TORTERIA SAN LENCHITO INC. Passes Health Inspection - Chicago Restaurant

PERSONAL CLEANLINESS - Comments: OBSERVED THE COOK WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA.INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED UTENSIL (SCRAPER, KNIFE) STORED IN BETWEEN PREP TABLE AND WALL IN FRONT FOOD PREP AREA.INSTRUCTED TO PROVIDE A KNIFE RACK OR A MAGNETIC STRIPS FOR PROPER UTENSIL STORAGE AND MAINTAIN.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS INSIDE THE SALSA COOLER AT FRONT FOOD PREP AREA.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS INSIDE THE SALSA COOLER AT FRONT FOOD PREP AREA.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.