TAQUERIA SIGLO XX Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH A CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION WHILE (TCS FOODS) RICE,SOUP,PORK ETC. ARE BEING PREPARED/HANDLED/SERVED TO CUSTOMERS.INSTRUCTED PERSON IN CHARGE,THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES WHILE (TCS FOODS) ARE PREPARED,HANDLED, AND/OR SERVED.INSTRUCTED TO COMPLY AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: INSTRUCTED TO PROPERLY STORE AND INVERT POTS AND PANS ON KITCHEN SHELF TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED MISSING SINK STOPPERS FOR THE 3-COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND MAINTAIN 3 ADEQUATE WORKING SINK STOPPERS.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED MISSING SINK STOPPERS FOR THE 3-COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND MAINTAIN 3 ADEQUATE WORKING SINK STOPPERS.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.