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El Molino Taqueria

July 7, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings10
critical findings2

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Failed findings

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. FACILITY NOT MAINTAINING PROPER TEMPERATURE, FOUND WALK IN COOLER AT 62.9F INADEQUATE FOOD PROTECTION. MUST KEEP UNIT AT 40F OR BELOW. OWNER CALL TECH. TO REPAIR UNIT. UNIT REPAIRED BEFORE EXIT INTERVIEW. CITATION ISSUED 7-38-005[A] CRITICAL.
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. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE WALK IN COOLER; 15 LBS. OF CKD. BEANS AT 54.3F, 10 LBS. SAUCE 58.1F, 11 LBS. RICE 54.0F, 8 LBS. OF CKD STEAK 56.6F, 2 LBS. CHEESE STUFFED PEPPERS 59.3F, 15 LBS. CKD LAMB 64.1F, 4 DOZ. EGGS 60.2F, AND 4 GAL. MILK 58.6F, INADEQUATE FOOD PROTECTION. MUST KEEP COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW. FOOD DISCARDED, V=$300.O0. CITATION ISSUED 7-38-005 [A] CRITICAL.
code 3Priority
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. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.
code 30
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. MUST REPAIR BOTTOM PANEL OF PREP TABLE IN REAR KITCHEN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT IN BOTH PREP AREAS, COOLERS, BOTTOM PANELS OF STEAM AND PREP TABLES, AND KITCHEN'S EXPOSED SINK.
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. MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT, AT CORNER AND ALONG WALLS THRU-OUT PREMISES.
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. MUST CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENT.
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: 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. MUST PROVIDE ADEQUATE THERMOMETERS FOR COOLERS.
code 40
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. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
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. CLEANING TOWELS MUST BE PROPERLY STORED.
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.