TECALITLAN Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED INSIDE THE MICROWAVE ATTEMP OF 89.9F TO 128.4F; COOKED DICED BEEF AT TEMP OF 77.7F, PRODUCT WAS STORED INSIDE PREP COOLER ON THE FIRST FLOOR KITCHEN. HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE COLD FOOD 40F AND BELOW. FOOD DISCAERDED AND DENATURED. POUNDS 8,VALUE 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: OUTER OPENING NOT PROTECTED SIDE BOTTOM DOOR WITH 1/4 TO 1" GAP.INSTRUCTED TO RODENT/INSECT PROOF DOOR. 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NO INGREDIENT LABELS PROVIDED FOR SINGLE SERVNG CAKE FOR CUSTMERS TO GO. NEED TO PROVIDED

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: BROKEN CABINET IN THE STAFF WASHROOM AT SECOND FLOOR NEED TO REPLACE. BROKEN SHELF UNDER THE PREP TABLE AT SECOND FLOOR KITCHEN, IS BENDED ,TILTED AND ALMOST TOUCHING THE FLOOR ALSO SURFACE IS RUSTED. INSTRUCTED TO REPAIR/REPLACE SAID SHELFBROKEN RUBBER GASKET INSIDE THE TWO REACH-IN COOLER,NEED TO REPLACE.

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: NEED TO CLEAN INTERIOR OF DEEP FRYER AT SECOND FLOOR PREP AREA,REMOVE ENCRUSTED 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES UNDER AND BEHIND EQUIPMENTS,SHELVES ,UNDER DISH MACHINE, UNDER THREE COMPARTMENT SINK ALONG BASE BOARD AND CORNERS. REPLACE BROKEN FLOOR TILES AT EMPLOYEE DRESSING ROOM AT SECOND FLOOR.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES UNDER AND BEHIND EQUIPMENTS,SHELVES ,UNDER DISH MACHINE, UNDER THREE COMPARTMENT SINK ALONG BASE BOARD AND CORNERS. REPLACE BROKEN FLOOR TILES AT EMPLOYEE DRESSING ROOM AT SECOND FLOOR.

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.