| Food Establishment Inspection Report | ||||||||||||||||||||||||||
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS |
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Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation |
Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury. |
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GOOD RETAIL PRACTICES |
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Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in appropriate box for COS and/or R COS=corrected on site during inspectionR=repeat violation |
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| Food Establishment Inspection Report | |
| Page 2 of ?????? | |
| Establishment: MARTINEZ TACOS RESTAURANT | Establishment #: KK041 |
| Water Supply: Public Private Waste Water System: Public Private |
| Sanitizer Type: Chemical | PPM: CHLORINE 100 | Heat: NA °F |
| IL Requirements: | Use of non-latex gloves for food handling and preparation 410 ILCS 180/10 - YES |
| Appropriate default beverage for children's meal 410 ILCS 620/21.5 - YES |
| CFPM Verification (name, ID#, expiration date): | |||
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CARMEN HERNANDEZ 20237512 02/12/2026 |
AMANDA GAYTAN 20327691 03/11/2026 |
CANDELARIA DIAZ 24910758 12/09/2028 |
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TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Tomatoes/Prep cooler | 41.00°F | Tamale/Walk-in cooler | 42.00°F | Salsa/Back room cooler | 39.00°F |
| /9 freezers | 0.00°F | Beef/Steam table | 135.00°F |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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Item Number |
Severity | Violations cited in this report must be corrected within the time frames below. |
| 2 | PF |
2-103.11 (H): The PERSON IN CHARGE shall ensure that: (H) EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling. The cooling log was not in use for food cooling during the inspection. The cooling log was properly filled out. COS |
| 10 | PF |
5-205.11 (B): (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Observed the hand washing sink used to fill the sanitizer bucket. Use the hand washing sink only for hand washing. COS |
| 23 | PF |
3-501.17 (A-B) (E-G): (A)Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (E) and (F) of this section, refrigerated, READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. (B) Except as specified in ¶¶ (E) - (G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in ¶ (A) of this section and: (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. (E) Paragraphs (A) and (B) of this section do not apply to individual meal portions served or rePACKAGED for sale from a bulk container upon a consumer’s request. (F) Paragraphs (A) and (B) of this section do not apply to SHELLSTOCK. (G) Paragraph (B) of this section does not apply to the following FOODS prepared and PACKAGED by a FOOD PROCESSING PLANT inspected by a REGULATORY AUTHORITY: (1) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110 Current good manufacturing practice in manufacturing, packing, or holding human food; (2) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano; (3) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; (4) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk; (5) Preserved FISH products, such as pickled herring and dried or salted cod, and other acidified FISH products defined in 21 CFR 114 Acidified foods; (6) Shelf stable, dry fermented sausages, such as pepperoni and Genoa; and (7) Shelf stable salt-cured products such as prosciutto and Parma (ham). Prepared beverages in the walk-in cooler were not labeled with the date of preparation or discard. Labels were provided. COS |
| 23 | P |
3-501.18 (A): (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in ¶ 3-501.17(A), except time that the product is frozen; (2) Is in a container or PACKAGE that does not bear a date or day; or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3-501.17(A). Several food products in the walk-in cooler were observed held beyond their date of discard. These products were discarded (see attached Voluntary Destruction form). COS |
| 33 | PF |
3-501.15 (A): (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Observed bags of cooling rice stored on the countertop in the kitchen. The bags of rice were moved to an ice water bath and the temperature rapidly reduced. COS |
| 37 | C |
3-302.12: Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Observed several food products in working containers that are not labeled with the common name of the food. Label all food in working containers with the common name of the food and maintain by the next routine inspection. |
| 39 | C |
3-305.11 (A) (B) (C): (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under § 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Observed the following issues with food storage: 1)A prepared beverage jug was stored on the floor in the walk-in cooler, 2)Prepared beverages and food in the walk-in cooler were not covered. Cover all foods, store 6" above the floor, and maintain by the next routine inspection. |
| 47 | C |
4-202.16: NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. The paint is peeling on the shelves inside the prep cooler and walk-in cooler and are in need of repair. Repair and maintain by the next routine inspection. |
| 47 | C |
4-501.11 (A): (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. The following equipment is in need of repair: 1)Floor and door casing of the back room cooler, 2)Chest freezer door and casing in the back room and basement. Repair and maintain by the next routine inspection. Repeat |
| 54 | C |
5-501.11: An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain. The dumpster is seated on a soil and grass surface. Move to a concrete or asphalt surface and maintain by the next routine inspection. Repeat |
| 55 | C |
6-501.11: PHYSICAL FACILITIES shall be maintained in good repair. The ceiling is leaking near the kitchen exhaust fan. This area has been closed off and is not in use. Additionally, the ceiling is damaged in the kitchen and dish washing room. Repair and maintain by the next routine inspection. Repeat |
| 56 | C |
6-501.14: (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge. The exhaust hoods are in need of cleaning. Clean and maintain by the next routine inspection. |
| Inspection Comments | COPIES OF THE REQUIRED ILLINOIS ALLERGEN NOTICE AND MENU ITEM ALLERGEN LISTING WERE LEFT AND WILL BE REVIEWED AT THE NEXT ROUTINE INSPECTION. |
| HACCP Topic: COOLING PROCEDURES. |
Person In Charge:AMANDA GAYTAN |
Date:03/31/2025 |
Inspector:DANA JAMES |
Follow-up: Yes No Follow-up Date: |