Taqueria Morelia

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeComplaint
• failed findings7
• critical findings1

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Failed findings

• 🤒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.//ON INSPECTION I OBSERVED COOKED SPANISH RICE IN PAN 30LBS IN REACH IN COOLER TEMP AT 50.0F, NO TIME OR TEMP ON CONTAINER OR A LOG SHEET ON PREMISES AT THIS TIME.MGMT VOLUNTEREED TO PROPERLY DISCARD FOOD ITEM $75.00 30LBS
  code 3Priority
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed
  Inspector note: All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE.
  code 30
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles
  Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//MUST PROPERLY STORE ALL SINGLE-SERVICE UTENSILS IN STORAGE TO PROTECT FROM CROSS CONTAMINATION.
  code 31
• ⚠️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.//INSTRUCTED MGMT TO REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA/NEED PAPPER TOWL HOLDER AT EXPOSED HAND BOWL AREA/LIDS ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/REPAINT RUSTY DRY STORAGE SHELVES IN BSMT AREA,& RUSTY GREASE TRAP UNDER 3COMP SINK.
  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.//SOME SHELVES IN COOLERS DRY STORAGE INTERIOR & EXTERIOR OF EQUIPMENT NEED CLEANING
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK NEED CLEANING
  code 34
• 🧻grimy wiping cloths
  Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
  Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.//OBSERVED UNNECESSARY ARTICLES ON PREMISES MUST REMOVE OR PROPERLY STORE AWAY
  code 41

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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.