Burrito King

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

NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALL HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS BEANS, STEAK,CHICKEN AND HAMBURGER SERIOUS VIOLATION 7-38-012

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

MUST CLEAN BETWEEN RUNNERS OF DOORS AT THE REACH-IN COOLER IN REAR OF PREMISES,HAS OLD FOOD DEBRIS AND CLEAN BOTTOM COMPARTMENT OF DEEP FRYERS OF GREASE BUILD-UP ,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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

CLEAN FLOORS IN REAR OF PREMISES ALONG WALL BASE AND CORNERS

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

MUST DETAIL CLEAN WALL BEHIND THE GRILLS IN THE PREP AREA OF FOOD DEBRIS AND GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA

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

MUST NOT USE TIN FOIL AS LINER FOR SHELVING OR EQUIPMENT THROUGHOUT.

FOOD HANDLER REQUIREMENTS MET

NO IDPH FOOD HANDLER CERTIFICATES ON SITE OR PROOF OF TRAINING. MUST PROVIDE FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS AND MAINTAIN CERTIFICATES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. NEWLY INSTALLED COOKS LINE TWO DOOR COOLER FOUND AT AN AMBIENT TEMPERATURE OF 59F WITH FOODS SUCH AS COOKED CHICKEN AT 51.6F. CRITICAL VIOLATION 7-38-005(A).

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

OBSERVED POTENTIALLY HAZARDOUS FOODS IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 3LBS EACH OF COOKED BEEF AT 48.9F, COOKED CHICKEN AT 51.6F, COOKED PORK AT 51.4F, CHEESE AT 61.8F. MANAGEMENT STATES ESTIMATED VALUE TO BE $50....

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

MUST NOT USE TIN FOIL AS LINER FOR SHELVING OR EQUIPMENT THROUGHOUT.

FOOD HANDLER REQUIREMENTS MET

NO IDPH FOOD HANDLER CERTIFICATES ON SITE OR PROOF OF TRAINING. MUST PROVIDE FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS AND MAINTAIN CERTIFICATES.

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING PREPARED AND SERVED. IE: BEEF AT 151.1F. ALSO CERTIFICATE ON PREMISES IS A XEROX COPY, AND VOIDED. SERIOUS VIOLATION 7-38-012.

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

PREVIOUS MINOR VIOLATIONS FROM 12-12-14 NOT CORRECTED.#34-INSTRUCTED TO REPLACE MISSING FLOOR BASEBOARD AROUND/INSIDE CUSTOMER WASHROOM. #36-INSTRUCTED TO PROVIDE ADDITIONAL LIGHTING IN REAR PREP AREA LEADING TO EXIT DOOR.#37-INSTRUCTED TO PROVIDE S...

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

MUST NOT USE TIN FOIL AS LINER FOR SHELVING OR EQUIPMENT THROUGHOUT. COOKS LINE TWO DOOR COOLER RUBBER DOOR GASKETS TORN. MUST REPLACE.

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

EXCESSIVE GREASE IN COOKS LINE HOOD, ON EXTERIOR FLAT TOP GRILL AND DEEP FRYER. MUST CLEAN AND MAINTAIN.

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

GREASE ON FLOOR UNDER THE COOKS LINE EQUIPMENT. MUST CLEAN AND MAINTAIN.

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

EXCESSIVE GREASE ON THE WALL BEHIND THE FLAT TOP GRILL. MUST CLEAN AND MAINTAIN.

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

MISSING LIGHT SHIELD END CAPS ABOVE THE THE THREE COMPARTMENT SINK.MUST PROVIDE.

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

PERSONAL BELONGINGS MUST NOT BE STORED WITH FOOD OR FOOD CONTACT ITEMS. PROPANE TANKS MUST BE REMOVED FROM REAR KITCHEN.

FOOD HANDLER REQUIREMENTS MET

NO IDPH FOOD HANDLER CERTIFICATES ON SITE OR PROOF OF TRAINING. MUST PROVIDE FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS AND MAINTAIN CERTIFICATES.

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

FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (IE BEEF, CHICKEN, COOKED RICE, REFRIED BEANS, TACOS, BURRITOS ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FO...

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

INSTRUCTED TO REPLACE MISSING FLOOR BASEBOARD AROUND/INSIDE CUSTOMER WASHROOM.

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

INSTRUCTED TO PROVIDE ADDITIONAL LIGHTING IN REAR PREP AREA LEADING TO EXIT DOOR.

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

INSTRUCTED TO PROVIDE SELF CLOSING DEVICE AT REAR (EMPLOYEE) WASHROOM DOOR.

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

INSTRUCTED TO REPAIR LEAKY (MIDDLE) DRAINPIPE UNDERNEATH 3 COMPARTMENT SINK.

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

INSTRUCTED TO REPAIR OR REPLACE RUBBER GASKET AROUND PREP COOLER DOOR IN FRONT PREP AREA.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDER AND AROUND HOT WATER TANK IN REAR CLOSET.

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

INSTRUCTED TO REPAIR HOT AND COLD WATER PRESSURE AT EXPOSED HAND SINK.----------MUST PROVIDE BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER AT MOP SINK FAUCET.