TAQUERIA LOS GALLOS 2 INC Fails Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED UNSAFE AND UNWHOLESOME FOOD NOT FIT FOR HUMAN CONSUMPTION INSIDE OF THE WALK-IN COOLER. OBSERVED CHORIZO STORED IN A CONTAINER IN THE WALK-IN COOLER WITH A BLUE, MOLD-LIKE SUBSTANCE ON THE CHORIZO AND AROUND THE SIDES OF THE CONTAINER. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20# OF CHORIZO WORTH $40. CRITICAL VIOLATION 7-38-005B.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD OBSERVED AT IMPROPER TEMPERATURE INSIDE OF THE WALK-IN COOLER. OBSERVED 2 CONTAINERS OF MARINATED PORK (AL PASTOR) WITH A TEMPERATURE OF 44-45.1F. THE CONTAINERS WERE LABELED 2/8/16. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 57# OF FOOD WORTH $60. CRITICAL VIOLATION 7-38-005A.

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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST STRIPS WERE PROVIDED TO MEASURE THE SANITIZER CONCENTRATION AT THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO PROVIDE SANITIZER TEST STRIPS. PREMISES WAS NOTIFIED ON THE LAST REPORT #1559877 DATED 7/6/15 TO PROVIDE. SERIOUS VIOLATION 7-38-030.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REGROUT THE FLOOR TILES IN THE REAR FOOD PREP AREA SO THAT WATER DOES NOT ACCUMULATE IN BETWEEN THE 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR OR REPLACE THE NON-WORKING VENTILATION FAN IN THE EMPLOYEE WASHROOM.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR OR REPLACE THE NON-WORKING VENTILATION FAN IN THE EMPLOYEE WASHROOM.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.