TAQUERIA LOS GALLOS INC Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.MUST LABEL REPACKAGED DESSERTS FOR SALE WITH PROPER INFO GIVEN.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Inspector Comments: MUST INVERT PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION IN FRONT PREP AREA AND DRINK STATION

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 2- DOOR FRONT PREP COOLER,1ST FL.WALK IN COOLER,CHEST FREEZER,CHEST FREEZER IN BASEMENT,CRACKED LIDS ON JUICE MACHINE IN DRINK AREA.MUST REMOVE RUST FROM VEGETABLE WALK IN COOLER SHELVING UNITS.

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: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP 1ST FL. WALK IN COOLER SHELVING UNITS,VEGETABLE WALK IN COOLER SHELVING UNITS AND FAN GUARD COVERS,GRILL TABLE,MICROWAVE,BASEMENT WALL LEDGE,UNUSED EQUIPMENT,INTERIOR PANEL OF ICE MACHINE.

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: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP,DRINK STATION AREA,BASEMENT,WALK IN COOLERS ,MUST REPLACE OR REPAIR MISSING FLOOR DRAIN COVER IN BASEMENT,BROKEN CONCRETE FLOOR IN BASEMENT AND FLOOR TILES IN FRONT PREP AREA.MUST GROUT FLOOR IN FRONT AND REAR PREP AREAS AND VEGETABLE WALK IN COOLER.MUST REMOVE CARDBOARD FROM FLOOR UNDER FLOOR MATS IN FRONT PREP AREA.

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: Inspector Comments: MUST CLEAN FOOD DEBRIS BUILD UP ON WALLS IN FRONT PREP AREA,REAR PREP AREA,PEPPER WALK IN COOLER IN BASEMENT.MUST CLEAN DUST BUILD UP FROM CEILING VENTILATION VENTS IN PREP AREA AND BOTH TOILETROOMS.MUST REMOVE FOIL LINED ON WALL IN FRONT PREP AREA BEHIND STEAM TABLE.MUST REPAIR OR REPLACE LOOSE WALL TILES IN STAFF TOILETROOM,DISH WASHING AREA,MISSING WALL TILE IN DINING AREA NEAR FRONT WINDOW.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Inspector Comments: MUST REPLACE BURNTOUT LIGHTS IN REAR PREP AREA,DISH WASHING AREA,BOTH CUSTOMERS TOILETROOMS.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Inspector Comments: MUST PROVIDE A SELF CLOSING DEVICE ON STAFF TOILETROOM ADJACENT TO REAR PREP AREA.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Inspector Comments: MUST REPAIR OR REPLACE LEAKY FAUCETS AT MOP SINK,LEAKY CONNECTION AT ICE MACHINE .MUST PROVIDE A BACK FLOW DEVICE ON MOP SINK.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Inspector Comments: MUST PROVIDE A THERMOMETER FOR FRONT DINING AREA SALSA COOLER.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: MUST ELEVATE,REMOVE AND ORGANIZE UNUSED ARTICLES OFF OF FLOOR AND AWAY FROM WALL IN BASEMENT.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: MUST ELEVATE,REMOVE AND ORGANIZE UNUSED ARTICLES OFF OF FLOOR AND AWAY FROM WALL IN BASEMENT.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.