ZACATACOS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD SEPARATED AND PROTECTED - Comments: RAW EGGS AND RAW CHICKEN STORED IMMEDIATELY ABOVE READY TO EAT CILANTRO IN WALK IN COOLER. INSTD TO STORE RAW FOODS AND READY TO EAT FOODS PROPERLY. PRIORITY VIOLATION. 7-38-005.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

PROPER COOLING TIME AND TEMPERATURE - Comments: LARGE DEEP CONTAINER OF BEANS COOKED & DATED YESTERDAY 4/9/20 IMPROPERLY COOLED, INTERNAL TEMPERATURE OF 47.5F. DISCUSSED PROPER COOLING TECHNIQUES WITH MANAGER (ICE BATCH, SHALLOW PANS, AND PROPER COOLING AS SUCH 1) Within 2 hours from 57�C (135�F) to 21�C (70�F); and (2) Within a total of 6 hours from 57�C (135�F) to 5�C (41�F). PRIORITY VIOLATION 7-38-005.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

PROPER COLD HOLDING TEMPERATURES - Comments: LARGE DEEP CONTAINER OF BEANS COOKED AND DATED YESTERDAY AT IMPROPER TEMPERATURE OF 47.5F. BEAN DISCARDED AND DENATURE AT THIS TIME. APPROX 5LB $10 VALUE. PRIORITY VIOLATION 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.

PROPER DATE MARKING AND DISPOSITION - Comments: PREMISES LABELING READY TO EAT FOODS (RICE, BEANS, ETC) WITH DATE OF PREPARATION ONLY. INSTD TO PROPERLY LABEL WITH DISCARD DATE (MAXIMUM OF 7 DAYS), WITH PREPARATION DATE COUNTED AS DAY 1. PRIORITY FOUNDATION 7-38-005.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MISSING SPLASHGUARD AT BASEMENT HANDWASH SINK INBETWEEN PREP TABLE AND 3-COMPARTMENT SINK. MISSING SPLASHGUARD INBETWEEN PREP SINK AND 3-COMPARTMENT SINK 1ST FLOOR. INSTD TO PROVIDE AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RAW WOOD STORAGE CRATES IN BASEMENT. INSTD TO PROPERLY SEAL RAW WOOD SO AS TO A SMOOTH, NON POROUS, EASILY CLEANABLE SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: SMALL LEAK AT PIPE UNDERNEATH BASEMENT 3-COMPARTMENT SINK. STOPPER GASKET AT 3RD BASIN AT 1ST FLOOR 3-COMPARTMENT SINK IN POOR REPAIR, CURRENRTLY USING PLASTIC WRAP. INSTD TO REPAIR STOPPER 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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MISSING COVERED RECEPTACLE IN WOMENS TOILET ROOM. INSTD TO PROVIDE COVERED RECEPTACLE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: MULTIPLE FOOD HANDLER CERTIFICATES EXPIRED. INSTD TO PROVIDE AND MAINTAIN VALID FOOD HANDLER TRAINING FOR ALL EMPLOYEES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: MULTIPLE FOOD HANDLER CERTIFICATES EXPIRED. INSTD TO PROVIDE AND MAINTAIN VALID FOOD HANDLER TRAINING FOR ALL EMPLOYEES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.