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Taqueria Ochoa

August 19, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings11
critical findings2

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Failed findings

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.OBSERVED IMPROPER TEMPERATURE OF 2- DOOR PREP COOLER AT 51.8 F. WITH COOKED FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT ONCE REPAIRED FAX LETTER TO (312)746-4240.MUST HAVE COLD HOLDING AT 40 OR BELOW.
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.OBSERVED IMPROPER TEMPERATURE OF COOKED FOODS STORED INSIDE OF 2-DOOR PREP COOLER COOKED BEEF 46.3-56.6 F,SLICED HAM 47.8 F,COOKED STEAK 49.2 F,SLICED TOMATO 46.9 F.COOKED STEAK 105.2 F ON PREP TABLE.PRODUCT WAS VOLUNTARILY DUMPED AND DENATURED.APPX.10 LBS.$20.
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.MUST LABLE & DATE COOKED FOODS IN COOLERS.
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 INVERT MULTI-USE UTENSILS ON SHELVING UNITS.
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.MUST PROVIDE SINK STOPPERS.MUST REPAIR LID ON CHEST FREEZER.
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.MUST CLEAN FILTERS & GRILL TABLE.
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.MUST CLEAN FLOOR ALONG WALL BASES THROUGHOUT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL GAP BETWEEN WALLBASE & FLOOR IN DINING AREA.MUST SCRAPE & PAINT PEELING PAINT ON WALL IN DINING AREA.MUST REPLACE MISSING VENTILATION VENT COVERS IN DINING AREA,WORN DOOR SWEEP ON FRONT DOOR.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMPARTMENT SINK.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.PROVIDE PROBE & REFRIGERATOR THERMOMETERS .
code 40
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.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR IN BASEMENT & REAR YARD.
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.