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Pepe's Taco

July 17, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings11
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND THE PREP REACH IN COOLER NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER. AMBIENT TEMPERATURE WAS 50.1F. INSTRUCTED TO HAVE UNIT FIXED SO THAT IT CAN MAINTAIN THE REQUIRED TEMPERATURE AT ALL TIMES. CRITICAL VIOLATION 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: FOUND POTENTIALLY HAZARDOUS FOODS STORED IN THE PREP REACH IN COOLER AT IMPROPER TEMPERATURES. BEEF (48.9F), SOUR CREAM (50.4-52.3F), CHEESE (53.4F-54.5F), GUACOMOLE (53.0F), PICO DE GALLO (49.7F) AND CUT TOMATOES (53.9F). INSTRUCTED TO HAVE COLD POTENTIALLY HAZARDOUS FOODS AT THE REQUIRED TEMPERATURE OF 40F OR LOWER DURING STORAGE. 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: OBSERVE DISH WASHER WASHING UTENSILS BUT NOT SANITIZING THEM. 3-COMPARTMENT SINK NOT SET UP, EMPLOYEE IS USING A SOAPY SPONGE TO WASH THE UTENSILS. INSTRUCTED TO PROPERLY SET UP SINK AND ADEQUATELY WASH, RINSE AND SANITIZE ALL UTENSILS. CRITICAL VIOLATION 7-38-030
code 8Priority
cold food not cold enough

Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
Inspector note: NO SANITIZER TEST KIT, INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-030
code 22
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTRUCTED TO REMOVE RUST FROM THE CAN OPENER AND STORAGE RACKS IN THE PREP AREA AND INSIDE COOLERS. • INSTRUCTED TO REPLACE THE WORN RUBBER GASKETS AND PROVIDE A HANDLE ON THE TOP DOOR OF THE PREP REACH IN COOLER. MAINTAIN SAME.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS, THE ICE MACHINE, ALL STORAGE RACKS IN THE PREP AND IN THE COOLERS AND THE CAN OPENER.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS UNDER/AROUND THE COOKING EQUIPMENT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO REPLACE THE MISSING WALL TILE BEHIND THE COOKING EQUIPMENT IN THE PREP AREA AND IN THE REAR BEHIND THE MOP SINK (LOWER WALL).
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTRUCTED TO FIX THE LEAK AT THE BASE OF THE FAUCET ON THE MOPSINK AND MAINTAIN.
code 38
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: INSTRUCTED TO PROPERLY STORE THE ICE SCOOP IN THE REAR AND TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
code 43
Food Handler Requirements Met

Inspector note: INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.
code 45

What changed since the previous inspection?

Compared with Pass on September 10, 2014: 9 findings appeared for the first time. 2 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.