VELVET TACO Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING CLEANSER AT HANDWASHING SINK AT FRONT PREP. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. 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 NO HAND DRYING PROVISION AT HANDWASHING SINK LOCATED AT FRONT PREP. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION. 7-38-030(C), CITATION CONSOLIDATED WITH ABOVE VIOLATION.

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.

This violation was corrected during the inspection.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: DURING INSPECTION OBSERVED FOOD ITEMS PREPARED IN HOUSE AND STORED WITH REDUCED OXYGEN PACKAGING BEYOND 48-HOUR RULE. A HACCP PLAN WAS NOT SUBMITTED TO THE REGULATORY AUTHORITY PRIOR TO ENGAGING IN A ROP OPERATION WITHOUT A VARIANCE. DISCUSSED THE HACCP CONCEPTS WITH THE PERSON IN CHARGE. PRODUCT REMOVED PENDING RECEIPT OF AN APPROVED HACCP PLAN.

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 FOR VIOLATION AND CITAITON ISSUED. ISSUE CITATION UNDER 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.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: SEE VIOLATION #29 FOR VIOLATION AND CITAITON ISSUED. ISSUE CITATION UNDER 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.