4 BANDERAS.

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE PREP COOLER. NOTED (RAW) CHICKEN AT 47.9F, (RAW) BEEF AT 46.8F/47.7F, AL PASTOR (PORK) AT 46.9F. INSTRUCTED ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. NOTED PREP COOLER AIR TEMPERATURE OF 41.8F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT 4 LBS, TOTAL AMOUNT $25.00. CRITICAL CITATION ISSUED 7-38-005(A)

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (IE BEEF, CHICKEN, COOKED RICE, REFRIED BEANS ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NOTED CUTTING BOARDS ON TOP OF PREP TABLE IN POOR REPAIR WITH DEEP SEAMS. INSTRUCTED TO REPLACE.----- MUST DEFROST HEAVY ICE BUID-UP INSIDE REACH-IN FREEZER (IN REAR KITCHEN).

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, COOLERS, EXPOSED HAND SINK, STORAGE CABINETS, PREP SHELVES, STORAGE SHELVES, AND STORAGE RACKS INSIDE WALK-IN COOLER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT FOOD PREP AREA ESPECIALLY ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND COOKING EQUIPMENT, UNDER AND AROUND COOLERS AND FREEZERS (NOTED GREASE BUILD-UP AND DRIED FOOD ACCUMULATION) ALSO FLOORS THROUGHOUT BASEMENT.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPLACE HEAVY WATER STAINED CEILING TILES ABOVE REAR PREP AREA, REAR STORAGE AREA AND IN LADIES WASHROOM.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE LIGHT SHIELD ABOVE COOKING AREA.

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 FIX LEAKY FAUCET NECK AT 3 COMPARTMENT SINK (WITH SPRAYER).

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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS. ALSO MUST PROVIDE METAL STEM THERMOMETER FOR HOT AND COLD INTERNAL TEMP OF FOOD.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED INSIDE CABINETS NEXT TO DINING, AND IN BASEMENT TO PREVENT RODENT AND INSECT HARBORAGE.