OCT 10
2014
FAILED
10 violations3 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
EL FAMOUS BURRITO.
BEAT. 18/100
2 S PEORIA ST · WEST LOOP, CHICAGO
Last inspected October 10, 2014 · failed
Failed 3 of 11 inspections. 9 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
11
6 passed · 2 w/ conditions · 3 failed
VIOLATIONS
56
includes 9 critical
RECORDS COVER
4 YEARS
since Jul 2010
INSPECTION HISTORY
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 FLIES IN THE REAR HALLWAY INSIDE THE GARBAGE CAN AND ON WALLS. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020
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. MUST REMOVE GARBAGE AND FOOD DEBRIS, PROPERLY CLOSE LIDS AND MAINTAIN AREA. CRITICAL CITATION ISSUED 7-38-020
* 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 TILES AND LIGHT SHIELDS ABOVE THE PREP AND STORAGE AREAS AND REMOVE EXCESSIVE DUST BUILD UP. MUST ALSO DETAIL CLEAN THE INTERIOR OF THE MOP SINK AND REMOVE BLACK DIRTY SUBSTANCES. MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.
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. (1ST COMPARTMENT) MUST REPAIR THE LEAK AT THE CONDENSER IN THE WALK IN COOLER.
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.
AUG 142014PASS W/ CONDITIONS5 violationsDETAILS
AUG 14
2014
PASS W/ CONDITIONS
5 violationsDETAILS
* 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.
AUG 62014FAILED9 violations4 CRITICALDETAILS
AUG 6
2014
FAILED
9 violations4 CRITICALDETAILS
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 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
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.
AUG 62013PASSED5 violationsDETAILS
AUG 6
2013
PASSED
5 violationsDETAILS
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.
APR 152013PASSED3 violationsDETAILS
APR 15
2013
PASSED
3 violationsDETAILS
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.
show all 11 inspections →
APR 302012PASSED3 violationsDETAILS
APR 30
2012
PASSED
3 violationsDETAILS
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 and Regulations of the Board of Health.MUST ADJUST WATER PRESSURE AT EXPOSED HAND SINK IN PREP AREA.
JAN 232012PASSED2 violationsDETAILS
JAN 23
2012
PASSED
2 violationsDETAILS
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" off the floor so the floor can be easily mopped daily. Repair the floor cleanout access cover so it can be maintained in a sanitary manner.
NOV 152011PASSED3 violationsDETAILS
NOV 15
2011
PASSED
3 violationsDETAILS
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 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" off the floor so the floor can be easily mopped daily. Repair the floor cleanout access cover so it can be maintained in a sanitary manner.
FEB 222011PASSED4 violationsDETAILS
FEB 22
2011
PASSED
4 violationsDETAILS
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.
JUL 212010PASS W/ CONDITIONS2 violationsDETAILS
JUL 21
2010
PASS W/ CONDITIONS
2 violationsDETAILS
* 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
JUL 132010FAILED10 violations2 CRITICALDETAILS
JUL 13
2010
FAILED
10 violations2 CRITICALDETAILS
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 COOLER HAS A 49.6 F AMBIENT AIR TEMPERATURE. THE HORCHATA COOLER AND PREP COOLER tagged “held for inspection” until re-inspected by the Chicago Department of Public Health. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection.
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 COOLER AND 4 PACKAGES OF RAW CHORIZO SAUSAGE WERE STACKED ON TOP OF BOTTLES OF SOFT DRINKS IN THE COOLER, SANITIZE THE TOPS OF SAID BOTTLES AND COVER YOUR OPEN FOOD PRODUCTS DURING STORAGE.
* 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 LEAKING PLUMBING.
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 THE MEN'S ROOM, RESTORE THE HOT WATER.
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--IN COOLER MUST BE KEPT OUT OF PRODUCT.
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.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →