El Mezquite Grill

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED BULK CONTAINERS NOT LABELED IN REAR PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED RAW WOOD SHELVING UNDER PREP TABLE IN REAR PREP AREA. INSTRUCTED MANAGER TO SEAL ALL RAW WOOD SURFACES TO MAKE SMOOTH AND EASILY CLEANABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CEILING TILES IN REAR PREP DISH AREA TO BE WATER STAINED. INSTRUCTED PERSON IN CHARGE TO REPLACE AND MAINTAIN ALL AFFECTED CEILING TILES.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO CLEAN THE AREA UNDERNEATH THE GRILL TO REMOVE FOOD PARTICLES.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

FOUND NO COVER ON THE WASTE RECEPTACLE IN THE WOMENS WASHROOM; INSTRUCTED TO PROVIDE A WASTE RECEPTACLE WITH A COVER FOR PERSONAL SANITARY ITEMS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MINIMAL CLEANING NEEDED TO VENTS IN THE HOODED SYSTEM ABOVE THE GRILL IN FRONT PREP AREA; CLEAN VENTS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED EXCESSIVE DRIED BREAD AND FOOD DEBRIS ON AND AROUND SURFACES OF TOASTER AND TABLES IN FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED GREASE DEPOSITS ON THE CREVICE OF THE VENTS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE FLOORS IN BETWEEN THE COOKING EQUIPMENT WITH DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

2-102.14A OBSERVED NO EMPLOYEES HEALTH POLICY PROCEDURE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 OBSERVED NO CLEAN -UP POLICY PROCEDURE FOR VOMITING AND DIARRHEAL.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION)

PROPER DATE MARKING AND DISPOSITION

3-501.17(C)OBSERVED READY TO EAT FOODS IN REACH IN COOLER NOT DATE MARKED.MUST DATE MARK AND MAINTAIN.(PRIORITY FOUNDATION)

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-202.16 MUST REMOVE FOIL AND PAPER TOWELS LINED ON LOWER SHELVES OF PREP TABLES IN FRONT PREP AREA.MAKE SMOOTH AND EASILY CLEANABLE SURFACES.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-601.11 MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FAN BLADES IN DINING AREA,INTERIOR OF OVEN,MICROWAVE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11 MUST CLEAN DEBRIS FROM WALLS BEHIND COOKING EQUIPMENT IN FRONT PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.13 MUST REPAIR OR REPLACE MISSING WALL TILE BEHIND GRILL TABLE IN FRONT PREP AREA AND DAMAGED CEILING TILE NEAR FRONT WINDOW.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 OBSERVED NO FOOD ALLERGEN CERTIFICATION . MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION)

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

MULTI USE UTENSILS AT FRONT COUNTER FOR SERVICE MUST BE INVERTED. CORRECT AND MAINTAIN.

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

MUST DEFROST THECHEST FREEZERS OF HEAVY ACCUMLICATION OF ICE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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

MUST CLEAN THE LIGHT SHIELD COVERS THROUGHT PREMISES OF DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA

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

CLEAN FLOOR UNDER COOKING EQUIPMENT IN FRONT PREP AREA.

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

CLEAN WALL BEHIND COOKING EQUIPMENT IN FRONT PREP AREA TO REMOVE GREASE. CLEAN CEILING VENT IN REAR PREP AREA TO REMOVE DUST.

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

SINGLE SERVICE UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY (HANDLE UP).

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

INTERIOR OF COOKING HOOD WITH GREASE/DUST BUILD-UP ACCUMULATION. INSTD TO CLEAN SAME AND MAINTAIN.

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

STORAGE SHELVES UNDER FRONT COUNTER AND FLAT TOP GRILL ATTACHED GREASE CONTAINER NOT CLEAN. CLEAN SAME.

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

3-COMPARTMENT SINK FAUCET LEAKING. REPAIR SAME. SPLASHGUARD MISSING INBETWEEN PREP SINK AND 3-C.OMPARTMENT SINK. PROVIDE SAME.

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

THE OPEN FOODS ARE NOT LABELED AND DATED, LABEL AND DATE ALL OPEN POTENTIALLY HAZARDOUS FOODS.

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

THE REAR MOP SINK IS CLUTTERED, REMOVE UNNECESSARY ITEMS FROM THE SINK.

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 EXTERIOR AND INTERIOR BOTTOM CABINET OF FRYER IN FRONT PREP AREA.

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.MUST LABLE & DATE COOKED FOODS STORED IN COOLERS.MUST LABLE BULK FOOD STORAGE CONTAINERS & PREPACKED DESSERTS IN COOLERS FOR SALE.

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.MUST INVERT POTS & PANS ON SHELVING UNITS.

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.MUST PROVIDE A BARRIER BETWEEN HOT HOLDING UNIT & SERVICE COUNTER OR REMOVE UNIT,REACH IN COOLERS & FOOD STORED IN DINING...

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.MUST REPAIR OR REPLACE STAINED CEILING TILES IN REAR PREP AREA,MISSING WALL TILES IN FRONT PREP AREA.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.CHEST FREEZERS.

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. MUST PROPERLY INSTALL A MOP SINK WITH HOT/COLD WATER AND BAC...

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. MUST PROPERLY INSTALL GREASE TRAP UNDER 3PART SINK, AND REPAIR...