TAQUERIA TACO BUENO INC..

OBSERVED THE WOMENS TOILET ROOM STALL RECEPATACLE WITHOUT A COVER, INSTRUCTED TO PROVIDE TRASH CAN WITH COVER FOR WOMENS STALL.

OBSERVED ONE EMPLOYEE WITHOUT FOOD HANDLER CERTIFICATE, INSTRUCTED TO PROVIDE.

OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

OBSERVED NO CLEAN UP PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS, INSTRUCTED TO PROVIDE. MUST HAVE DISINFECTION RATED FOR NOROVIRUSES, OR PROPER CHLORING 5.25%, WITH PROPER CHLORINE TEST STRIPS 1000-5000PPM. PRIORITY FOUNDATION 7038-005. NO CITATION ISSUED.

OBSERVED NO DATE MARKING ON READY TO EAT TCS FOODS HELD IN ESTABLISHMENT FOR MOR THAN 24 HOURS. INSTRUCTED TO CLEARLY MARK WTIH THE DATE BY WHICH THE FOOD IS TO BE SOLD, DISCARDED, OR CONSUMED. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

OBSERVED NO DISCLOSURE STATEMENT ON MENUS AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

OBSERVED NO SPLACHGUARD ON THE FRONT HAND SINK IN FRONT PREP AREA, INSTRUCTED TO INSTALL AND MAINTAIN.

OBSERVED CUT CABBAGE IN THE REACH IN COOLER STORED IN A GROCERY BAG, INSTRUCTED TO PROVIDE PROPER FOOD GRADE CONTAINER, OR FOOD GRADE BAGS, (ie) ZIP-LOC, OR BAGGIE. PRIORITY FOUNDATION 7-38-025. NO CITATION ISSUED.

OBSERVED THE COFFEE MACHINE ABOVE THE COFFEE BASKET NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.

OBSERVED CLUTTER/UNUSED EQUIPMENT IN THE REAR GARAGE, INSTRUCTED TO CLEAN, ORGANIZE AND REMOVE ITEMS NOT BEING USED.

OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON PREMISES FOR THE CERTIFIED MANAGERS, INSTRUCTED TO PROVIDE.

THE SHELVES INSIDE THE REACH IN COOLERS AND THE INTERIOR OF THE DEEP FRYERS ARE NOT CLEAN. INSTRUCTED TO CLEAN TO REMOVE FOOD AND DIRT. MAINTAIN SAME.

THE FLOORS BEHIND THE COOKING EQUIPMENT IN THE FOOD PREPARATION AREA HAS FOOD AND DIRT ON THEM. INSTRUCTED TO CLEAN AND MAINTAIN.

THE FILTERS ON THE VENTILATION HOOD IN THE FRONT FOOD PREPARATION AREA HAS DIRT/GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

THERE ARE POTS TOO LARGE TO BE FULLY SUBMERGED INTO THE 3-COMPARTMENT SINK. INSTRUCTED TO EITHER INSTALL A 3-COMPARTMENT SINK LARGE ENOUGH FOR THE BIGGEST POT OR REMOVE LARGE UTENSILS. MAINTAIN SAME.

OBSERVED THE FRONT LIGHT SHIELDS NOT CLEAN OVER COOKING AREA, AND HOT HOLDING UNIT, INSTRUCTED TO CLEAN.

OBSERVED SEVERAL FOOD ITEMS NOT PROTECTED AND STORED UNCOVERED IN REACH-IN COOLER. UNCOVERED RAW BEEF AND CHORIZO STORED ABOVE UNCOVERED COOKED CHICKEN, POTATOES, GUACAMOLE, AND SHREDDED CHEESE. INSTRUCTED MANAGER TO PROPERLY STORE COOKED AND TO READY TO EAT FOOD ABOVE RAW MEAT TO PREVENT CONTAMINATION. SERIOUS VIOLATION 7-38-005A

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, SIDES OF ALL COOKING EQUIPMENT, STEAM TABLES SURFACES (GREASE BUILDUP). CLEAN GASKETS ON CHEST FREEZER IN BASEMENT.

REMOVE GROCERY BAGS AND PROPERLY STORE FOOD IN FOOD STORAGE BAGS OR CONTAINERS.

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

ALL PREPARED FOODS INSIDE THE 1 DOOR STAND UP COOLER IN PREP AREA MUST BE LABELED/DATED AND MAINTAIN.

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED,RAW WOODEN SURFACES IN BASEMENT DRY STORAGE MUST BE SEALED USING A NON-TOXIC FINISH AND MAINTAIN.ALSO,PROVIDE FOOD GRADE STORING BAGS NOT GROCERY PLASTIC BAGS TO STORE FOODS.

FAN COVERS INSIDE THE 1 DOOR STAND UP COOLER IN PREP AREA,INTERIOR BOTTTOM COMPARTMENT OF DEEP FRYER,SHELVINGS BEHIND FRONT COUNTER THESE AREAS ARE DIRTY,INSTRUCTED DETAIL CLEAN AND MAINTAIN.

FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS AND MAINTAIN.

CLEAN EQUIPMENT IMPROPERLY STORED NEXT TO CUSTOMER SEATING AREA. INSTD TO STORE PROPERLY IN DESIGNATED AREA.

PROVIDE SPLASHGUARD INBETWEEN EXPOSED HANDSINK AND 3-COMPARTMENT SINK.

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION.

NEED TO CLEAN AND SANITIZE ALL CUTTING BOARDS. DEFROST FRONT ICECREAM FREEZER.

OBSERVED HAND DIPPED ICECREAM NEED TO PROVIDE DIPPER WELL WITH RUNNING COLD WATER CONNECTED PROPERLY TO DRAIN. NEED TO PROVIDE SINK STOPPERS.

NEED THERMOMETERS FOR ALL COOLERS. ALSO FOR TAKING FOOD TEMPERATURE.

The shelve sunder the counter and steam table are dirty, and the north cutting board has deep stains. Wash, rinse,sanitize and repair the surfaces so they are smooth and sanitary. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

The walls and ceilings shall be in good repair and easily cleaned. The wall next to the grill by the window has small holes and is greasy, clean and patch the wall so it is smooth and easy to clean.

The north end of the ventilation duct has dirty foil stuck in a hole, remove the foil and reseal the hole so it is smooth and easy to clean.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE COOKING EQUIPMENT AND HOOD ABOVE HAS GREASE BUILDUP. DEFROST AND CLEAN THE REACH IN FREEZER LOCATED THE BASEMENT HAS ICE BUILDUP.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. CLEAN THE LIGHT SHIELDS IN THE PREP AREA HAS DUST AND DIRT ON THEM.

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. CLEAN THE VENTS IN THROUGHOUT PREMISES HAS DUST BUILDUP.

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. PROVIDE THERMOMETERS IN THE REACHIN COOLERS.

All food not stored in the original container shall be stored in properly labeled containers. SOME OF THE LARGE FOOD CONTAINERS NOT LABELED BEANS, RICE, ECT LOCATED IN THE FOOD STORAGE ROOM IN THE BASEMENT. INSTRUCTED TO LABEL SAME.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT HAS GREASE BUILDUP. INSTRUCTED TO REMOVE THE GREASE CLEAN SAME.

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. THE VENTS IN THE TOILET ROOMS HAVE DUST BUILDUP. INSTRUCTED TO CLEAN SAME.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Wash, rinse and sanitize the ice machine door.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Repair the gap at the bottom of the north basement wall. Clean the corner behind the chest freezer.

The rear 1-compartment sink has a small leak that is being repaired at the time of this inspection.