Cielito Lindo Restaurant Inc

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

MUST DATE AND LABEL ALL COOKED FOOD INSIDE COOLERS

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

INSTRUCTED TO DEFROST CHEST FREEZER WITH EXCESSIVE ICE BUILDUP REAR OUTSIDE AREA, REPAIR CHESTER FREEZER DOORS AND PROVIDE HANDLES, REAR KITCHEN AREA, AND MUST PROVIDE SPLASH GUARD AT EXPOSED HAND SINK REAR KITCHEN AREA

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

INSTRUCTED TO REPLACE MISSING FLOOR TILES BY FOOD PREP AREA, AND RESEAL SURFACE IN REAR KITCHEN AREA, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE

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

MUST PROVIDE BASEMENT BOARDS ALONG WALL AREA, BY KITCHEN

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

INSTRUCTED MANAGER TO REMOVE UNNECESSARY ARTICLES AND CLUTTER IN REAR STORAGE AREA, CLEAN AND BETTER MAINTAIN

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.

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

Ceiling tile not maintained in rear prep area. Instructed to replace damaged ceiling tile.

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

Adequate light not provided in prep area. Instructed to install adequate light.

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

Water filter pump attached to exposed handsink. Instructed to remove filter from faucet.

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. INSTRUCTED TO REPLACE MISSING FLOOR TILES BY FOOD PREP AREA.---------NOTED SOME LITTER BEHIND FREEZER IN REAR OUTSIDE PATIO. MUST CLEAN A...

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. NOTED RUST BUILD-UP AT THE EXTERIOR SURFACES OF FREEZER IN REAR OUTSIDE AREA. INSTRUCTED TO REPAINT.

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. INSTRUCTED TO CLEAN THE FLOORS ALONG THE WALLS AND IN ALL CORNERS IN PREP AREA AND IN BOILER/MOP ROOM.

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. INSTRUCTED MANAGER TO REMOVE UNNECESSARY ARTICLES AN...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP MUST BE STORED IN A SEPARATE CLEAN CONTAINER TO PREVENT CONTAMINATION.

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. NOTED HAND SINK CABINET IN MEN'S WASHROOM IN POOR REPAIR. INSTRUCTED TO FIX OR REPLACE.

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...

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. NOTED CLUTTER AND UNUSED EQUIPMENT STORED ON SHELF I...