BUEN APETITO.

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 CERTIFIED FOOD MANAGER ON SITE WHILE OPEN AND OPERATING WITH VALID ORIGINAL CERTIFICATE POSTED FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

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

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

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

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.

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.

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 shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”; Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

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

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.

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 be displayed on containers. Instructed manager to provide proper labels and dates. Maintain it all times.

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 times.

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

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.

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.

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.

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 VOLUNTARILY DISCARDED AND DENATURED APPROX. $45 WORTH OF PRODUCT. INSTRUCTED THAT HOT POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT 140 DEGREES OR ABOVE AT ALL TIMES. ALSO INSTRUCTED THAT STEAM TABLES MUST NOT BE USED FOR REHEATING. CRITICAL VIOLATION: 7-38-005(A)

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.

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

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

PROVIDE IDPH FOOD HANDLER CERTIFICATES FOR EMPLOYEES AS REQUIRED.

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 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 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

PROVIDE IDPH FOOD HANDLER CERTIFICATES FOR EMPLOYEES AS REQUIRED.

TO GO FOOD CONTAINERS MUST BE STORED INVERTED.

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.

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.

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

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

MUST DETAIL CLEAN FLOORS IN PREP AREA.

PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION.

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

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

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

MUST CLEAN FLOORS AT PREP AREAS TO REMOVE FOOD DEBRIS.

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.

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 of food service.

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.

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 ACCESS TO CLEANING/PEST MONITORING.

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 OR MINIMIZED TO PREVENT PEST HARBORAGE.