Diamante Azul Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-102.14(N) NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

3-501.17(A) INSTRUCTED MANAGER REFRIGERATED READY-TO-EAT FOOD, PREPARED ON SITE AND HELD GREATER THAN 24 HOURS MUST BE LABELED/SELL BY DATE INCLUDED. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED PORK AT TEMP OF 81.9F; COOKED CHORIZO AT TEMP OF 80.9F; DICED STEAK AT TEMP OF 79F; COOKED PULLED PORK AT TEMP OF 85.6F TO 86F. FOOD WAS STORED ON TOP THE COUNTER OF STEAM TABLE.COLD FOOD MU...

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

BEGINING OF MINERAL BUILD-UP INSIDE THE ICE WACHINE WATER RESERVOIR.NEED TO CLEAN AND MAINTAIN, GREASE ON WHELLS OF THE COOKING EQUIPMENT NEED TO CLEAN AND MAINTAIN

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

CEILING TILE ABOVE THE STEAM TABLE,REPLACE.

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

VENT COVER ON WALL INSIDE THE KITCHEN WITH DUST BUILD-UP,NEED TO CLEAN ND MAINTAIN

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

FOUND INDIVIDUALLY PRE-PACKAGED SLICED OF CAKES INSIDE THE REACH-IN COOLER AT FRONT SERVING AREA WITHOUT PROPER LABELS.INSTRUCTED TO PROVIDE LABELS WITH THE FOLLOWING INFORMATION:BUSINESS NAME,ADDRESS AND FOOD INGREDIENTS.

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

ALUMINUM FOIL IS USED FOR SHELF LINERS,INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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

OUTER OPENINGS NOT PROTECTED, BOTTOM OF FRONT DOOR WITH 1/4" TO 1" GAP,ALSO OPENINGS ON CEILING TILES AT REAR HALLWAY AND AROUND METER PIPE INSIDE THE TOILET ROOM.WE OBSERVED TWENTY MICE DROPPINGS IN PREP AREA:SHELVES UNDER THE STEAM TABLE AND PREP ...

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

FOUND INDIVIDUALLY PRE-PACKAGED SLICED OF CAKES INSIDE THE REACH-IN COOLER AT FRONT SERVING AREA WITHOUT PROPER LABELS.INSTRUCTED TO PROVIDE LABELS WITH THE FOLLOWING INFORMATION:BUSINESS NAME,ADDRESS AND FOOD INGREDIENTS.

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

WHITE SHELVES INSIDE THE TWO DOOR REACH-IN COOLER ARE RUSTY.ALSO ALUMINUM FOIL IS USED FOR SHELF LINERS,INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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

MISSING BASE BOARD/COVING IN PREP AREA MUST PROVIDE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO VISIBLE THERMOMETER PROVIDED IN ALL COOLERS,INSTRUCTED TO PROVIDE

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

FOUND FLOORS NOT CLEAN BY COOKING EQUIPMENT. MUST CLEAN AND SANITIZE.

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

FOUND BURNT LIGHT FIXTURE INSIDE REACH IN COOLER/MAIN KITCHEN. MUST REPAIR.

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

FOUND NO BACKFLOW PREVENTION DEVICES FOR ICE MACHINE WATERLINE AND MOP SINK FAUCET. MUST PROVIDE.

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

OBSERVED DUST BUILD UP AROUND TORTILLA REACH IN COOLER DOORS ALSO OBSERVED FOOD DEBRIS INSIDE REACH IN COOLER DOOR GASKETS AT SAME. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.

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

OBSERVED FOOD/GREASE BUILD UP ON KITCHEN FLOOR ALONG WALLS AND CORNERS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT AND MAINTAIN.

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

3-COMPARTMENT SINK MISSING STOPPERS (X2). INSTRUCTED MANAGER TO PROVIDE STOPPERS FOR 3-COMPARTMENT SINK.

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

FLOOR CLUTTERED IN FRONT STORAGE/COAT ROOM. INSTRUCTED MANAGER ALL ITEMS MUST BE ELEVATED 6" OFF FLOOR OR REMOVED.

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

OBSERVED GROCERY BAGS USED TO STORE MEAT IN THE REACH-IN COOLER AND FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE FOODS.

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

INSTRUCTED TO REPLACE MISSING AND WATER DAMAGED CEILING TILES AND DETAIL CLEAN AND MAINTAIN THE CEILING VENTS IN FOOD PREP AREA THAT ARE SOILED WITH DUST.

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

INSTRUCTED TO REPAIR SLOW DRAINING EXPOSED HAND SINK IN THE KITCHEN PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE CALIBRATED THERMOMETER FOR THE REACH-IN COOLER AT FRONT SERVICE AREA.

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

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE COOLER TO BE IMPROPER BETWEEN 46F TO 50F(CONTAINERS OF REFRIED BEANS 47.7F, SOUR CREAM 47.5F, MILK 50.8F,CAKE (LECHE)46.2F. TEMPERATURE OF COOLER APPROPRIATE AT 39.7F...

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

NOTED NO STOPPER AT THE MIDDLE SINK OF THE 3 COMPARTMENT SINKS. MUST PROVIDE STOPPERS AT ALL SINKS AND CLEAN OR REPLACE SHELVES.

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

INSTRUCTED TO DETAIL CLEAN INTERIOR OF DEEP FRYER ENCRUSTED WITH GREASE AND FOOD PARTICLE.ALSO NOTED FOOD DEBRIS AND DIRT ON SHELVES WITH CONDIMENTS AT THE FRONT SELLING COUNTER. MUST CLEAN AND/OR REPLACE SHELVING AND MAINTAIN.

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

NOTED HEAVY GREASE BUILT UP ON FLOOR UNDERNEATH COOKING EQUIPMENT AND ALONG WALL BASE AT THE KITCHEN FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN.

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

INSTRUCTED TO CLEAN AND/OR REPLACE STAINED CEILING TILES THROUGH OUT PREMISES.MUST ALSO SEAL MULTIPLE HOLES AND OPENING ALONG PIPING THROUGH OUT TO PREVENT HIDING PLACES FOR PESTS.

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

NOTED SLOW DRAIN AT THE EXPOSED HAND WASH SINK AT THE KITCHEN, NOTED DUST BUILT UP ON FANS INSIDE COOLERS. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.

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

POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE 3 DOOR COOLERS ARE AT IMPROPER TEMPERATURES: IN ONE LARGE BLACK PLASTIC CONTAINER HOMINY SOUP(COOKED PORK AND OTHER FOODS) AT TEMP OF 53.7F; MEAT IN SAUCE 54.7F; REFRIED BEANS AT TEMP OF 51.9F; COOKED TRI...

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

REPLACE BROKEN RUBBER GASKET REACH-IN COOLER(FRONT AREA), ALSO REACH-IN FREEZER.

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

CLEAN INTERIOR OF THREE DOORS COOLER IN KITCHEN, FOOD DEBRIS.CLEAN INTERIOR OF OVEN AND DEEP FRYER(GREASE AND FOOD DEBRIS).REMOVE MINERAL BUILD-UP INSIDE THE ICE MACHINE.REMOVE GREASE BUILD-UP FROM PIPE ON THE EAST SIDE OF THE HOOD. CLEAN SHELF UNDE...

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

CLEAN FLOOR UNDER COOKING EQUIPMENTS,CORNERS AND ALONG BASE BOARD WALL,GRIMES.

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

REMOVE GREASE AND FOOD SPLATTERED ON EAST WALL AND UNDER THE 3 COMPARTMENT SINK.

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

REPLACE BROKEN LIGHT SHIELD ABOVE PREP TABLE IN KITCHEN.

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

PROVIDE UNTHREAD FAUCET FOR THE MOP SINK. PROVIDE STOPPERS FOR THE THREE COMPARTMENT SINK

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE WORKING THERMOMETERS FOR ALL COOLERS AND FREEZERS.

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. IN...

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. INSTRUCTED TO REPAIR RUST ON THE SHELF UNDER GRILL AT FRONT PREP AREA. REMOVE FOIL LINING ON COUNTER SHELF UNDER HOO...

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. INSTRUCTED TO CLEAN STAINS AND DEBRIS ON THE FOLLOWING : INSIDE MICRO WAVE OVEN AT FRONT PREP AREA, FILTERS ON HOODI...

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 DETAIL CLEAN FLOORS WITH DARK STAINS UNDER COOKING EQUIPMENTS UNDER THE HOOD AT FRONT KITCHEN.MUST REPAIR CONCRETE FLOORS A...

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 REPAIR WATER STAINED CEILING TILES THROUGHOUT FACILITY.CLEAN STAINS ON WALLS AT REAR PREP KITCHEN.

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...