Cafe El Tapatio

Food-contact surfaces: cleaned & sanitized

4-602.11(b-e): **c** equipment food-contact surfaces and utensils-frequency observed the ice bin interior in need of cleaning. Instructed to remove ice, clean and maintain at all times.

Food properly labeled; original container

3-601.11: **c** standards of identity noted no labels for bulk storage containers (flour and sugar). Instructed person in charge all bulk and working food ingredient containers must be labeled with contents name.

Insects, rodents, & animals not present

Observed in basment prep/storage trapped german roaches in pest controil monitor traps, instructed to removed and replace monitor traps

Contamination prevented during food preparation, storage & display

3-307.11: **c** miscellaneous sources of contamination observed dry rice and dried bean bags sitting on floor in rear prep area. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

-101.19: **c** nonfood-contact surfaces observed milk crates being used as shelving throughout the prep and storage areas. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-101.19: **c** nonfood-contact surfaces observed aluminum foil used as liner on food prep equipment and prep tables. Instructed to remove.

Non-food/food contact surfaces clean

4-602.13: nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed the interior of the reach in coolers in need of cleaning. Instructed to detail clean.

Plumbing installed; proper backflow devices

5-205.15: **c** system maintained in good repair (in good repair) observed handsink in basement prep area leaking instructed to repair and miantain.

Physical facilities installed, maintained & clean

6-201.16: **c** wall and ceiling coverings and coatings observed holes thoughout basment ceiling and walls in prep area instructed to seal.

Food-contact surfaces: cleaned & sanitized

4-602.11(b-e): **c** equipment food-contact surfaces and utensils-frequency observed the ice bin interior in need of cleaning. Instructed to remove ice, clean and maintain at all times.

Food properly labeled; original container

3-601.11: **c** standards of identity noted no labels for bulk storage containers (flour and sugar). Instructed person in charge all bulk and working food ingredient containers must be labeled with contents name.

Contamination prevented during food preparation, storage & display

3-307.11: **c** miscellaneous sources of contamination observed dry rice and dried bean bags sitting on floor in rear prep area. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-101.19: **c** nonfood-contact surfaces observed milk crates being used as shelving throughout the prep and storage areas. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-101.19: **c** nonfood-contact surfaces observed aluminum foil used as liner on food prep equipment and prep tables. Instructed to remove.

Non-food/food contact surfaces clean

4-602.13: nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed the interior of the reach in coolers in need of cleaning. Instructed to detail clean.

Plumbing installed; proper backflow devices

5-205.15: **c** system maintained in good repair (in good repair) observed handsink in basement prep area leaking instructed to repair and miantain.

Physical facilities installed, maintained & clean

6-201.16: **c** wall and ceiling coverings and coatings observed a hole in the basment ceiling prep area instructed to seal.

Adequate handwashing sinks properly supplied and accessible

Observed handsink in basement prep and bar not stocked with hand soap. Informed person in charge that hand soap must be available at handsinks at all times. Food handler obtained hand soap for hand sink during time of inspection. Priority foundation violation #7-38-030(c). Citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed no paper towel hand-sink in the basment prep and bar area. Informed person in at charge that paper towels must be available at hand sinks at all times. Food handler obtained paper towel for hand sink during time of inspection priority foundation violation #7-38-030(c). Citation combined with above violation.

Food-contact surfaces: cleaned & sanitized

Observed the ice bin interior in need of cleaning. Instructed to remove ice, clean and maintain at all times.

Proper cold holding temperatures

Noted internal temperatures of the following time/temperature control for safety food items inside the cold holding cooler in rear prep to be improper: steak 57.2f, chicken at 56.4f, shrimp at 83.8f, shelled eggs at 53.6f, pork (carnitas) at 50.6f. Manager immediately and voluntarily disposed of 20 lbs of products worth $1250.00 through denaturing process. Priority violation #7-38-005. Citation issued.

Proper date marking and disposition

Observed ready to eat, temperature control for safety foods (chicken, pork, soup, refried beans, rice, fish, shrimp ceviche) not properly dated, stored longer than 24 hours in coolers. 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. Issued. 7-38-005

Proper cooling methods used; adequate equipment for temperature control

Noted temperature of 4 door cold holding unit under flat top grill in prep to be improper at 50f. Instructed not to use until equipment is maintaining proper temperature of 41f and below. Person in charge serviced cooler unit during inspection. Cooler unit was observed at 41f at the conclusion of inspection. Priority violation #7-38-005. Citation issued.

Food properly labeled; original container

Noted no labels for bulk storage containers (flour and sugar). Instructed person in charge all bulk and working food ingredient containers must be labeled with contents name.

Contamination prevented during food preparation, storage & display

Observed dry rice and dried bean bags sitting on floor in rear prep area. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed milk crates being used as shelving throughout the prep and storage areas. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed aluminum foil used as liner on food prep equipment and prep tables. Instructed to remove.

Warewashing facilities: installed, maintained & used; test strips

Observed water backing up at the 3 compartment sink in rear prep area. When water is released from 2nd sink basin, water backs up into 1st and 3rd sink basins. Instructed manager to repair before re-inspection date. Priority foundation violation #7-38-025. Citation issued.

Non-food/food contact surfaces clean

Observed the interior of the reach in coolers in need of cleaning. Instructed to detail clean.

Adequate handwashing sinks properly supplied and accessible

Observed no hand washing signs or posters near exposed hand washing sinks in food prep areas/dishwashing area, inside customers and employee washrooms. Must provide hand washing signs and maintain.

Food-contact surfaces: cleaned & sanitized

Observed food ice not protected from contamination durind storage. Observed accumulation of black and pink substance build up inside ice machine dripping into ice. Ice is being used for human consumption. Instructed to clean and sanitize interior surfaces of ice machine and maintain. Machine was clean and sanitize dusring inspection. Priority foundation violation 7-38-005 citation issued.

Thermometers provided & accurate

Visible and working thermometer needed in the upright refrigerator where red sauce is stored. Must provide a thermometer and maintain.

Contamination prevented during food preparation, storage & display

Observed containers of food stored on the floor inside walk-in cooler located in the basement. Must elevate containers 6 inches off the floor.

In-use utensils: properly stored

Observed ice scoops stored on top of ice machine located in basement food storage area.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed 1-door prep cooler door rubber gaskets ripped in front coffee station area. Must repair and maintain cooler door gaskets. Must not use cardboard or tin floil as a liner for shelving or cooking equipment all must be smoothand cleanable.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must not use plastic grocery bags as a food containers inside chest freezers. Must use washable containers or food grade disposable plastic bags. Must replace and maintain.

Non-food/food contact surfaces clean

Must not use tint foil as a liner for cooking equipment in front preparation area. Must be smooth and cleanable.

Non-food/food contact surfaces clean

Observed excessive of ice build up inside meat chest freezer located in the basement. Must remove ice and maintain.

Toilet facilities: properly constructed, supplied, & cleaned

Observed no covered waste receptacle provided in the unisex employee washroom. Must provide covered waste receptacle and maintain.

Physical facilities installed, maintained & clean

Observed clutter and unnecessary items in rear of basement. Must remove clean and organize area to prevent rodent harboage.

Physical facilities installed, maintained & clean

Observed dirt and food debris on floor under around and behind all cooking equipment and underneath 3-compartment sinks located in food prep/dishwashing area. Must clean and maintain. Observed water damaged ceiling above ice machine and above chest freezers. Must repair and maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-door prep reach in cooler door rubber gaskets ripped. Must repair and maintain cooler door gaskets.

Adequate ventilation & lighting; designated areas used

No mechanical ventilation in employees washroom. Instructed manager must provide a working mechanical ventilation/fan inside employees washroom.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-door prep reach in cooler door rubber gaskets ripped. Must repair and maintain cooler door gaskets.

Adequate ventilation & lighting; designated areas used

No mechanical ventilation in employees washroom. Instructed manager must provide a working mechanical ventilation/fan inside employees washroom.

Proper cold holding temperatures

Found the following tcs foods held at improper temperatures between 48.9 f and 50.0 f inside 4-door prep reach in cooler- eggs, steak, chicken and carnitas. Instructed manager all tcs foods must be held at 41.0 f or below if held cold. Priority violation 7-38-005. All out of temperature tcs foods voluntarily discarded at this time. Food discarded weight- 10 lbs, valued at $120.00.

Proper cooling methods used; adequate equipment for temperature control

Found 4-door prep cooler (under grill) not maintained, ambient air temperature at 49.0 f. Found eggs, steak, etc. Inside cooler. Priority violation 7-38-005. Instructed manager to repair cooler, ambient air temperature must be 41.0 f or below.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-door prep reach in cooler door rubber gaskets ripped. Must repair and maintain cooler door gaskets.

Non-food/food contact surfaces clean

Observed accumulated dust build up on coolers condensers. Must clean coolers condensers and maintain.

Adequate ventilation & lighting; designated areas used

No mechanical ventilation in employees washroom. Instructed manager must provide a working mechanical ventilation/fan inside employees washroom.

Food properly labeled; original container

Dry food in plastic container must be labeled with common name(sugar,flour,etc)

Contamination prevented during food preparation, storage & display

Condensation on pipes in rear storage above reach-in cooler. Encased said pipes. Remove aluminum foil.

Wiping cloths: properly used & stored

A bucket with sanitize solution and linen must be provided at prep tables

Garbage & refuse properly disposed; facilities maintained

Receptacle outside not covered,lid opened and with garbage bags inside. Must cover container with tight lid to prevent insects and rodent activities.after my request manager closed lids. Priority foundation violation:7-38-020(b),citation issued

Physical facilities installed, maintained & clean

Broken or missing floor tile in the kitchen,repair/replace said tiles.surface must be smooth,cleanable and non-absorbent material

Previous core violation corrected

Adequate handwashing sinks properly supplied and accessible

Noted handwashing sink at north dish room not accessible with a prep table in front said sink. Instructed manager that all hand washing sinks must be accessible at all times. Priority foundation:7-38-030(c). Citation issued.

Adequate handwashing sinks properly supplied and accessible

Noted no hand washing signs at all hand wash sinks. Instructed to provide hand wash sinks at all hand wash sinks.

Proper cold holding temperatures

Noted internal temperature of the following tcs food items inside service coolers to be improper:-tomatoes 57.2f, beef 46.8f, shrimp 49.7f, poblanos (green peppers) 49.3f, cut vegetables 49.6f, chorizo 113f.the manager immediately and voluntarily disposed of 10 lbs of products worth $58.00 through denaturing process. Priority violation #7-38-005. Citation issued.

Proper date marking and disposition

Noted the following prepared tcs foods throughout the cooks line coolers, refrigeration unit, and walk-in cooler not properly date labeled. No expiration dates are noted. Roast beef, corned beef, cooked chicken, vegetables, and rice. The manager immediately and voluntarily disposed of 10 lbs of products worth $140.00 through denaturing process. Instructed all prepared tcs foods held longer than 24 hours must be date labeled with an expiration date no longer than 7 days. Priority foundation violation 7-38-005 citation issued.

Thermometers provided & accurate

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

Noted assorted food items inside refrigeration units not properly labeled. Instructed to properly label all food items with product name including bulk food containers.

Contamination prevented during food preparation, storage & display

Noted missing lids at the ice bins at the bar. Instructed to provide ice bin cover.

Contamination prevented during food preparation, storage & display

Noted individual to-go disposable containers (cup) with no handle used for scooping serving food at the service prep coolers. Instructed to provide tongs, serving spoons, or ladle for scooping food.

Contamination prevented during food preparation, storage & display

Food containers are stored on the floor in storage and walk-in coolers. Must provide proper, raised shelving to store food containers 6" off the floor.

Wiping cloths: properly used & stored

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.

In-use utensils: properly stored

Noted serving plates on shelves at the kitchen prep area not properly stored. Instructed to invert all serving plates to prevent dust accumulation.

Plumbing installed; proper backflow devices

Noted heavy leakage at the bottom pipe of the 3 compartment sink. Instructd to repair and maintain.

Plumbing installed; proper backflow devices

5-204.12 must provide a backflow prevention device at the basement utility service sink.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

No written employee health policy on site for all employees. Must provide. Priority foundation violation.

Procedures for responding to vomiting and diarrheal events

No written vomit/diarrhea cleaning procedure with all required equipment on site. Must provide. Priority foundation violation.

Consumer advisory provided for raw/undercooked food

Menu does not disclose and inform consumers of the specific menu items that are raw or undercooked and a potential hazard of consuming such food. Foods such as steaks and eggs. Must provide a consumer advisory that discloses and reminds consumers of such items on all menus. Priority foundation violation.

Food properly labeled; original container

All bulk food containers must be labeled with the product common name.

Plumbing installed; proper backflow devices

Must provide a backflow prevention device at the basement utility service sink.

Physical facilities installed, maintained & clean

Some areas in the 1st floor rear kitchen with missing/damaged floor tiles. Must replace to be smooth and cleanable.----raw wooden backsplash at the 1st floor rear kitchen three-compartment sink. Must paint/seal to be non-absorbent or replace with non-absorbent material.----noted a hole in the wall at the entrance to the basement stairwell. Water damaged ceiling with open hole in the basement prep. Must seal all. Noted raw wood used as a means of elevation in the basement storage under the metal rack shelving. Must replace with a non-absorbent material.

Allergen training as required

No proof of allergen training or certificates for all the city of Chicago certified food managers. Must provide.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

2-102.14(o) inspector comments: found no employee health policy/training on site. Instructed facility to establish an appropriate employee health policy/training system and maintain with verifiable documents on site. Priority foundation violation 7-38-010. No citation issued. -

Procedures for responding to vomiting and diarrheal events

Found no procedure/plan and kit for responding to vomiting and diarrheal events. Instructed facility to develop and maintain a procedure/plan and to maintain any appropriate supplies on site. Priority foundation violation 7-38-005. No citation issued.

Adequate handwashing sinks properly supplied and accessible

No installed handwashing sink in the following areas: basement prep area,coffee station at front area(by the bar),one at north new dining area. All area mentioned opened food:ice ,coffee and water.must provide each sinks with soap,and paper towels for proper hand washing. Priority foundation: 7-38-030(c).no citation issued

Adequate handwashing sinks properly supplied and accessible

No handwashing signage provided on each handwashing sink,must provided

Proper date marking and disposition

Date marking observed prepared tcs foods not properly date labeled. Must properly date labeled foods with an expiration date no longer than 7 days on tcs food. Priority foundation violation:7-38-005. No citation issued

Consumer advisory provided for raw/undercooked food

Menu does not disclose and inform consumers the specific menu items that are raw or under cooked and a potential hazard of consuming such food (eggs,etc) must disclose and remind such items. Priority foundation violation:7-38-005. No citation issued.

Food properly labeled; original container

White containers with dry food ingredient must be labeled with common name -

Wiping cloths: properly used & stored

Linens must be held between use in a container with a sanitizing solution to wipe multi use utensils /cutting boards etc

In-use utensils: properly stored

Knives stored between wall and prep table must remove and must provide knives racks to minimize source contamination

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must provided ice scoop holder for all ice scoop on site included bar area. Must provide ice bin lids for ice bin dispensers.surface must be smooth,cleanable and non-absorbent surface

Non-food/food contact surfaces clean

Exterior and interior of cooking equipment in the kitchen with grease build-up, clean and maintain

Plumbing installed; proper backflow devices

Found discharge leaking pipe from air condition by the three compartment sinks in rear prep/dish room ,must repair. Neck faucet at three compartment sink rear prep/area wrapped with dirty linen due to leaking. Instructed to repair cause.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Found no employee health policy/training on site. Instructed facility to establish an appropriate employee health policy/training system and maintain with verifiable documents on site. Priority foundation violation 7-38-010. No citation issued. -

Procedures for responding to vomiting and diarrheal events

Found no procedure/plan and kit for responding to vomiting and diarrheal events. Instructed facility to develop and maintain a procedure/plan and to maintain any appropriate supplies on site. Priority foundation violation 7-38-005. No citation issued.

Adequate handwashing sinks properly supplied and accessible

No installed handwashing sink in the following areas: basement prep area,coffee station at front area(by the bar),one at north new dining area. All area mentioned opened food:ice ,coffee and water.must provide each sinks with soap,and paper towels for proper hand washing. Priority foundation: 7-38-030(c).no citation issued

Adequate handwashing sinks properly supplied and accessible

No paper towels provided at handwashing sinks in prep and dish room area.instructed to provide for proper hand washing. Manager provide paper towels for each sink. Priority foundation:7-38-030(c)citation issued.

Adequate handwashing sinks properly supplied and accessible

Handwashing sink at north dish room not accessible: a metal prep table stored in front said sink,must remove table. Priority foundation:7-38-030(c)"consolidate with above citation"

Adequate handwashing sinks properly supplied and accessible

No handwashing signage provided on each handwashing sink,must provided

Proper date marking and disposition

Date marking observed prepared tcs foods not properly date labeled. Must properly date labeled foods with an expiration date no longer than 7 days on tcs food. Priority foundation violation:7-38-005. No citation issued

Consumer advisory provided for raw/undercooked food

Menu does not disclose and inform consumers the specific menu items that are raw or under cooked and a potential hazard of consuming such food (eggs,etc) must disclose and remind such items. Priority foundation violation:7-38-005. No citation issued. -

Food properly labeled; original container

White containers with dry food ingredient must be labeled with common name -

Wiping cloths: properly used & stored

Linens must be held between use in a container with a sanitizing solution to wipe multi use utensils /cutting boards etc.

In-use utensils: properly stored

Knives stored between wall and prep table must remove and must provide knives racks to minimize source contamination

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must provided ice scoop holder for all ice scoop on site included bar area. Must provide ice bin lids for ice bin dispensers.surface must be smooth,cleanable and non-absorbent surface

Garbage & refuse properly disposed; facilities maintained

5-501.15 found outside dumpster areas not clean. Found some garbage spillage. Exterior of oil container with grease build up. Also, oil spillage onto floors. Priority foundation. Citation issued. 7-38-020b. Must clean and maintain areas. Outside dumpster areas cleaned during inspection.

Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time

Found low temperature dishmachine not sanitizing 0ppm chlorine. Critical violation.no citation issued.7-38-030. Tagged dishmachine. Currently not in use.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Found food containers not stored properly on shelving units. Must store inverted.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Found sinks at basement storage areas not clean. Must clean and sanitize.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Found floors nort clean throughout kitchen areas. Must clean and sanitize.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Found walls and ceiling at basement preparation/storage not finished. Must make walls smooth and easy to clean at basement storage/preparation. Found ceiling not finished at hallway areas leading to outside(1st floor). Must finish/paint.

Food in original container, properly labeled: customer advisory posted as needed

Must provide date labels for all food items that are prepared and cold held longer than 24 hours (chicken, beans, soup, etc).

Food and non-food contact surfaces properly designed, constructed and maintained

Observed aluminum foil being used to line shelving and metal bins. Must remove and maintain these surfaces to be smooth, durable and easily cleanable.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Observed carboard being used as floor covering in the cook line and in the kitchen. Must remove. Floors and floor mats must be made of smooth, non-absorbent and easily cleanable material. Noted boxes of food being stored on the floor in the walk in cooler and along the wall in the basement. Instructed to store all items at least 6 inches off the floor.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Must repair leak at waste piping on 1 compartment sink in kitchen.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Must install hand sink in north dishwashing room.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Must seal all openings in the ceiling around piping throughout the basement prep area.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Must provide light shields or shatter proof bulbs throughout the basement prep.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Instructed to install exposed hand washing sinks in the basement and rear prep areas with hot and cold running water, soap and paper towels. Must install an attached drain board to the north dish room three compartment sink.