El Famous Burrito

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

NO HOT RUNNING WATER ON SITE. WATER NOTED AT 69-71 DEGREES AT SINKS THROUGHOUT PREMISES. MUST MAKE NECESSARY REPAIRS AND RESTORE HOT RUNNING WATER TO ALL SINKS ON SITE. CRITICAL CITATION ISSUED 7-38-030

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

PEST CONTROL LOG BOOK NOT COMPLETE AND PROPERLY MAINTAINED AND NOTED EVIDENCE OF INSECTS ON SITE. PEST CONTROL RECEIPTS FOR MOST RECENT SERVICE NOT PROVIDED. MUST MAINTAIN A COMPLETE WRITTEN LOG BOOK ON SITE. ALSO NOTED APPROXIMATELY 15 LIVE SMALL ...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

NOTED TWO LARGE GARBAGE RECEPTACLES OVERFLOWING WITH AN EXCESSIVE AMOUNT OF GARBAGE. NOTED GARBAGE BAGS AND FOOD DEBRIS PILED UP ALONG THE WALL AND OVERFLOWING ONTO THE GROUND. BUSINESS UNABLE TO PROPERLY CLOSE LIDS DUE TO THE EXCESSIVE GARBAGE. M...

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

NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. ALSO, NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS PREPARED AND SERVED. (CHICKEN,RICE,ETC)MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012

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

MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.(SUGAR,SALT,ETC) MUST ALSO PROPERLY LABEL ALL COOKED FOOD ITEMS IN COOLERS.

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

MUST REPAIR HINGE AT THE DISH MACHINE SO THAT IT OPENS AND CLOSES PROPERLY.

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

MUST DETAIL CLEAN THE INTERIOR OF FRYERS, INTERIOR OF COOLERS,ALL COOKING EQUIPMENT, PREP TABLES, THE INTERIOR OF SINKS AND THE HOOD ABOVE THE COOKING EQUIPMENT AND REMOVE ALL FOOD DEBRIS AND GREASE. MUST ALSO DETAIL CLEAN THE VENT COVERS, CEILING TI...

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

MUST REPLACE DAMAGED AND MISSING CEILING TILES IN THE REAR PREP AREA. MUST DETAIL CLEAN WALLS AROUND THE MOP SINK AND THROUGHOUT PREP AREAS.

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

MUST REMOVE FOUL ODORS IN REAR DISHWASHING AREA UNDER THE DISH MACHINE AND ON THE INTERIOR OF THE GREASE TRAP. MUST REPAIR LEAKY FAUCETS AND PIPES UNDERNEATH THE HAND SINKS IN THE PREP AREAS. ALSO NOTED A BROKEN STOPPER AT THE THREE COMPARTMENT SINK...

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

MUST REMOVE CLUTTER IN THE REAR HALLWAY LEADING TO THE GARBAGE AREA. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

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

NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AND NO VALID PROOF OF ENROLLMENT AVAILABLE AT THIS TIME. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012

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

MUST LABEL ALL BULK FOOD ITEM CONTAINERS. (FLOUR,SALT,ETC)

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

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF THE DISH MACHINE AND REMOVE FOOD DEBRIS. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE. DETAIL CLEAN THE INTERIOR OF THE MOP SINK AND REMOVE EXCESSIVE BLACK RESIDUE.

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

MUST DETAIL CLEAN FLOORS UNDER THE DISH MACHINE AND REMOVE EXCESSIVE FOOD DEBRIS AND FOUL ODORS.

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

MUST REMOVE UNNECESSARY CLUTTER IN STORAGE CLOSET. STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST PROVIDE ACCESS TO LOCKED DOOR IN HALLWAY ACROSS FROM WASHROOMS TO ALLOW FOR COMPLETE INSPECTION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED PREP COOLER AT 52.7-56 DEGREES F. MUST REPAIR AND MAINTAIN COOLER AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

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

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 10LBS OF CHEESE,GUACAMOLE,SALSA,SLICED TOMATOES AND SOUR CREAM AT IMPROPER TEMPERATURES RANGING BETWEEN 52-56 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGRE...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

LOW TEMP DISH MACHINE NOT SANITIZING DURING THE FINAL RINSE CYCLE. NO SANITIZING SOLUTION NOTED ON THE INTERIOR OF THE DISH MACHINE AFTER THE FINAL RINSE CYCLE. MUST REPAIR. CRITICAL CITATION ISSUED 7-38-030

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

NO WRITTEN PEST CONTROL LOG BOOK AVAILABLE FOR REVIEW DURING THE INSPECTION. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-020

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

NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (COOKED RICE,BEEF,ETC) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012

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

MUST LABEL ALL BULK FOOD ITEM CONTAINERS. (FLOUR,SALT,ETC)

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

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF THE DISH MACHINE AND REMOVE FOOD DEBRIS. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE. DETAIL CLEAN THE INTERIOR OF THE MOP SINK AND REMOVE EXCESSIVE BLACK RESIDUE.

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

MUST DETAIL CLEAN FLOORS UNDER THE DISH MACHINE AND REMOVE EXCESSIVE FOOD DEBRIS AND FOUL ODORS.

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

MUST REMOVE UNNECESSARY CLUTTER IN STORAGE CLOSET. STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST PROVIDE ACCESS TO LOCKED DOOR IN HALLWAY ACROSS FROM WASHROOMS TO ALLOW FOR COMPLETE INSPECTION.

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

LABEL BULK DRY FOOD STORAGE CONTAINERS WITH NAME OF PRODUCT INSIDE.

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

CLEAN INTERIORS OF REFRIGERATION UNITS, CAN OPENER BLADE AT REAR PREP TABLE AND INTERIOR PANEL OF ICE MACHINE IN REAR KITCHEN.

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

CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT, BOTTOM INTERIOR OF FRYER TO REMOVE GREASE AND FOOD PARTICLES AND EXTERIOR SURFACES OF STEAMTABLE.

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

CLEAN FLOORS UNDER, AROUND AND BEHIND COOKING EQUIPMENT. CLEAN ALL FLOOR DRAINS UNDER SINKS AND AT DISHMACHINE AND MAINTAIN.

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

CLEAN WALLS AROUND AND BEHIND EQUIPMENT TO REMOVE SPLATTER FROM FOOD. CLEAN CEILING VENTS TO REMOVE DUST WHERE NEEDED, REPLACE ALL MISSING CEILING TILE WHERE NEEDED AND REMOVE DUST FROM FAN COVER INSIDE OF WALK-IN COOLER.

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

MUST CLEAN INTERIOR OF FRONT PREP COOLER TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN FAN COVER.

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

FLOORS NEED CLEANING TO REMOVE SPILLS AND DEBRIS IN THE FOLLOWING AREAS: INSIDE WALK IN COOLER, AROUND ICE MACHINE, IN TOILET ROOMS AND AROUND DISHWASHING MACHINE ESPECIALLY AROUND AND IN FLOOR DRAIN.

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

NOTED LEAK FROM A PIPE UNDERNEATH 2 COMP SINK. MUST REPAIR AND MAINTAIN.

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 DETAIL CLEAN MAIN STOVE AND GRILL TO REMOVE CAKED ON FOOD DEBRIS.

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 AT MAIN PREP LINE UNDER ALL HEAVY KITCHEN 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...

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. The eqiuipment has food buildup in the corners and crevices, clean all equipment in detail including the dish 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. The floors under the equipment and shelving are dirty, clean all floors from corner to corner and raise the walk in cooler bottom shelves 6"...

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 the dirty unused cooler interior.

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. The eqiuipment has food buildup in the corners and crevices, clean all equipment in detail including the dish machin...

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. The floors under the equipment and shelving are dirty, clean all floors from corner to corner and raise the walk in cooler bottom shelves...

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.

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. WASH, RINSE AND SANITIZE THE WALK-IN COOLER SHELVES UNTIL THEY ARE CLEAN, SANITARY AND MAINTAINED ON A REGULAR BASIS.

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. THE DIRTY CAN OPENER WAS WASHED, RINSED AND SANITIZED AT THIS TIME.

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

CLEAN OFF THE DUSTY LIGHT SHIELDS THROUGHOUT THE KITCHEN.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. No proof of a certified manager or class enrolment on premises during food preparation.

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. CLEAN AND MAINTAIN THE FLOORS CLEAN THROUGHOUT THE KITCHEN. REMOVE THE DRIED UP BLOOD FROM THE WALK-IN COOLER FLOOR

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. THE NORTH HORCHHATA (RICE WATER) DISPENSER IS NOT RUNNING AND THE PRODUCT IS AT 57 F. THE SANDWICH PREP...

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. THREEE GALLONS OF RICE WATER FOUND AT 57 F, 1 POUND OF SOUR CREAM AT 44.7 F, 1/2 POUND OF PICO DE GALLO AT 45 F WERE DISCARDED AT THIS TIME VALUED AT $20.00.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. 6 OPEN PANS OF COOKED RICE, BEEF, CHICKEN ETC... DATED 7/12/10 ARE NOT COVERED BELOW THE CONDENSER UNIT OF THE WALK-IN COOL...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER PRESENT UNTIL 45 MINUTES INTO THE INSPECTION DURING FOOD PREPARATION.

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

All dishwashing 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. THE 2-COMPARTMENT SINK DRAIN LEAKS INTO A BUCKET, REPAIR THE L...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. NO HOT RUNNING WATER IN...

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. SPOON HANDLES SITTING IN COOKED FOOD IN THE WALK...

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. CLEAN AND MAINTAIN THE FLOORS CLEAN THROUGHOUT THE KITCHEN.

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. Clean and maintain DISHROOM/PREP AREA walls and ceilings so they are smooth and sanitary from top to bottom.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. KEEP THE ICE SCOOP HANDLE OUT OF THE ICE IN THE MACHINE, STORE IN THE SANITARY HOLDER.