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Taqueria El Palmar

March 23, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings3
critical findings1

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Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.SANITAZING SOLUTION NOT USED AT THE 3 COMPARTMENT SINK.OBSERVED DISHES ,POTS, AND UTENSILS BEEN WASHED AND RINSED, WITHOUT SANITIZING SOLUTION. SINK SET UP (WASH RINSE AND SANITIZE 100 PPM).CRITICAL VIOLATION:7-38-030 HOOOO59437
code 8Priority
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.PROVIDE A WOODEN SPOON /FORK WITH A LONG HANDLE TO USE FOR DEEP POTS.DO NOT USE BROKEN WOOD STICK.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN AND MAINTAIN INTERIOR OF DEEP FRYER, AND UNDER THE GRILL(EXCESS BUILD UP OF GREASE AND BURNED FOOD .
code 33

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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.