Carbon on Chicago

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

No paper towels provided at main kitchen hand wash sink. Instructed to provide. Priority foundation violation 7-38-030(c).

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Reusing cheese and sour cream tubs as a multi-use containers in food storage. Instructed to use proper containers.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED GREASE TRAP WITH RUST BUILD UP. INSTRUCTED MANAGER TO REPAINT GREASE TRAP.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CERTIFIED MANAGER ON SITE WHILE TCS ITEMS SUCH AS CHICKEN WERE PREPARED. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITA...

PROPER HOT HOLDING TEMPERATURES

OBSERVED THE FOLLOWING HOT TCS ITEM HELD AT THE STATED IMPROPER TEMPERATURE IN A NONFUNCTIONING HOT-HOLD UNIT IN THE REAR STORAGE AREA: RICE HELD AT 116.6F. MANAGEMENT DISCARDED APPROXIMATELY 2 LBS OF PRODUCT VALUED AT APPROXIMATELY $10. INSTRUCTED T...

PROPER COLD HOLDING TEMPERATURES

OBSERVED THE FOLLOWING COLD TCS ITEM HELD AT THE STATED IMPROPER TEMPERATURE IN A PREP COOLER LOCATED NEXT TO FRYERS: GUACAMOLE AT 54.7F. MANAGEMENT DISCARDED APPROXIMATELY 3 LBS OF PRODUCT VALUED AT APPROXIMATELY $20. INSTRUCTED TO MAINTAIN ALL COLD...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED PREP COOLER NEXT TO FRYERS CONTAINING TCS ITEMS SUCH AS GUACAMOLE MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 54.6F. COOLER TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO MAINTAIN ALL COOLERS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATIO...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO METAL STEM THERMOMETER ON SITE AT THE TIME OF INSPECTION.INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

PERSONAL CLEANLINESS

OBSERVED 3 OF 4 EMPLOYEES ON DUTY AT THE TIME OF INSPECTION NOT WEARING HAIR RESTRAINTS. INSTRUCTED ALL FOOD EMPLOYEES MUST WEAR HAIR RESTRAINTS IN THE FOOD PREP AREA.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAK COMING FROM FAUCET OF 3-COMPARTMENT SINK. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED HOLE IN SIDE OF DUMPSTER LOCATED IN ALLEY. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED UNUSED HOT-HOLD UNIT IN REAR STORAGE AREA. INSTRUCTED TO REMOVE FROM PREMISES.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED LIGHTS IN THE WALK-IN COOLER AND STORAGE DO NOT WORK. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO FOOD HANDLER TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT THE TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

PERSONAL CLEANLINESS

OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS IN THE KITCHEN. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED FOOD STORAGE CONTAINERS AND IN-USE COOKING EQUIPMENT/UTENSILS (POTS, PANS,ETC.) TOO LARGE FOR 3-COMPARTMENT WAREWASHING SINK. INFORMED PERSON IN CHARGE SINK COMPARTMENTS SHALL BE LARGE ENOUGH TO ACCOMMODATE IMMERSION OF THE LARGEST EQUIPMENT...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE INTERIOR OF THE ONE DOOR REACH IN COOLER LOCATED IN THE REAR DRY STORAGE AREA IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.

PROPER COLD HOLDING TEMPERATURES

OBSERVED THE FOLLOWING TCS ITEMS BEING HELD AT THE FOLLOWING IMPROPER TEMPERATURES IN A COOLER UNDERNEATH ONE OF THE FLAT TOP GRILLS LOCATED IN REAR PREP AREA: CHICKEN BEING HELD AT 50.0F AND BEEF BEING HELD AT 48.9F. MANAGEMENT VOLUNTARILY DISCARDED...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED COOLER LOCATED UNDERNEATH THE FLAT TOP GRILL ON THE NORTH SIDE OF THE REAR PREP KITCHEN CONTAINING TCS FOODS SUCH AS CHICKEN AND BEEF MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 62.1F. COOLER WAS TAGGED AND HELD FOR INSPECTION. INSTRUCTED...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO THERMOMETER INSIDE COOLER USED TO STORE TAKEOUT ORDERS NEAR HOST STAND AND INSIDE PREP COOLER ON SOUTH SIDE OF REAR PREP KITCHEN. INSTRUCTED TO INSTALL AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED BOTH CUTTING BOARDS IN REAR PREP KITCHEN COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED TRASH RECEPTACLE IN EITHER THE UNISEX CUSTOMER TOILET ROOM ON THE FIRST FLOOR OR THE UNISEX EMPLOYEE TOILET ROOM ON THE SECOND FLOOR. INSTRUCTED TO INSTALL AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN KITCHEN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD TEMPERATURES OF TCS FOODS STORED INSIDE PREP COOLER. OBSERVED RAW BEEF AT TEMPERATURES OF 51.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED FOOD APPROXIMATELY 4 LBS OF FOOD WORTH $50 DOLLARS. PRIORITY FOUNDATION VIOLATION 7-...

PROPER DATE MARKING AND DISPOSITION

OBSERVED NOT PROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS INSIDE WALK-IN COOLER AND PREP COOLERS. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRT AND DEBRIS ON FLOOR IN REAR STORAGE AREA WHERE WALK-IN COOLER IS LOCATED. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN REAR STORAGE AREA WHERE WALK-IN COOLER IS LOCATED. MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES TO PREVENT RODENT HARBORAGE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRT AND DEBRIS ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST PROVIDE ADEQUATE LIGHTING IN REAR STORAGE AREA WHERE WALK-IN COOLER IS LOCATED.

WIPING CLOTHS: PROPERLY USED & STORED

Observed dirty wiping clothes in sanitizer bucket next to the three-compartment sink without sanitizer solution, instructed PIC that wiping clothes used for wiping counters and other equipment should be held between uses in a chemical sanitizer solut...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS NEED CLEANING IN THE REAR STORAGE AREA AND ON THE 2nd FLOOR STORAGE AREA TO REMOVE SPILL, LITTER AND DEBRIS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED MANAGER TO ORGANIZE STOCK ON THE 2nd FLOOR 6" OFF THE FLOOR AND AWAY FROM THE WALL TO PREVENT HARBORAGE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST CLEAN THE HOOD AND FILTER ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.

ALLERGEN TRAINING AS REQUIRED

Observed no allergen training by the certified manager, instructed the manager that they must have allergen training in accordance to the food handling regulation enforcement act. PA 100-0367

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

FLOORS NEED DETAIL CLEANING IN THE FOLLOWING AREAS TO SPILLS,DEBRIS AND/OR GREASE: PREP AREA, STORAGE AREA AND INSIDE THE WALK IN COOLER.

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

WALLS NEED CLEANING UNDERNEATH AND AROUND THE 3 COMPARTMENT SINK TO REMOVE DEBRIS. ALSO CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE DUST.

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

NOTED THE FAUCET AT THE 3 COMPARTMENT SINK HAS A LEAK. MUST REPAIR AND MAINTAIN.

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

OBSERVED THE TONGS USED TO DIPENSE TORTILLA CHIPS LYING IN THE FOOD WITH THE HANDLE FACING DOWN. INSTRUCTED TO STORE UTENSILS EITHER IN THE FOOD WITH THE HANDLE FACING UP AT ALL TIMES OR IN A SEPARATE CONTAINER IN BETWEEN USE.

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

INSTRUCTED TO DETAIL CLEAN THE REACH-IN REFRIGERATOR IN THE REAR OUTSIDE OF THE WALK-IN COOLER TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

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

OBSERVED FOOD DEBRIS BUILDUP ON THE FLOORS UNDER THE FOOD STORAGE RACK OUTSIDE OF THE WALK-IN COOLER AND IN THE CORNERS/ALONG THE TRIM OF THE ABOVE MENTIONED ROOM WHICH IS LOCATED ON THE NORTH SIDE OF FACILITY BEHIND GENERAL SEATING AREA IN THE BACK.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

INSPECTION SUMMARY REPORT FROM JULY 18,2016, REPORT#1946721 NOT POSTED AND VISIBLE TO ALL CUSTOMERS. INSPECTION SUMMARY REPORT MUST BE POSTED IN PLAIN VIEW FOR ALL CUSTOMERS.NEW INSPECTION SUMMARY REPORT GIVEN AND POSTED SERIOUS VIOLATION:742-010(B)

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

EXPOSED WASTE WATER PIPE BY THE THREE COMPARTMENT SINK AT SOUTH WALL,INSTRUCTED TO ENCASE SAID PIPE. SOAP DISPENSER BY THE EXPOSED HAND SINK NOT MAINTAINED PARTIALLY CLOGGED,INSTRUCTED TO UNCLOG UNIT/REPLACE.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED POOR HYGIENIC PRACTICES BY THE EMPLOYEE. OBSERVED THE COOK WITH GLOVED HANDS WIPING ON DIRTY CLOTH WHICH WAS STORED UNDER THE COOLER UNIT,RETURNED TO CHARCOAL GRILL WITH SPATULA PICK-UP COOKED MEAT AND PUT IT ON TOP CUTTING BOARD WHICH WITH ...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD NOT PROTECTED DURING STORAGE. WE OBSERVED COVERED ALUMINUM CONTAINERS WITH RAW MARINATED STEAKS INSIDE,HOWEVER FOOD LIQUID/JUICES FROM RAW STEAKS ON TOP THE CONTAINERS. ALSO OBSERVED CONDENSATION LEAKING FROM VENT CONDENSER UNIT ONTO WHOLE AV...

TOXIC ITEMS PROPERLY STORED, LABELED AND USED

FOUND UNKNOWN BOTTLE WITH ORANGE LIQUID INSIDE, ALSO CHEMICAL SANITIZER IMPPROPER USED FOR SANITIZING; CHEMICAL SANITIZER STRENGHT ABOVE 200ppm AT THREE COMPARTMENT SINK. ALSO, OBSERVED WIPING CLOTHS STORED IN BUCKET WITH NO SANITIZER. UNKNOWN CHE...

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

EXPOSED WASTE WATER PIPE BY THE THREE COMPARTMENT SINK AT SOUTH WALL,INSTRUCTED TO ENCASE SAID PIPE. SOAP DISPENSER BY THE EXPOSED HAND SINK NOT MAINTAINED PARTIALLY CLOGGED,INSTRUCTED TO UNCLOG UNIT/REPLACE.

LINEN: CLEAN AND SOILED PROPERLY STORED

OBSERVED DIRTY LINENS STORED ON TOP THE PIPES BY THE THREE COMPARTMENT SINK INSTRUCTED TO REMOVE AND PROVIDE A BUCKET WITH SANITIZER SOLUTION AND KEEP LINEN IN IT AND KEEP BY PREP STATION STORE DIRTY LINENS AWAY FROM FOOD AREA

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD ICE NOT PROTECTED OBSERVED BLACK SUBSTANCE ON ICE CUBES,INSTRUCTED TO REMOVE ICE,WASH,RINSE AND SANITIZE UNIT.UNIT TAGGED"HELD FOR INSPECTION" DO NOT USE. SERIOUS VIOLATION:7-38-005(A)

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

SMALL FLIES ON PREMISES,FRONT SIDE DOOR BY THE ROLL-UP DOORS IN DINING ROOM THRESHOLD BROKEN,INSTRUCTED DOOR MUST BE RODENT/INSECT PROOF.ALSO WINDOW FAN AT REAR STORAGE BY THE WALK-IN COOLER NOT PROTECTED. SCREENING MATERIAL SHALL NOT BE LESS THAN 1...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

WASTE OIL CONTAINER WITH GREASE ON TOP THE LID AND ON EDGE OF THE CONTAINER,A COOLER UNIT IS STORED BY THE GREASE CONTAINER WITH GREASE AND DEBRIS.INSTRUCTED TO REMOVE UNIT.AREA MUST BE CLEAN TO MINIMIZE RODENT AND INSECT ACTIVITIES.DEBRIS AND ITEMS ...

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

THREE COMPARTMENT SINK NOT LARGE ENOUGH TO EMERGE THE BIGGEST POT/UTENSILS.INSTRUCTED TO REPLACE SINK WITH LARGE COMPARTMENTS TO EMERGE THE LARGEST POTS/UTENSILS.OR REMOVE ALL LARGE POTS/UTENSILS.RUST SHELVES INSIDE THE PEPSI COOLER NEED TO BE REPLAC...

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

GREASE ON FILTERS UNDER THE HOOD,INSTRUCTED TO CLEAN AND MAINTAIN

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

SPIDER WEBS UNDER THE FRONT COUNTER BY THE WINDOW INSTRUCTED TO CLEAN AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

SMALL COOLER ACROSS FROM COOKING EQUIPMENT AT AIR TEMP OF 45.9F TO 50.2F. THEIR OWN THERMOMETER SHOWED 50F. COOLER MUST MAINTAIN AIR TEMP 40F AND BELOOW. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:CHEESE, SLICED TOMATOES,GUACAMOLE ETC. TA...

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: CUT AVOCADO AT TEMP OF 72.0F STORED ON TOP THE PREP TABLE. CUT CHERRY TOMATOES AT TEMP OF 45.6F TO 46.7F; GREEN CUT SALAD AT TEMP OF 45.6F;GUACAMOLE AT TEMP OF 46.2F TO 46.9F; FOOD MENTIONED WAS ST...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE HANDLING READY TO EAT FOOD: LETTUCE,TOMATOES,ONIONS ETC; TOUCHING NON-FOOD CONTACT SURFACE SUCH AS: GARBAGE(PUSHING WITH HANDS GARBAGE IN THE GARBAGE RECEPTACLE,WIPING HANDS ON APRON HANDLING EQUIPMENT(OPENED...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE GANG WAY NOT MAINTAINED. RAT DROPPINGS (APPROX.20 DROPPINGS),AT EAST-SOUTH AREA BY THE SIDE DOOR. AT NORTH-WEST AREA WASTE OIL DRIPPING FROM DUCT UNIT ON CEMENT FORMING PUDDLES OF OIL.INSTRUCTED TO REMOVE DROPPINGS,REMOVE WASTE OIL FROM GROUN...

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

COOKED AND RAW FOOD MUST BE STORED IN FOOD GRADE PLASTIC BAGS OR FOOD CONTAINER WITH LID, NO GROCERY PLASTIC BAG MUST BE USED TO STORE FOOD

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

DRAIN HOSE FROM WALK-IN COOLER DRAINING FROM OUTSIDE WALLS ONTO SIDE WALK / GANG WAY FORMING PUDDLES OF WATER ON GROUND.INSTRUCTED TO RE-ROUTE DRAIN HOSE SUCH DRAINS ONTO BUCKET WITH LID,WHICH MUST BE EMPTY OUT EVERY DAY.

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

WALL ABOVE THE WALK-IN COOLER / FOOD STORAGE AREA IS COVERED ONLY WITH INSULATION AND RAW WOOD,POROUS MATERIAL,UNABLE TO CLEAN.INSTRUCTED TO PROVIDE A DRY WALL. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.

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

OBSERVED DRAIN HOSES FROM WALK-IN COOLER DRAINING FROM OUTSIDE WALLS ONTO SIDE WALK FORMING PUDDLES OF WATER,INSTRUCTED TO RE-ROUTE DRAIN HOSE SUCH DRAINS ONTO A BUCKET WITH LID,WHICH MUST BE EMPTY OUT EVERY DAY

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

WALL ABOVE THE WALK-IN COOLER / FOOD STORAGE AREA IS COVERED ONLY WITH INSULATION AND RAW WOOD,POROUS MATERIAL,UNABLE TO CLEAN.INSTRUCTED TO PROVIDE A DRY WALL. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES, OBSERVED EMPLOYEES HANDLING READY TO EAT FOOD(TORTILLAS AND MAKING TACOS), TOUCHING NON-FOOD CONTACT SURACE, SUCH AS GARBAGE CONTAINER, SWEEP THE FLOOR, MOP THE FLOOR, WASHING DISHES ETC. THEN GLOVED THEIR HANDS AND HANDLED F...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING RINSING AND STORING CUTTING BOARDS ON TOP THE FAUCET OF THE THREE COMPARTMENT SINK. SANITIZING SOLUTION(CHLORINE)PROVIDED BY THE MANAGER. CRITICAL VIOLATION:7-38-03...

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

PREVIUOS MINOR VIOLATIONS NOT CORRECTED FROM 9-10-15,REPORT# 1454163. #32-CUTTING BOARDS IN NEED OF REPLACING. WORN, DISCOLORED AND DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES #33-CLEAN ALL COOKING EQUIPMENT TO REMOVE ALL GREASE BUILD UP. CLE...

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

NO HANDLES PROVIDED AT ROLLED UP LID FOR THE HOT HOLDING UNIT(MIDDLE LID).INSTRUCTED TO PROVIDED. RUBBER GASKET BROKEN INSIDE THE REACH-IN COOLER BY THE STEAM TABLE(EAST SIDE).OBSERVED FOAM CUPS INSIDE THE VARIOUS KIND OF SALSA.INSTRUCTED TO PROVID...

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

WALL ABOVE THE WALK-IN COOLER / FOOD STORAGE AREA IS COVERED ONLY WITH INSULATION AND RAW WOOD,POROUS MATERIAL,UNABLE TO CLEAN.INSTRUCTED TO PROVIDE A DRY WALL. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.

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

CUTTING BOARDS IN NEED OF REPLACING. WORN, DISCOLORED AND DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES

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

CLEAN ALL COOKING EQUIPMENT TO REMOVE ALL GREASE BUILD UP. CLEAN HOT HOLDING CABINET IN REAR STORAGE AREA, CLEAN ALL SHELVES IN REAR STORAGE AREA. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN IN FRONT PREP AREA AND REAR STORAGE AREA. 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 IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS AND BUILD UP. MUST DETAIL CLEAN AND MAINTAIN

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

HOOD VENTILATION SYSTEM IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLERS MUST HAVE FOOD HANDLER CERTIFICATE ON SITE. INSTRUCTED MANAGER TO OBTAIN.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE GARBAGE AND GREASE AREA NOT MAINTAINED AT THIS TIME. GARBAGE ON GROUND AND GREASE CONTAINER ENCRUSTED WITH GREASE AT THE TOP. INSTRUCTED TO CLEAN AREA AND CONTAINER. MUST MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020

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

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM SEPTEMBER 3, 2014 REPORT #1496259 INSPECTOR #386 #33 CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, SINKS, ICE DISPENSER AND NOZZLES ON POP MACHINE. MUST DETAIL CLEAN TO REMOVE LARGE AMOUNTS OF FOOD BUILD UP ...

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

CUTTING BOARDS IN NEED OF REPLACING. WORN, DISCOLORED AND DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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

CLEAN ALL COOKING EQUIPMENT TO REMOVE ALL GREASE BUILD UP. CLEAN HOT HOLDING CABINET IN REAR STORAGE AREA, CLEAN ALL SHELVES IN REAR STORAGE AREA. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN IN FRONT PREP AREA AND REAR STORAGE AREA. 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 IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS AND BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.

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

HOOD VENTILATION SYSTEM IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLERS MUST HAVE FOOD HANDLER CERTIFICATE ON SITE. INSTRUCTED MANAGER TO OBTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 50F DURING INSPECTION. INSTRUCTED MANAGER TO REPAIR COOLER MUST MAINTAIN 40F OR BELOW. PREP COOLER TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITI...

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

OBSERVED IMPROPER TEMPERATURE OF RAW STEAK 47.3-48.1F, GRILLED VEGETABLES 47.5F, AND RAW CHICKEN 46.9F STORED IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE. CRITICAL VIOLATION 7-38-005A CITATIO...

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

INVERT CARRYOUT TRAYS IN PREP AREA.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, SINKS, ICE DISPENSER AND NOZZLES ON POP MACHINE.

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

SEAL LOOSE BASEBOARDS IN PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETRS IN ALL COOLERS.

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

REMOVE ALL ITEMS FROM UTILITY SINK. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK AND FOOD EQUIPMENT OFF FLOOR.

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

CLEAN INTERIOR AND EXTERIOR OF POP MACHINE, COOKING EQUIPMENT, PREP TABLES, SINKS, COOLERS AND FREEZERS.

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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

REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK.

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

STORE MOP HEAD UPRIGHT TO PREVENT PEST HARBORAGE.

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

CLEAN INTERIOR AND EXTERIOR OF POP MACHINE, COOKING EQUIPMENT, PREP TABLES, SINKS, COOLERS AND FREEZERS.

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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

REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK.

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

STORE MOP HEAD UPRIGHT TO PREVENT PEST HARBORAGE.

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

Exhaust hood, fliters, cutting boards, cooking equipment and can opener not cleaned. Instructed to detail clean and sanitize daily.

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

Floor along wallbase and behind equipment through-out premises not cleaned. Instructed to detail clean daily. Floor drain cover not maintained in prep area. Instructed to replace damaged grate.

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

Ventilation not provided inside second floor toilet room. Instructed to install working exhaust fan or repair. Instructed to install spray at three compartment sink to properly wash, rinse and sanitize largest piece of equipment.

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

Supplies stored on floor on second floor storage room. Instructed to elevate supplies 6 inches or higher and away from wall.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLE...

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. MUST PROVIDE ADEQUATE WORKING SINK STOPPERS FOR THE 3 COMP SINK.

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. DETAIL CLEAN MANUAL CAN OPENER,HOUSING ATTACHED,BOTTOMS OF FOOD PREP TABLES WITH FOOD DEBRIS.

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...

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. THERMOMETER IS NEEDED INSIDE THE SALSA COOLER.

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. REMOVE CLUTTERED CONDITIONS INSIDE THE MOP SINK AND...

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. MUST CLEAN/REPLACE CUTTING STAINED AND PITTED

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. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, THROUGHOUT PREMISES

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. MUST SEAL ALL WALLS AND CEILINGS IN SIDE STORAGE AREA

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. MUST REMOVE ALL CLUTTER, CLEAN AND BETTER ORGANIZ...

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. NO...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. MUST HAVE A 3 COMPARTMENT SINK LARGE ENOUGH TO COMPLETELY EMER...

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...