TAQUERIA Y TORTILLERIA ATOTONILCO Passes Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E) OBSERVED A BROWNISH PINKISH SUBSTANCE LOCATED ON THE PANEL OF THE INTERIOR OF THE ICE MACHINE IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.12 OBSERVED STORAGE OF SEALED SODA BOTTLES BEING STORED IN THE BASEMENT UNDER A UNSHIELDED SEWER PIPE. INSTRUCTED TO REMOVE AND NEVER STORE ANYTHING UNDER SEWER PIPES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED RUST ON THE GREASE TRAP LOCATED UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE RUST.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED RUST ON THE GREASE TRAP LOCATED UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE RUST.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.