TAQUERIA LOS GALLOS 2 INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREP COOLER CURRENTLY IN USE, UNABLE TO MAINTAIN PROPER TEMPERATURE, 48.0F. UNIT TAGGED AND HELD FOR INSPECTION. INSTD TO NOT USE UNIT UNTIL REPAIRED AND REINSPECTED BY CDPH. CRITICAL 7-38-005A.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS IN PREP COOLER: EGGS 58.4F, CUT TOMATOES 49.0F, SOUR CREAM 47.1F, CHORIZ0 48.0F, MILANESA 48.2F. ALSO OBSERVED BEAN TACOS ON COUNTERTOP UNDER LAMP AT 89.9F, AND CONTAINERS OF COOKED ONIONS ON COUNTERTOP AT 109.1F. CONTAINERS OF HOT SAUCE CONTAINING GARLIC AND OIL AT 69.0F ON TABLES. ALL VOLUNTARILY DISCARDED AND DENATURED AT THIS TIME. APPROX 30LBS $200 VALUE. CRITICAL 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING STORAGE AND DISPLAY. UNCOVERED CONTAINERS OF PEPPERS AND HOT SAUCE ON ALL DINING TABLES. INSTD TO PROPERLY PROTECT/COVER AT ALL TIMES FROM PUBLIC CONTAMINATION. 7-38-005A SERIOUS.

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.

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: LARGE CONTAINERS OF TRIPE (INGREDIENT USED FOR MENUDO) IMPROPERLY THAWING IN STANDING WATER IN REAR PREP AREA. TRIPE STILL FROZEN AT THIS TIME. INSTD MANAGER ON PROPER THAWING TECHNIQUES. SERIOUS 7-38-005A.

Improper thawing allows surface bacteria to multiply while interior remains frozen.

Time/temperature control foods must be thawed safely.

Approved thawing methods: Under refrigeration; Under cold running water; In microwave if immediately cooked; As part of cooking. Never at room temperature.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: KNIVES STORED INBETWEEN GRILL AND PREP COOLER. INSTD TO STORE PROPERLY.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: KNIVES STORED INBETWEEN GRILL AND PREP COOLER. INSTD TO STORE PROPERLY.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.