111 Mexican Grill

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST CLEAN AND MAINTAIN THE FOLLOWING: BLADE OF CAN OPENER AT PREP TABLE, INTERIOR OF REFRIGERATION UNITS AND PREP TABLES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES, EXTERIORS OF REFRIGERATION UNIT DOORS. FAN COVER IN TWO DOOR UPRIGHT COOLER IS RUSTY; CLEAN FAN COVER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS AROUND, UNDER AND BEHIND ALL KITCHEN EQUIPMENT, SINKS AND STORAGE CLOSET INSIDE OF KITCHEN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT. CLEAN WINDOW SILL NEXT TO GRILL TO REMOVE GREASE. (RECOMMENDED A BARRIER BETWEEN GRILL AND WINDOW SILL TO AVOID GREASE GETTING ONTO WINDOW SILL).

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETERS OBSERVED INSIDE OF REFRIGERATION UNITS; PROVIDE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST ORGANIZE AND MAINTAIN KITCHEN CLOSET AND REAR OF KITCHEN UNDER SINK; REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED THAT ALL FOOD HANDLERS MUST HAVE/OBTAIN THE FOOD HANDLERS CERTIFICATE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR BOTTOM OF ALL COOLERS, DOORS AND RUBBER GASKETS OF COOLERS, AND TABLE UNDER FLAT TOP GRILL NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HANDSINK NOT MAINTAINED, NO HOT WATER PROVIDED AT SINK, AND UNABLE TO DRAIN PROPERLY, STANDING WASTE WATER IN SINK. CITATION ISSUED 7-38-030 CRITICAL.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE GARBAGE AREA NOT MAINTAINED, OVERFLOWING PLASTIC GARBAGE CONTAINERS, WITH EXPOSED GARBAGE AND LIDS UNABLE TO CLOSE. INSTD TO CLEAN SAME AREA AND PROVIDE METAL CONTAINERS WITH TIGHT FITTING LIDS. CITATION ISSUED 7-38-020 SERIOUS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

SINGLE SERVICE UTENSILS IMPROPERLY STORED. ISTD TO STORE PROPERLY (HANDLE UP).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR BOTTOM OF ALL COOLERS, DOORS AND RUBBER GASKETS OF COOLERS, AND TABLE UNDER FLAT TOP GRILL NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

LIGHTSWITCH OUTLET COVER MISSING. PROVIDE SAME. HOLES NOTED IN CEILING TILES. REPLACE SAME.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE BOTTOMS OF THE PREPARATION AND SLIDING DOOR COOLERS ARE DIRTY; WASH, RINSE AND SANITIZE THE COOLER INTERIORS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

THE WALL EAST OF THE THREE COMPARTMENT HAS HANGING WALL BOARD AT THE AC DUCT, REPAIR THE WALL SO IT IS SMOOTH AND SANITARY.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS ARE LEFT OUT, STORE THE WIPING CLOTH IN SANITIZER IN BETWEEN USE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST KEEP COOLERS AT 40F OR BELOW.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. MUST PROVIDE HOT WATER UPON REINSPECTION

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. MUST PROVIDE SOAP AND PAPER TOWELS AT EXPOSED HAND SINK AND WASHROOM HAND BOWL.

INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF

All garbage and rubbish containing food wastes shall, prior to disposal, be stored in metal containers with tight fitting lids and shall be kept covered except when opened for the disposal or removal of garbage. MUST PROVIDE INSIDE GARBAGE CONTAIN...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE ALL EQUIPMENT THRU-OUT PREMISES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST SEAL AND CLEAN FLOORS THRU-OUT; FLOORS MUST BE SMOOTH AND EASILY CLEANABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL AND CLEAN WALLS AND SEAL OPENINGS THRU-OUT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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. MUST PROVIDE ADEQUATE LIGHTING FOR CLOSET.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...