TRASPASADA RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED WALK-IN COOLER REAR STORAGE AREA IN POOR REPAIR NOT MAINTAINING AIR TEMP OF COOLER AT 40'F AND BELOW, OR FOOD TEMP AT 40'F, COOLER READING 49.5, AND FOODS RANGING FROM 49-51'F, INSTRUCTED TO RESTRICT USE OF COOLER FOR ANY POTENTIALLY HAZARDOUS FOODS THIS TIME OF INSPECTION, MUST MAINTAIN COOLER TEMP 40'F AND BELOW, CRITICAL CITATION ISSUED: 7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED LARGE AMOUNTS OF FOODS IN WALK-IN COOLER AT IMPROPER FOOD TEMPS, SUCH AS: RICE, BEANS, BEEF TONGUE, CHEESE, COOKED AND RAW CHICKEN, COOKED PORK SKINS, COOKED GROUND BEEF, MARINADE STEAK, PORK, TAMALES, SOUPS, PORK LEG, TRIPE, SHRIMP, AND STEAM BEEF, TEMPS READING BETWEEN 49-51', ALL PRODUCT DUMPED AND DENATURED AT A COST OF ABOUT $4,000.00 AND 800 POUNDS, INSTRUCTED THAT FOODS MUST BE STORED 40' OR BELOW, CRITICAL CITATION ISSUED: 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS UNDER, BEHIND AND IN CORNERS OF ALL 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS UNDER, BEHIND AND IN CORNERS OF ALL 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.