VELVET TACO Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: DISPOSABLE PAPER TOWELS NOT PROVIDED AT HANDSINK LOCATED IN COOKLINE. MANAGER PROVIDED DISPOSABLE PAPER TOWELS WHILE ON SITE. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED WATER AT IMPROPER TEMPERATURE MEASURED AT 66F LOCATED AT REGISTER HANDSINK AND 2ND FLOOR RESTROOM. TEMPERATURE OF WATER MUST MAINTAIN AT LEAST 100F. PRIORITY 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED PINK SLIME ON INTERIOR OF THE ICE MACHINE DRIP PLATE LOCATED IN BASEMENT. FACILITY MUST CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED RICE AT IMPROPER HOT HOLDING TEMPERAURE, MEASURED AT 118.2F LOCATED IN REACH-IN HOT HOLDING UNIT. APPROXIMATELY 8LBS AT AN APPROXIMATE COST OF $10 DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: MEASURED IMPROPER COLD HOLDING TEMPERATURES OF THE FOLLOWING FOODS FOUND STORED AT ROOM TEMPERATURE AND IN REACH-IN PREP-LINE COOLER; 5LBS OF PICO CORN SALAD MEASURED AT 46.5F AND CUT LEAFY SALADS MEASURED BETWEEN 59-60F. APPROXIMATELY 8 LBS OF FOOD WAS DISCARDED AT A TOTAL APPROXIMATE COST OF $11. SEE ABOVE PRIORITY VIOLATION 7-38-005 CITATION THAT WAS 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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED COOKED BRISKET AND COOKED CHICKEN STORED IN SEALED BAD WITH NO DATE LABELS IN BASEMENT WALK-IN COOLER. FOOD PREPARED AND HELD IN A FOOD ESTABLISHMENT FOR MORE THAN 24 HOURS MUST BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERAURE OF 41F OR LESS FOR A MAXIMUM OF 7DAYS. APPROXIMATELY 31LBS AT AN APPRXIMATE COST OF $130 WAS DISCARDED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OPEN HOLE ON THE BOTTOM OF EXTERIOR SIDE EXIT DOOR THAT LEADS TO DUMPSTER WHICH ALLOWS FOR PESTS/INSECTS TO ENTER. EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LOW WATER PRESSURE AT HAND SINK LOCATED IN 2ND FLOOR RESTROOM. FACILITY MUST REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED TOP OF GREASE TRAP WASTE CONTAINER SLIGHTLY SOILED. FACILITY MUST CLEAN AND MAINTAIN.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED VENT HEAVILIY SOILED WITH DUST ABOVE THE HANDSINK/COOKLINE. FACILITY MUST CLEAN AND 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED VENT HEAVILIY SOILED WITH DUST ABOVE THE HANDSINK/COOKLINE. FACILITY MUST CLEAN AND 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.