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Frontera Tortas By Rick Bayless (T1-B11)

February 7, 2018 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENTS DURING STORAGE AND SERVICE ON TOP OF PREP COOLER (WITH NOT ENOUGH ICE UNDERNEATH). NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS: GUACAMOLE AT 48.2F, CHOPPED TOMATOES AT 56.3F, CHOPPED ONIONS AT 53.4F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $200.00. TOTAL WEIGHT 3 LBS. (CORRECTED DURING INSPECTION- MANAGER ADDED MORE ICE UNDERNEATH). CRITICAL VIOLATION 7-38-005 (A)
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: FOUND LOW TEMPERATURE DISH MACHINE AT IMPROPER FINAL SANITIZING RINSE OF 0 PPM CHLORINE CONCENTRATION. INSTRUCTED MANAGER TO REPAIR. A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISH MACHINE IS TAGGED 'HELD FOR INSPECTION' INSTRUCTED NOT TO USE UNTIL REPAIRED. (CORRECTED DURING INSPECTION---MANAGER REPLACE SANITIZING SOLUTION CONTAINER, NOW AT 100 PPM CHLORINE CONCENTRATION) CRITICAL VIOLATION 7-38-030
code 8Priority
* Inspection Report Summary Displayed And Visible To All Customers

Inspector note: FOUND NO INSPECTION SUMMARY REPORT (10-24-2017) POSTED ON PREMISES. INSTRUCTED MANAGER, INSPECTION REPORT SUMMARY MUST BE DISPLAYED AND VISIBLE TO ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010 (B)
code 28
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTRUCTED TO REPAIR BROKEN RUBBER GASKET AROUND ONE PREP (BUILD) COOLER DOOR IN FRONT PREP/SERVICE LINE AND MUST REPAIR PREP COOLER 2 DOOR WHICH DOESN'T CLOSE PROPERLY AT SAME AREA.------------MUST CLEAN AND REPAINT OR REPLACE METAL STORAGE RACKS WITH RUST ACCUMULATION INSIDE 2 DOOR REACH-IN COOLER IN REAR ACCROSS 3 COMPARTMENT SINK.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SODA GUN HOLDER WITH EXCESSIVE SYRUP ACCUMULATION BEHIND FRONT PREP/SERVICE LINE.---------MUST CLEAN AND MAINTAIN EXTERIOR SURFACES OF DISH MACHINE WITH LIME BUILD-UP IN REAR PREP AREA
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR AREA ESPECIALLY UNDER AND AROUND 3 COMPARTMENT SINK.
code 34
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS. MUST PROVIDE METAL STEM THERMOMETER FOR MEASURING FOOD TEMPERATURE.
code 40

What changed since the previous inspection?

Compared with Pass on October 24, 2017: 4 findings appeared for the first time. 3 findings recurred.

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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.