TAQUERIA UPTOWN Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND TWO BROWN LARGE CONTAINERS WITH CHICKEN SOUP AT TEMP OF 54.3F TO 55.6F, STORED INSIDE THE TWO DOOR REACH-IN COOLER AT NORTH WALL OF THE KITCHEN. A PLASTIC TALL WHITE CONTAINER WITH BEEF AND SHRIMP SOUP AT TEMP OF 65.7F TO 68F STORED INSIDE THE TWO DOOR REACH-IN COOLER AT SOUTH WALL OF THE KITCHEN. REFRIED BEANS STORED AT STEAM TABLE AT TEMP OF 112F TO 114F. PASTOR(RAW PORK) AT TURNED-OFF SPIT UNIT AT TEMP OF 54.3F TO 55F. MENTIONED PRODUCTS WERE COOKED ON 4-11-17 AND EL PASTOR( RAW PORK) WAS MADE IN THE MORNING ON 4-12-17, PER COOK STATEMENT. HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE, ALSO FOOD MUST BE REHEATED TO 165F OR ABOVE PRIOR TO STORING AT STEAM TABLE. STEAM TABLE IS A HOT HOLDING UNIT. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED. POUNDS 90, VALUE $400. 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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP AND PAPER TOWELS PROVIDED AT FRONT EXPOSED HAND SINK.NO SOAP PROVIDED AT EXPOSED HAND SINK IN PREP AREA,AND NO PAPER TOWEL PROVIDED AT STAFF/CUSTOMER'S WASHROOM. WHEN I REQUEST SOAP EMPLOYEE TOOK THE SOAP FROM THE WASHROOM AND GAVE IT TO ME AND WHEN I ASKED TO PROVIDE SOAP AT FRONT CONTAINER TOOK IT FROM REAR EXPOSED SINK.INSTRUCTED TO PROVIDED SOAP AND PAPER TOWELS AT ALL TIME AT EXPOSED HAND SINKS AND WASHBOWL INSIDE THE WASHROOM FOR PROPER HAND WASHING CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: INFESTATION OF MICE, SIGHTED DROPPINGS THROUGHOUT THE PREMISES. FRONT AREA: INSIDE THE CABINET UNDER THE EXPOSED HAND SINK, ON TOP THE WATER PIPE BEHIND THE EXPOSED HAND SINK. NORTH WEST CORNER BEHIND THE COCA-COLA REACH-IN COOLER IN DINING AREA. KITCHEN: UNDER AND BEHIND COOKING EQUIPMENT AND COOLERS, ON TOP SHELVES WERE FOOD IS STORED, UNDER THE BURNERS OF THE STOVE, INSIDE THE STOVE, UNDER THE FLAT GRILL, INSIDE THE RAILS OF COOLERS, ALSO ON FLOORS AND CORNERS OF FURNACE AREA. STORAGE AREA ON SHELVES WHERE FOOD IS STORED ON TOP PARTIALLY OPENED CONTAINERS LID MICE DROPPINGS, GNAWED PAPER WITH DROPPINGS ON SHELVES BY FOOD CONTAINERS AND FOOD. ALSO THROUGHOUT THE BASEMENT, AND INSIDE THE CABINET UNDER THE WASHBOWL IN THE WASHROOM. OVER 300 MICE DROPPINGS. INSTRUCTED TO REMOVE DROPPINGS, CLEAN SANITIZE MENTIONED AREAS AND EQUIPMENT. CONTACT PEST CONTROL COMPANY FOR SERVICE. OUTER OPENINGS NOT PROTECTED, SIDE DOOR BOTTOM AND SIDE RUSTY AND HOLES TO OUTSIDE. LARGE HOLE IN SCREEN DOOR. NEED TO RODENT/INSECT PROOF DOORS. CRITICAL VIOLATION:7-38-020.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN RUBBER GASKET AT INTERIOR DOOR OF THE TWO DOOR REACH-IN COOLER(NORTH WALL). EXCESS WATER INSIDE THE PREP COOLER,NEED TO REMOVE AND REPAIR CAUSE. KITCHEN CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE CUTTING BOARDS.

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 ALL INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, MUST SCRAPE ALL EXCESS GREASE AND DEBRIS FROM UNDER THE FLAT GRILL, INSIDE RACKS OF ALL COOLERS, DRIED FOOD AND DEBRIS. NEED TO CLEAN AND MAINTAIN. DUST BUILD-UP BETWEEN THE RADIATOR AT FRONT WINDOWS. UPPER, INTERIOR SURFACES OF ICE MACHINE NOT CLEAN, SLIMY AREAS AROUND ICE MAKING COMPONENTS. MUST CLEAN AND SANITIZE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NEED TO REMOVE DEBRIS/ITEMS ON FLOOR THROUGHOUT THE PREMISES (1ST FLOOR AND BASEMENT), ESPECIALLY IN CORNERS AND UNDER EQUIPMENT.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DUST BUILD-UP ON CEILING FANS IN DINING AREA. ACCUMULATED GREASE ON WALL FAN IN KITCHEN. NEED TO CLEAN AND MAINTAIN

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHTS IN HOOD ABOVE COOKING EQUIPMENT NOT PROPERLY SHIELDED. MUST INSTALL SOLID LIGHT SHIELDS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXPOSED HAND SINK IN KITCHEN AND HANDSINK IN WASHROOM SLOWLY DRAINING, NEED TO REPAIR. NO BACKFLOW PREVENTION DEVICE AT HOSE BIB IN BASEMENT. MUST INSTALL.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO STEM THERMOMETER PROVIDED ON PREMISES. INSTRUCTED TO PROVIDE TO BE ABLE TO CHECK FOOD TEMPERATURES.

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: NO STEM THERMOMETER PROVIDED ON PREMISES. INSTRUCTED TO PROVIDE TO BE ABLE TO CHECK FOOD TEMPERATURES.

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.