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Barrio Urban Taqueria

September 15, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings13
critical findings4

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP AT BOTH KITCHEN EXPOSED HAND WASHING SINKS.
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND COOKS LINE COOLER WITH TEMPERATURE OF 51.1F WITH FOODS SUCH AS COOKED CHICKEN @ 48.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F. OR BELOW AND C.D.P.H. CONTACTED @ 312-746-5426 FOR INSPECTION AND TAG REMOVAL.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. APPROXIMATELY 10IBS COOKED CHICKEN @ 48.5F AND 49F. 3LBS COOKED SHRIMP @ 48.8F. 1LB COOKED PORK @ 49.8F. 15LBS COOKED NOODLES @ 53.1F. 2LBS COOKED BEEF @ 48.5F. ALL FOODS DISCARDED. ALSO OBSERVED 10LBS COOKED SUSHI RICE IN RICE WARMER, NOT ON/OPERATING @76.4F. NO DOCUMENTATION ON PREMISES OF TESTED SUSHI RICE PH LEVEL. RICE DISCARDED. INSTRUCTED, SUSHI RICE MUST BE TESTED AND ALL REQUIRED DOCUMENTATION MUST BE ON SITE AND AVAILABLE.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: 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. LOW TEMPERATURE CHEMICAL DISH MACHINE NOT DISPENSING SANITIZER WHILE POTS BEING WASHED. 0PPM CHLORINE LEVELS AFTER SEVERAL ATTEMPTS. MACHINE TAGGED HELD FOR INSPECTION. MUST NOT USED UNTIL REPAIRED AND PROPERLY DISPENSING SANITIZER AND C.D.P.H. CONTACTED.
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS IN ALL FREEZERS AND WALK IN COOLER MUST BE LABELED/DATED.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: 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. KNIVES FOUND IMPROPERLY STORED BETWEEN LINE COOLER AND REACH-IN COOLER, BETWEEN WALL AND REAR PREP TABLE. MUST PROVIDE PROPER KNIFE HOLDERS.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RAW WOODEN SHELVING ABOVE FRONT KITCHEN EXPOSED HAND SINK, MUST PAINT/SEAL.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR ICE MACHINES ICE BIN MUST CLEAN AND SANITIZE.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CERAMIC TILES ON FLOOR USED TO PROP UP DISH MACHINE DRYING TABLE, MUST REMOVE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. MISSING CEILING VENTILATION COVER IN LADIES WASHROOM, MUST REPLACE. MOLDY CAULKING ALONG WALL AT DISH MACHINE, MUST REPLACE.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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. LEAK AT NOZZLE OF 2 COMPARTMENT SINK. EXTREMELY SLOW DRAINING AT FRONT SUSHI PREP AND REAR PREP EXPOSED HAND SINKS, MUST REPAIR.
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. IN FOOD PREP AREAS.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. NOT ON TOP OF ICE MACHINE.
code 43

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.