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

HANDS CLEAN & PROPERLY WASHED - Comments: 2 FOOD HANDLERS WASHING HANDS AT 3-COMPARTMENT SINK. INSTD TO WASH HANDS PROPERLY AT HANDWASHING SINK ONLY. PRIORITY FOUNDATION 7-38-010 CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: HIGH TEMPERATURE WAREWASHING MACHINE (ACCORDING TO DATA PLATE) UNABLE TO SANITIZE PROPERLY, FINAL RINSE AT 142F. WAREWASHING MACHINE ALSO HAS CHLORINE SANITIZER INSTALLED, HOWEVER 0PPM OF CHLORINE AT FINAL RINSE. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO REPAIR AND DESIGNATE UNIT AS EITHER A HIGH TEMPERATURE OR LOW TEMPERATURE UNIT TO PROPERLY SANITIZE. UNIT NOT BEING USED AT THIS TIME. PRIORITY VIOLATION 7-38-025

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.

PROPER DATE MARKING AND DISPOSITION - Comments: NUMEROUS CONTAINERS OF COOKED REFRIGERATED TCS FOODS (PORK, BEEF, RICE, BEANS) WITHOUT ANY DATE MARKING. READY TO EAT TCS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PREPARATION DATE SHALL BE COUNTED AS DAY 1. CITATIONS ISSUED PRIORITY FOUNDATION VIOLATION 7-38-005. ALL SAID FOOD DISCARDED AND DENATURED, APPROXL 30LBS $150 VALUE

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

IN-USE UTENSILS: PROPERLY STORED - Comments: BOWLS BEING USED AS DISPENSING UTENSILS FOR ICE AND FOOD. INSTD TO USE PROPER DISPENSING UTENSILS (LADLES, SCOOPS, ETC) AND STORE PROPERLY (HANDLE NOT IN ICE OR FOOD)

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MULTI USE UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY, HANDLE UP

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MULTI USE UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY, HANDLE UP

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.