Report date: Sep 13, 2023
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed handwashing sink not accessible for use while employees actively preparing foods in the rear tortilleria food prep area at this time. Hand sink being blocked by cleaning equipments-brooms,dust pan and crates
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed handwashing sink not accessible for use while employees actively preparing foods in the rear tortilleria food prep area at this time. Hand sink being blocked by cleaning equipments-brooms,dust pan and crates
also,storing bucket inside handsink. Instructed manager, hand washing sinks must be accessible for employees to wash hands at all times. Priority foundation violation 7-38-030,citation issued.
21. Proper hot holding temperatures
- comments: observed improper hot holding temperatures of (tcs foods) held in the hot buffet steam table unit. Observed shrimp at 129. 4f,beans at 98. 9f,chile rellenos at 123. 9f,sweet baked potatoes at 103. 5f. Instructed manager,tcs foods must maintain cold holding temperature of 41. 0f or colder and hot holding temperature of 135f or hotter at all times. Management voluntarily discarded approximately 25#'s of food worth $250. 00. Priority violation 7-38-005,citation issued.
38. Insects, rodents, & animals not present
- comments: observed approximately 60 live small flies on the walls and ceiling in the rear stock storage area and behind the cardboard bailer unit near the exit doors. Additional pest control service is needed to eliminate the pest activity and maintain. Priority foundation violation 7-38-020(a),citation issued.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed stained cutting boards in the rear kitchen carnita cooking prep area and in the fruit/juice bar prep area. Instructed to resurface or replace the cutting boards and maintain.
48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed large pots used to cook carnitas in the rear cooking food prep area. Instructed to provide an approved alternative method to wash, rinse, and sanitize pots or provide smaller pots that can be submerged in the 3-compartment sink and maintain.
51. Plumbing installed; proper backflow devices
- comments: observed water leak at drain pipe underneath the far west hand sink in the deli prep area. Instructed to repar plumbing leak and to maintain.
55. Physical facilities installed, maintained & clean
- comments: instructed to remove accumulations of dusts on ceiling tiles in the food prep areas and maintain.
55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and organize rear stock areas near the bailer units,rear electrical rooms and remove unnecessary artcles due to potential pest harborage and elevate stock items at least 6' inches off the floor to facilitate cleaning.
56. Adequate ventilation & lighting; designated areas used
- comments: instructed to detail clean kitchen exhaust hoods/filters to remove grease build-up and maintain.
Source: chicago.gov
21. Proper hot holding temperatures
- comments: observed improper hot holding temperatures of (tcs foods) held in the hot buffet steam table unit. Observed shrimp at 129. 4f,beans at 98. 9f,chile rellenos at 123. 9f,sweet baked potatoes at 103. 5f. Instructed manager,tcs foods must maintain cold holding temperature of 41. 0f or colder and hot holding temperature of 135f or hotter at all times. Management voluntarily discarded approximately 25#'s of food worth $250. 00. Priority violation 7-38-005,citation issued.
38. Insects, rodents, & animals not present
- comments: observed approximately 60 live small flies on the walls and ceiling in the rear stock storage area and behind the cardboard bailer unit near the exit doors. Additional pest control service is needed to eliminate the pest activity and maintain. Priority foundation violation 7-38-020(a),citation issued.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed stained cutting boards in the rear kitchen carnita cooking prep area and in the fruit/juice bar prep area. Instructed to resurface or replace the cutting boards and maintain.
48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed large pots used to cook carnitas in the rear cooking food prep area. Instructed to provide an approved alternative method to wash, rinse, and sanitize pots or provide smaller pots that can be submerged in the 3-compartment sink and maintain.
51. Plumbing installed; proper backflow devices
- comments: observed water leak at drain pipe underneath the far west hand sink in the deli prep area. Instructed to repar plumbing leak and to maintain.
55. Physical facilities installed, maintained & clean
- comments: instructed to remove accumulations of dusts on ceiling tiles in the food prep areas and maintain.
55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and organize rear stock areas near the bailer units,rear electrical rooms and remove unnecessary artcles due to potential pest harborage and elevate stock items at least 6' inches off the floor to facilitate cleaning.
56. Adequate ventilation & lighting; designated areas used
- comments: instructed to detail clean kitchen exhaust hoods/filters to remove grease build-up and maintain.
Source: chicago.gov
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