TAQUERIA LA ZACATECANA Fails Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS. ANALICIA VALDEZ TOOK THE TEST LAST MAY 2012 AND PASSED THE TEST ON AUGUST 2012 BUT NO PROOF TO SHOW AND NO CERTIFICATE OF SANITATION POSTED ON THE WALL. CITATION ISSUED SERIOUS, 7-38-012.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1098319 DATED 5/15/12. #36- INSTRUCTED TO PROVIDE ADEQUATE LIGHTING THRU-OUT REAR PREP/DISH WASHING AREAS. #41- NOTED EXCESSIVE CLUTTER THRU-OUT BASEMENT. INSTRUCTED TO REMOVE UNNECESSARY ARTICLES,CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF THE FLOORS,AWAY FROM THE WALLS. CITATION ISSUED SERIOUS 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROVIDE LABEL/NAME OF THE PRODUCT ON ALL BULK CONTAINERS IN THE FOOD STORAGE AREA. ALSO ALL THE FOOD CONTAINERS INSIDE THE REACH I COOLER AND WALK IN COOLER NEEDS LABEL AND DATE.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE WORN OUT CHOPPING BOARD.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL THE CABINET BY THE REGISTER AND ORGANIZE AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CRACKED FLOOR TILES THRU-OUT THE FRONT PREP AREA. MUST REPLCE FLOOR TILES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING AND WALLS INSIDE THE WALK IN COOLER WITH PEELING PAINT. MUST SCRAPE PEELING PAINT AND MAINTAIN. CEILING ABOVE THE HOOD IN THE FRONT COOKING AREA WITH GREASE AND STAINED. MUST REPLACE CEILING TILES. MUST CLEAN THE WALLS BEHIND THE GRILL AND COOKING EQUIPMENT. VENT COVER INSIDE BOTH WASHROOM WITH DUST BUILD-UP,MUST CLEAN IN DETAIL AND MAINTAIN. MISSING COVER FOR THE VENT INSIDE THE LADIES WASHROOM. MUST PROVIDE COVER.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING AND WALLS INSIDE THE WALK IN COOLER WITH PEELING PAINT. MUST SCRAPE PEELING PAINT AND MAINTAIN. CEILING ABOVE THE HOOD IN THE FRONT COOKING AREA WITH GREASE AND STAINED. MUST REPLACE CEILING TILES. MUST CLEAN THE WALLS BEHIND THE GRILL AND COOKING EQUIPMENT. VENT COVER INSIDE BOTH WASHROOM WITH DUST BUILD-UP,MUST CLEAN IN DETAIL AND MAINTAIN. MISSING COVER FOR THE VENT INSIDE THE LADIES WASHROOM. MUST PROVIDE COVER.

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.