ZACATACOS, II. INC Fails Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED AT THIS TIME, ALSO NO CITY OF CHICAGO MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS BEING PRE PARED, SERVED, AND COOLED DOWN. BEEF 154.6*, RICE 148*F AT THIS TIME. SERIOUS VIOLATION 7-38-012a.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1632804, DATE 3/8/2016. CORRECT BY DATE 6/3/2016. NOT CORRECTED VIOLATION # 32 CUTTING BOARDS IN NEED OF REPLACING WHERE WORN,DISCOLORED, AND DEEP CUTS MUST CORRECT AND MAINTAIN AT ALL TIMES. AND VIOLATION #35 WALLS AND CEILING IN REAR PREP AREA IN NEED OF CLEANING AT AIR CONDITIONER. MUST CLEAN AND MAINTAIN. SERIOUS VIOLATION 7-42-090.

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.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE REAR #10 CAN OPENER NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOOR DRAIN COVER MISSING IN THE MENS RESTROOM, INSTRUCTED TO REPLACE. ALSO REMOVE STANDING WATER IN FRONT PREP AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE CEILING IN THE LADIES RESTROOM IN POOR REPAIR(WATER DAMAGED) INSTRUCTED TO REPAIR. ALSO REMOVE THE GRAFFITI IN THE MENS RESTROOM.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE CEILING IN THE LADIES RESTROOM IN POOR REPAIR(WATER DAMAGED) INSTRUCTED TO REPAIR. ALSO REMOVE THE GRAFFITI IN THE MENS RESTROOM.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.