El Jardin Mexican & American Food

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATIO...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE IN THE EMPLOYEE WASHROOMS. INSTRUCTED TO PROVIDE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED A LEAKY FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED TWO BURNED OUT CEILING LIGHTS IN THE REAR PREP AREA. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE UNITS.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED

IMPROPER THAWING OF POTENTIALLY HAZARDOUS FOODS, FOUND CONTAINER OF COOKED BEEF AND SAUSAGE BEING THAWED ON COUNTER TOP ROOM TEMPERATURE. INSTRUCTED MGR TO THAW FOODS ACCORDING TO HEALTH CODE. SERIOUS CITATION ISSUED 7-38-005.

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

POOR SANITATION THROUGH OUT KITCHEN, GREASY SHELVES, FOOD EQUIPMENT, COUNTER TOPS AND FOOD CONTAINERS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

LEAKY FAUCET AT 3-COMP SINK, INSTRUCTED TO REPAIR.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

OBSERVED SPOILED CHEESE WITH MOLD LOCATED IN THE 2 DOOR PREP COOLER. INSTRUCTED TO DISCARD AND TO KEEP ALL FOODS IN A WHOLESOME STATE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED THE ONLY 2 DOOR PREP COOLER FOR THE FACILITY AT AN AMBIENT AIR TEMPERATURE OF 58.0F, AT THE TIME OF THE INSPECTION POTENTIALLY HAZARDOUS FOODS (BEEF, EGGS) WERE INSIDE OF SAID 2 DOOR PREP COOLER. OBSERVED WALK IN COOLER NOT IN USE DUE TO BEI...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES LOCATED IN THE 2 DOOR PREP COOLER; 2 LBS OF HAM AT 58.1F, 2 LBS OF COOKED CHICKEN AT 75.7F, 2LBS OF BEEF HOT DOGS AT 79.5F, 1 LB OF DELI MEAT AT 58.3F, 10 LBS OF RAW BEEF AT 67.7F, 3 LBS O...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED MANAGER TOUCHING READY TO EAT FOODS (SHREDDED LETTUCE AND CHEESE) WITH HIS BARE HANDS. INSTRUCTED TO HANDLE ALL READY TO EAT FOODS WITH FOOD GRADE DISPOSABLE GLOVES, TONGS, OR SPOONS AT ALL TIMES. CRITICAL VIOLATION 7-38-010(A)(B).

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

OBSERVED NO PAPER TOWELS AT THE FRONT OR REAR HAND SINKS LOCATED IN THE FOOD PREP AREAS. EMPLOYEES WERE USING A COMMON TOWEL AT THE TIME OF THE INSPECTION. INSTRUCTED TO KEEP PAPER TOWELS AT ALL HAND SINKS AT ALL TIMES. OBSERVED FRONT EXPOSED HAND SI...

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

OBSERVED RAW TURKEY PATTIES BEING STORED NEXT TO READY TO EAT LETTUCE AND TOMATOES. INSTRUCTED MANAGER THAT ALL RAW FOODS MUST BE STORED ON THE BOTTOM SHELVES AND ALL READY TO EAT FOODS MUST BE STORED ON THE TOP SHELVES AT ALL TIMES. SERIOUS VIOLATIO...

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

OBSERVED NO UP TO DATE PEST CONTROL LOG BOOK WITH UP TO DATE PEST CONTROL LICENSE ON SITE. INSTRUCTED TO PROVIDE AN UP TO DATE PEST CONTROL LOG BOOK WITH A UP TO DATE PEST CONTROL LICENSE. SERIOUS VIOLATION 7-38-020.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE CONCENTRATION OF THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-030.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN, TURKEY) OUT OF THE ORIGINAL CONTAINERS, HELD FOR OVER 24 HOURS, WITHOUT PROPER LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PA...

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

OBSERVED PLASTIC WARE IN CONTAINERS AND NOT INVERTED. INSTRUCTED TO INVERT ALL PLASTIC WARE.

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

OBSERVED CARDBOARD BEING REUSED AS A LINING UNDER THE FLAT TOP GRILL AND UNDER THE MICROWAVE. OBSERVED FOIL BEING USED AS A LINING AROUND THE GAS PIPES AND AS A SHELF LINER. INSTRUCTED THAT ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

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

OBSERVED INSIDE OF MICROWAVE, FLAT TOP GRILL, INSIDE OF FRYERS AND INSIDE OF THE 2 DOOR REFRIGERTION UNIT WITH ACCUMULATED FOOD, DIRT, AND GREASE DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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

OBSERVED FLOORS THRU OUT FACILITY WITH ACCUMULATED FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN ALL FLOORS ALONGS THE WALLS AND IN ALL CORNERS.

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

OBSERVED GREASE AND DIRT DEBRIS ON THE WALLS BEHIND THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED ALL VENTS MISSING LOCATED ON THE VENTILATION UNIT ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO REPAIR AND MAINTAIN.

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

OBSERVED CLUTTER (OLD EQUIPMENT) LOCATED BEHIND THE FRONT COUNTER. INSTRUCTED TO REMOVE CLUTTER AND MAINTAIN.

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

Found some food items not properly dated in reach in cooler in prep area, must properly date food item in reach in cooler in prep area.

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

Cutting boards that had deep cuts in kitchen prep area, shall be replaced. Reach in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.

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

Reach in cooler shelving/racks not clean, had excess food debris build up, need detailed cleaning, display cooler shelving/racks, exhaust vent, and door tracks not clean, need detailed cleaning (crevices).

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

MUST DETAIL CLEAN AND SANITIZE FLOOR AT THE FRONT PREP AREA AT ALL CORNERS AND UNDER COOKING EQUIPMENT TO REMOVE FOOD CRUMBS, AND DEBRI.ALSO MUST REMOVE CARD BOARD BOXES FROM THE FLOOR AT THE FOOD PREP AREA.

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

MUST CLEAN AND SANITIZE WALL AROUND THE CORNER FROM THE FRONT EXPOSED HAND SINK TO REMOVE FOD BUILD-UP AND DEBRI.

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

MUST PROVIDE AT ALL TIMES 3 WORKING/FUNCTIONING SINK STOPPERS FOR THE 3-COMP SINK AT ALL TIMES. FOUND ONLY ONE WORKING SINK STOPPER ON PREMISES. ALSO MUST TIGHTEN HOT WATER FAUCET HANDLE AT THE FRONT EXPOSED HAND SINK. HANDLE IS LOOSE AND IT IS DIFFI...

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE ALL FOOD STAFF MEMBERS WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATION AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENT FOR THE NEXT ROUTINE INSPECTION.

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

CARDBOARD USED TO COVER SHELVES IN PREP AREA, INSTRUCTTED RO REMOVE.

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

CLUTTER NOTED IN REAR PREP AREA, INSTRUCTED TO REMOVE AND BETTER ORGANIZE.

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

MUST CLEAN AND SANITIZE FLOORS AT THE FRONT SERIVCE LINE.

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

MUST REPAIR COLD WATER FAUCET HANDLE AT THE FRONT EXPOSED HAND SINK SO AS TO BE EASIER TO CLOSE.

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

MUST REPAIR LEAKS AT HOT AND COLD FAUCET BASE HANDLES. WHEN THEY ARE OPENDED THEY SPRAY WATER ON THE SIDES.

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

food storage shelving in prep area need general and detail cleaning. must clean and maintain.

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

FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT NOT CLEAN. MUST CLEAN AND MAINTAIN.

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. GREASE AND DEBRIS BUILD-UP NOTED BEHING GRILL AND PREP COOLER, INSTRUCTEDD TO CLEAN

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. CLUTTER NOTED AROUND UNUSED MEAT SLICER, INSTRUCTED TO REMOVE AND MAINTAIN.