TAQUERIA LOS AZARES

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO DISCLOSURE OR REMINDER FOR THE CONSUMER ADVISORY.INSTRUCTED MANAGEMENT TO PUT THE CONSUMER ADVISORY ON THE MENU. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO MANAGER ON SITE 1/7/2020 WHEN FOOD IS READY TO BE PREPARED.INSTRUCTED MANAGEMENT TO GET A CERTIFIED MANAGER. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: : OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED. 7-38-005

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO DISCLOSURE OR REMINDER FOR THE CONSUMER ADVISORY.INSTRUCTED MANAGEMENT TO PUT THE CONSUMER ADVISORY ON THE MENU. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO BACKFLOW DEVICE AT MOP SINK.INSTRUCTED TO INSTALL A BACKFLOW DEVICE AT MOP SINK.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED SEWERAGE BACKING UP FROM THE OPEN FLOOR DRAIN INTO THE PREP KITCHEN FLOOR. WHEN WATER IS FILL AND COMING OUT TO FLOOR. INSTRUCTED MANAGEMENT TO REPAIR PRIORITY VIOLATION 7-38-030(c) CITATION ISSUED

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED STAINED CEILING PANELS AT FOOD PREP,STORAGE AND DINING AREAS. THE VENT IN THE FRONT AREA NEEDS DETAIL CLEANING.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED LIGHT SHIELDS DIRTY UNDER HOT LINE HOOD. INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN LIGHT SHIELDS

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS NOT CORRECTED VIOLATION #23 FOODS NOT PROPERLY DATED FOR READY TO EAT FOODS VIOLATION #37 BULK FOOD NOT LABELED PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TCS FOODS (BEEF) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS NOT PROPERLY DATED IN 2-DOOR COOLER (BEEF). INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

THERMOMETERS PROVIDED & ACCURATE - Comments: NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE, AND MUST USE PROPER UTENSILS WITH HANDLES TO DISPENSE FOOD STORED IN CONTAINERS

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED THAT HAND WASHING SINK IN FOOD PREP AREA BY 3 COMPARTMENT SINK IS LOCATED CLOSE TO FOOD PREP TABLE. MUST PROVIDE SPLASH PROTECTION BETWEEN HAND SINK AND FOOD PREP TABLE

PERSONAL CLEANLINESS - Comments: ALL EMPLOYEES MUST HAVE PROPER HAIR RESTRAIN WHILE WORKING WITH EXPOSED FOOD

WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THAT DOOR GASKET ON TWO DOOR COOLER IN DISH WASHING ROOM IS BROKEN. MUST REPAIR OR REPLACED AND MAINTAIN

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN NON FOOD CONTACT SHELVING INSIDE ALL COOLING UNITS

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR OR REPLACE BROKEN MOP SINK FAUCET

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR AND REPLACE BROKEN FLOOR TILES IN DISH WASHING AREA

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED INSUFFICIENT LIGHTNING SPECIALTY IN REAR PREP AREA. MUST PROVIDE PROPER LIGHTING IN FOOD PREP AREA BETWEEN 20-50 CNDL/FT2

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT.

ALLERGEN TRAINING AS REQUIRED - Comments: NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TORN GASKETS AT BOTH DOORS OF THE 2 DOOR STAND-UP COOLER ACROSS FROM THE EXPOSED HANDSINK(FRONT PREP AREA).INSTRUCTED TO PROVIDE AND MAINTAIN.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: FOUND NO CHEMICAL TEST KIT ON THE PREMISES.INSTRUCTED TO PROVIDE A CHEMICAL TEST KIT FOR THE DISHWASHING 3 COMPARTMENT SINK AND SANITIZING BUCKETS AND MAINTAIN AT ALL TIMES.SERIOUS VIOLATION 7-38-030.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INSTRUCTED TO PROVIDE LABELS FOR WHITE BULK FOOD CONTAINERS TO IDENTIFY FOODS STORED AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TORN GASKETS AT BOTH DOORS OF THE 2 DOOR STAND-UP COOLER ACROSS FROM THE EXPOSED HANDSINK(FRONT PREP AREA).INSTRUCTED TO PROVIDE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO ELEVATE THRESHOLD AT REAR EXIT DOOR AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED MISSING CEILING VENTILATION COVER AT REAR DISHWASHING 3 COMPARTMENT SINK AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed stained ceiling tiles above the cooking equipment. Instructed facility to replace and maintain..

FOOD HANDLER REQUIREMENTS MET - Comments: Found no foodhandler certificates on site. Instructed facility to comply and maintain foodhandler certificates on site for all employees past 30 days of hire.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found foods at improper temperatures in the oven: 4lbs of chicken at 106.3f and 9lbs of beef at 109.5f. Operator discarded and denatured said product valued at $50. Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical violation 7-38-005(a).

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Found the rear exposed handsink without soap or paper towels and inaccessible due to items stored directly in front of and inside sink. Also found the front exposed handsink without paper towels. Instructed facility to maintain all sinks accessible at all times and to maintain soap and paper towels at all handsinks. Facility corrected all during inspection. Critical violation 7-38-030.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violations not corrected from report# 1970961, dated 11-4-16: Violation 32- "INSTRUCTED TO REPAIR OR REPLACE RUBBER GASKET AROUND 2 DOOR REACH-IN COOLER IN REAR DISH WASHING AREA." and Violation 36- "LIGHT BULBS MUST BE SHIELDED ABOVE REAR DISH WASHING AREA." and Violation 40- "INSTRUCTED TO PROVIDE THERMOMETERS VISIBLE AND ACCURATE INSIDE ALL COOLERS." Instructed facility to comply with all and maintain. Serious violation 7-42-090.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed dirt and food debris on the wall behind the three compartment sink. Instructed facility to clean and maintain. Observed stained ceiling tiles in the rear prep area and above the cooking equipment. Instructed facility to replace and maintain.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Found the three compartment sink faucet to have leaks at its base. Instructed facility to repair and maintain.

FOOD HANDLER REQUIREMENTS MET - Comments: Found no foodhandler certificates on site. Instructed facility to comply and maintain foodhandler certificates on site for all employees past 30 days of hire.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE 2 DOOR REACH-IN COOLER (AIR TEMPERATURE OF 40.9F) IN REAR DISH WASHING AREA. NOTED INTERNAL TEMPERATURE OF BEEF AT 48.6F, 47.7F, 47.9F GROUND BEEF AT 47.5F, 47.7F, EGGS AT 44.5F, BEEF TONGUE AT 50.4F. INSTRUCTED PERSON IN CHARGE, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140 OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $260.00, TOTAL WEIGHT 40#. CRITICAL VIOLATION 7-38-005 (A)

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EG BEEF, CHICKEN, COOKED RICE ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR OR REPLACE RUBBER GASKET AROUND 2 DOOR REACH-IN COOLER IN REAR DISH WASHING AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO REPLACE MISSING CEILING TILE ABOVE REAR DISH WASHING AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT BULBS MUST BE SHIELDED ABOVE REAR DISH WASHING AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS (EG BEEF, CHICKEN, COOKED RICE ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXTERIOR SIDES OF COOKING EQUIPMENT (GRILL AND FRYER) WITH EXCESSIVE GREASE ACCUMULATION IN PREP/COOKING AREA.----------MUST CLEAN AND MAINTAIN STORAGE RACKS WITH BLACK MOLD LIKE BUILD-UP INSIDE REACH-IN COOLER IN REAR DISH ROOM AREA.-----------MUST CLEAN AND MAINTAIN INTERIOR SURFACES OF EXPOSED HAND SINK IN PREP AND IN REAR DISH ROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR BROKEN CEILING VENT INSIDE EMPLOYEE/CUSTOMER WASHROOM.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS DOES NOT MEET TEMPERATURE REQUIREMENT DURING STORAGE AND SERVICE. OBSERVED 4 GALLON OF COOKED RED SALSA AT 55.2 F, COOKED SALSA VERDE4 GALLONS AT 58.8 AND 3 GALLONS SALSA AT 50.8 F. THAT WAS PREPARED 2/16/2015 PER OWNER. INSTRUCTED MANAGER THAT POTENTIALLY HAZRADOUS FOODS MUST BE PROPERLY COOLED FROM 140F TO 70 F WITHIN 4HOURS AND 70F TO 40 F WITHIN 2 HOURS. MANAGER VOLUNTARILY DISCARDED AND DENATURED, VALUE $60, 11 GALLONS. CRITICAL CITATION ISSUED 7-38-005(A).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOODS INSIDE COOLERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DEEP FRYER CABINETS, EXTERIOR BETWEEN COOKING EQUIPMENT AND UTENSILS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER EQUIPMENT AND ALONG WALLBASE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VENTILATION COVER IN DINING AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.

FOOD HANDLER REQUIREMENTS MET - Comments: ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOR HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.