Brasa Roja Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACIITY NOT MAINTAINING PROPER TEMPERATURE, OBSERVED HOT HOLDING DISPLAY UNIT AT 120F. INSTRUCTED TO REPAIR UNIT AND KEEP AT 140F OR HIGHER. HELD FOR INSPECTION TAG PLACED ON UNIT, WHEN REPAIRED TO FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATI...

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE INSIDE ABOVE HOT HOLDING UNIT. 18 LBS. OF COOKED CHICKEN RANGING FROM 104-116F. INADEQUATE FOOD PROTECTION. INSTRUCTED HOT FOOD MUST BE AT 140F OR HIGHER. CHICKEN DISCARDED, V=$80. CRITICAL CITA...

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

INSTRUCTED TO CLEAN/SANITIZE; CHEST FREEZER AND UPPER PANEL OF ICE MACHINE.

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

INSTRUCTED TO CLEAN FLOORS INSIDE FURNACE ROOM AND REAR KITCHEN AREA.

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

INSTRUCTED TO CLEAN VENT COVERS AT DINING AREA AND INSIDE THE WASHROOM.

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

INSTRUCTED TO REPAIR OR REPLACE FAUCET AT 3PART SINK AND SEAL GREASE TRAP UNDER SAME SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORED CLEANING TOWELS.

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.

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 REPLACE BROKEN GASKET ON SMALL PREP REACH IN COOLER DOOR.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, CHEST FREEZERS, AND HOT HOLDING UNIT.

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 COOKING EQUIPMENT IN KITCHEN AND THRU-OUT BASEMENT.

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 REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES, AND REPAIR/REPAINT WASHROOM WALLS. ALSO MUST CLEAN LIGHT SHIELDS THRU-OUT.

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...

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.

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

MUST REMOVE UNNECESSARY ARTICLES IN BASEMENT, CLEAN AND ORGANIZE, ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVEN PEST HARBORAGE.

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 FLOOR IN BASEMENT.

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 HOLE IN WALL NEXT TO MICERWAVE.

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

REPAIR LIGHT SHIELD SECTION FALLING ALSO CLEAN LIGHT SHIELD.

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. SOME CLUTTER IN BASEMENT REMOVE ITEMS NOT BEING USED...