TAQUERIA MAZAMITLA, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: UPPER PANEL INSIDE THE ICE MACHINE DIRTY. MUST CLEAN AND MAINTAIN.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED, SUCH AS EGGS AND STEAKS, AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY ON ALL MENUS THAT DISCLOSE AND INFORM OF SUCH FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD AND SPICE CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: : MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF THE FRONT PREP HAND WASHING SINK BETWEEN THE SINK AND STORED CLEAN DISHES AND JUICER.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS IN THE KITCHEN MUST BE STORED IN A CONTAINER WITH A SANITIZING SOLUTION IN BETWEEN USE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: : SPLASH GUARDS ON THE KITCHEN HAND WASHING SINK IN POOR REPAIR WITH RUST, PEELING CAULKING AND UNATTACHED IN SOME AREAS. MUST REPLACE/REPAIR.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE FOLLOWING EQUIPMENT FOUND DIRTY WITH ACCUMULATED FOOD DEBRIS, GREASE AND DIRT. INTERIOR OF ALL COOLERS AND FREEZERS INCLUDING INTERIOR SHELVING. INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT. DRY FOOD STORAGE SHELVING THROUGHOUT THE KITCHEN.----MUST NOT USE CARDBOARD AS LINING FOR SHELVING ON STOVE.----COOKS LINE EXHAUST HOOD WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE FOLLOWING EQUIPMENT FOUND DIRTY WITH ACCUMULATED FOOD DEBRIS, GREASE AND DIRT. INTERIOR OF ALL COOLERS AND FREEZERS INCLUDING INTERIOR SHELVING. INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT. DRY FOOD STORAGE SHELVING THROUGHOUT THE KITCHEN.----MUST NOT USE CARDBOARD AS LINING FOR SHELVING ON STOVE.----COOKS LINE EXHAUST HOOD WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.