EL NOVILLO TAQUERIA INC.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.FOUND AN INFESTATION OF LIVE COCKROACHES:OBSERVED LIVE SMALL/LARGE COCKROACHES THROUGHOUT IN THE KITCHEN AREAS,IN CUSTOMER DINING ROOM. WE OBSERVED MORE THAN 12 LIVE SMALL/LARGE COCKROACHES INSIDE GASKETS OF AN UNUSED 2 DOOR FOOD PREP COOLER. WE OBSERVED MORE THAN 15 SMALL/LARGE LIVE COCKROACHES ON THE UPPER WALLS, CEILING TILES IN KITCHEN CRAWLING ON FLOORS SAME AREAS AND IN BETWEEN FOOD PREP TABLES,EQUIPMENT IN THE KITCHEN AREAS.ALSO OBSERVED LIVE FRUIT FLIES 6-7 THROGHOUT THE PREMISES. CURRENT PEST CONTROL LOG BOOK WAS FOUND INCOMPLETE NO CURRENT VALID IDPH LICENSE NUMBER CERTIFICATION,NO MAP LOCATION OF FOOD ESTABLISHMENT,CHEMICALS USED.ONLY 1 PEST CONTROL SERVICE FOUND FOR THIS YEAR 2011 DATED 12/12/11 WITH DESCRIPTION & REMARKS NOTED FROM PEST CONTROL TECHNICIAN STATED THAT WHOLE RESTAURANT IS INSPECTED AND FEW ROACHES SEEN AND IS TREATED WITH CYN OFF/GEL.RESTAURANT IS ADVISED TO HAVE MORE SANITATION/CLEANING.DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS, ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. CRITICAL VIOLATION 7-38-020.

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.FOUND 3 COMPARTMENT SINK NOT MAINTAINED I.E. INTERIOR FAR LEFT COMPARTMENT WITH LARGE AMOUNTS OF PLUMBERS PUTTY HOLDING THE METAL BIN TOGETHER,2 SETS OF PLYERS HOLDING FAUCET SAME SINK,MISSING SINK STOPPERS.MUST REPAIR,MAINTAIN SAID SINK TO GOOD WORKING CONDITION.SERIOUS VIOLATION 7-38-030.

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE CARTONS/PAPER USED FOR LINERS INSIDE THE 4 DOOR COOLER,REMOVE RUSTY SHELVINGS INSIDE THE SAME COOLER,REPAIR DUCT TAPED CHEST FREEZER DOOR IN BASEMENT AREAS,WOODEN SHELVINGS ABOVE 3 COMP SINK MUST BE SMOOTH,EASILY CLEANABLE SURFACES ALSO RUSTY BOTTOMS OF FOOD PREP TABLES NEED PAINT USING ANON-TOXIC FINISH.OBSERVED PLASTIC GROCERY BAGS USED TO STORE FROZEN MEATS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN THE TOP AND SIDES OF THE STOVES, INTERIOR AND EXTERIOR OF THE PREP LINE COOLER, EXTERIOR OF FOOD STORAGE CONTAINERS, STORAGE SHELVES AND PREP TABLES, GRILL AND GAS LINES BELOW AND BEHIND THE COOKING EQUIPMENT, ELECTRICAL LINES WITH BUILDUP FOOD DEBRIS NEAR THE COOLER AND PREP TABLE, EXTERIOR OF THE COOLERS AND FREEZERS,CABINETS,SHELVINGS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS INCLUDING BASEMENT,FURNACE ROOM AREAS REQUIRE ADETAIL CLEANING.

The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE ALL DAMAGED CEILING TILES THROUGHOUT THE KITCHEN AREAS,SEAL ALL NOTICEABLE OPENINGS WERE NOTED,REMOVE/PROVIDE ACCESS TO INTERIOR CABINET OF EXPOSED HANDSINK FRONT SERVICE AREA,REMOVE WOODEN SURFACES BLOCKING VIEWS BENEATH THE 3 COMP SINK PLUMBING.DETAIL CLEAN WALLS/CEILINGS AND ATTACHED EQUIPMENTS THROUGHOUT THE FOOD PREP AREAS.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE BURNT OUT LIGHT BULBS IN KITCHEN AREAS,DETAIL CLEAN INTERIOR LIGHT SHIELDS THROUGHOUT THE PREMISES.

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 DEATIL CLEAN HOOD AREAS OVER COOKING EQUIPMENTS,PROVIDE MISSING FILTERS SAME AREA,PROVIDE A SCREEN OVER THE EXHAUST VENT IN KITCHEN AREA.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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.DETAIL CLEAN,ORGANIZE KITCHEN AREAS,STORAGE AREAS BASEMENT,REMOVE UNNECESARRY ARTICLES,PIECES OF UNUSED KITCHEN EQUIPMENTS,PROPERLY STORE ALL CLEANING EQUIPMENTS.

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. INSTRUCTED TO INVERT CLEAN UTENSILS ON SHELVING UNITS THROUGHOUT.

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 RUST INSIDE MICROWAVE OVEN,RUST ON SHELF RACKS IN 4DOOR REACH IN COOLER IN KITCHEN ,EXTERIOR OF REACH IN FREEZER,MISSING PLASTIC PANEL INSIDE SAME FREEZER,AND PAINT PEELING ON EQUIPMENTS UNDER HOOD.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN DEBRIS ON FLOORS IN BASEMENT.