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Tortilleria El Rey, 2701 S Trumbull Ave, Chicago, IL, USA
Latest report: March 29, 2023 8:01 AM
MN
2 months ago
Report date: Mar 27, 2023
2. City of chicago food service sanitation certificate
- comments: observed facility without a valid city of chicago food service sanitation certificate posted onsite for food employees. Informed person in charge city of chicago original food service certificate must be posted along... See More with the certified manager on site when time and temperature control for safety(tcs) foods are stored. Priority foundation violation #7-38-012. Citation issued.
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: observed no employee health policy on site as required; must provide. Instructed the person in charge to provide documentation of employees responsibility to report any illness transmissible through food. Priority foundation 7-38-010. No citation issued
5. Procedures for responding to vomiting and diarrheal events
- comments: observed no kit and procedure on site for responding to vomit and diarrhea at time of inspection. Instructed to maintain kit containing all necessary supplies including a sanitizer rated as effective against norovirus on site at all times. Priority foundation violation 7-38-005. No citation issued.
9. No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
- comments: observed food handlers touch ready-to-eat food corn tortilla with bare hands on production line. Food employees� may not contact exposed, ready-to-eat food with their bare hands. Must use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Priority violation. 7-38-010. Citation issued.
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no hand washing signage at hand washing sinks throughtout facility. Instructed manager to provide.
37. Food properly labeled; original container
- comments: observed salt out of the original containers without labels containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.
37. Food properly labeled; original container
- comments: observed packaged cheese and pickled jalapeno not properly labeled with ingredients, net weight, allergens, business name and address. Instructed manager to properly label all packaged cookies and desserts.
39. Contamination prevented during food preparation, storage & display
- comments: observed food items stored on floor in 2nd floor walk-in cooler. Instructed manager to elevate all food six inches off floor.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed cardboard used as liner on floor in frying prep area. Instructed manager to remove all cardboard from shelving units. All food and non-food contact surfaces must be smooth and easily cleanable.
48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed no chlorine or quat sanitizer testing devices on site at time of inspection. Instructed to provide. Priority foundation violation 7-38-005. Citation issued.
49. Non-food/food contact surfaces clean
- comments: observed excessive accumulated dust on the condensor throughtout facility. Instructed to clean.
49. Non-food/food contact surfaces clean
- comments: observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, shelving units. Instructed manager to clean and maintain.
49. Non-food/food contact surfaces clean
- comments: instructed to detail clean and maintain bottom of walk-in cooler with mold like accumulation inside 2 floor walk-in cooler.
50. Hot & cold water available; adequate pressure
- comments: observed no hot running water at handwashing sink in the rear prep area. Temperature of water was 90. 5f at the time of inspection. Observed 3 compartment sink located without hot water due to hot water handle broken and hot water turned off, hot water temperature at the time of the inspection was 45f instructed manager proper hot water temperature at hand washing sinks must be at a minimum of 100. 0f or higher through a mixing valve or combination faucet. Hot water temperature at 3-compartment sink must be at least 110. 0f to properly wash, rinse and sanitize utensils and equipment. Priority violation. 7-38-030(c). Citation issued.
53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: observed no covered receptacles inside of womens toilet rooms. Instructed to provide.
55. Physical facilities installed, maintained & clean
- comments: observed debris on floors along walls and corners in prep and storage areas. Instructed manager to clean and maintain.
55. Physical facilities installed, maintained & clean
- comments: observed unused equipment and unnecessary articles throughout facility. Instructed manager to remove all unused, unnecssary equipment and articles to prevent pest harborage.
56. Adequate ventilation & lighting; designated areas used
- comments: observed build up of dust on fans throughout facility. Instructed to clean and maintain in good condition
57. All food employees have food handler training
- comments: observed no food handler certificates on site at time of inspection. Instructed all employees must complete food handler training and maintain records thereof on site at all times.
Source: chicago.gov See Less
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38. Insects, rodents, & animals not present
- comments: observed 15 live roaches scattered on the floor underneath the deep fryers. Instructed to remove and detail clean affected area and call pest control for service. Priority foundation citation issued #7-38-020(b).
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57. All food employees have food handler training
- comments: observed food employees without food handler certifications. Food employees must comply with idph food handler requirements.
58. Allergen training as required
- comments: observed certified food manager without allergen training. All city certified food managers must have allergen training.
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37. Food properly labeled; original container
- comments: observed containers without labels on pizza prep tables. Instructed to provide common name when items, spices, flours etc are removed from original container.
49. Non-food/food contact surfaces clean
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51. Plumbing installed; proper backflow devices
- comments: observed leaky pipe on handsink in prep/dishwashing area. Instructed to reapir and maintain in good condtion.
55. Physical facilities installed, maintained & clean
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