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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED COOKED PREPARED FOODS SETTING ON TOP OF STOVE AND COUNTER AREA, NOT HOLDING AT PROPER FOOD TEMP, FOODS READING 117'F, COOKED STEAK AND RICE, APPROX., 15 POUNDS, AT A COST OF ABOUT $100.00, INSTRUCTED TO INVEST IN A STEAM TABLE OR HOT HOLDING UNITS TO PROPERLY MAINTAIN HOT FOODS AT 140'F AND ABOVE, CRITICAL CITATION ISSUED: 7-38-005(A)

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RAW WOOD CHIPPING COUNTER SHELVES MUST BE RESEAL, AND MUST REPLACE WORN OUT CHOPPING BOARD, FRONT PREP AREA,

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 VENTS ABOVE COOKING EQUIPMENT AND CLEAN/REPLACE STAINED CUTTING BOARD, FRONT PREP AREA,

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO PROVIDE ADEQUATE LIGHTING THRU-OUT REAR PREP/DISH WASHING AREAS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO PROVIDE ADEQUATE LIGHTING THRU-OUT REAR PREP/DISH WASHING AREAS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.