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

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE WITHOUT VALID CITY OF CHICAGO CERTIFICATE. INSTD TO OBTAIN AND MAINTAIN VALID CERTIFICATE.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (STEAK, RICE, ETC). INSTD TO HAVE ON DUTY AT ALL TIMES. PRIORITY FOUNDATION 7-38-012.

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.

FOOD SEPARATED AND PROTECTED - Comments: RAW EGGS STORED IMMEDIATELY ABOVE READY TO EAT SALSAS 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: DEEP CONTAINER OF RICE COOKED & DATED YESTERDAY 4/9/20 IMPROPERLY COOLED, INTERNAL TEMPERATURE OF 46.2F. 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: DEEP CONTAINER OF RICE COOKED AND DATED YESTERDAY AT IMPROPER TEMPERATURE OF 46.2F. 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MISSING FILTER FOR VENTILATION HOOD SYSTEM. INSTD TO PROVIDE AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MISSING FILTER FOR VENTILATION HOOD SYSTEM. INSTD TO PROVIDE AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.