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Taco Burrito King

June 5, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings8
critical findings3

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND EIGHT CONTAINERS FILLED WITH COOKED GROUND BEEF STORED ON METAL PORTABLE SHELF BY THE THREE COMPARTMENT SINK AT IMPROPER TEMPERATURE: 89F-90.7F-104.9F- 111.F- 117.9F- 120F-122.9F AND 129.9F. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME. FOOD DISCARDED AND DENATURED, POUNDS 120, VALUE 286.66. CRITICAL VIOLATION: 7-38-005(A)
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: POOR HYGIENIC PRACTICES:OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD,TOUCHING NON-FOOD CONTACT SURFACES,SUCH AS WIPING WITH DIRTY CLOTH WORKING STATION,PICKING UP FOOD ORDER TICKETS AND TOUCHING EQUIPMENT, THAN WITH OUT WASHING HANDS, WITH BARE HANDS PICK-UP DICED TOMATOES,SHREDDED LETTUCE AND CHEESES AND MADE A BURRITO FOR COSTUMER. INFORMATION GIVEN ON HAND WASHING.CRITICAL VIOLATION:7-38-010(A)
code 6Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING AND RINSING MULTI USE UTENSILS AND STORED THEM WITH OTHER CLEANED UTENSILS(POTS AND PANS)WITHOUT USING SANITIZE SOLUTION AT THIRD COMPARTMENT SINK. INFORMATION GIVENHOW TO SET UP SINK:WASH RINSE AND SANITIZE(100PPM).CRITICAL VIOLATION: 7-38-030
code 8Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REMOVE ICE BUILD-UP FROM ON TOP FOOD BAGS INSIDE THE WALK-IN FREEZER AND CHECK THE UNIT.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: CLEAN FOOD DEBRIS ON FLOOR INSIDE THE WALK-IN COOLER AND FREEZER.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REMOVE DEBRIS AND DEAD INSECTS FROM INSIDE THE LIGHT SHIELD THROUGHOUT THE PREMISES.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: NOTED A RED GARDEN HOSE ATTACHED AT WATER PIPE,COMING DOWN FROM CEILNG BEING USED TO RINSE UTENSILS AND FLOORS.INSTRUCTED TO REMOVE AND USE FAUCET AT MOP SINK,OR PROVIDE A FAUCET WITH AN APPROVED BACK FLOW PREVENTION DEVICE .
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: PROVIDE STEM THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE,ALSO THERMOMETER IS NEEDED IN ALL COOLERS AND FREEZERS.
code 40

What changed since the previous inspection?

Compared with Pass on November 30, 2011: 4 findings appeared for the first time. 4 findings recurred. 3 previous findings 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.