TAQUERIA UPTOWN Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREP DISPLAY COOLER IN KITCHEN MAINTAINING AIR TEMP OF 48F -49.3F INSIDE BOTTOM PART OF THE UNIT, AND 50F THE TOP PART OF THE UNIT. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT(CHEESE, GUACAMOLE ETC). THEIR OWN THERMOMETER SHOWED TEMP OF 48F.COOLER MUST MAINTAIN AIR TEMP OF 40F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. FAX A LETTER WHEN UNIT IS REPAIRED(FAX # 312-746-4240). CRITICAL VIOLATION:7-38-005(A) HOOOO77595-17

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND COOKED RICE AT TEMP OF 45.6F TO 46.7F AND COOKED REFRIED BEANS AT TEMP OF 49.2 TO 50F BOTH PRODUCTS WERE COOKED YESTERDAY AND BOTH PRODUCTS WERE STORED INSIDE THE TWO DOOR COOLER(UNIT AIR TEMP OF 40.9F).SHREDED MOZZARELLA CHEESE AT TEMP OF 49.7F TO 50F STORED INSIDE THE PREP COOLER(COOLER TEMP OF 48F TO 5O.7F).ALSO FOUND 30 POUNDS EL PASTOR MEAT(HOME MADE PORK GYRO) PLACED ON THE BROILER SPIT, WHICH THE UNIT WAS TURNED OFF, AT TEMP OF 59.8F TOP PART,60.1F SIDE AND 65.7F BOTTOM PART OF THE PASTOR.INTERMITTENT COOKING IS NOT ALLOWED.ONCE THE MEAT ROLL IS PLACED ON THE BROILER SPIT, COOKING MUST BE CONTINUOUS WITH THE OUTSIDE LAYER SLICED OFF WHEN COOKING IS COMPLETE.BROILER SPIT MUST BE TURNED ON WHENEVER THE PRODUCTS IS PRESENT. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME AND TEMPERATURE LOGS AVAILABLE AT THIS TIME.FOOD PRODUCTS WERE DISCARDED AND DENATURED POUND 60, VALUE 150.CRITICAL VIOLATION: 7-38-005(A) H000077594-16

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE WASTE OIL CONTAINER NOT MAINTAINED.OBSERVED A LAYER OF SOLID GREASE BUILD-UP ON TOP OF THE CONTAINER LID.INSTRUCTED TO CLEAN AND MAINTAIN.SERIUOS VIOLATION:7-38-020 HOOOO77594-16

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL FOOD AND NON FOOD PRODUCTS THAT ARE NOT STORED IN ORIGINAL CONTAINER

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: REMOVE ALL BROKEN UTENSILS AND REPLACED THEM(SPOONS STRAINERS,ETC).PROVIDE SCOOPS FOR DRY FOOD(SUGAR,SALT ETC).

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: DETAIL CLEAN INTERIOR OF DEEP FRYER(GREASE BUILD-UP)

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THREE COMPARTMENT SINK SLOWLY DRAINING,INSTRUCTED TO REPAIR. REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK, ALSO PROVIDE WORKING STOPPERS,PRESENTLY ALL STOPPERS ARE BROKEN

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THREE COMPARTMENT SINK SLOWLY DRAINING,INSTRUCTED TO REPAIR. REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK, ALSO PROVIDE WORKING STOPPERS,PRESENTLY ALL STOPPERS ARE BROKEN

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.