CAMINITO.

ALL PREPARED FOODS MUST BE LABELED AND DATED.

TABLE TOP CAN OPENER DIRTY AND RUSTY. MUST CLEAN AFTER EACH USE, REMOVE RUST OR REPLACE.

INTERIOR GARBAGE CANS WITH DIRT, FOOD DEBRIS. MUST CLEAN AND MAINTAIN BEFORE INSTALLING PLASTIC LINERS.

INTERIOR AND EXTERIOR OF ICE MACHINE DIRTY. MUST CLEAN AND MAINTAIN. DIRTY DISHES WITH FOOD DEBRIS IN BUS PAN AT DISH AREA LEFT FROM PREVIOUS DAYS SERVICE TWO DAYS EARLIER. MUST CLEAN AND SANITIZE AT DAYS SERVICE TO PREVENT INSECT OR RODENT ATTRACTION.

FLOORS IN THE FOLLOWING AREAS WITH DIRT AND DEBRIS. THROUGHOUT BAR, UNDER KITCHEN THREE COMPARTMENT SINK. UNDER AND AROUND GREASE TRAP WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN ALL. ALL ARTICLES STORED IN REAR KITCHEN CLOSET MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.

CEILING ABOVE KITCHEN THREE COMPARTMENT SINK WITH PEELING PAINT. MUST REPAIR/REMOVE PAINT.

MUST PROVIDE STOPPERS/PLUGS FOR ALL THREE COMPARTMENTS OF THE THREE COMPARTMENT SINK. BROKEN VENTILATION IN MENS WASHROOM. MUST REPAIR.

ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. NOT ON TOP OF MACHINE.

OBSERVED GROCERY BAGS USED TO STORE FROZEN SAUSAGE. MUST STORE MEATS IN FOOD GRADE STORAGE BAGS.

DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. THREE COMPARTMENT SINK NOZZLE TOO SHORT. DOES NOT REACH ALL THREE COMPARTMENTS TO PROPERLY WASH, RINSE AND SANITIZE. NO OTHER MEANS TO ADEQUATELY WASH ON PREMISES. MANAGEMENT PURCHASED AND INSTALLED A NEW NOZZLE THAT REACHES ALL THREE COMPARTMENTS DURING INSPECTION.

All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED EMPANADAS IN BOX FREEZERS MUST BE LABELED AND DATED.

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. EXPOSED TABLEWARES MUST BE COVERED OR WRAPPED.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ALL CHEMICALS AND OTHER STORED ITEMS IN REAR KITCHEN CLOSET MUST BE ELEVATED FROM FLOOR 6" OR ABOVE.

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 and Regulations of the Board of Health. LEAK ON NOZZLES OF BOTH MENS AND LADIES WASHROOM HOT WATER HANDLES. MUST REPAIR.

Soiled and clean linens, coats, and aprons shall be properly stored. DIRTY LINENS MUST NOT BE STORED IN OPEN CONTAINER ON OUTSIDE PATIO.

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. MUST PROVIDE METAL STEM.

UNUSED OVEN IN REAR OF KITCHEN MUST BE REMOVED FROM PREMISES.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. MUST PROVIDE EITHER CHLORINE OR QUATERNARY SANITIZER WITH PROPER TEST STRIPS.

Adequate and convenient hand washing facilities shall be provided for all employees. SOAP AND PAPER TOWELS AT BAR EXPOSED HAND SINK.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. REAR KITCHEN EXIT DOOR WITH OPEN 1/4 INCH GAPS ON BOTTOM AND SIDE OF DOOR SEAL. MUST MAKE TIGHT FITTING ON ALL SIDES. ALSO SIDE DOOR TO UPSTAIRS APARTMENTS AND BUILDINGS EXIT DOOR MUST HAVE TIGHT FITTING SEAL ON BOTTOM.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFICATES ON SITE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MISSING GROUT BETWEEN TILES AT BAR EXPOSED HAND SINK. MUST PROVIDE SPLASH GUARD ON KITCHEN EXPOSED HAND SINK NEXT TO COOKS LINE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. COOKS LINE HOOD MUST CLEAN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST PROVIDE FLOOR DRAIN COVER UNDER BAR THREE COMPARTMENT SINK. FLOOR UNDER COOKS LINE MUST CLEAN.

The walls and ceilings shall be in good repair and easily cleaned. WALL BEHIND COOKS LINE MUST CLEAN. HOLE IN BASEBOARD WALL BEHIND ICE MACHINE, MUST SEAL.

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 and Regulations of the Board of Health. INTERIOR AND EXTERIOR GREASE TRAP, MUST CLEAN.

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. PROVIDE FOR FREEZER.