Don Guacamole'S Restaurant

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

DETAIL CLEAN THE GREASE ON THE FLOOR NEXT TO THE STOVE.

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

UNNECESSARY ARTICLES STORED IN THE KITCHEN AREAS MUST BE REMOVED DUE TO POTENTIAL PEST HARBORAGE.

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

OBSERVED LIVE FRUIT FLIES IN THE KITCHENN FOOD PREP AREAS AND ON WALLS LEADING TO THE BASEMENT TOILET ROOM. APPROXIMATELY 25 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING , AND EQUIPMENT IN THE KITCHEN AREAS.ALSO,THE FRONT DOOR TO THIS FOOD ES...

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

MUST LABEL AND DATE PREPARED FOODS IN THE COOLERS.

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

OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE CHEST FREEZER. MANAGEMENT INSTRUCTED TO STORE FOOD IN FOOD GRADE STORAGE BAGS ONLY. DEFROST AND MAINTAIN INTERIOR OF CHEST FREEZER.

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

ADVISED MANAGER THAT A BARRIER SUCH AS A SWINGING DOOR IS NEEDED AT OPEN SECTION FRONT SERVICE COUNTER TO PROTECT FROM PUBLIC CONTAMINATION.

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

DETAIL CLEAN THE INTERIOR OF THE CHEST FREEZER, REAR EXPOSED HANDSINK, MICROWAVE, STAINLESS STEEL SHELVING ABOVE THE 3 COMPARTMENT SINK, VENTILATION HOOD FILTERS AND GAS LINES BEHIND THE STOVE.

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

DETAIL CLEAN THE GREASE ON THE FLOOR NEXT TO THE STOVE.

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

REPAIR THE BASEBOARD IN THE WASHROOM WHERE IT IS PULLING AWAY FROM THE WALL.

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

UNNECESSARY ARTICLES STORED IN THE KITCHEN AREAS MUST BE REMOVED DUE TO POTENTIAL PEST HARBORAGE.

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED BEEF AT 46.4-53.4F, SOUR CREAM AT 49.1F, AND TAMALES AT 54.0F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $40. CRITICAL VIOLATION 7-38-005A.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

THE EXPOSED HANDSINK IN THE REAR PREP AREA WAS NOT ACCESSIBLE FOR USE. OBSERVED A BAG OF BREADCRUMBS STORED IN THE HANDSINK. MANAGER REMOVED THE BAG OF BREADCRUMBS AND WAS INSTRUCTED THAT ALL HANDSINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. CRIT...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

OBSERVED SEVERAL EMPLOYEE HANDSINKS WITHOUT SOAP OR PAPER TOWELS. THE EXPOSED HANDSINK IN THE FRONT PREP AREA WAS WITHOUT PAPER TOWELS, THE REAR HANDSINK WAS WITHOUT SOAP AND PAPER TOWELS AND THE EMPLOYEE RESTROOM HANDSINK WAS WITHOUT PAPER TOWELS. ...

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

NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (RICE AT 159.8F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPAR...

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

MUST LABEL AND DATE PREPARED FOODS IN THE COOLERS.

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

OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE CHEST FREEZER. MANAGEMENT INSTRUCTED TO STORE FOOD IN FOOD GRADE STORAGE BAGS ONLY. DEFROST AND MAINTAIN INTERIOR OF CHEST FREEZER.

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

DETAIL CLEAN THE INTERIOR OF THE CHEST FREEZER, REAR EXPOSED HANDSINK, MICROWAVE, STAINLESS STEEL SHELVING ABOVE THE 3 COMPARTMENT SINK, VENTILATION HOOD FILTERS AND GAS LINES BEHIND THE STOVE.

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

DETAIL CLEAN THE GREASE ON THE FLOOR NEXT TO THE STOVE.

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

REPAIR THE BASEBOARD IN THE WASHROOM WHERE IT IS PULLING AWAY FROM THE WALL.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

WASHROOM DOOR IS MISSING A SELF-CLOSING DEVICE. MUST INSTALL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A PROBE THERMOMETER TO TAKE FOOD TEMPERATURES AND A THERMOMETER INSIDE OF THE PREP COOLER.

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.OUTER ...

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

All dish washing 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. FRONT AREA THREE COMPARTMENT SINK,SLOWLY DRAINING,INSTRUCTED T...

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. REPLACE CHIPPED ICE SCOOP.MUST KEY FOR THE CHEST FREEZER THAT IS STORED IN PUBLIC VIEW.

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. CLEAN INTERIOR OF ICE MACHINE,BLACK SLIME SUBSTANCE ON INTERIOR SURFACE OF UNIT.

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. PROVIDE MISSING BASEBOARD WALL THROUGHOUT THE 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 SEAL ALL WALL AND CEILIN TILES,ALSO AROUND THE WASH BOWL.

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...