TAQUERIA EL CHORRITO

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE IN POOR CONDITION LIDS FROM BOTH CHEST FREEZERS(LIDS HAVE EXCESSIVE GRAY TAPES ON THEM AND A LOT OF RUST).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE BROKEN LIGHT SHIELD AT FRONT PREP AREA,ALSO CLEAN ALL LIGHT SHIELD, EXCESS DUST AND DEAD INSECTS

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NEED TO REMOVE EXCESS DUST BUILD-UP FROM VENT COVERS THROUGHOUT THE PREMISES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND TWO COOLERS AT IMPROPER TEMPERATURE: SMALL COOLER FRONT PREP AREA AIR TEMP OF 57.1F; THREE DOOR REACH-IN COOLER AT AIR TEMP OF 46.7F-49 7F AND 50.1F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE BOTH UNIT: COOKED PORK, RICE .HOT DOGS,CHEESE AND ETC. TAGGED BOTH UNIT" HELD FOR INSPECTION" DO NOT USE COOLERS. INSTRUCTED TO REPAIR AND MAINTAIN AIR TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE THE ABOVE COOLERS: COOKED RICE 48.7F; COOKED PULLED PORK AT TEMP OF 50.4F; 12 DOZEN OF FRESH EGGS AT TEMP OF 50F - 52.9F AND 55.9F. COOKED BEANS AT TEMP OF 49.7F; COOKED RICE AT TEMP OF 49.1F; GRADED CHEESE AT TEMP OF 50.1F; SALSA VERDE AT TEMP OF 49.7F; 6 GALLONS OF MILK AT TEMP OF 50.7F. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME/ TEMPERATURE LOGS AVAILABLE AT THIS TIME. FOOD DISCARDED AND DENATURED. POUNDS 121, VALUE 240. CRITICAL VIOLATION:7-38-005(A)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD(SLICE TOMATOES,LETTUCE, SHREDDED CHEESE AND AVOCADO), TOUCHING NON-FOOD CONTACT SURFACES, SUCH AS: KITCHEN EQUIPMENT,MOVING DUST ITEMS FROM SHELVES TO FIND PEST CONTROL LOG BOOK AND OTHER PAPER, TOUCHING DIRTY DISHES ETC,THEN GOING BACK TO TOUCHING FOOD AND READY TO EAT FOOD WITHOUT WASHING HANDS. OBSERVED THE OTHER EMPLOYEE REPORTING FOR DUTY AND WITHOUT WASHING HAND START TO PREP FOOD AND SLICED LETTUCE. EXPLAINED HAND WASHING PROCEDURE. CRITICAL VIOLATION:7-38-010(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE IN POOR CONDITION LIDS FROM BOTH CHEST FREEZERS(LIDS HAVE EXCESSIVE GRAY TAPES ON THEM AND A LOT OF RUST).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE BROKEN LIGHT SHIELD AT FRONT PREP AREA,ALSO CLEAN ALL LIGHT SHIELD, EXCESS DUST AND DEAD INSECTS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE STOPPERS FOR THE FRONT THREE COMPARTMENT SINK, ALSO UNTHREAD FAUCET IS NEEDED AT SAID SINK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NEED TO REMOVE EXCESS DUST BUILD-UP FROM VENT COVERS THROUGHOUT THE PREMISES.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INSTRUCTED TO INVERT ALL CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVES AND ON COUNTERS THROUGHOUT FACILITY AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR FAUCET JOINT ON THREE COMP. SINK LEAKING WATER,LOOSE FAUCET BASE ON EXPOSE HAND SINK AND HAND WASH SINK IN THE RESTROOM .

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO THERMOMETER FOUND IN COOLERS ON PREMISES AT THE TIME OF INSPECTION, INSTRUCTED TO PROVIDE THERMOMETER INSIDE ALL COOLERS AND FREEZERS.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND READY TO EAT FOODS COOKED CHICKEN IN 2-DR REACH IN COOLER AT REAR NOT PROTECTED DURING STORAGE AT THE TIME OF INSPECTION.NOTED ABOVE FOOD WITH ANOTHER FOOD CONTAINER STORED DIRECTELY INSIDE THE COOKED CHICKEN WITHOUT FIRST COVERING IT.CITATION ISSUED 7-38-005(a) SERIOUS.INSTRUCTED TO COVER READY TO EAT AND PREPARED FOODS 1ST BEFORE STORING ANYTHING ELSE INSIDE OR ABOVE THEM AT ALL TIMES TO PREVENT CROSS CONTAMINATION. HEARIN FOR TICKET #H000073566-11 WILL BE ON 11-17-11 AT 400 W SUPERIOR AVE.ROOM 112 AT 10:00am.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVE IMPROPER PEST CONTROL PRACTICE DURING INSPECTION. NOTED INSECT GLUE STRIPS HANGING ALOVER REAR KITCHEN WITH FLIES ON THEM, ALSO NOTED FRUIT 5 FLIES AT REAR & IN RESTROOM. CITATION ISSUED 7-38-020 SERIOUS. INSTRUCTED TO REMOVE AND LET PEST CONTRL COMPANY PROVIDE AND INSTALL PROPER FLYING INSECT TRAPPING EQUIPMENT,AND GET RID OF FLIES BY REINSPECTION NEXT WEEK.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: 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. INSTRUCTED TO INVERT ALL CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVES AND ON COUNTERS THROUGHOUT FACILITY AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. REPAIR WATER DAMAGED CEILING TILES AT REAR KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. INSTRUCTED TO REPAIR FAUCET JOINT ON THREE COMP. SINK LEAKING WATER,LOOSE FAUCET BASE ON EXPOSE HAND SINK AND HAND WASH SINK IN THE RESTROOM .

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: 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. NO THERMOMETER FOUND IN COOLERS ON PREMISES AT THE TIME OF INSPECTION, INSTRUCTED TO PROVIDE THERMOMETER INSIDE ALL COOLERS AND FREEZERS.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. INSTRUCTED TO STOP LETTING CUSTOMERS INTO THE KITCHEN PREP AREA.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.found some food items not properly dated, labeled in coolers, must date, and label all food items in coolers.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.non food contact surfaces of storage shelving that had peeling paint shall be repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, cooking equipment need cleaning.storage shelving need cleaning.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, cooking equipment, storage shelving not clean need cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.ceiling tiles in prep areas need cleaning.damaged ceiling tiles in rear hallway area shall be replaced.damaged wall by freezer in rear storage area shall be repair.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.light shields in prep area, rear storage areas, and bathroom not clean need cleaning.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust vents(ventilation) in rear kitchen, bathroom need cleaning.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.above violation still remaining.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.above violation still remaining.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.above violation still remaining.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.above violation still remaining.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.above violation still remaining.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving need cleaning

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, cooking equipment, and storage shelving need cleaning.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.wall that had peeling paint in rear kitchen storage area shall be repair, damaged ceiling tiles in rear kitchen shall be repair/replaced.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.light shields nedd cleaning in prep area, bathroom.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust vents(ventilation)in prep area, storage areas not clean, need cleaning.