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Bodega Bar De Tacos

October 18, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings12
critical findings4

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: NO PAPER TOWELS AT COOKS LINE EXPOSED HAND SINK. NO SOAP OR PAPER TOWELS AT BAR EXPOSED HAND SINK. EMPLOYEES PROVIDED DURING INSPECTION. CRITICAL CITATION ISSUED 7-38-030.
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. COOKS LINE COOLER FOUND RANGING IN TEMPERATURES BETWEEN 44.9F TO 46.9F WITH FOODS SUCH AS COOKED CHICKEN AT 46.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: THE FOLLOWING FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER APPROXIMATELY 3LBS COOKED CHICKEN AT 46.2F, 3LBS COOKED BEEF AT 45.8F, 10 LBS CHEESE AT 46.7F, 1LB COOKED SHRIMP AT 44F. ALSO OBSERVED FOODS BEING IMPROPERLY COOLED, ONE PAN STACKED ON TOP OF ANOTHER ON PREP TABLE. THE FOODS BEING COOKED RICE AT 107.2F, COOKED BEEF AT 83.8F, PORK AT 91.9F. NO TEMPERATURE LOGS ON PREMISES. MANAGEMENTS STATES APPROXIMATELY 40LBS TOTAL POUNDS WITH AN ESTIMATED VALUE OF $350.00. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: OBSERVED THE FOLLOWING CROSS-CONTAMINATION. 8 DOZEN RAW EGGS ON CARDBOARD FLATS ON TOP COOLER SHELF WITH SEVERAL CRACKED EGGS DRIPPING DOWN ONTO UNCOVERED, FRESH APPLES AND BEETS ON BOTTOM SHELF. ALL CONTAMINATED FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).
code 4Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION AND NO CITY CERTIFICATES POSTED ON PREMISES. SERIOUS CITATION ISSUED 7-38-012.
code 21
* Inspection Report Summary Displayed And Visible To All Customers

Inspector note: SUMMARY REPORT GIVEN ON 5-18-12 NOT POSTED VISIBLE TO CUSTOMERS. SUMMARY WAS COVERED BY BUSINESS LICENSES AND UNABLE TO SEE. SERIOUS CITATION ISSUED 7-42-010(B).
code 28
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: RUSTED WIRE RACK SHELVING INSIDE TALL REACH-IN COOLER. MUST REMOVE RUST. REPAINT/RESEAL.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DIRTY INTERIOR COOKS LINE COOLER WITH FOOD DEBRIS. MUST CLEAN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST NOT USE CARDBOARD AS MATTING FOR FLOOR ON COOKS LINE.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST INSTALL HOT AND COLD RUNNING WATER ABOVE MARGARITA MAKER MACHINE AT BAR TO UNABLE ADEQUATE WASHING RINSING AND SANITIZING. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL PLUMBING INSTALLED. SPRAY ARM HANGING INTO WASH BASIN OF ONE COMPARTMENT SCRAPPING SINK AT DISH MACHINE. SPRAY NOZZLE MUST HANG ABOVE WASH BASIN SINK.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: GARBAGE IN WASTE BASKETS OVERFLOWING FROM PREVIOUS DAYS SERVICE IN BOTH WASHROOMS. MUST DISCARD ALL GARBAGE ON DAY OF OPERATION.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL EMPLOYEES IN FOOD PREP AREAS MUST WEAR HAT/HAIR RESTRAINTS.
code 42

What changed since the previous inspection?

Compared with Pass w/ Conditions on May 18, 2012: 9 findings appeared for the first time. 3 findings recurred. 1 previous finding did not recur.

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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.