Borinquen Restaurant

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

MUST DETAIL CLEAN TOPS AND SIDES OF ALL COOKING EQUIPMENT, INTERIOR OF COOKING FRYERS, AND BOTTOM OF COUNTER TABLE IN FRONT PREP AREA

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

MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES FIRST FLOOR AND BASEMENT AREAS,

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

MUST REPAINT WALL FRONT PREP AREA, REMOVE ALL MOLDY LOOKING SURFACES, BY THREE COMPARTMENT SINK, AND REPLACE STAINED CEILING TILE FRONT PREP AREA

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

MUST CLEAN AND PROVIDE LIGHT SHIELDS VARIOUS AREAS THROUGHOUT PREMISES,

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE WORKING THERMOMETERS INSIDE ALL COOLERS

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

MUST REMOVE ALL CLUTTER AND UNUSED EQUIPMENT FROM PREMISE FIRST FLOOR AND BASEMENT AREAS, CLEAN AND BETTER MAINTAIN ALL AREAS,

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

MUST DETAIL CLEAN TOPS AND SIDES OF ALL COOKING EQUIPMENT, INTERIOR OF COOKING FRYERS, AND BOTTOM OF COUNTER TABLE IN FRONT PREP AREA

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

MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES FIRST FLOOR AND BASEMENT AREAS,

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

MUST REPAINT WALL FRONT PREP AREA, REMOVE ALL MOLDY LOOKING SURFACES, BY THREE COMPARTMENT SINK, AND REPLACE STAINED CEILING TILE FRONT PREP AREA

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

MUST CLEAN AND PROVIDE LIGHT SHIELDS VARIOUS AREAS THROUGHOUT PREMISES,

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE WORKING THERMOMETERS INSIDE ALL COOLERS

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

MUST REMOVE ALL CLUTTER AND UNUSED EQUIPMENT FROM PREMISE FIRST FLOOR AND BASEMENT AREAS, CLEAN AND BETTER MAINTAIN ALL AREAS,

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES...

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

DOORS NOT PROPERLY SEALED, APPROX. 1/4 GAP OPENING AT BOTTOM OF DOORS, INSTRUCTED TO REPAIR, AND PROVIDE A RODENT PROOF STRIPE AT BOTTOM OF DOORS, SERIOUS CITATION ISSUED: 7-38-020

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED, 4/4/2012, FOR VIOLATIONS NUMBERS, (33) MUST DETAIL CLEAN TOPS AND SIDES OF ALL COOKING EQUIPMENT, INTERIOR OF COOKING FRYERS, AND BOTTOM OF COUNTER TABLE IN FRONT PREP AREA, (34) MUST DETAIL CLEAN F...

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

MUST PROVIDE THREE SINK STOPPERS FOR BOTH THREE COMPARTMENT SINKS

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

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. MUST PROVIDE DISPENSER FOR UNPACKAGED TOOTH PICK...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE A SPLASH GUARD AT EXPOSED HAND SINK FRONT PREP AREA, BETWEEN 3 COMPARTMENT SINK

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 DETAIL CLEAN TOPS AND SIDES OF ALL COOKING EQUIPMENT, INTERIOR OF COOKING FRYERS, AND BOTTOM OF COUNTER TABLE I...

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 DETAIL CLEAN FLOORS THROUGHOUT PREMISES FIRST FLOOR AND BASEMENT AREAS, AND MUST TILE WOOD FLOOR INSIDE WALK-IN COOLER AND FREEZER

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 REPAINT WALL FRONT PREP AREA, REMOVE ALL MOLDY LOOKING SURFACES, BY THREE COMPARTMENT SINK, AND REPLACE STAINED CEILING TILE FRONT PREP AREA

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE SHIELDED LIGHTS INSIDE HOT BOX, FRONT FOOD DISPLAY AREA

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

MUST STORE EMPLOYEES BELONGINGS NICE AND NEATLY ONE DESIGNATED AREA

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...

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 REMOVE ALL CLUTTER AND UNUSED EQUIPMENT FROM...

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

PROVIDE SPLASH GUARD ON EXPOSE IN REAR KITCHEN,AND BY ICE MACHINE ON MOP SINK SIDE. REPAIR RUSTED PREP TABLE SHELF AT ABOVE MENTIONED KITCHEN. REPLACE MISSING SINK STOPPER ON MIDDLE OF 3COMP SINK IN REAR KITCHEN.

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

CLEAN AND MAINTAIN FLOORS IN BASEMENT WITH STANDING WATER DRY, CLEAN AND REPAIR FLOORS IN DRY STORAGE AREA AT ICE MACHINE /FURNACE ROOM. FLOORS UNDER REACH-IN COOLERS IN REAR KITCHEN HALL AREA WITH DEBRIS AAND WATER,WATER ON FLOORS UNDER 3COMP.SINK A...

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

REPAIR OPENING ON WALLS AROUND PIPES IN TOILET,AND REPAIR PEELING PAINTS ON WALLS IN FRONT KITCHEN,ALSO REPAIR OPEN ON CEILING IN PARTY ROOM.

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

REPAIR CONSTANT WATER DRIPPING ON EXPOSE SINK IN REAR KITCHEN.

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

ORGANIZE AND REMOVE UNNECESSARY CLUTTERS IN BASEMENT,AND AT FURNACE ROOM.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE STORAGE CONTAINER WITH COVER FOR ICE SCOOPS AT ICE MACHINE .

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. INADEQUATE PLUMBING PRACTICE NOTED ON PREMISES AT THE TIME O...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE SPLASH GUARD ON EXPOSE IN REAR KITCHEN,AND BY ICE MACHINE ON MOP SINK SIDE. REPAIR RUSTED PREP TABLE SHELF A...

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. MOP SINK AND CABINET DRAWERS AT BY #3 TOILET AREA-PARTY ROOM SIDE WITH DEBRIS NEEDS CLEAN.

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. CLEAN AND MAINTAIN FLOORS IN BASEMENT WITH STANDING WATER DRY, CLEAN AND REPAIR FLOORS IN DRY STORAGE AREA AT ICE MACHINE /FURNACE ROOM...

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. REPAIR OPENING ON WALLS AROUND PIPES IN TOILET,AND REPAIR PEELING PAINTS ON WALLS IN FRONT KITCHEN,ALSO REPAIR OPEN ON CEILING IN PARTY ROOM.

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...

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. ORGANIZE AND REMOVE UNNECESSARY CLUTTERS IN BAS...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE STORAGE CONTAINER WITH COVER FOR ICE SCOOPS AT ICE MACHINE .