TAQUERIA SAN JOSE #1 Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN, BEEF) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS IN THE 3 DOOR REFRIGERATOR AND PREP COOLER WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. OBSERVED DRY STORAGE (BREADING) IN A BULK CONTAINER WITH LABEL. INSTRUCTED TO LABEL ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED SHELVES WITH RUST LOCATED IN THE 3 DOOR REFRIGERATOR. INSTRUCTED TO REMOVE RUST AND MAINTAIN. OBSERVED CARDBOARD BEING USED AS A SHELF LINER UNDER BOTH PREP TABLES LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE CARDBOARD, ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE.

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: OBSERVED A STAINED CUTTING BOARD ATTACHED TO THE 3 DOOR PREP COOLER. INSTRUCTED TO REMOVE STAINS OR REPLACE. OBSERVED ICE MACHINE INTERIOR WITH A BROWNISH SUBSTANCE. OBSERVED INSIDE OF THE FRYER WITH ACCUMULATED GREASE AND FOOD DEBRIS. OBSERVED INSIDE OF REFRIGERATOR WITH MINOR FOOD DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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: OBSERVED FLOORS THRU OUT FOOD PREP WITH ACCUMULATED FOOD DEBRIS UNDER HEAVY EQUIPMENT, ALONG THE WALLS AND IN ALL CORNERS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS THRU OUT FOOD PREP WITH ACCUMULATED FOOD DEBRIS UNDER HEAVY EQUIPMENT, ALONG THE WALLS AND IN ALL CORNERS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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.