✓!

Taqueria Siglo Xx

August 30, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

← Back to the current restaurant page

Failed findings

Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. NOTED SOURCE OF CROSS CONTAMINATION. OBSERVED FOOD HANDLER CUTTING ONIONS WITH THE SAME KNIFE AND ON THE SAME CUTTING BOARD WHERE HE HAD CUT RAW CHICKEN. CUTTING BOARD HAD PIECES OF CHICKEN ON IT. INSTRUCTED UTENSILS/CUTTING BOARDS MUST BE WASHED, RINSED, AND SANITIZED AFTER ANY CONTAMINATING CONDITION OR USE. CRITICAL CITATION ISSUED, 7-38-005(A), INADEQUATE FOOD PROTECTION.
code 4Priority
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. OBSERVED EMPLOYEE, WASHING, RINSING, MULT-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK FOR PROPER SANITIZING USING 100PPM OF CHLORINE. CRITICAL CITATION ISSUED, 7-38-30.
code 8Priority
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 LABEL PREP FOOD INSIDE STORAGE COOLER.
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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
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 REPLACE CUTTING BOARDS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; MUST CLEAN/SANITIZE; COOLERS, FREEZERS, MICROWAVE OVEN, COOKING EQUIPMENT AND ALL CABINETS.
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 FLOORS UNDER COOKING EQUIPMENT AT CORNERS AND ALONG WALLS.
code 34

Browse this restaurant's inspections

More restaurants in Albany Park

See every restaurant in Albany Park →

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.