Camino Real

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

OBSERVED DESERT OWN MADE NOT PROPERLY LABELED, INSTRUCTED ON PROPER LABELING IE,ITEM NAME, NAME ADDRESS ZIPCODE, INGREDIENTS ETC.(COPY OF LABELING GIVEN).

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

OBSERVED RUSTY REAR WALK-IN COOLER SSTORAGE SHELVES, INSTRUCTED TO REMOVE RUST. ALSO REMOVE THE PLASTIC SHEET ON THE SAME STORAGE SHELVES. ALSO REMOVE FOIL FROM UNDER FLAT GRILL.

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

OBSERVED THE FOLLOWING NOT CLEAN REAR STOVE TOP, CHAR GRILL, AND INTERIOR OF FRYER DOOR, INSTRUCTED TO CLEAN. ALSO DEFROST/CLEAN FRONT BOX FREEZER.

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

OBSERVED FLOOR UNDER THE REAR CHAR GRILL NOT CLEAN, INSTRUCTED TO CLEAN.

FOOD HANDLER REQUIREMENTS MET

OBSERVED NO FOOD HANDLER CERTIFICATES ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. GIVEN COPY OF IDPH'S FOOD HANDLER INFO.

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

THE BULK FOOD CONTAINERS NOT LABELED IN THE FOOD STORE ROOM. INSTRUCTED TO LABEL THEM.

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

DEFROST AND CLEAN THE REACHIN ICE CREAM FREEZER THICK WITH ICE BUILDUP INSIDE IT.

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

THE UNUSED DOUBLE DOOR COOLER IS IN POOR REPAIR. INSTRUCTED TO REPAIR OR REMOVE IT SO NO INSECT OR RODENT HARBORAGE.

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

FOOD (YOGURT, CAKES) IN DISPLAY CASE NOT PROPERLY LABELED OR DATED. INSTD TO DO SO. COOKED FOODS NOT PROPERLY LABELED OR DATED. INSTD TO PROPERLY DO SO.

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

PROVIDE PROPER BARRIER INBETWEEN EXPOSED HANDSINK AND PREP TABLE.

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

INTERIOR OF ALL COOLERS INCLUDING COOLERS BEINGS USED FOR DRY STORAGE, NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN SAME.

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

WALL BEHIND PREP TABLE AND HANDSINK NOT CLEAN, DEBRIS. CLEAN SAME.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

TOP OF DISPLAY COOLER AT FRONT LINE UNABLE TO MAINTAIN PROPER HOLDING TEMPERATURES, TEMPERATURE RANGING FROM 44.2F-45.4F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO REPAIR/REPLACE SAME, UNIT MUST BE ABLE TO MAINTAIN PRODUCT TEMPERATUR...

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES RANGING FROM 44.2F-45.4F IN FRONT COOLER: CUT MELONS, CUT TOMATOES, CUT GREENS, AND CHEESE. ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. INSTD TO MAINTAIN PRODUCT TEMPERATURE O...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

SIDE EXIT AND REAR EXIT DOOR NOT RODENT PROOF, APPROX 1/4 INCH GAP NOTED AT SIDE OF SIDE AND AT BOTTOM CORNERS OF REAR DOOR. INSTD TO RODENT PROOF SAME SO AS TO BE TIGHT FITTING AND NO DAYLIGHT TO BE SEEN. CITATION ISSUED 7-38-020 SERIOUS.

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

FOOD (YOGURT, CAKES) IN DISPLAY CASE NOT PROPERLY LABELED OR DATED. INSTD TO DO SO. COOKED FOODS NOT PROPERLY LABELED OR DATED. INSTD TO PROPERLY DO SO.

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

PROVIDE PROPER BARRIER INBETWEEN EXPOSED HANDSINK AND PREP TABLE.

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

INTERIOR OF ALL COOLERS INCLUDING COOLERS BEINGS USED FOR DRY STORAGE, NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN SAME.

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

WALL BEHIND PREP TABLE AND HANDSINK NOT CLEAN, DEBRIS. CLEAN SAME.

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

FOOD (CAKES) IN DISPLAY CASE NOT PROPERLY LABELED OR DATED. INSTD TO DO SO.

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

PROVIDE PROPER BARRIER INBETWEEN EXPOSED HANDSINK AND PREP TABLE.

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

INTERIOR OF ALL COOLERS INCLUDING COOLERS BEINGS USED FOR DRY STORAGE, NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN SAME.

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

WALL BEHIND PREP TABLE AND HANDSINK NOT CLEAN, DEBRIS. CLEAN SAME. SEAL HOLE PROPERLY IN DINING AREA AND IN HALLWAY.

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

PIPE LEAKING UNDER EXPOSED HANDSINK. REPAIR SAME.

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

SHELVES IN WALK IN COOLER IN NEED OF REPLACING OR REPAIRING. RUSTY. MUST CORRECT AND MAINTAIN.

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

FRONT COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP.

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

FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE GREASE BUILD UP.

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

LIGHT IN REAR STORAGE AREA IN NEED OF SHIELDING. MUST CORRET AND MAINTAIN.

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

MUST INSTALL LONGER FAUCET ON 3 COMP BAR SINK.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND MICE ACTIVITY IN REAR STORAGE AREA. 20-25 DROPPINGS NOTED UNDER SHELVES. MUST CLEAN AND SANITIZE ALL AREAS. CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. IMPROPER PEST CONTROL

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

ALL MULTI USE UTENSILS IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. MUST STORE THEM IN A CLEAN SANITIZED LOCATION.

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

NEW CUTTING BOARDS NEEDED, WORN, DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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

THE FOLLOWING IN NEED OF CLEANING TO REMOVE ALL BUILD-UP: ALL COOKING EQUIPMENT, INTERIOR AND EXTERIOR OF ALL REACH IN COOLERS, ALL PREP TABLES, ALL STORAGE SHELVES, AND RUBBER GASKETS IN COOLERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS THROUGH OUT REAR PREP AREA IN NEED OF CLEANING UNDER AND AROUND ALL COOKING EQUIPMENT, REACH INS TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS AND CEILING THROUGH OUT REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

LIGHTS IN REAR PREP AREA IN NEED OF PROPER SHEILDING WITH TUBES AND END CAPS. MUST INSTALL AND MAINTAIN AT ALL TIMES.

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

BOTH HOOD VENTILATION UNITS IN NEED OF CLEANING TO REMOVE BUILD UP OF GREASE. MUST INSTALL LONGER FAUCET AT 3 COMP BAR SINK. ALL DISHES ARE WASHED IN REAR 3 COMP SINK. MUST CORRECT AND MAINTAIN AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.

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

MUST REMOVE ALL UNNECESSARY CLUTTER FROM REAR STORAGE AREA. MUST CLEAN AND ORGANIZE AREA AND MAINTAIN AT ALL TIMES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities...

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

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. THE FOLLOWING FOUND AT IMPROPER TEMPERATURE: BEANS, BEEF, SOUR CREAM, DELI MEAT, HOT DOGS ETC...ALL PRODUCT WAS 55-56F ...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. FO...

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. ALL MULTI USE UTENSILS IN NEED OF CLEANING TO RE...

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. NEW CUTTING BOARDS NEEDED, WORN, DISCOLORED. MUST REPLACE AND MAINTAIN 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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING TO REMOVE...

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. FLOORS THROUGH OUT REAR PREP AREA IN NEED OF CLEANING UNDER AND AROUND ALL COOKING EQUIPMENT, REACH INS TO REMOVE ALL FOOD SPILLS. MUST ...

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. Use dustless cleaning methods. WALLS AND CEILING THROUGH OUT REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

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. ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST I...

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. Cleaning equipment shall be properly stored away fro...

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. FOUND RUSTY SHELVES UNDER THE PREP TABLES AND POT AND PAN STORAGE AREA. INSTD. TO PAINT WITH NON TOXIC PAINT.

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 THE TOP SIDES INSIDE THE COOKING EQUIPMENT, INSIDE THE REACHIN COOLERS HOODS PIPES AND FILTERS ABOVE THE COOKING EQUIPMENT. INSTRUCTED THE CLEAN AND SANI...

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

Use dustless cleaning methods.FOUND LARGE OPENING BEHIND THE WOMENS TOILET. INSTD. TO REPAIR SO NO INSECT ON RODENT HARBORAGE.

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...