EL FANDANGO.

All food not stored in the original container shall be stored in properly labeled containers. Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLERS.

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.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED FOOD HANDLER NOT SANITIZING MULTI-USE UTENSILS, ONLY WASHING AND RINSING, 0 PPM IN WATER. INSTRUCTED PROPER SET UP OF 3PART SINK FOR WASHING, RINSING AND SANITIZING WITH 100 PPM CHLORINE. CITATION ISSUED 7-38-030 CRITICAL.

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #63248, DATED 2-3-2010. VIOLATIONS 32,33,34,35,41. 32-MUST REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS. 33-MUST CLEAN-SANITIZE; COOKING EQUIPMENT, FREEZERS AND COOLERS. 34-MUST CLEAN FLOORS THRU-OUT BASEMENT AND 2ND FLOOR BAR AREA. 35-MUST REPAIR BASEMENT CEILING, AND CLEAN FILTERS AND HOODS ABOVE COOKING EQUIPMENT. 41-MUST REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, MOVE ARTICLES AWAY FROM WALLS OFF FLOORS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. CITATION ISSUED 7-42-090 SERIOUS.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLERS.

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 CLEAN FLOOR DRAINS THRU-OUT.

All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLER MUST WEAT HAIR RESTRAINT.

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 GASKETS ON PREP REACH IN COOLER DOORS.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT, FREEZERS, AND 1ST FLOOR MOP SINK.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOOR THRU-OUT BASEMENT, AND 2ND FLOOR BAR AREA.

The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR WEST WALL AT DINING AREA AND BASEMENT CEILING, AND CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENT.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. 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 PROVIDE ADEQUATE LIGHTING THRU-OUT BASEMENT.

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 3PART IN FAUCET IN BASEMENT, AND 2ND FLOOR EXPOSED SINK PIPES.

MUST REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, INCLUDING BASEMENT, MOVE ARTICLES AWAY FROM WALLS OFF FLOORS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.