TAQUERIA TAYAHUA Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION(S) NOT CORRECTED FROM INSPECTION REPORT#1151468 DATED:07/22/2013. 34 REPLACE BROKEN FLOOR TILES FRONT PREP AREA. REMOVE STANDING WATER FROM LADIES ROOM FLOOR. 10/22/2013 35 NEED TO REPAIR WALL IN LADIES ROOM.REPAIR CEILING IN REAR PREP AREA. 10/22/2013 38 PREMISES HAS A SPRAYER ONLY AT 3 COMP. SINK INSTRUCTED TO ADD NOZZLE THAT CAN REACH ALL 3 COMPARTMENTS.KITCHEN HANDSINK LEAKING INTO A BUCKET INSTRUCTED TO REPAIR. 10/22/2013 INSTRUCTED MANAGER TO CORRECT NOTED VIOLATIONS BY 6/23/14. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS IN THE DRY STORAGE ROOM MUST BE LABELED TO IDENTIFY FOODS STORED.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIORS OF COOLERS AND FREEZERS AND SHELVINGS BEHIND FRONT SERVICE COUNTERS REQUIRES A DETAIL CLEANING.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT BULBS ABOVE THE BULK FOOD CONTAINERS IN THE BASEMENT DRY STORAGE MUST BE SHIELDED OR PROVIDE SHATTER-PROOF LIGHTING.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE AND MAINTAIN VISIBLE THERMOMETERS FOR ALL COOLERS,FREEZERS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE AND MAINTAIN VISIBLE THERMOMETERS FOR ALL COOLERS,FREEZERS.

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.