El Mezcal

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. FOUND SEWER WASTE WATER ON THE FLOOR IN THE BASEMENT BY THE ...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN FILTERS AND COOKING EQUIPMENT THICK WITH GREASE BUILD-UP.

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 SANITIZE THE FLOOR IN THE BASEMENT.

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

Use dustless cleaning methods. CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS SPLASHED ON FOOD DEBRIS ON IT.

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

NO DRAIN STOPPERS AT 3-COMPARTMENT SINK. MJST PROVIDE.

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. THE LARGE CONTAINERS HOLDING THE FLOUR, DRIED PEPPERS ECT. NOT LABELED. INSTRUCTED TO LABEL SAME.

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. CLEAN THE FILTERS ABOVE THE COOKING EQUIPMENT HAS GREASE BUILDUP AND DEFROST AND CLEAN THE REACHIN FREEZERS PREP ARE...

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 THE FLOORS IN THE BASEMENT ALONG THE WALLS AND IN THE CORNERS HAS DUST AND DIRT ON THEM.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. INSTRUCTED TO PROVIDE ADEQUATE NUMBER OF COMMERCIAL REFRIGERATION UNITS TO SUPPORT MENU. CRITICAL 7-38-005(A...

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. INSTRUCTED TO PAINT RUSTED CHEST FREEZER INTERIOR AND DEFROST CHEST FREEZERS. INSTRUCTED TO REPAIR INTERIOR LID AT CH...

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 FLOOR THROUGH OUT BASEMENT AND REMOCE STANDING WATER.

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

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. INSTRUCTED TO REMOVE UNUSED ITEMS FROM BASEMENT, ...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. AT LICENSE RE INSPECTION ALL COOLERS MUST BE CONNECTED AND HAVE AIR TEMPS OF 40 DEGREES OR BELOW AND ALL FREE...

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. APPRO...

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

All dish washing 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. ATTACH A METAL DRAINBOARD TO THE 3 COMPARTMENT SINK. MUST MAKE S...

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. DEFROST DEEP FREEZER WITH EXCCESSIVE ICE BUILD-UP IN IT AND ANY OTHER UNCLEAN SURFACES.

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. REPAIR & REPLACE CURRENT FLOOR SURFACE INSIDE & RIGHT OUTSIDE OF WASHROOM IN DINING AREA(WOMEN'S). SEAL/MAKE LEVEL ALL FLOORING IN DINING RO...

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. REMOVE ALL CHIPPING PAINT FROM WALLS & BASEBOARDS, SMOOTH AREAS & RE-PAINT SAME. REMOVE TRACES OF PAINT FROM WALLS IN WASHROOM

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. ALL COOKING EQUIPMENT MUST BE COMPLETELY UNDERNEATH THE EXHAUST HOOD IN FOOD PREP AREA. PLACE A BARRIER AT MOP SINK IN REAR TO PREVENT CONTAMIN...

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

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. ELIMINATE CLUTTERED AREAS IN BASEMENT.