VELVET TACO Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED SOUS VIDE MACHINE ONSITE DURING THE INSPECTION. INSTRUCTED MANAGER TO OBTAIN HAACP/VARIANCE FOR ALL SPECIALIZED FOOD PROCESSES PERFORMED ONSITE. (SEE COMMENTS) PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: SEE VIOLATION #29.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NO PEST CONTROL LOG BOOK ONSITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED THAT RETAIL FOOD ESTABLISHMENTS MUST CONTRACT WITH A LICENSED PEST COMPANY FOR PEST INSPECTIONS AT LEAST TWICE A YEAR. PRIORITY FOUNDATION 7-38-020(A) NO CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED AN INADEQUATE NUMBER OF TOILET FACILITIES ONSITE. PRIORITY FOUNDATION 7-38-030(C)

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR UNFINISHED WALL IN CUSTOMER SEATING AREA, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPAIR VENTILATION IN GENDER NEUTRAL TOILET ROOMS. To keep rooms free of obnoxious odors, mechanical ventilation of sufficient capacity shall be provided as required by LAW. INSTRUCTED TO REPAIR AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER REQUIREMENT NOT MET. INFORMATION PROVIDED.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER REQUIREMENT NOT MET. INFORMATION PROVIDED.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.