ZACATACOS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND REACH IN PREP COOLER AT MAIN PREP LINE AT IMPROPER TEMPERATURE. 57.9 DEGREES AIR TEMPERATURE. UNIT MAY NOT BE USED UNTIL CORRECTED AND REINSPECTED BY THE CHICAGO DEPARTMENT OF HEALTH. UNIT IS BEING TAGGED HELD FOR INSPECTION AT THIS TIME. CRITICAL VIOLATION. 7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

This violation was corrected during the inspection.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING ITEMS AT IMPROPER TEMPERATURE DURING STORAGE: 30 PIUNDS RAW STEAK 56.8 DEGREES, 10 POUNDS RAW CHICKEN 56.4 DEGREES, 10 POUNDS RAW STEAK SANDWICH MEAT 58.2 DEGREES. ALL MEATS WERE DISCARDED AT THIS TIME. TOTAL VALUE 50 POUNDS, $200.00 CRITICAL VIOLATION 7-38-005(A)

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO SOAP AT BASEMENT HANDSINK WHERE ALL FOOD PREPARATION OCCURS. INSTRUCTED MANAGER TO PROVIDE SOAP AND TOWELS AND MAINTAIN AT ALL TIMES. MANAGER OBTAINED SOAP IMMEDIATELY. CRITICAL VIOLATION 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO PERSON ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE AT TIME OF INSPECTION WHILE HANDLING POTENTIALLY HAZARDOUS FOOD ITEMS. IE...STEAK, CHICKEN, PORK ETC... NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED. INSTRUCTED MANAGER TO PROVIDE PERSON AND CERTIFICATE AT ALL TIMES. SERIOUS VIOLATION 7-38-012

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHIELD IN BASEMENT PREP AREA IN POOR REPAIR, LIGHT SHIELD NEED AT 1ST FLOOR PREP AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHIELD IN BASEMENT PREP AREA IN POOR REPAIR, LIGHT SHIELD NEED AT 1ST FLOOR PREP AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.