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Teloloapan

August 18, 2011 · Pass w/ Conditions

😬mid

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

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 FACILITIES (REACH-IN COOLER) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE (PREP AREA). NOTED AN AIR TEMPERATURE OF 57.2F. INSTRUCTED MANAGER, ALL COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. INSTRUCTED TO FIX. THE SAID REACH-IN COOLER WAS TAGGED HELD FOR INSPECTION BY THE CHICAGO DEPT. OF PUBLIC HEALTH. INSTRUCTED NOT TO USE BY THE CDPH. WHEN FIXED, MUST FAX A STATEMENT TO 312-746-4240 FOR TAG REMOVAL PRIOR TO USE. CRITICAL CITATION ISSUED 7-38-0005(A)
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 FOODS AT IMPROPER TEMPERATURE REQUIREMENT. NOTED PORK PASTOR AT 53.1F, REFRIED BEANS AT 53.7F, TACO MEAT AT 55.7, SALSA VERDE AT 52,9F STORED INSIDE REACH-IN COOLER (PREP AREA). INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $200.00, TOTAL WEIGHT 30 LBS. CRITICAL CITATION ISSUED 7-38-005(A)
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON PREMISES. ALL FOOD ESTABLISHMENT MUST HAVE CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS CITATION ISSUED 7-38-012.
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTRUCTED TO REPAINT RUSTY METAL STORAGE SHELVES IN REAR STORAGE ROOM.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: NOTED WATER POOLING ON FLOOR IN BASEMENT REAR AREA. INSTRUCTED TO REMOVE WATER, FLOORS MUST BE KEPT DRY AT ALL TIMES TO PREVENT RODENT AND INSECT HARBORAGE.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTRUCTED TO REPAIR STRIPPED (HOT) FAUCET HANDLE AT 3 COMPARTMENT SINK IN REAR PREP AREA AND STRIPPED (HOT) FAUCET HANDLE AT EXPOSED HAND SINK IN BAR AREA.
code 38
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED TO PROPERLY STORED IN A SEPARATE CLEAN CONTAINER.
code 43

What changed since the previous inspection?

Compared with Fail on August 4, 2011: 4 findings appeared for the first time. 3 findings recurred. 4 previous findings did not recur.

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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.