El Taconcito

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND APPROX 3LBS COOKED PORK TAMALES MAITAINED AT IMPROPER COLD TEMPERATURES IN COOLER 48.3F,48F,53F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW. FOOD WAS DISPOSED OF BY MANAGER TOTAL COST APPROX $20.00 CRITICAL CITATION ISSUED.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER ON SITE/DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED OR NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. SERIOUS CITATION ISSUED

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NO SOAP DEVICE HOLDER AT PREP HAND SINK. MUST INSTALL

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED MISSING FILTER ON THE HOOD INSTRUCTED TO REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage.OBSERVED THE FOLLOWING NOT CLEAN HOOD, STOVE TOP,BULK CONTAINERS INSTRUCTED TO CLEAN ALSO CLEAN AND SANITIZE CUTTING BOARDS, BEAN MIXER BLADE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED THE FLOOR UNDER AND AROUND THE COOKING EQUIPMENT NOT CLEAN INSTRUCTED TO CLEAN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.OBSERVED THE WALL BEHIND THE COOKING EQUIPMENT NOT CLEAN, AND THE RESTROOM WALLVENT DUSTY AND THE CEILING FAN VENT DUSTY INSTRUCTED TO CLEAN ALL THE ABOV...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED THE LIGHT SHIELDS NOT CLEAN IN REAR KITCHEN, INSTRUCTED TO CLEAN ALSO LIGHTS U...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND PREP REACH-IN COOLER NOT MAINTAINING THE PROPER TEMPERATURE, TEMP. WAS 46 F. COOLER WAS TAGGED AND CAN NOT BE USED UNTIL RE-INSPECTED BY CDPH WHEN FIXED MUST FAX LETTER TO 312-746-4240 ATTN: MS. WOOTEN. OTHER PREP COOLER ON SITE MAINTAINING THE...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOUND FOOD IN UNAPPROVED (GARBAGE) BAGS, INSTRUCTED TO PLACE PRODUCT IN APPROVED FOOD BAGS/CONTAINERS AND PROPERLY DATE/LABEL ITEMS. ITEMS WERE DISCARDED A COMBINED WEIGHT OF 18 LBS. VALUED AT $20.00 NO CITATION ISSUED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. FOUND 2 LBS. OF RAW FISH AT 67.4 F, 2 LBS. OF COOKED CHICKEN AT 90.5 F AND 15 LBS. OF PORK CHOPS AT 93.0 F SITTING ON THE PREP TABLE. ALL ITEMS WERE DISCARDED VALUED AT APPROX. $20.00....

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER MULTI-TASKING AND NOT WA...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED 3-COMPARTMENT SINK WITH STANDING WASTE WATER IN ALL...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. FOUND NO SOAP/PAPER TOWELS AT THE EXPOSED HAND WASHING SINK IN THE PREP AREA. MUST PROVIDE AND MAINTAIN AT ALL TIMES.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED-FOUND A REACH-IN COOLER WITH PRODUCE INSIDE OF IT OUTDOOR OF BUSINESS (ON THE SIDE) UNPROTECTED/UNSECURE...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS ...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST RECAULK AROUND WASH BOWL IN EMPLOYEE'S TOILET ROOM, PAINT/SEAL RAW WOOD SHELVES IN EMPLOYEE'S TOILET ROOM AND IN...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN INTERIOR OF ALL COOLERS/FREEZERS AND SHELVES THROUGH-OUT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE ALL WATER STAINED CEILING TILES, CLEAN ALL VENTS, AND SEAL AROUND ALL PIPES/CONDUITS AND FIXTURES. PROVIDE MISSING ELECTRICAL OUTLET FIXTURES.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF-CLOSING DEVICE TO BOTH TOILET DOORS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored. MUST STORE ALL UNUSED WASH CLOTHS IN A BUCKET OF SANITIZING SOLUTION.