EL MEZCAL.

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) NO CITATION ISSUED. BUSINESS NOT OPEN AT THIS TIME. INADEQUATE REFRIGERATION.

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 CHEST FREEZER ON 1ST. FLOOR WITH EXPOSED INSULATION.

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.

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, CLEAN YARD NEXT TO REAR EXIT DOOR/REMOVE LARGE AREA OF STANDING WATER,AND REMOVE LARGE POTS THAT ARE UNABLE TO FIT INSIDE THREE COMPARTMENT SINK.

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 FREEZERS MUST BE 0 DEGREES OR BELOW-NO CITATION ISSUED.

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. APPROXIMATELY MICE DROPPINGS NOTED SCATTERED ALONG THE BASES OF THE WALLS BEHIND REFRIGERATION UNITS & FREEZERS-MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, REPAIR BOTH REAR(2) & FRONT EXIT DOORS MAKING THEM ALL TIGHT-FITTING TO PREVENT RODENT ENTRY-NO CITATION ISSUED

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 SURE NO UNAPPROVED SUBSTANCE WAS USED TO SEAL SECTIONS OF 3 COMPARTMENT SINK, ONLY WELDING IS ALLOWED. NEED TO REPLACE METAL SPRAYER WITH A FAUCET THAT EXTENDS INTO ALL 3 SECTIONS OF 3 COMP SINK-NO CITATION ISSUED

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.

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 ROOM AREA AND RE-PAINT SECTIONS OF SAME WHERE PAINT HAS WORE AWAY. DETAIL CLEAN ALL FLOORS THROUGHOUT UNDERNEATH & BEHIND ALL HEAVY EQUIPMENT(INCLUDING ALL COOLERS & FREEZERS) ALONG ALL WALL BASES AND IN CORNERS. CLEAN FLOOR IN BASEMENT.

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

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 CONTAMINATION OF EQUIPMENT AT 3 COMPARTMENT

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.