El Encanto Michoacano

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

COOKED FOODS IN COOLER NOT LABELED OR DATED. INSTD TO PROPERLY LABEL.

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

MISSING OUTLET COVER IN REAR NEXT TO EXPOSED HANDSINK. PROVIDE SAME. FAN COVERS OF WALK-IN COOLER WITH DUST ACCUMULATION. CLEAN SAME.

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

LIGHTSHIELDS MISSING FOR WALK-IN COOLER AND FREEZER LIGHTS. PROVIDE SAME.

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

LEAK AT PIPE UNDER 3-COMPARTMENT SINK. REPAIR SAME.

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

THE KNIVES, KNIFE HOLDER AND MEAT SLICER HANDLE ARE DIRTY; WASH, RINSE AND SANITIZE THE UTENSILS AND HOLDERS.

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

THE WALK IN COOLER FAN SHIELDS AND THE REACH IN COOLER VENT PIPES AND SHELVES ARE DIRTY; WASH, RINSE AND SANITIZE IN DETAIL.

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

THE ICE MACHINE HAS A DIRTY DOOR; WASH, RINSE AND SANITIZE THE DOOR.

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

THE BUCKETS STORED IN THE REAR OF THE RESTAURANT ARE SCATTERED ABOUT, STACK AND ORGANIZE THE STORAGE.

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. CLEAN SLICER ON REAR PREP TABLE AND PREP TABLE. CLEAN INTERIORS OF PREP COOLER IN KITCHEN.

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

CLEAN FLOOR UNDER COOKING EQUIPMENT AND IN STORAGE CLOSETS UNDER SHELVES.

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. REPLACE MISSING WALL TILE AT BASE OF WALL BEHIND DOOR OF UTILITY CLOSET. REMOVE DUST FROM VENTILATION FAN IN MENS WASHROOM.

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

REPLACE BULBS UNDER HOOD OVER COOKING EQUIPMENT WHERE NEEDED.

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

VENTILATION FAN IN WOMENS WASHROOM NOT WORKING; REPAIR. REPAIR LEAKING FAUCET NECK OF THREE COMP SINK IN REAR OF KITCHEN. PROVIDE COLD RUNNING WATER AT UTILITY SINK IN CLOSET.

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

ORGANIZE AND MAINTAIN REAR OUTSIDE ENCLOSED STORAGE AREA.

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 59.5F WITH POTENTIALY HAZARDOUS FOOD STORED INSIDE.OBSERVED PR...

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 INSIDE OF PREP COOLER PORK 51.9F-53.0F,ZUCCHINI 50.3F,MEXICAN SAUSAGE 55.7F,MUSHROOMS 49.6F-55.2F,TRIPE 56.8F,TONGUE 50.9F,GOAT 55.5F,...

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 & DATE COOKED FOODS IN COOLERS,BULK FOOD STORAGE CONTAINERS,DESSERTS IN COOLER FOR SALE.

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 MULTIUSE UTENSILS ON SHELVING 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 REPAIR OR REPLACE DAMAGED OUTLET COVERS,TORN SCREEN ON REAR DOOR,LOOSE DOOR HANDLE ON WALK IN FREEZER,WORN CUTTING B...

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 GRILL TABLE,WALK IN COOLER SHELVING UNITS,MEAT SLICER,GRINDER,LIGHT SHIELDS,VENTILATION VENTS.

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 FLOOR DRAINS.MUST REPAIR OR REPLACE DAMAGED FLOOR TILE NEAR FLOOR DRAIN IN REAR PREP AREA.

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 STAINED CEILING TILES THROUGHOUT,MISSING WALL TILE BEHIND COOKING EQUIPMENT.

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

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 BULB AT HOOD OF COOKING EQUIPMENT.

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.MUST REMOVE & ORGANIZE ARTICLES IN REAR YARD.

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 ALL PREP FOODS INSIDE WALK IN COOLER, ALSO LABEL DRIED FOOD STORAGE CONTAINERS. ------------------------------------------...

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 SEAL RAW WOOD TABLE TOP.

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

Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; MEAT SLICER AND BOTTOM PANELS OF PREP TABLES AT BOTH PREP AREAS.

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 CLEAN WALLS BEHIND COOKING EQUIPMENT AND GARBAGE CONTAINERS IN PREP AREAS. ALSO MUST REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE, FOUND PREP REACH IN COOLER AT 48.9F. INADEQUATE FOOD PROTECT...

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. POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; 3LBS. CKD. PORK 52.3F, 4 LBS. CKD BEEF 82.0F, 1LB. CKD GOAT 46.09F, 1LB. CKD CHICKEN 47.3F, CKD MIXED VEG. 46...

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 ALL PREP FOODS INSIDE WALK IN COOLER, ALSO LABEL DRIED FOOD STORAGE CONTAINERS.

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 SEAL RAW WOOD TABLE TOP.

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; MEAT SLICER AND BOTTOM PANELS OF PREP TABLES AT BOTH PREP AREAS.

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 WALLS BEHIND COOKING EQUIPMENT AND GARBAGE CONTAINERS IN PREP AREAS. ALSO MUST REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES.

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.

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. ALL MULTI-USE UTENSILS MUST BE PROPERLY STORED O...

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 GASKET ON WALK IN FREEZER DOOR.

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; MEAT SLICER, COOLERS, GRILL, FRYER AND EXTERIOR AND UPPER INTERIOR PANEL OF ICE MACHINE.

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 INSIDE SMALL CLOSET.

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 SEAL OPENING ON SOUTH WALL AT FRONT SERVING AREA UNDER EXPOSED SINK.

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

MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE SMALL CLOSET TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.