Antique Taco

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

MUST NOT USE TIN FOIL AS A LINER FOR SHELVING. MUST BE A SMOOTH CLEANABLE SURFACE.

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

EXCESSIVE POOLING WATER BEHIND DISH MACHINE AND UNDER THE KITCHEN THREE COMPARTMENT SINK FROM SPLASHING OF WASTE WATER DISCHARGED FROM THE DISH MACHINE INTO THE MOP SINK. MUST REMOVE POOLING WATER, MAINTAIN AND CONTAIN WASTE WATER TO THE MOP SINK.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER TRAINING REQUIREMENTS NOT MET. NO CERTIFICATES OR PROOF OF TRAINING. MUST HAVE PROOF OF TRAINING FOR ALL FOOD HANDLERS.

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

FOUND CUTTING BOARD ON REACH IN COOLER (CLOSEST TO WEST WALL) WITH DEEP DARK GROOVES. INSTRUCTED TO CLEAN OR REPLACE AND MAINTAIN. ADVISED TO SEAL ANY RAW WOOD.

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

FOUND REACH IN CHEST COOLER AT FRONT COUNTER WITH DIRT ACCUMULATION. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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

OBSERVED HOLE IN LOWER PORTION OF WESTERN WALL NEAR CASH REGISTER. INSTRUCTED TO SEAL AND MAINTAIN.

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

OBSERVED DUST AND DIRT BUILDUP ON VENT ABOVE BASEMENT DOOR AND ON VENT ABOVE KITCHEN EXHAUST HOOD. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED PEELING PAINT ON VENTILATION DUCT RUNNING ABOVE EXHAUST HOOD AND CENTER COOLER IN KITCHEN. INSTRUCTED TO ...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED CHEST PREP COOLER IN FRONT PREP AREA NOT MAINTAING PROPER TEMPERATURE AT THIS TIME,AIR TEMPERATURE TAKEN OF COOLER WAS 50.6 WHICH HAD POTENTIALLY HAZARDOUS FOODS OWNERS THERMOMETER INSIDE COOLER READS 55.6F ,COOLER WILL BE TAGED MUST F...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

INTERNAL TEMPERATURE TAKEN OF POTENTIALL HAZARDOUS FOODS INSIDE CHEST PREP COOLER AT FRONT PREP AREA RANGE FROM 48.6F TO 54.2F FOOD ITEMS WERE STEAK,CHILI,PORK,CHICKEN,AND CHEESE ALL FOOD ITEMS WERE DENATURED AND DESTROYED AT THIS TIME TOTAL WEIGHT 6...

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

REMOVE RUST FROM GREASE TRAP AT 3 COMPARTMENT SINK IN REAR PREP AREA

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

CLEAN FILTERS ABOVE STOVE AND CLEAN BOTTOM COMPARTMENT OF DEEP FRYER OF GREASE IN THE PREP AREA ALSO CLEAN FANS INSIDE WALK-IN COOLER IN BASEMENT AREA AND DEFROST CHEST FREEZER OF ICE BUILD-UP INSIDE COOLER LOCATED IN BASEMENT

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETER INSIDE CHEST COOLER NEAR 2 DOOR REACH-IN COOLER IN PREP AREA AND 2 DOOR REACH-IN COOLER

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

Cutting boards with deep, dark grooves must be sanded/bleached or replaced and gasket in poor repair at the 2 door reach-in-cooler in the kitchen-food prep.Also missing sink stoppers at the 3 comp sink bar area.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MENS TOILET ROOM DOOR MUST BE SELF CLOSING.

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

ELECTRIC FLAT OVEN IN KITCHEN MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS.

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

MUST DETAIL CLEAN,ORGANIZE DRY STORAGE AREAS IN THE BASEMENT AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND STORE REMAINING ARTICLES 6" OFF FLOOR/WALL.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

THE LOW TEMPERATURE DISHMACHINE IN USE AT THE TIME OF INSPECTION. DISPENSING "0" PPM OF CHLORINE AT THIS TIME.TAGGED HELD FOR INSPECTION.MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA FAX ATTENTION A.LOPEZ 312-746-4240 OR E-MAIL:cdphfood@cityofchicago....

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

Cutting boards with deep, dark grooves must be sanded/bleached or replaced and gasket in poor repair at the 2 door reach-in-cooler in the kitchen-food prep.Also missing sink stoppers at the 3 comp sink bar area.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MENS TOILET ROOM DOOR MUST BE SELF CLOSING.

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

ELECTRIC FLAT OVEN IN KITCHEN MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS.

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

MUST DETAIL CLEAN,ORGANIZE DRY STORAGE AREAS IN THE BASEMENT AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND STORE REMAINING ARTICLES 6" OFF FLOOR/WALL.

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

VIOLATION STILL PENDING

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. NO SOAP AND PAPER TOWELS AT EXPOSED HAND SINK, IN KITCHEN AREA AND NONE IN BATHROOMS, MUST PROVIDE AT ALL TIMES CRITICAL CITATION ISSUED: 7-38-030

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN TOPS AND SIDE OF ALL COOKING EQUIPMENT, INTERIOR CABINETS OF THE SAME, AND VENTS ABOVE COOKING EQUIPMENT

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 CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, FIRST FLOOR AND BASEMENT AREAS

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

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. MUST CLEAN AND BETTER MAINTAIN BASEMENT AREA, REM...