BARRIO URBAN TAQUERIA.

DETAIL CLEAN THE VENTILATION HOOD AND FILTERS, TOP OF THE STOVES AND GRILL, BROILER, INTERIOR OF THE ICE MACHINE, EXPOSED HANDSINK IN THE EMPLOYEE WASHROOM.

DETAIL CLEAN THE FLOOR OF THE PREP AREAS THROUGHOUT ESPECIALLY UNDER THE DEEP FRYERS. DETAIL CLEAN THE FLOOR OF THE EMPLOYEE WASHROOM.

DETAIL CLEAN THE WALLS AND BASEBOARD THROUGHOUT THE PREP AREA. MUST SEAL ALL OPENINGS IN THE WALLS BEHIND THE COOKING EQUIPMENT.

OBSERVED THE MOP SINK BACKED UP WITH DIRTY WASTE WATER. MUST REPAIR SO THAT THE MOP SINK DRAINS.

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED AIR TEMPERATURE OF A PREP LINE COOLER AT 46F. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS FISH AND CEVICHE. UNIT TAGGED HELD FOR INSPECTION. DO NOT USE UNTIL HELD FOR INSPECTION TAG HAS BEEN REMOVED FROM THE UNIT. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SHREDDED CHEESE AT 48.0F, PICO DE GALLO AT 47.6F, COOKED CORN AT 47.4F, SALSA AT 57.7F, GOAT CHEESE AT 54.1F, FISH AT 46.0F, CEVICHE AT 53.6F, SALMON AT 53.2F, MOZZARELLA CHEESE AT 45.5F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.

NO CHLORINE SANITIZER WAS OBSERVED AT THE FINAL RINSE AT THE LOW TEMPERATURE DISHMACHINE. DISHMACHINE WAS TAGGED HELD FOR INSPECTION. MUST USE THE 3 COMPARTMENT SINK IN THE REAR PREP AREA TO WASH, RINSE AND SANITIZE ALL DISHES AND UTENSILS. DO NOT USE THE DISHMACHINE UNTIL THE HELD FOR INSPECTION TAG HAS BEEN REMOVED. CRITICAL VIOLATION 7-38-030.

NO SOAP OR PAPER TOWELS WERE PROVIDED AT THE BAR HANDSINK. NO SOAP WAS PROVIDED AT THE REAR PREP AREA HANDSINK. NO PAPER TOWELS WERE PROVIDED AT THE EMPLOYEE WASHROOM HANDSINK. MANAGEMENT PROVIDED SOAP AND PAPER TOWELS AT MY REQUEST TO ALL AREAS. MANAGEMENT INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL HANDSINKS. CRITICAL VIOLATION 7-38-030.

OUTER OPENINGS NOT RODENT PROOF. OBSERVED A 1/2" GAP ALONG THE BOTTOM OF THE REAR EXIT DOOR TO THE ALLEY. MANAGEMENT INSTRUCTED TO RODENT PROOF ALL OUTER OPENINGS. SERIOUS VIOLATION 7-38-020.

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (RICE AND TACOS) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. NO CITY OF CHICAGO FOOD SANITATION CERTIFICATES WERE POSTED ON THE PREMISES. SERIOUS VIOLATION 7-38-012.

DETAIL CLEAN THE VENTILATION HOOD AND FILTERS, TOP OF THE STOVES AND GRILL, BROILER, INTERIOR OF THE ICE MACHINE, EXPOSED HANDSINK IN THE EMPLOYEE WASHROOM.

DETAIL CLEAN THE FLOOR OF THE PREP AREAS THROUGHOUT ESPECIALLY UNDER THE DEEP FRYERS. DETAIL CLEAN THE FLOOR OF THE EMPLOYEE WASHROOM.

DETAIL CLEAN THE WALLS AND BASEBOARD THROUGHOUT THE PREP AREA. MUST SEAL ALL OPENINGS IN THE WALLS BEHIND THE COOKING EQUIPMENT.

OBSERVED THE MOP SINK BACKED UP WITH DIRTY WASTE WATER. MUST REPAIR SO THAT THE MOP SINK DRAINS.

MUST PROVIDE A CLEAN STORAGE CONTAINER FOR THE ICE SCOOP.

VIOLATION CORRECTED.

VIOLATION CORRECTED.

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. LEAK AT NOZZLE OF BAR EXPOSED HAND SINK. MUST REPAIR.

Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS OR HAND DRYING DEVICES AT THE FOLLOWING EXPOSED HAND WASHING SINKS: COOKS LINE KITCHEN, FRONT BAR, REAR SERVER PREP STATION. MANAGEMENT PROVIDED DURING INSPECTION.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER OR CITY CERTIFICATE POSTED ON PREMISES.

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 9-15-10 NOT CORRECTED.#30- ALL PREPARED FOODS IN ALL FREEZERS AND WALK IN COOLER MUST BE LABELED/DATED.#32-RAW WOODEN SHELVING ABOVE FRONT KITCHEN EXPOSED HAND SINK, MUST PAINT/SEAL.#33-INTERIOR ICE MACHINES ICE BIN MUST CLEAN AND SANITIZE.#34-CERAMIC TILES ON FLOOR USED TO PROP UP DISH MACHINE DRYING TABLE, MUST REMOVE.#35-MISSING CEILING VENTILATION COVER IN LADIES WASHROOM, MUST REPLACE. MOLDY CAULKING ALONG WALL AT DISH MACHINE, MUST REPLACE.#38-LEAK AT NOZZLE OF 2 COMPARTMENT SINK. MUST REPAIR.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. EXPOSED TABLEWARE MOUTH PIECES MUST BE COVERED OR WRAPPED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SHELVING UNDER CHAR-GRILL WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN. MUST NOT USE TINFOIL AS LINER FOR EQUIPMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING FLOOR DRAIN COVERS IN MOP SINK AND AT ICE MACHINE. LEAK AT NOZZLE OF 2 COMPARTMENT SINK.

The walls and ceilings shall be in good repair and easily cleaned. MISSING CEILING TILES ABOVE ICE MACHINE AND ENTRANCE TO WALK-IN COOLER. MUST REPLACE.

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. LEAK AT NOZZLE OF BAR EXPOSED HAND SINK. NO COLD WATER AT REAR EXPOSED HAND SINK. NO HOT WATER AT EMPLOYEE WASHROOM.MUST PROVIDE. LEAK UNDER MIDDLE COMPARTMENT OF THREE COMPARTMENT SINK ONTO FLOOR. TOILET LEAKING FROM FLOOR SEAL IN EMPLOYEE WASHROOM. MUST REMOVE THREADED NOZZLE FROM THREE COMPARTMENT SINK.MUST REPAIR ALL LEAKS.

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. MUST PROVIDE FOR ALL BOX FREEZERS.

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. EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD PREP AREA. ALL UNUSED COOLERS MUST BE MAINTAINED AT PROPER TEMPERATURES OR BE REMOVED FROM PREMISES.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND COOKS LINE COOLER WITH TEMPERATURE OF 51.1F WITH FOODS SUCH AS COOKED CHICKEN @ 48.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F. OR BELOW AND C.D.P.H. CONTACTED @ 312-746-5426 FOR INSPECTION AND TAG REMOVAL.

All cold food shall be stored at a temperature of 40F or less. THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. APPROXIMATELY 10IBS COOKED CHICKEN @ 48.5F AND 49F. 3LBS COOKED SHRIMP @ 48.8F. 1LB COOKED PORK @ 49.8F. 15LBS COOKED NOODLES @ 53.1F. 2LBS COOKED BEEF @ 48.5F. ALL FOODS DISCARDED. ALSO OBSERVED 10LBS COOKED SUSHI RICE IN RICE WARMER, NOT ON/OPERATING @76.4F. NO DOCUMENTATION ON PREMISES OF TESTED SUSHI RICE PH LEVEL. RICE DISCARDED. INSTRUCTED, SUSHI RICE MUST BE TESTED AND ALL REQUIRED DOCUMENTATION MUST BE ON SITE AND AVAILABLE.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW TEMPERATURE CHEMICAL DISH MACHINE NOT DISPENSING SANITIZER WHILE POTS BEING WASHED. 0PPM CHLORINE LEVELS AFTER SEVERAL ATTEMPTS. MACHINE TAGGED HELD FOR INSPECTION. MUST NOT USED UNTIL REPAIRED AND PROPERLY DISPENSING SANITIZER AND C.D.P.H. CONTACTED.

Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP AT BOTH KITCHEN EXPOSED HAND WASHING SINKS.

All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS IN ALL FREEZERS AND WALK IN COOLER MUST BE LABELED/DATED.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. KNIVES FOUND IMPROPERLY STORED BETWEEN LINE COOLER AND REACH-IN COOLER, BETWEEN WALL AND REAR PREP TABLE. MUST PROVIDE PROPER KNIFE HOLDERS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RAW WOODEN SHELVING ABOVE FRONT KITCHEN EXPOSED HAND SINK, MUST PAINT/SEAL.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR ICE MACHINES ICE BIN MUST CLEAN AND SANITIZE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CERAMIC TILES ON FLOOR USED TO PROP UP DISH MACHINE DRYING TABLE, MUST REMOVE.

The walls and ceilings shall be in good repair and easily cleaned. MISSING CEILING VENTILATION COVER IN LADIES WASHROOM, MUST REPLACE. MOLDY CAULKING ALONG WALL AT DISH MACHINE, MUST REPLACE.

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. LEAK AT NOZZLE OF 2 COMPARTMENT SINK. EXTREMELY SLOW DRAINING AT FRONT SUSHI PREP AND REAR PREP EXPOSED HAND SINKS, MUST REPAIR.

All employees shall be required to use effective hair restraints to confine hair. IN FOOD PREP AREAS.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. NOT ON TOP OF ICE MACHINE.