VELVET TACO Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AT HAND SINK LOCATED AT BASEMENT PREP AREA. MUST PROVIDE SOAP AT ALL TIMES FOR EMPLOYEES TO PROPERLY WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED CHICKEN AT IMPROPER COLD HOLDING TEMPERATURE AT 44.1F INSIDE OF PREP COOLER. ALSO OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE INSIDE REFRIGERATOR IN BASEMENT. EGGS FOUND AT 44.6F, YOGURT FOUND AT 52.3F, SOUR CREAM FOUND AT 47.1F, AMERICAN CHEESE FOUND AT 46.4F, LIQUID EGGS FOUND AT 46.5F, PLAIN CREAM CHEESE FOUND AT 47.8F, BUTTER CONTAINING MILK FOUND AT 47.6F, BLUE CHEESE FOUND AT 43.5F, DICED TOMATOES FOUND AT 45.3F, QUESO FRESCO FOUND AT 55.2F AND COD FOUND AT 44.9F. TCS FOODS MUST BE HELD AT PROPER COLD HOLDING TEMPERATURE AT 41.0F OR BELOW. FOOD HAS BEEN DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 150 LBS AT A COST OF $400.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED HAACP PLAN ON SITE FOR COOK/CHILL PROCESS. Before performing the activity that requires a HACCP PLAN, a LICENSE applicant or LICENSE HOLDER shall submit a properly prepared HACCP PLAN to the DEPARTMENT for approval. MUST PROVIDE PROOF OF APPROVAL AND MAINTAIN ON-SITE. PRIORITY FOUNDATION VIOLATION. 7-38-005.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF REFRIGERATOR IN BASEMENT AT 45.7F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OVER 50 FRUIT FLIES ON WALLS IN REAR BASEMENT STAIRWELL. MUST CLEAN AND ELIMINATE EVIDENCE OF PEST ACTIVITY ON PREMISES. PRIORITY FOUNDATION VIOLATION.7-38-020(a). 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.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE. MUST PROVIDE FOR ALL CERTIFIED FOOD MANAGERS.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE. MUST PROVIDE FOR ALL CERTIFIED FOOD MANAGERS.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.