EL ENCANTO MICHOACANO.

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

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

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

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

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

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

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

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

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.

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

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.

REPLACE BULBS UNDER HOOD OVER COOKING EQUIPMENT WHERE NEEDED.

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.

ORGANIZE AND MAINTAIN REAR OUTSIDE ENCLOSED STORAGE AREA.

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 PREP COOLER UNPLUGGED.AIR TEMPERATURE IS AT 40.5F AT THIS TIME.NO HELD FOR INSPECTION TAG PLACED ON UNIT.

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,CACTUS 54.4F,DICED TOMATOE60.8F,CHICKEN 56.3F,POBLANO 53.4,BEEF 58.6F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED AT THIS TIME.APPX 15LBS.$100.

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.

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.

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 BOARD.MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER,RUST FROM INTERIOR PARTS OF ICE MACHINE.

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.

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.

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.

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: 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 SLOW DRAIN AT HAND SINK AT SERVICE COUNTER.

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.

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. --------------------------------------------------------------------------------

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.

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.

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.