EL NORTE.

PROVIDE PROPER UTENSILS(WITH HANDLES)TO PICK-UP FOOD FROM CONTAINERS

CLEAN SHELVES UNDER THE COOKING EQUIPMENTS(GREASE BUILD-UP).

REMOVE BUILD-UP GREASE ON WALLS BEHIND THE COOKING EQUIPMENT,BOTTOM PART

PROVIDE LIGHT SHIELD FOR THE LIGHT AT REAR PREP AREA, ABOVE THE COOLERS. ALSO DETAIL CLEAN LIGHT SHIELD THROUGHOUT

MUST PROVIDE WORKING STOPPERS FOR ALL THREE COMPARTMENT SINK(FRONT, PREP AND BAR AREA).

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND COOKED RICE STORED INSIDE A GROCERY BAG INSIDE THE TWO DOOR REACH-IN COOLER AT TEMP OF 52.8F TO 53F(COOLER AIR TEMP OF 39.7F).FOUND THE FOLLOWING COOKED FOOD STORE AT STEAM TABLE: RICE AT TEMP OF 88.7F-89F-90.5F; BEEF AND CHICKEN TAMALES AT TEMP OF 85.6F-86F-AND 112.6F; REFRIED BEANS AT TEMP 105.4F; AND BLACK BEANS AT TEMP OF 68.5F.(WATER TEMP IN UNIT WAS AT 189F). NO PROOF OF TIME AND TEMPERATURE LOG NOR TIME AND TEMPERATURE LOG ON PREMISES. ALL FOOD WAS DISCARDED AND DENATURED. POUNDS 24, VALUE 50. INSTRUCTED TO REHEAT FOOD AT 165F,PRIOR TO STORE IT AT STEAM TABLE. CRITICAL VIOLATION:7-38-005(A)

NO SOAP WAS PROVIDED AT EXPOSED HAND SINK IN PREP AREA. OBSERVED FAUCET NECK TURNED ALWAY TO THE LEFT. SOAP WAS PROVIDED BY THE EMPLOYEE UPON MY REQUEST TO WASH MY HANDS.INFORMATION GIVEN ON HAND WASHING. CRITICAL VIOLATION: 7-38-030

OUTSIDE GARBAGE AREA NOT MAINTAINED.FOUND ONE GARBAGE CONTAINER OVERFLOWING WITH GARBAGE UNABLE TO CLOSE LID.LID MUST BE CLOSED AT ALL TIMES TO MINIMIZE RODENT AND INSECTS ACTIVITIES. SERIOUS VIOALTION:7-38-020

PROVIDE PROPER UTENSILS(WITH HANDLES)TO PICK-UP FOOD FROM CONTAINERS.

CLEAN SHELVES UNDER THE COOKING EQUIPMENTS(GREASE BUILD-UP).

REMOVE BUILD-UP GREASE ON WALLS BEHIND THE COOKING EQUIPMENT,BOTTOM PART.

PROVIDE LIGHT SHIELD FOR THE LIGHT AT REAR PREP AREA, ABOVE THE COOLERS. ALSO DETAIL CLEAN LIGHT SHIELD THROUGHOUT

MUST PROVIDE WORKING STOPPERS FOR ALL THREE COMPARTMENT SINK(FRONT, PREP AND BAR AREA).

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR DAMAGED CHAIR COVERS IN DINING,RESURFACE CUTTING BOARDS ON PREP COUTERS AND ON PREP TABLES IN KITCHEN PREP AREAS,PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK BY PREP TABLE,AND PAINT PEELING ON STORAGE SHELVE AT DEFERENT LOCATIONS IN KITCHEN, & BAR PREP AREAS AND ON 2NDFL. ALSO RUST ON METAL SHELF IN KITCHEN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED CLEAN STAINS ON EXTERIORS OF REACH IN COOLERS IN KITCHEN, ON ICE MACHINE WALLS,AND ON TOILET BOWLS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS ON FLOORS ON CARPET AT #1 TOILET ENTRANCE,& FLOORS THERE, ELEVATE BOXES OF SINGLE SERVICE ARTICLES ON 2NDFL STORAGE AREA 6" OFF THE FLOORS,AND SEAL OPENING ON FLOOR THE TOILET ALONG WALLS.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN STAINS ON WALLS IN KITCHEN,AND SEAL OPENINGS ON WALLS IN KITCHEN AND ON 2NDFL IN FURNACE ROOM AND IN RESTROOM BEHIND DOOR.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE SELF CLOSING DEVICE ON 2NDFL RESTROOM DOOR.

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. INSTRUCTED TO REPLACE BACK -FLOW PREVENTION DEVICE MISSING ON 3COMP..SINKS AND ON HAND FAUCETS IN KITCTCHEN,BAR & IN THE RESTROOMS.