Buen Apetito

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

FOUND FOOD CONTAINERS NOT STORED PROPERLY.MUST STORE INVERTED.

ALLERGEN TRAINING AS REQUIRED

CITY OF CHICAGO SANITATION MANAGER WITH NO ALLERGEN TRAINING.MUST PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED OUT OF ORDER PREP COOLER STORED IN KITCHEN AREA USED AS STORAGE. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.

PROPER COLD HOLDING TEMPERATURES

OBSERVED RAW CHICKEN AT IMPROPER COLD HOLDING TEMPERATURE AT 46.3F INSIDE OF PREP COOLER. TCS FOODS MUST BE HELD AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD WEIGHING APPROX. 20 LBS AT A COST OF $75.00. PRIORITY VIOLATION. 7-38-005. CITATION...

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICIES ON SITE. INSTRUCTED FACILITY TO OBTAIN/MAINTAIN POLICY WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED SCOOPS FOR SALSA CONTAINERS BEING STORED DIRECTLY INSIDE OF THE CONTAINER. INSTRUCTED TO PROPERLY STORE ALL UTENSILS BETWEEN USE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED FOOD HANDLER WITHOUT PHYSICAL CERTIFICATE ON SITE WHILE PREPPING TCS FOODS. INSTRUCTED TO PROVIDE.

PREVIOUS CORE VIOLATION CORRECTED

NOTED CONTINUED NON COMPLIANCE FROM REPORT #2385451 ON 7/27/20. PREVIOUS CORE VIOLATIONS NOT CORRECTED: #58: 2-102.13 - OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR CITY OF CHICAGO CERTIFIED FOOD MANAGER. INSTRUCTED TO MEET REQUIREMENT AND...

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WHILE SERVING TIME/TEMPERATURES CONTROL FOR SAFETY FOODS (COOKED STEAK AND CHICKEN, DICED TOMATOES, SALSA). INSTRUCTED TO PROVIDE AT LEAST ONE CITY OF CHICAGO CERTIF...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED MEAT STORED INSIDE GROCERY BAGS. INSTRUCTED TO STORE FOOD INSIDE OF FOOD GRADE BAGS ONLY AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE DRIED FOOD DEBRIS ON FLOORS UNDERNEATH ALL HEAVY EQUIPMENT IN PREP AREA. INSTRUCTED TO REMOVE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR CITY OF CHICAGO CERTIFIED FOOD MANAGER. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN ON SITE FOR REVIEW.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO CLEAN UP KIT OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW EGGS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. DISCLOSURE shall include: description of the animal-derived FOODS, such as ?oysters on the half s...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST DETAIL CLEAN GREASE ACCUMULATION FROM HOOD AND FILTERS, INSTRUCTED TO MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Observed pre portioned containers of condiments, guacamole, sour cream, tomatillo sauce, etc, stored in reach-in coolers without proper labels or dates. Informed manager that once items are removed from bulk container, proper labels and dates must b...

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

Observed styrofoam cup used as scooping device, stored inside large bulk containers of chili Arbol sauce, stored inside reach in cooler. Instructed manager to provide proper scooping utensils that do not fall inside bulk container. Maintain at all ti...

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

Observed broken left cabinet door on dry goods cabinet, adjacent to flat top grill. Instructed manager to repair and maintain at all times.

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

Observed cardboard used as a liner inside 2 door cooler (with soda cans stored inside). Must remove cardboard. All surfaces must be smooth and easily cleanable. Must maintain same.

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

Observed heavy black build up on floor under shelving unit next to entry into booth. Must detail clean and sanitize floor under shelving unit. Must maintain same.

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

Found black, slimy substance along cracks of splashguard on 3 compartment sink/1 compartment sink. Must remove substance, detail clean and sanitize this area. Must maintain same.

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

OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES WHILE BEING IMPROPERLY REHEATED IN THE STEAM TABLE. NOTED APPROX. 7 LBS OF RICE AT 118 DEGREES, APPROX. 8 LBS OF BEANS AT 124 DEGREES AND APPROX. 3 LBS OF CHEESE AT 95 DEGREES. OPERATOR VOL...

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

OBSERVED A KNIFE BEING STORED IMPROPERLY IN THE CRACK BETWEEN TWO COOLERS. INSTRUCTED TO STORE THE KNIFE IN A MANNER THAT PREVENTS CONTAMINATION BETWEEN USES.

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

THE COATING ON THE WIRE RACK ABOVE THE GRILL IS FLAKING OFF. REPAIR/REPLACE THE SURFACE TO BE SMOOTH AND DURABLE.

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

THE DRAIN SERVING THE EXPOSED HAND SINK IS SLOW. DECLOG THE DRAIN.

FOOD HANDLER REQUIREMENTS MET

PROVIDE IDPH FOOD HANDLER CERTIFICATES FOR EMPLOYEES AS REQUIRED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. THE LARGE PREP COOLER NOTED AT IMPROPER TEMPERATURES RANGING BETWEEN 52-53.4 DEGREES F. MUST REPAIR AND MAINTAIN FACILITIES AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

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

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 8.4LBS OF CHICKEN,PORK AND VEGETABLE TAMALES AT 49 DEGREES F. ALSO NOTED APPROXIMATELY 15LBS OF RAW EGGS AT 49.9 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 D...

FOOD HANDLER REQUIREMENTS MET

PROVIDE IDPH FOOD HANDLER CERTIFICATES FOR EMPLOYEES AS REQUIRED.

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

TO GO FOOD CONTAINERS MUST BE STORED INVERTED.

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

MUST NOT USE DUCT TAPE AS A METHOD OF REPAIR ON THE INSIDE LID OF THE TWO DOOR PREP COOLER. MUST BE A SMOOTH CLEANABLE SURFACE.

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

LEAK AT THE NOZZLE ON THE ONE COMPARTMENT PREP SINK REPAIRED WITH TAPE. MUST PROPERLY REPAIR. MUST PROVIDE THREE STOPPERS FOR THE THREE COMPARTMENT SINK.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL EMPLOYEES IN THE FOOD PREPARATION AREA MUST WEAR HAT/HAIR RESTRAINT.

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

MUST DETAIL CLEAN CUTTING BOARDS AND ALL FOOD CONTACT SURFACES. MUST DETAIL CLEAN SINKS AND REMOVE FOOD DERIS.

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

MUST DETAIL CLEAN FLOORS IN PREP AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION.

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

FLOORS NEED CLEANING ALONG COOLER BASE AND UNDER SINK TO REMOVE DEBRIS.

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

MUST REMOVE AND/OR ORGANIZE CLUTTER UNDER SINK TO PREVENT HARBORAGE.

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

MUST INVERT MULTI-USE UTENSILS SO AS TO BE PROTECTED FROM CONTAMINATION UNTIL USED AT ALL TIMES.

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

MUST CLEAN FLOORS AT PREP AREAS TO REMOVE FOOD DEBRIS.

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

MUST DECLUTTER AND BETTER ORGANIZE AREA NEXT TO 3COMP SINK SO AS TO REMOVE EXCESS CARDBOARD BOXES AND ELEVATE ITEMS 6 INCHES OFF THE FLOOR.

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. The hand sink was blocked by tray of the neighbors food containers, keep the hand sink easily accessible at all times...

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. The pourous clay coffree pot is not sanitary, obtain a sanitary vessel.

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. FLOORS UNDER EQUIPMENT MUST BE KEPT CLEAN & FREE OF DEBRIS/DIRT. ALL STOCK MUST BE ELEVATED OFF THE FLOOR, FOR EASY ACC...

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. ANY UNNECESSARY ARTICLES UNDER SINKS MUST BE REMOVED...