TAQUERIA LA ESMERALDA Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE VERIFICATION FOR EACH EMPLOYEE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COOKED PORK AT IMPROPER COLD HOLDING TEMPERATURE AT 45.3F IN PREP COOLER. ALSO OBSERVED RED SALSA FOUND AT 47.7F, SHELLED EGGS FOUND AT 44.6F, AND PAPAS CHORIZO FOUND AT 44.7F IN PREP COOLER. PROPER COLD HOLDING TEMPERATURE MUST BE AT 41.0F OR BELOW. INSTRUCTED TO DISCARD AND DENATURE FOOD. ALL FOOD WEIGHING APPROXIMATELY 75 LBS AT A COST OF $125.00. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 45.9F. PROPER AMBIENT TEMPERATURE INSIDE OF COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW TO STORE TCS FOOD ITEMS AT PROPER COLD HOLDING TEMPERATURE. COOLER IS TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

APPROVED THAWING METHODS USED - Comments: OBSERVED IMPROPER THAWING OF THREE BOXES OF BEEF STORED IN 1-COMPARTMENT SINK. INSTRUCTED TO STORE IN REFRIGERATION AT 41.0F OR BELOW OR PLACE UNDER RUNNING WATER.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED WASTE WATER PIPE OVER SODA GLASS BOTTLES (JARRITOS) IN BASEMENT. MUST REMOVE SODA AWAY FROM WASTE WATER PIPE TO PREVENT DRIPPING ONTO ITEM. ANOTHER OPTION IS TO COVER AND PROTECT WASTE WATER PIPE.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED WASTE WATER PIPE OVER SODA GLASS BOTTLES (JARRITOS) IN BASEMENT. MUST REMOVE SODA AWAY FROM WASTE WATER PIPE TO PREVENT DRIPPING ONTO ITEM. ANOTHER OPTION IS TO COVER AND PROTECT WASTE WATER PIPE.

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.