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Tecalitlan

May 26, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
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.FOUND 2 FOOD PREP COOLERS IN KITCHEN WITH IMPROPER TEMPERATURES AMBIENT AIR 60F.TAGGED HELD FOR INSPECTION,MUST NOT USE UNTIL REPAIRED,THE CDPH IS NOTIFIED VIA FAX 312-746-4240 FOR TAG REMOVAL.
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 VARIOUS POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN SAID COOLERS INTERNAL TEMPERATURES RANGING FROM 60F-66F,COOKED PORK 12#,COOKED STEAK 7#,CHEESE 5#,SOUR CREAM 6 GALLONS,GUACAMOLE 8#.SAID FOODS DISCARDED,DENATURED.TOTAL DOLLAR VALUE$500.
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.REPLACE GASKETS AT 2 DOOR COOLERS,REPLACE/REPAIR ALL RUSTY COOLERS USING A NON-TOXIC FINISH ALSO REPLACED WORNED OUT 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 food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS COOLERS,FOOD PREP TABLES,GRILLS,ATTACHED EQUIPMENTS,SHELVING,BAR GUNS,BEHIND FRONT COUNTERS REQUIRE DETAIL 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 ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING ESPECIALLY IN STORAGE AREAS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILING IN FOOD PREP AREA NEED CLEANING,SEAL OPENINGS AT CEILING ALONG DISHMACHINE.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULB IN WALK-IN-COOLER NOT SHIELDED.
code 36
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.EMPLOYEE TOILET ROOM VENTILATION NOT WORKING.
code 37
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.REMOVE ALL CLUTTER THROUGHOUT THE PREMISES.
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.