TAQUERIA UPTOWN Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DISPLAY PREP COOLER ACROSS FROM COOKING EQUIPMENT NOT MAINTAINING ADEQUATE AIR TEMP.PRESENTLY AIR TEMP OF 50F.UNIT IN USE,POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE UNIT:SOUR CREAM,SHREDDED CHEESE,DICED TOMATOES ETC.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW,TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. 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: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 1 POUND OF SHREDDED CHEESE AT TEMP OF 54F,1/2 POUNDS OF GRATED FRESH CHEESE AT TEMP OF 50F, 1 POUND AND 1/2 DICED AND SLICED TOMATOES AT TEMP OF 47.9F, 3 POUNDS OF CREAM CHEESE AT TEMP OF 50.5F AND CUT HALF AVOCADO AT TEMP OF 54.6F. FOOD MENTIONED WAS DISCARDED AND DENATURED .COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW POUNDS 6,VALUE:20 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN RUBBER GASKET AT TWO DOOR REACH-IN COOLER BY THE STOVE,INSTRUCTED TO REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. HALF OF THRESHOLD IS BROKEN AT BOTTOM REAR DOOR,INSTRUCTED TO REPAIR WASH BOWL AT WOMEN'S WASHROOM IS SLOWLY DRAINING,INSTRUCTED TO REPAIR

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: MINIMAL MINERAL BUILD UP INSIDE THE ICE MACHINE INSTRUCTED TO CLEAN 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MINIMAL MINERAL BUILD UP INSIDE THE ICE MACHINE INSTRUCTED TO CLEAN 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.