El Barzon Restaurant Inc

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

OBSERVED POTENTIALLY HAZARDOUS FOODS (BEANS, COOKED CHICKEN AND BEEF) HELD FOR OVER 24 HOURS, WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE LOCATED IN THE WALK IN COOLER AND THE PREP COOLER. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ...

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

OBSERVED MULTI USE UTENSILS (TONGS) BEING STORED ON THE HANDLE OF THE STOVE. OBSERVED A BOWL BEING STORED IN A TORTILLA CHIP BIN. INSTRUCTED TO PROPERLY STORE ALL MULTI USE UTENSILS AND MAINTAIN.

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

OBSERVED RUSTY SHELVING IN THE WALK IN COOLER. INSTRUCTED TO REPLACE OR REPAINT AND MAINTAIN. OBSERVED GROCERY BAGS BEING RE-USED AS FOOD STORAGE BAGS IN THE FREEZERS. INSTRUCTED TO PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE AND MAINTAIN.

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

OBSERVED CUTTING BOARDS WITH STAINS AND DEEP DARK GROOVES THRU OUT FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED THE FOLLOWING NEED CLEANING TO REMOVE FOOD DEBRIS; UNDER BOTH FLAT TOP GRILLS, INSIDE OF STOVE AND FRYER, AND INSIDE OF TH...

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

OBSERVED STANDING WATER IN THE WASHROOM BEHIND THE TOILET BOWL. INNSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED NO LIGHT SHIELDS ON THE LIGHT BULBS LOCATED OVER THE MEAT SLICER. INSTRUCTED TO PROVIDE AND MAINTAIN.

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

OBSERVED A HEAVY LEAK AT THE TOILET IN THE WASHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.

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

OBSERVED MOP HEAD BEING STORED IN DIRTY MOP WATER. INSTRUCTED TO STORE ALL MOP HEADS UPRIGHT AND MAINTAIN.

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

CLEAN AND PAINT SHELVES IN PREP AREA WHERE DISHES STORED. SHELVES UNCLEAN AND PAINT IS WORN. CLEAN INTERIOR OF ICE MACHINE IN PREP AREA.

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

REPAIR FLOOR TILE UNDER SHELF WHERE POTS AND PANS STORED IN REAR STORAGE AREA.

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

OBSERVED FAUCET OF THE THREE COMP SINK LEAKING; REPAIR LEAKING FAUCET AT THE THREE COMP SINK.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED THAT ALL FOOD HANDLERS (COOKS) MUST OBTAIN THE STATE OF ILLINOIS FOOD HANDLER TRAINING CERTIFICATE. INFORMATION GIVEN AT LAST INSPECTION (PER COMMENTS) ON SEPTEMBER 25, 2014.

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

MISSING STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE SAME.

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

EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.

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

CUTTING BOARDS STAINED WITH DEEP, DARK GROOVES. REPAIR OR REPLACE SAME.

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

MISSING OUTLET COVER BEHIND FRONT COOLER. REPLACE SAME.

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

THE PLASTIC DISH DRYING RACK IS DIRTY; WASH, RINSE AND SANITIZE THE DRYING RACK.

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

THE PREPARATION COOLER DOOR GASKET IS DIRTY; WASH, RINSE AND SANITIZE THE COOLER DOOR AND GASKET.

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

THE FLOOR UNDER THE UPRIGHT FREEZER IN THE STORE ROOM IS WATER DAMAGED, REPAIR THE FLOOR SO IT IS SMOOTH AND SANITAIRY.

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

THE CEILING IN THE DRY STORE ROOM HAS A HOLE FROM RECENT WATER DAMAGE, THE CEILING IN THE SOUTH SIDE OF THE DINING ROOM IS PARTIALLY REPAIRED, REPAIR THE CEILINGS SO THEY ARE SANITARY AND CLEAN. THE HOOD UNIT, WALLS AND CEILINGS ARE DARK AND GREA...

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

THE KITCHEN AND DISH AREA ARE DARK, INSTALL ADDITIONAL SHIELDED LIGHTING THROUGHOUT THE KITCHEN AND REPLACE THE DAMAGED SHIELDS ABOVE THE COOKING AREA.

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

LABEL AND DATE ALL COOKED FOOD ITEMS IN COOLER.

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

CLEAN UNDER GRILL AND EXTERIOR OF GRILL. CLEAN HOODED AREA ABOVE COOKING EQUIPMENT.

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

CLEAN FLOOR UNDER COOKING EQUIPMENT.

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

REPLACE WORN SCREEN AT REAR SCREEN DOOR (DOOR NOT OPEN AT THIS TIME). CLEAN WALLS BEHIND COOKING EQUIPMENT.

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

INSTRUCTED ON PROPER STORAGE OF MOPS. STORE WITH MOP HEADS UPWARD TO DRY.

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

Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL DESSERTS(NAME,ADDRESS,PHONE NUMBER,INGREDIENTS).

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

Inspector Comments: 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.MUST INVERT PLASTIC WEAR PROPERLY...

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

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM SHELVING UNIT IN PREP COOLER.MUST REPLACE MISSING OUTLET COVER IN DINING AREA.

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

Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FILTERS,DEEP FRYER,INTERIOR PARTS OF ICE MACHINE,VENT COVER IN TOILET ROOM.

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

Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES IN DINING AREA,PREP AREA,DRY FOOD STORAGE AREA.MUST CLEAN FLOOR ALON...

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

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE CEILING IN POOR REPAIR IN DRY FOOD STORAGE AREA,DOOR TRIM AT REAR EXIT DOOR IN POOR REPAIR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Inspector Comments: 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.ALL COLD HOLDING UNITS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF PREP COOLER AT 50.2F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE.A HELD FO...

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

All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED IN PREP COOLER & WALK IN COOLER SUCH AS CACTUS 57.6F,BEEF 51.5F,SLICED HAM 49.9F,MASA 46.5F,RAW EGGS 48.6F,STEAK 66.9F,PORK 50.8F,CHIC...

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

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL DESSERTS(NAME,ADDRESS,PHONE NUMBER,INGREDIENTS).

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

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.MUST INVERT PLASTIC WEAR PROPERLY.

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 REMOVE RUST FROM SHELVING UNIT IN PREP COOLER.MUST REPLACE MISSING OUTLET COVER IN DINING AREA.

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 FILTERS,DEEP FRYER,INTERIOR PARTS OF ICE MACHINE,VENT COVER IN TOILET ROOM.

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 REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES IN DINING AREA,PREP AREA,DRY FOOD STORAGE AREA.MUST CLEAN FLOOR ALONG WALLBASES THROUGHO...

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 OR REPLACE CEILING IN POOR REPAIR IN DRY FOOD STORAGE AREA,DOOR TRIM AT REAR EXIT DOOR IN POOR REPAIR.

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.ALL COLD HOLDING UNITS.

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 REPLACE CUTTINGS BOARDS.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; GRILLS, FREEZERS, CAN OPENER, BOTTOM PANELS OF PREP TABLE AND COOKING EQUIPMENT.

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 COOKING EQUIPMENT AND REPLACE BROKEN FLOOR TILE AT DINING ROOM.

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 REPLACE MISSING BASEBOARDS THRU-OUT DINING ROOM.

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

MUST REMOVE UNNECESSARY ARTICLES THRU-OUT REAR STORAGE ROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

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

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

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 REPLACE BROKEN DOOR HANDLE FOR FREEZER.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT, COOLERS, FREEZERS, STORAGE SHELVES, CAN OPENER, AND MICROWAVE OVEN.

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 THRU-OUT PREMISES, UNDER, BEHIND, EQUIPMENT, AT CORNERS AND ALONG WALLS.

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 CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT, AND CLEAN WALLS BEHIND AND ON SIDE OF COOKING EQUIPMENT.