DELICIAS MEXICANAS RESTAURANT.

REMOVE FOIL FROM BOTTOM OF GRILL TABLE AND PREP TABLE. CLEAN INTERIOR OF 2 DOOR COOLER ACROSS FROM COOKING EQUIPMENT.

CLEAN EXTERIOR OF GRILL, UNDER GRILL, INTERIOR BOTTOM OF FRYER, FANGUARD COVERS IN WALK-IN COOLER TO REMOVE DUST AND ALL STORAGE SHELVES.

CLEAN FLOOR UNDER, AROUND AND BEHIND COOKING EQUIPMENT. CLEAN IN STORAGE ROOMS UNDER SHELVES AND AT SIDE OF HOT WATER TANK AND MAINTAIN.

SOME EQUIPMENT (CART, OTHER ITEMS) IN REAR YARD; COVER ITEMS OR PLACE IN ENCLOSED STORAGE UNIT.

All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE & DATE COOKED FOODS IN ALL COOLERS.MUST LABLE DESSERTS WITH NAME,ADDRESS,PHONE NUMBER,INGREDIENTS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE FOIL FROM SURFACES,RUST FROM PREP TABLES.MUST DEFROST CHEST FREEZER.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN PREP TABLE,DEEP FRYERS,GRILL TABLE,WALK IN COOLER FANGUARDS & SHELVING UNITS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR IN PREP AREA,STORAGE AREAS,WALK IN COOLER.

The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS IN WALK IN COOLER.MUST REPAIR OR REPLACE DAMAGED WALL BASES NEAR REAR EXIT DOOR.MUST SCRAPE & PAINT PEELING PAINT ON WALLS THROUGHOUT.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.

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.MUST REPLACE BURNT OUT LIGHT BULBS IN MOP SINK AREA & FURNANCE AREA.

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.MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN TOILET ROOM.

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 FOR ALL COLD HOLDING UNITS.

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 & ORGANIZE MASSIVE AMOUNT OF CLUTTER FROM REAR YARD(COOLERS,EQUIPMENT,CARTS).

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER WASHING HIS HANDS INSIDE 3PART SINK WHILE STILL WEARING HIS GLOVES. MUST REMOVE GLOVES AND WASH HANDS AT EXPOSED SINK WITH WARM WATER AND SOAP. THE WASHING OF HANDS IN A UTENSIL WASHING SINK IS PROHIBITED. POOR HYGIENIC PRACTICES. CITATION ISSUED 7-38-010[A]CRITICAL.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; GRILL, FRYER, CHEST FREEZER, AND REMOVE CARDBOARD AND CLEAN STORAGE SHELVES INSIDE STORAGE CLOSET AND ALSO CLEAN EXTERIOR OF ICE MACHINE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE DEBRIS THRU-OUT PREMISES, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, AND INSIDE WALK IN COOLER.

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS THRU-OUT KITCHEN, REPLACE DAMAGED CEILING PANELS AND CLEAN VENT COVERS THRU-OUT.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST CLEAN HOOD.

All employees shall be required to use effective hair restraints to confine hair.

CLEANING TOWELS MUST BE PROPERLY STORED.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.

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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON KITCHEN'S STORAGE SHELVES.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, MOP SINK AND COOLERS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT, AT CORNERS AND ALONG WALLS THRU-OUT PREMISES.

The walls and ceilings shall be in good repair and easily cleaned. MUST RERAIR EAST WALL NEAR EXIT DOOR.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REMOVE UNNECESSARY ARTICLES THRU-OUT STORAGE ROOMS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.