CARBON.

OBSERVED USED KNIVES IN KNIFE RACK; INSTRUCTED TO CLEAN BETWEEN USES BEFORE RESTORING IN KNIFE RACK.

CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT, CAN OPENER BLADE AT PREP TABLE (COS) AND BOTTOM OF FRYERS.

FOUND TOILET ROOM RECEPTACLES NOT COVERED; MUST PROVIDE A COVER AND MAINTAIN.

CLEAN FLOOR AROUND AND BEHIND KITCHEN EQUIPMENT AND BASEMENT CLOSET.

OBSERVED SOME DAMAGED AND MISSING CEILING TILES IN THE BASEMENT PREP AREA; REPLACE TILE WHERE NEEDED.

CLEAN VENTS ABOVE COOKING EQUIPMENT.

CLEAN LARGE CAN OPENER TO REMOVE ALL BUILD UP. CLEAN AND MAINTAIN.

WALL AT KNIVE HOLDER IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CORRECT AND MAINTAIN.

FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN.

HOOD VENTILATION FILTERS IN NEED OF CLEANING TO REMOVE ALL GREASE. CLEAN AND MAINTAIN.

LIGHT IN FRONT FOOD PREP AREA IN NEED OF SHIELDING. MUST CORRECT AND MAINTAIN.

MANAGER CAN NOT PRODUCE THE EMPLOYEE POLICY. INSTRUCTED TO OBTAIN AND MAINTAIN.

MANAGER DOES NOT HAVE EQUIPMENT OR POLICY FOR VOMITING AND DIARREHEAL REMOVAL. INSTRUCTED TO OBTAIN AND MAINTAIN

LEAK AT 3 COMPARTMENT SINK FAUCET. INSTRUCED TO REPAIR AND MAINTAIN.

FLOORS UNDER AND AROUND FRYERS IN NEED OF CLEANING TO REMOVE A GREASE BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.

NO ONE ON SITE HAS THE ALLERGAN CERTIFICATE. INSTRUCTED MANAGER ALL SANITATION CERTIFICATE HOLDERS MUST HAVE ALLERGAN TRAINING CERTIFICATE.

FLOORS UNDER COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD AND GREASE BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.

WALLS BEHINF COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST DETAIL CLEAN AND MAINTAIN.

OBSERVED NO SPLASH GUARD LOCATED BETWEEN DISH MACHINE SINK AND 1 COMP SINK IN REAR PREP AREA. INSTRUCTED MANAGER TO INSTALL TO ELIMINATE POSSIBLE CROSS CONTAMINATION.

MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES CORRECT AND MAINTAIN.

OBSERVED FOOD HANDLER USING THE SAME TONGS ON RAW CHICKEN AND COOKED CHICKEN, AT FRONT GRILL STATION. COOKED CHICKEN WAS REMOVED FROM GRILL WITH SAID TONGS AND PLACED IN HOT HOLDING STATION. INSTRUCTED MANAGER TO DISCARD PRODUCT. MANAGER CORRECTED VIOLATION DURING INSPECTION. APPROXIMATELY 3 LBS OF COOKED CHICKEN, AT A VALUE OF $10.00, WAS DISCARDED AND DENATURED. INSTRUCTED TO USE DIFFERENT TONGS FOR COOKED AND DIFFERENT TONGS FOR RAW FOODS, TO ELIMINATE CROSS CONTAMINATION. CRITICAL VIOLATION # 7-38-005 (A)

OBSERVED NO SPLASH GUARD LOCATED BETWEEN DISH MACHINE SINK AND 1 COMP SINK IN REAR PREP AREA. INSTRUCTED MANAGER TO INSTALL TO ELIMINATE POSSIBLE CROSS CONTAMINATION.

CLEAN/SANITIZE INTERIOR OF REFRIGERATION UNITS AND COUNTER TOP BY HOT HOLDING UNIT OF FOOD SPILLS.

CLEAN FLOORS BEHIND FRONT SERVICE COUNTER OF FOOD SPILLS AND AT REAR OF SPILLS FROM SYRUP BOXES.

FOUND POTENTIALLY HAZARDOUS FOOD AT AN IMPROPER TEMPERATURE IN THE WALK-IN COOLER. FOUND RAW FISH AT 47.3F AND 50.2F THAT WAS PREPPED THIS MORNING PER EMPLOYEE AND MANAGER ON DUTY. INSTRUCTED THAT FISH MUST BE MAINTAINED AT 40F OR BELOW. FISH DISCARDED AT THIS TIME. 20LBS VALUED AT $64.00. CRITICAL VIOLATION ISSUED 7-38-005(A).

OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLERS ON DUTY. FOOD HANDLERS NOT WASHING HANDS IN BETWEEN TASKS, CASHIER TOUCHING FOOD CONTACT SURFACES OF EQUIPMENT AFTER HANDLING MONEY AND EMPLOYEES LEAVING THE PREP AREA AND RETURN TO PREP AREA WITHOUT WASHING THEIR HANDS. INSTRUCTED ON PROPER FOOD HANDLING PRACTICES. EMPLOYEES MUST WASH HANDS BETWEEN TASKS AND AS FREQUENTLY AS NEEDED AFTER EVERY POSSIBLE CONTAMINATION. CRITICAL VIOLATION ISSUED 7-38-010(A).

OBSERVED RAW CONCRETE FLOOR IN BASEMENT PREP/STORAGE AREA. INSTRUCTED MANAGER TO REPAIR AND SEAL FLOOR. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. GROUT ALL LOOSE FLOOR TILES IN PREP AND DISH WASHING AREAS.

OBSERVED EXPOSED BRICK, PEELING PAINT AND UNCAPPED WASTE LINES IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO REPAIR WALLS AND CEILINGS IN BASEMENT STORAGE AREA. ALL WALLS AND CEILINGS MUST SMOOTH AND EASILY CLEANABLE. ALL WASTE LINES MUST BE COVERED TO PREVENT CONTAMINATION.

INSTRUCTED TO INSTALL A GREASE INTERCEPTOR ON 3-COMPARTMENT SINK IN BASEMENT.

FOUND NO BACKFLOW DEVICE AT THE SPRAYER OR A SPIGOT AT THE FAUCET OF THE THREE COMP SINK. MUST INSTALL.

INSTRUCTED MANAGER TO INSTALL A SPLASH GUARD BETWEEN UTILITY SINK, PREP TABLE, AND PREP SINK IN REAR PREP AREA.

OBSERVED RAW CONCRETE FLOOR IN BASEMENT PREP/STORAGE AREA. INSTRUCTED MANAGER TO REPAIR AND SEAL FLOOR. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. GROUT ALL LOOSE FLOOR TILES IN PREP AND DISH WASHING AREAS.

OBSERVED EXPOSED BRICK, PEELING PAINT AND UNCAPPED WASTE LINES IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO REPAIR WALLS AND CEILINGS IN BASEMENT STORAGE AREA. ALL WALLS AND CEILINGS MUST SMOOTH AND EASILY CLEANABLE. ALL WASTE LINES MUST BE COVERED TO PREVENT CONTAMINATION.

INSTRUCTED TO INSTALL A GREASE INTERCEPTOR ON 3-COMPARTMENT SINK IN BASEMENT.

INSTRUCTED MANAGER TO PROPERLY STORE MOP HEADS TO PREVENT INSECT BREEDING.

OBSERVED IMPROPER FOOD TEMPERATURES, 5LBS OF GREEN SALSA AT 44.0F-47.1F , 3LBS OF RED SALSA AT 45.0F-48.0F, 2 LBS OF CHUNKY RED SALSA AT 47.4F, 3LBS OF GUACAMOLE AT 50.0F, 3LBS OF ELOTE MIX (CHEESE, MAYO AND MARGARINE), 1/2 LB OF SOUR CREAM AT 46.7F, 1/2 LB OF TEQUILA LIME SAUCE AT 52.1F, 2 1/2LBS OF SHREDDED CHEESE AT 48.2F, 5LBS OF SLICED AVACADOS AT 61.6F AND 10LBS OF RAW FISH AT 47.4F. ALL FOOD WERE FOUND INSIDE OF THE WALK IN COOLER AND THE 2 DOOR PREP COOLER IN THE REAR PREP AREA, INSIDE OF THE 2 DOOR PREP COOLER AT THE FRONT PREP LINE OR ON THE PREP TABLE IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40.0F OR BELOW. MANAGER VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 34LBS OF FOOD VALUED AT $70. CRITICAL VIOLATION 7-38-005(A)

OBSERVED FOOD HANDLER WASHING THEIR HANDS AT THE EXPOSED HAND WASHING SINK USING COLD WATER ONLY. INSTRUCTED TO USE TEMPERED HOT WATER FOR ALL HAND WASHING. CRITICAL VIOLATION 7-38-010(A)

OBSERVED A FOOD HANDLER NOT SANITIZING CUTTING BOARDS IN BETWEEN USE. INSTRUCTED TO PROPERLY SANITIZE ALL CUTTING BOARDS BETWEEN USE. CRITICAL VIOLATION 7-38-030

OBSERVED NO HOT WATER AND NO PAPER TOWELS AT THE BASEMENT EMPLOYEE RESTROOM. INSTRUCTED TO PROVIDE AND MAINTAIN HOT WATER AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030

OBSERVED SINGLE USE GRATED CHEESE CONTAINERS BEING REUSED TO STORE FOOD. INSTRUCTED TO DISCONTINUE THE USE OF SINGLE SERVICE CONTAINERS.

OBSERVED EXPOSED INSULATION INSIDE OF THE BASEMENT WALK IN FREEZER. ALSO OBSERVED THE CUTTING BOARDS WITH DEEP DARK GROOVES. INSTRUCTED TO COVER THE INSULATION AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE AS WELL AS REPLACING ALL CUTTING BOARDS.

OBSERVED THE EXTERIOR AND INTERIOR OF ALL EQUIPMENT WITH ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE THE EXTERIOR AND INTERIOR OF ALL EQUIPMENT AND FOOD CONTACT SURFACES.

OBSERVED THE FLOORS THROUGHOUT THE FACILITY AND IN CORNERS WITH GREASE AND FOOD DEBRIS BUILSD UP. ALSO OBSERVED AREAS OF RAW CONCRETE IN THE REAR PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE ALL FLOORS AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

OBSERVED UNSHIELDED LIGHTS INSIDE OF THE BASEMENT WALK IN FREEZER. INSTRUCTED TO SHIELD ALL LIGHTS.

OBSERVED THE BASEMENT RESTROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DOOR FOR THE BASEMENT RESTROOM DOOR.

OBSERVED THE MOP SINK FAUCET BASE AND THE WATER LINE BELOW THE MOP SINK LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

OBSERVED WET MOPS SITTING ON THE FLOOR IN THE DISH WASHING ROOM AND SOILED WIPING CLOTHS IN A BUCKET UNDER THE REAR PREP TABLE. INSTRUCTED TO STORE ALL WET MOPS HANGING OR INVERTED AND SOILED WIPING CLOTHS IN SANITIZER.

MUST CLEAN THE FOLLOWING EQUIPMENT: INTERIOR BOTTOM AND EXTERIOR SIDES OF FRYERS, EXTERIOR SURFACES OF GRILL AND STOVE.

CLEAN FLOORS AROUND AND BEHIND COOKING EQUIPMENT, STORAGE AND THREE COMP SINK.

CLEAN VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT TO REMOVE HEAVY BUILD UP.

DRAIN BOARD IN POOR REPAIR, INSTRUCTED TO ISTALL PROPERLY SO IT DRAINS TOWARDS SINK.

MISSING REFRIGERATION THERMOMETR IN SEVERAL PREP COOLERS, INSTRUCTED TO INSTALL.

FOOD HANDLERS REQUIRMENTS NOT MET

CUSTOMERS SEATING IN REACH OF OPEN FOOD AND PREP COUNTER WITHOUT A SNEEZE GUARD INSTRUCTED TO INSTALL A SNEEZE GUARD AT FRONT COUNTER TO PREVENT CUSTOMERS CONTAMINATION.

MISSING SINK STOPPERS FOR 3-COMP SINK, INSTRUCTED TO PROVIDE.

PREP COOLERS MISSING THERMOMETRERS, INSTRUCTED TO INSTALL.

FOOD HANDLER CERTIFICATE REQUIREMENT IS NOT MET. Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.

MUST REPLACE WORN AND BROKEN RUBBER GASKETS AT TWO DOOR COOLERS IN PREP AREA TO AVOID ESCAPING AIR. (UNITS HOLDING AT PROPER TEMP AT THIS TIME).

MUST DETAIL CLEAN AND MAINTAIN EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIOR BOTTOMS OF FRYERS, INTERIORS OF REFRIGERATION UNITS AND PREP TABLES.

CLEAN FLOORS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT AND MAINTAIN.

CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT. CLEAN WALLS AROUND AND BEHIND VARIOUS KITCHEN EQUIPMENT AND MAINTAIN.

MUST REPLACE CUTTING BOARDS WITH DEEP DARK GROOVES IN THE PREP AREA.

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL COOKING EQUIPMENT AND PREP TABLES.

MUST CLEAN AND MAINTAIN FLOOR AROUND COOKING EQUIPMENT AND SINKS.

MUST DETAIL CLEAN AND MAINTAIN THE VENT COVERS IN THE TOILET ROOMS AND WALLS UNDER COUNTERS IN FRONT PREP AREA.

MUST STORE WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

FOUND FLOORS NOT CLEAN AT DISWASHING AREAS/ FOOD STORAGE.

FOUND STORAGE ROOM NOT CLEAN AND ORGANIZED.

FOUND FLOORS NOT CLEAN AT DRY STORAGE AREAS.

FOUND DISWASHING AREAS NOT ORGANIZED. MUST CLEAN AND ORGANIZE.

FOUND CONTAINERS NOT STORED PROPERLY.(MUST STORE INVERTED).

FOUND HOOD FILTERS NOT CLEAN.(excessive grease buildup).

DRY STORAGE AREAS NEEDS CLEANING AND ORDER.

FOUND CONTAINERS NOT STORED PROPERLY.(MUST STORE INVERTED).

FOUND HOOD FILTERS NOT CLEAN.(excessive grease buildup).

DRY STORAGE AREAS NEEDS CLEANING AND ORDER.

All cold food shall be stored at a temperature of 40F or less. FOUND TWO LARGE PLASTIC CONTAINERS WITH READY TO EAT RED AND GREEN SALSA INSIDE WALK-IN COOLER AT IMPROPER TEMP OF 47.5F. MANAGER STATES PRODUCTS WERE COOLED ON 06/14/10, NO TIME/TEMP LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED FOOD PRODUCTS, APPROXIMATE WEIGHT #40LBS. CRITICAL 7-38-005(A) ISSUED.INSTRUCTED TO PROPERLY COOL HOT FOODS FROM 140F TO 70F IN TWO HOURS AND 70F TO 40F IN FOUR HOURS.

INSTRUCTED TO DEFROST ICE BUILD-UP AT FRONT DISPLAY COOLER AND REMOVE EXCESSIVE CONDENSATION INSIDE SMALL PREP COOLERS AT FRONT PREP AREA. PROVIDE HANDLE AT FRONT PREP HOT HOLDING UNIT-(MIDDLE COMPARTMENT)

CLEAN SODA LINES AT FRONT AND REAR AREA AND INTERIOR OF DEEP FRYERS TO REMOVE GREASE BUILD-UP.

The walls and ceilings shall be in good repair and easily cleaned. SEAL OPENINGS AT CEILING PANELS IN WOMENS TOILET ROOM AND CLEAN WALL/CEILING JUNCTIONS INSIDE MEN AND WOMENS TOILET ROOM.

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. CLEAN AROUND OUTSIDE GARBAGE AND WASTE GREASE AREA, REMOVE LARGE WEEDS AROUND OUTSIDE GARBAGE DUMPSTER TO PREVENT PEST HARBORAGE. INSTRUCTED TO CLEAN GROUND AROUND DINING TABLES AT OUTDOOR PATIO TO REMOVE FOOD SPILLS.

All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL BULK FOOD CONTAINERS AND READY TO EAT INDIVIDUAL PACKAGED DESSERT PORTIONS AT FRONT DISPLAY COOLER.

INSTRUCTED TO REPAIR SLIDING DOOR AT FRONT DISPLAY COOLER.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEEDS DETAIL CLEANING AND SANITIZING: INTERIOR OF COOLERS, FREEZER, GRILLS, STOVE, FRYERS, FAN GRID COVERS IN WALK-IN COOLER, VENT COVERS IN TOILET ROOMS, AND REMOVE STAINS AT CUTTING BOARDS AT FRONT PREP AREA.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REPAIR FLOOR SECTIONS BY WALK-IN COOLER TO MAKE SMOOTH AND EASILY CLEANABLE.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO SEAL OPENINGS AT CEILING IN TOILET ROOMS, AROUND PIPING AND CONDUITS AT REAR AND FRONT PREP AREAS, CLEAN CEILING PANELS ABOVE FRONT PREP AREA, AND WALLS UNDER, AROUND EQUIPMENT, THREE COMPARTMENT SINK, AND PREP AREAS TO REMOVE FOOD STAINS.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO REPLACE LIGHT BULBS INSIDE UPRIGHT FREEZER AND ABOVE REAR PREP TABLE, REPLACE STAINED AND CRACKED LIGHT SHIELDS AT FRONT AND REAR AREAS.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. INSTRUCTED TO REMOVE UNUSED EQUIPMENT AT OUTSIDE AREA, ORGANIZE CLEANING SUPPLIES AT REAR STORAGE ROOM.

All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED TO HAVE ALL FOOD HANDLERS AT FRONT PREP AREA WEAR HAIR RESTRAINTS WHEN HANDLING FOODS.