PASS W/ CONDITIONS
Risk 1 (High)
TECALITLAN Gets Conditional Pass on Health Inspection - Chicago Restaurant
February 22, 2017
Short Form Complaint
License #7246
2
Total Violations
1
Critical
1
Major
Violations Cited by Chicago Health Inspector
2
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: IMPROPER DISHWASHING WITHOUT SANITIZING DISHES AND UTENSILS: OBSERVED AN EMPLOYEE WASHING AND RINSING UTENSILS IN A 2-COMPARTMENT SINK WITHOUT SANITZING AND PLACING DISHES IN A CLEAN CONTAINER FOR FUTURE USE. INSTRUCTED STAFF THAT DISHWASHING MUST BE PERFORMED IN THE 3-COMPARTMENT SINK BY WASH, RINSE, AND SANITZING ALL EQUIPMENT. EMPLOYEES MAY WASH AND RINSE EQUIPMENT, THEN USE THE LOW TEMPERATURE DISHMACHINE BUT DISHES MUST BE WASHED AND RINSED IN THE 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.
CDPH Food Code: Section 4-501.114, 4-702.11
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: IMPROPER DISHWASHING WITHOUT SANITIZING DISHES AND UTENSILS: OBSERVED AN EMPLOYEE WASHING AND RINSING UTENSILS IN A 2-COMPARTMENT SINK WITHOUT SANITZING AND PLACING DISHES IN A CLEAN CONTAINER FOR FUTURE USE. INSTRUCTED STAFF THAT DISHWASHING MUST BE PERFORMED IN THE 3-COMPARTMENT SINK BY WASH, RINSE, AND SANITZING ALL EQUIPMENT. EMPLOYEES MAY WASH AND RINSE EQUIPMENT, THEN USE THE LOW TEMPERATURE DISHMACHINE BUT DISHES MUST BE WASHED AND RINSED IN THE 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.
CDPH Food Code: Section 4-501.114, 4-702.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection