EL TACO VELOZ TAQUERIA.

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 5-18-15,REPORT # 1453958 #45-NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN. INFORMATION GIVEN. SERIOUS VIOLATION:7-42-090

OBSERVED CARDBOARD BETWEEN THE EXPOSED HAND SINK AND THREE COMPARTMENT SINK AT SECOND FLOOR PREP AREA,SPLASH GUARD MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE,ALSO WOOD PARTITION INSTALLED AT LEFT SIDE OF THE THREE COMPARTMENT SINK AT FIRST FLOOR PREP AREA SURFACE IS POROUS, PEELING PAINT,ETC. NEED TO REPLACE. ICE SCOOP NOT PROTECTED FROM ELEMENTS,MUST PROVIDE AND ENCLOSED ICE SCOOP CONTAINER,SECOND FLOOR BROKEN RUBBER GASKET INSIDE THE REACH-IN COOLER AT FIRST PREP AREA,INSTRUCTED TO REPLACE,NO TAPE MUST BE USED.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIALS.

DEBRIS AND WATER ON FLOOR BEHIND THE GREASE TRAPS UNDER THE THREE COMPARTMENT SINKS AND DISH MACHINE AREA

OBSERVED EMPLOYEE USING A PLASTIC CAP AT THREE COMPARTMENT SINK INSTEAD OF THE STOPPERS AT FIRST FLOOR PREP AREA,NO STOPPERS PROVIDE AT SECOND FLOOR PREP AREA,MUST PROVIDE STOPPERS ON BOTH MENTIONED SINK FOR PROPER WASH,RINSE AND SANITIZE

FOOD NOT PROTECTED DURING STORAGE.WE(MANAGER,EMPLOYEE AND MYSELF)OBSERVED A LARGE/HUGE POT WITH THREE DIFFERENT CONTAINERS:A WHITE FOAM CUP,A WHITE PLASTIC LARGE BOWL AND A CLEAR PLASTIC CONTAINER WITH READY TO EAT FOOD(HOME MADE GIARDINIERA),INSIDE THE WALK-IN COOLER AT SECOND FLOOR STORAGE AREA.WE OBSERVED PREPARED FOOD ON TOP COOKING SHEETS STACKED UNCOVERED ON TOP EACH OTHER.INSTRUCTED TO REMOVE MENTIONED CONTAINERS AND PROVIDE A UTENSILS WITH A LONG HANDLE TO BE ABLE TO REACH THE BOTTOM OF THE CONTAINER,ALSO FOOD MUST BE PROTECTED DURING STORAGE. SERIOUS VIOLATION:7-38-005(A)

OUTER OPENINGS NOT PROTECTED.FRONT DOOR AT FIRST FLOOR GAP OF 1/4" TO 1" BOTTOM AND BETWEEN DOOR,SIDE DOORS ON THE SECOND FLOOR:ONE FROM PREP AREA A GAP OF 1" TO 1 1/2" BOTTOM NORTH SITE, THE OTHER FROM STORAGE AREA A GAP OF 1' TO 2" BOTTOM OF THE DOOR. DOORS MENTIONED ARE NOT RODENT INSECT PROOFED.NEED TO RODENT/ INSECT PROOF MENTIONED DOORS. SERIOUS VIOLATION:7-38-020

NO PROOF OF VALID CITY SANITATION CERTIFICATE PROVIDED ON PREMISES,POSTED WAS ONLY TWO EXPIRED CITY SANITATION CERTIFICATE,NOR A CERTIFIED FOOD MANAGER WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED,AND SERVED:BEEF,FISH,CHICKEN ,BEANS ETC.A LEAST ONE PERSON ON DUTY IS CERTIFIED DURING ALL TIMES POTENTIALLY HAZARDOUS FOOD IS PREPARED,HANDLED AND SERVED. NEED TO PROVIDE ENROLLMENT TO SANITATION CLASS. SERIOUS VIOLATION:7-38-012(A).

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 5-18-15,REPORT #1453958 #33-MULTI USE UTENSILS MUST BE STORED IN A CLEAN SANITIZED CONTAINER NOT BETWEEN WALL AND PIPE. MUST CORRECT AND MAINTAIN AT ALL TIMES. #35-WALLS AND CEILING IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES #38-HAND SINK AT 2ND FLOOR PREP AREA SLOW DRAINING. MUST CORRECT AND MAINTAIN AT ALL TIMES. #45- NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN. INFORMATION GIVEN. SERIOUS VIOLATION:7-42-090 TODAY(1-20-16) WE OBSERVED THE SAME VIOLATIONS.EXPOSED HAND SINK IN POOR REPAIR HEAVILY LEAKING AND UNDER THE SINK WAS A BLACK BAG FULL OF WATER

OBSERVED CARDBOARD BETWEEN THE EXPOSED HAND SINK AND THREE COMPARTMENT SINK AT SECOND FLOOR PREP AREA,SPLASH GUARD MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE,ALSO WOOD PARTITION INSTALLED AT LEFT SIDE OF THE THREE COMPARTMENT SINK AT FIRST FLOOR PREP AREA SURFACE IS POROUS, PEELING PAINT,ETC. NEED TO REPLACE. ICE SCOOP NOT PROTECTED FROM ELEMENTS,MUST PROVIDE AND ENCLOSED ICE SCOOP CONTAINER,SECOND FLOOR BROKEN RUBBER GASKET INSIDE THE REACH-IN COOLER AT FIRST PREP AREA,INSTRUCTED TO REPLACE,NO TAPE MUST BE USED.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIALS.

DEBRIS AND WATER ON FLOOR BEHIND THE GREASE TRAPS UNDER THE THREE COMPARTMENT SINKS AND DISH MACHINE AREA

OBSERVED EMPLOYEE USING A PLASTIC CAP AT THREE COMPARTMENT SINK INSTEAD OF THE STOPPERS AT FIRST FLOOR PREP AREA,NO STOPPERS PROVIDE AT SECOND FLOOR PREP AREA,MUST PROVIDE STOPPERS ON BOTH MENTIONED SINK FOR PROPER WASH,RINSE AND SANITIZE

NEW CUTTING BOARD NEEDED IN FRONT BAR AREA. WORN DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

MULTI USE UTENSILS MUST BE STORED IN A CLEAN SANITIZED CONTAINER NOT BETWEEN WALL AND PIPE. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FLOORS BY 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE ALL DEBRIS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

WALLS AND CEILING IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

HANDSINK AT 2ND FLOOR PREP AREA SLOW DRAINING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN. INFORMATION GIVEN.

NO CERTIFIED MANAGER ON DUTY AND CERTIFICATE POSTED WHEN COOKED CHICKEN (171.4F) AND RICE (175.9F) PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A CITATION ISSUED.

REMOVE GROCERY BAGS AND STORE FOOD IN FOOD STORAGE BAGS OR CONTAINERS IN WALK-IN FREEZER.

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AREA.

CLEAN CEILING VENTS IN WASHROOM AND DINING AREAS.

OBSERVED IMPROPER TEMPERATURE OF 4-DRAWER PREP COOLER 65F. INSTRUCTED MANAGER TO REPAIR, COOLER MUST MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.

OBSERVED RAW BEEF 51.2F, COOKED BEEF 57.2F, COOKED PORK 60.2F, AND CHORIZO 64.5F STORED AT IMPROPER TEMPERATURE IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY $300. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.

OBSERVED NO HOT OR TEMPERED WATER AT WASHBOWLS IN MEN AND WOMEN WASHROOMS. INSTRUCTED MANAGER TO PROVIDE HOT WATER FOR PROPER HAND WASHING. SERIOUS VIOLATION 7-38-030 CITATION ISSUED.

REMOVE GROCERY BAGS AND STORE FOOD IN FOOD STORAGE BAGS OR CONTAINERS IN WALK-IN FREEZER.

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AREA.

CLEAN CEILING VENTS IN WASHROOM AND DINING AREAS.

CLEAN INTERIOR OF ICE MACHINE AND FAN IN REACH-IN COOLER.

ELEVATE ALL JUICE AND DRINKS OFF FLOOR IN BAR AREA. REPAIR THRESHOLD AT SECOND FLOOR EXIT DOOR.

PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK. REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK (SLOW DRAINING.

PROVIDE THERMOMETER IN PREP COOLER.

Foods inside cooler not labeled or dated. Instructed to label and date all foods not in original containers.

Cooking equipement, coolers, prep counter, sinks and utensils not cleaned. Instructed to detail clean and sanitize daily.

Floor in prep area first and second floor not cleaned. Instructed to detail clean along wallbase and behind equipment.

Ceiling not maintained in prep area. Instructed to replace missing ceiling tile.

Water pressure low at employees handsink in toilet room. Instructed to increase water pressure. Ventilation not provided in men's toilet room. Instructed to repair exhaust fan.

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE RUSTY WIRE SHELVING INSIDE REACH-IN COOLERS

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT 1ST. AND 2ND FLOOR AREAS

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAKING FAUCET AT 1ST. FLOOR 3 COMPARTMENT SINK

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST BETTER ORGANIZE WANTED ITEMS 2ND. AREA, REMOVE ALL ITEMS NOT PERTAINING TO THE STORE

FOOD PREP COOLER REMAINS TAGGED HELD FOR INSPECTION-.NOTIFY THE CDPH VIA FAX ONCE REPAIRED 312-746-4240 FOR TAG REMOVAL-MUST BE 40F OR BELOW AT ALL TIMES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS UNDER HOT COOKING EQUIPMENTS,DRY STORAGE ROOM 2ND FLOOR REQUIRE DETAIL CLEANING.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.FRONT EMPLOYEE TOILET ROOM DOOR NOT SELF CLOSING.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units..FOUND NO METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND 2 DOOR FOOD PREP COOLER AT FRONT FOOD PREP AMBIENT AIR 60F-TAGGED HELD FOR INSPECTION.NOTIFY THE CDPH VIA FAX ONCE REPAIRED 312-746-4240 FOR TAG REMOVAL-MUST BE 40F OR BELOW AT ALL TIMES.

All cold food shall be stored at a temperature of 40F or less.ASSORTED FOODS INSIDE SAID COOLER HAM,COOKED PORK,STEWS,CUT TOMATOES,CHEESE,CEVICHE,SHRIMP,SHRIMP SAUCE.APPROXIMATELY 70#,TOTAL DOLLAR VALUE$300.SAID FOODS DISCARDED,DENATURED.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND FRONT DOORS NOT RODENT-PROOFED.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHILE PREPARING,SERVING TACOS,BURRITOS,BEANS,RICE DURING THIS INSPECTION.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS UNDER HOT COOKING EQUIPMENTS,DRY STORAGE ROOM 2ND FLOOR REQUIRE DETAIL CLEANING.

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.FRONT EMPLOYEE TOILET ROOM DOOR NOT SELF CLOSING.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.FOUND NO METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR COVING MISSING BEHIND FOOD PREP COOLER FRONT PREP AREA,EXCESSIVE GREASE BUILD-UP BENEATH DEEP FRYERS.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.THERMOMETERS NEEDED FOR ALL COOLERS.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER FROM STORAGE AREAS.

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.OBSERVED LARGE AMOUNTS OF MOLD LIKE MATERIAL DRIPPING ON TO ICE DURING THIS INSPECTION.HELD FOR INSPECTION TAG PLACED ON SAID MACHINE MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA E-MAIL DELGADO_ALEJANDRO@CDPH.ORG OR 312-296-1223.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED EMPLOYEE WASHING MULTIUSE SOILED COOKING EQUIPMENTS IN THE 3 COMP SINK, NOT SET-UP PROPERLY AS REQUIRED,MISSING SINK STOPPERS,FAILURE TO SANITIZE SAID EQUIPMENTS.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FRONT,REAR DOORS TO KITCHEN LOCATED ON SECOND FLOOR NOT INSECT/RODENT-PROOFED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPAIR/REPLACE RUSTY STORAGE SHELVING IN SECOND FLOOR KITCHEN USE A NON-TOXIC FINISH.

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.WATER LEAKING BENEATH 3 COMP SINK AT FRONT AREA,ICE BIN CONTAINER BEHIND FRONT COUNTER DRAIN NEEDS TO BE DIRECTED INTO A FLOOR DRAIN AS REQUIRED.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.TEHERMOMETERS NEEDED FOR ALL COOLERS.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER FROM STORAGE AREAS.