El Progreso

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO VALID CITY CERTIFICATE POSTED,(IE COPY OF EXPIRED CITY CERTIFICATE POSTED),OR CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,(IE BEANS AND MAKING HOMEMADE PORK TAMALES).SERIOUS VIOLATION ISSUED-7-38-01...

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

COOKED AND PREPED TAMALES NOT LABLED AND DATED INSIDE OF FREEZERS.MUST LABLE ALL FOODS NOT IN ORIGINAL CONTAINERS.

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

STORAGE ITEMS,FOOD EQUIPMENT STORED ON FLOORS.MUST PROPERLY ELEVATE OFF FLOORS AT LEAST 6-INCHES.

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

VENTIALTION VENTS IN WASHROOM NOT CLEAN.MUST CLEAN DEBRIS.ALSO CEILING IN REAR FOOD STORAGE ROOM IN POOR REPAIR.MUST REPAIR.WINDOW LEDGES NOT CLEAN OF DEBRIS.MUST CLEAN MAINTAN

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

UNCLEAN MOP SINK OF DEBRIS AND DIRTY MOP WATER.MUST REMOVE WATER AND CLEAN/MAINTAIN BUCKET.REAR AREA NOT MAINTAIN.MUST REMOVE ANYTHING NOT USING AND PROPERLY ORGANIZE REAR PORCH.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,IE REHEATING BEANS.SERIOUS CITATION ISSUED.

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

SHELVES UNDER COOKING EQUIPMENT NOT CLEAN,AND BEHIND FRONT COUNTER.MUST CLEAN/MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED CLUTTER IN OUTSIDE REAR.MUST REMOVE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. SUPERVISOR NOTIFIED NO VALID CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES AT THIS TIME WHILE POTENTIALLY HAZARDOUS...

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 AND SANITIZE COFFEE MACHINE ABOVE COFFEE BASKET.

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.NEED THERMOMETER FOR FRONT REACH IN COOLER.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.OBSERV...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO VALID CITY OF CHICAGO MANAGER ON PREMISES OR CERTIFICATE POSTED AT THIS TIME/WHEN POTENTIALLY HAZARDOUS FOODS ARE BEIN...

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

All utensils shall be thoroughly cleaned and sanitized after each usage.NEED TO CLEAN INTERIOR OF FRONT COOLER, MICROWAVE, AND CLEAN AND SANITIZE COFFEE MACHINE ABOVE COFFEE BASKET.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.NEED TO CLEAN FLOORS IN REAR STORAGE AREAS, FRONT AND FOOD PREP AREAS.

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.NEED TO REPAIR WALL NEXT FRONT COOLER, AND FILL HOLE IN CEILING IN DYR STORAGE AREA.

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.NEED TO PROVIDE THERMOMETER FOR FRONT COOLER

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

PREMISES IS REPLACING FLOOR THRU-OUT FRONT FLOOR FINISHED REAR STORAGE AREAD AND RESTROOMS LEFT TO RE-TILE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.OBSERV...

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.OBSERVED THE BOX FREEZER WITH EXCESSIVE ICE INSTRUCTED TO DEFROST AND CLEAN.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED MANY CRACKED FLOOR TILES INSTRUCTED TO REPLACE. ALSO CLEAN FLOOR IN SIDE AND REAR STORAGE AREAS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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.OBSERVED CLUTTER IN SIDE STORAGE AREAS AND REAR PORCH...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED/SERVED (I.E. SOUP, OATMEAL, BEEF, CHICKEN.ETC.). INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. CITATION # 64659-14

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

MUST PROPERLY COVER, DATE AND LABEL ALL COOKED AND RE-PACKAGED FOODS IN COOLERS/FREEZERS.

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

MUST DETAIL CLEAN INTERIOR OF COOLERS-RUBBER GASKETS AND RACKS INSIDE THEM. ALSO, MUST CLEAN ALL CABINETS AND SHELVES THROUGHOUT.

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

MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENTS AND IN BASEMENT-MUST KEEP FLOORS DRY IN BASEMENT AREA.

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

MUST FIX BROKEN HANDLE ON LEFT SIDE OF 3-COMP. SINK AND REPAIR LOOSE FAUCET ON 3-COMP. SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE UNUSED COOLER FROM REAR AND ANY OTHER UNNECESSARY ARTICLES.