISCARD AND DENATURE SAID ITEMS AND ALWAYS MAINTAIN ALL HOT HOLDING FOODS AT 135F OR ABOVE AT ALL TIMES. MANAGER DISCARDED $70 WORTH OF TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.