WESTERN TACOS MEXICAN FAST FOOD, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED TO PROVIDE FOR EMPLOYEES HEALTH . PRIORITY FOUNDATION VIOLATION

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWEL ACCESSIBLE FOR FOOD HANDLERS USE. INSTRUCTED TO PROVIDE AT ALL TIMES. EMPLOYEE PROVIDE PAPER TOWELS DURING INSPECTION-COS. PRIORITY FOUNDATION ISSUED 7-38-030(C).

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: WE OBSERVED APPROX 4-LBS OF CHOPPED TOMATOES AT PREP COOLER MAINTAINED AT IMPROPER TEMPERATURE OF 46.0F, AND APPROX 3-LBS OF CHOOPED SALAD GREENS AT IMPROPER TEMPERATURE OF 56.0F. ALL FOODS REMOVED AND DISCARDED BY MANAGER AT COST APPROX $10.00. INSTRUCTED TO MAINTAIN COLD (TCS) FOODS AT 41.0F OR BELOW. PRIORITY VIOLATION ISSUED 7-38-005

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR BOTTOM CABINETS OF FRYERS NOT CLEAN, GREASE ACCUMULATION. INSRUCTED TO CLEAN AND MAINTAIN

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR BOTTOM CABINETS OF FRYERS NOT CLEAN, GREASE ACCUMULATION. INSRUCTED TO CLEAN AND MAINTAIN

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.