Taqueria El Palmar

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeComplaint
• failed findings5
• critical findings3

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Failed findings

• 📋no certified food manager on dutycritical
  Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
  Inspector note: Shellfish shall be obtained from an approved source and kept in their original package until sold. OBSERVED IN A WALK-IN COOLER A BUCKET FULL OF FRESH OYSTERS A SHELL FISH TAG WITH IT(QUANTITY OF 100),HOWEVER IN THE BUCKETS WERE 111 OYSTERS. OYSTERS WERE COMMINGLED.FOOD DISCARDED AND DENATURED. COUNT,VALUE 44. CRITICAL VIOLATION:7-38-005(B2) H000073302-17
  code 1Priority
• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. DISPLAY PREP COOLER NOT MAINTAINING PROPER TEMPERATURE:AIR TEMP OF 55.7F OWN THERMOMETER SHOWED 54F.DOORS IN POOR REPAIR, DOOR GASKET BROKEN AND NOT COMPLETELY ABLE TO CLOSE DOOR(GAPS BOTTOM AND TOP OF THE DOORS).TAGGED UNIT" HELD FOR INSPECTION" DO NOT USE UNIT. INSTRUCTED TO USE ICE IN CONTAINER AND STORE FOOD THAT IS NEEDED TO BE PREPARED,MINIMIZE FOOD PREPARATION.WALK-IN COOLER IS INSIDE THE PREP AREA. ALSO INSTRUCTED TO MONITOR FOOD STORED IN ICE,CHANGE ICE OFTEN.A TIME AND TEMPERATURE LOG GIVEN AND EXPLAINED.OWNER CALLE A TECHNICIAN WILL REPORT ON PREMISES BETWEEN 4P AND 6P.INSTUCTED TO FAX A LETTER WHEN UNIT IS REPAIRED(FAX #312-746-4240) CRITICAL VIOLATION:7-38-005(A) H000073302-17
  code 2Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED FROM INSIDE THE DISPLAY PREP COOLER:COOKED CHICKEN AT TEMP 54.6F; SOUR CREAM AT TEMP OF 57F; TRIPS, POLPO, PASTOR (PORK); GROUND BEEF, TONGUE, MUSHROOM RICE ALL A TEMP OF 48F TO 50F,ALL FOOD WAS DISCARDED AND DENATURED BY THE OWNER POUNDS 10, VALUE 100.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION: 7-38-005(A) H000073303-18
  code 3Priority
• ⚠️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 UNTHREAD FAUCET AT EXPOSED HAND SINK.
  code 32
• 🧻grimy wiping cloths
  Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
  Inspector note: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. KEEP OUTSIDE WASTE OIL CONTAINER CLEAN,FREE FROM WASTE OIL.
  code 41

What changed since the previous inspection?

Compared with Pass on January 19, 2011: 3 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.