TAQUERIA UPTOWN Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF SERVICE COOLER AT THE KITCHEN FOOD PREP AREA TO BE IMPROPER AT 57.1F. INSTRUCTED NOT TO USE COOLER UNTIL PROPER TEMPERATURE OF 40F OR BELOW IS ATTAINED. EQUIPMENT TAGGED AND HELD FOR INSPECTION. PREMISES HAS OTHER COOLERS MAINTAINING PROPER TEMPERATURE OF 38.6F. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

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: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS ON PREP TABLE AND INSIDE SERVICE COOLER ALL AT THE KITCHEN PREP AREA AT IMPROPER TEMPERATURES BETWEEN 51F TO 123F, (PORK 94.9F, BEEF TONGUE 123.9F,SLICED TOMATOES 52.4F, CHEESE 51.1F, TOMATO SAUCE 52.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 39LBS WORTH $101.00 THROUGH DENATURING PROCESS.INSTRUCTED TO ALWAY MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED SOME LIVE ROACHES UNDERNEATH UPRIGHT REFRIGERATION UNIT AT THE KITCHEN FOOD PREP AREA AND SOME MICE DROPPINGS ON SHELVING UNDERNEATH PREP TABLE AT THE SAME. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREA. ALSO INSTRUCTED TO CONTACT PEST CONTROL COMPANY FOR CONSULTATION. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: NOTED WASTE WATER AT THE 3 COMPARTMENT SINK BACKING UP INTO THE SINKS WITH FOOD PARTICLES AND DEBRIS. INSTRUCTED TO MONITOR AND MAINTAIN AT ALL TIMES. CITATION ISSUED FOR VIOLATION #7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED PEELING PAINT AND RUST ON SHELVES BY THE UPRIGHT COOLER AT THE KITCHEN FOOD PREP AREA. INSTRUCTED TO REPAINT OR REPLACE AND MAINTAIN AT ALL TIMES.

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: INSTRUCTED TO DETAIL CLEANS SHELVES UNDERNEATH PREP TABLES AT THE KITCHEN AND MAINTAIN FREE OF DIRT AND FOOD PARTICLES.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEANS SHELVES UNDERNEATH PREP TABLES AT THE KITCHEN AND MAINTAIN FREE OF DIRT AND FOOD PARTICLES.

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.