ZACATACOS, II. INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY, WITH SIGNATURES. PRIORITY FOUNDATION VIOLATION 7-38-012(A). NO CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: MUST PROVIDE WRITTEN PROCEDURE FOR VOMITING AND DIARRHEAL CLEANUP, WITH EQUIPMENT. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED FOOD HANDLER IN FRONT PREP AREA USING BARE HAND CONTACT TO PREP BREAD (FOR TORTA) AND TORTILLAS. INSTRUCTED MAY NOT USE BARE HAND CONTACT WITH READY TO EAT FOODS. MUST USE UTENSILS, OR WEAR GLOVES TO HANDLE READY TO EAT FOODS. OPERATOR DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATION 7-38-010.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT EXPOSED HAND SINK IN FRONT PREP AREA. OBSERVED FOOD HANDLER DRYING HANDS ON APRON. MUST PROVIDE SANITARY MEANS (SUCH AS PAPER TOWELS, HAND DRYERS, ETC.) TO DRY HANDS AT ALL HAND SINKS AT ALL TIMES. OPERATOR PROVIDED PAPER TOWELS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 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: OBSERVED THE FOLLOWING TCS (TIME/TEMPERATURE CONTROLLED FOR SAFETY) FOODS AT IMPROPER TEMPERATURES IN THE PREP COOLERS IN FRONT PREP AREA: SHREDDED CHEESE @ 50.1F AND CHICKEN AT 48.2F; FOUND STEAK IN A PAN SITTING ON TOP OF HOT HOLDING UNIT @ 88.7F. INSTRUCTED ALL TCS FOODS MUST BE HELD AT 41F OR LESS, OR 135F OR MORE AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED APPROXIMATELY 15LBS OF DENATURED FOODS DURING INSPECTION. ESTIMATED VALUE OF $20. 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MUST IDENTIFY/DISCLOSE FOODS ON MENU BOARD WHICH THE CONSUMER ADVISORY PERTAINS TO. MUST INCLUDE ASTERISK OR REMINDER STATEMENT. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MISSING SPLASHGUARD AT REAR HANDSINK INBETWEEN 3-COMPARTMENT AND PREP SINK. INSTD TO PROVIDE.

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: PITTED CUTTING BOARDS AT BOTH PREP COOLERS IN FRONT PREP AREA. INSTD TO REPLACE AND MAINTAIN BOARDS, REMOVE CARDBOARD LINING FROM BOTTOM OF PREP TABLE IN REAR PREP AREA. INSTD TO HAVE SURFACE SMOOTH, EVEN, 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED PRODUCE BEING STORED IN PLASTIC, MILK CRATE TYPE CONTAINERS IN WALK IN COOLER. MUST PROVIDE PROPER FOOD GRADE CONTAINERS, APPROVED FOR COMMERCIAL MULTI-USE. MUST MAINTAIN SAME.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED PRODUCE BEING STORED IN PLASTIC, MILK CRATE TYPE CONTAINERS IN WALK IN COOLER. MUST PROVIDE PROPER FOOD GRADE CONTAINERS, APPROVED FOR COMMERCIAL MULTI-USE. MUST MAINTAIN SAME.

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.