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Los Gamas Tortillas Y Restorante

August 7, 2019 · Pass w/ Conditions

😬mid

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

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED NO HAND DRYING DEVICE AT REAR PREP AREA HAND SINK.PAPER TOWELS WERE PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN AT ALL TIMES.COS.(PRIORITY FOUNDATION 7-38-030(C) • OBSERVED BATTERY OPERATED SOAP DISPENSER NOT DISPENSING SOAP AT REAR PREP AREA HAND SINK.A BOTTLE OF SOAP WAS PROVIDED AT SINK.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(COS)CONSOLIDATED VIOLATION .(PRIORITY FOUNDATION)
code 10Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
code 5Priority
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS INSIDE OF COOLERS SUCH AS 10LBS. COOKED PORK 46.4F,5LBS. COOKED BEEF 46.0F,2LBS. COOKED BEANS 45.3F,4LBS. CHICKEN TAMALES 50.7F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.21LBS.$135.(COS)PRIORITY 7-38-005)
code 22
food not cooled down right

Official wording: Proper Date Marking And Disposition
Inspector note: OBSERVED NO DATE MARKING ON READY TO EAT TCS FOODS HELD FOR MORE THAN 24 HOURS IN COOLERS SUCH AS 1.5LBS. COOKED STEAK,1.5LBS. COOKED CHICKEN,.5LBS. COOKED CHIRIZO,1LBS. SHREEDED CHEESE,2LBS. DICED ONIONS,3/4LBS. DICED TOMATOES,3/4LBS. CILANTRO,1.5LBS. SHREEDED LETTUCE,2LBS. RED & GREEN SALSA.PRODUCT WAS DISCARDED BY MANAGER.MUST PROVIDE AND MAINTAIN DATE MARKINGS.APPX.13LBS.$17.(PRIORITY FOUNDATION 7-38-005)
code 23
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: MUST LABEL REPACKAGED FOOD ITEMS FOR SALE.
code 37
Utensils, Equipment & Linens: Properly Stored, Dried, & Handled

Inspector note: MUST STORE MULTIUSE UTENSILS WITH HANDLES IN UPRIGHT POSITION AND POTS IN REAR STORAGE AREA.
code 44
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE.
code 47
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET,GRILL TABLE.
code 49
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: MUST CLEAN DEBRIS FROM FLOOR THROUGHOUT AND GREASE UNDER AND AROUND COOKING EQUIPMENT.MUST REMOVE STANDING WATER ON FLOOR NEAR FURNANCE AND ELECTRICAL PANEL AND KEEP DRY. • MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO CEILINGS.MUST REPAIR OR REPLACE STAINED CEILING TILES WHERE NEEDED,DAMAGED WALL BASE UNDER FRONT PREP AREA HAND SINK.MUST GROUT FLOOR IN REAR PREP AREA WHERE NEEDED.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: MUST CLEAN DEBRIS BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.
code 56

What changed since the previous inspection?

Compared with Pass w/ Conditions on January 25, 2019: 8 findings appeared for the first time. 2 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.