EL MOLCAJETE.

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. PEST CONTROL LOG BOOK NOT AVAILABLE FOR REVIEW, INSTRUCTED TO MAINTAIN AND HAVE AVAILABLE FOR REVIEW AT ALL TIMES. CITATION #64663-18 ISSUED.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CURRENT CITY OF CHICAGO CERTIFICATE (THE ONE ON THE PREMISES EXPIRED FEB. 28, 2010) OR CERTIFIED MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, BEANS, CHICKEN, PORK, ETC.). INSTRUCTED TO HAVE A CURRENT, ORIGINAL CITY OF CHICAGO CERTIFICATE AND MANAGER ON SITE AT ALL TIMES. CITATION #64663-18 ISSUED.

All food not stored in the original container shall be stored in properly labeled containers. MUST PROPERLY COVER, DATE AND LABEL ALL COOKED OR REPACKAGED POTENTIALLY HAZARDOUS FOODS IN REACH-IN COOLERS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL COOKING EQUIPMENTS, COOLERS AND CUTTING BOARDS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN AND MAINTAIN FLOORS UNDER/AROUND ALL HEAVY EQUIPMENTS AND IN ALL CORNERS.

The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN AND MAINTAIN WALLS IN REAR AROUND SHELVES, SINKS AND EQUIPMENTS. ALSO, CLEAN ALL CEILING VENTS AND REPLACE WATER STAINED CEILING TILES IN REAR.

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 FIX LEAK AT THE PIPE OF THE 3-COMP. SINK IN THE REAR.

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. MUST REMOVE ANY AND ALL UNNECESSARY ARTICLES (I.E. BABY STROLLER, LADDER, ETC.) FROM REAR AND ORGANIZE AREA.

All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. MUST PROVIDE HAIR RESTRAINTS TO FOOD HANDLER(S).