El Quetzal LLC

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED METHOD OF COOLING PACAYA TO BE INADEQUATE. FOOD MUST BE UNCOVERED DURING COOLING PROCESS IF PROTECTED FROM OVERHEAD CONTAMINATION.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS (CORN MEAL, FLOUR, ETC.) IN THE REAR FOOD PREP AREA WITH THE COMMON NAME OF FOOD ITEM.

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

OBSERVED FOIL BEING USED AS A LINER ON THE COOKING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED TO REMOVE FOIL SO THAT SURFACES ARE SMOOTH AND EASILY CLEANABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED RIGHT HANDLE TO TWO DOOR COOLER IN THE LEFT SIDE PREP AREA BROKEN/MISSING. INSTRUCTED TO REPAIR AND MAINTAIN.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED METHOD OF COOLING PACAYA TO BE INADEQUATE. FOOD MUST BE UNCOVERED DURING COOLING PROCESS IF PROTECTED FROM OVERHEAD CONTAMINATION.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS (CORN MEAL, FLOUR, ETC.) IN THE REAR FOOD PREP AREA WITH THE COMMON NAME OF FOOD ITEM.

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

OBSERVED FOIL BEING USED AS A LINER ON THE COOKING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED TO REMOVE FOIL SO THAT SURFACES ARE SMOOTH AND EASILY CLEANABLE.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED HOT WATER AT THE THREE COMPARTMENT SINK AT 102F. MUST PROVIDE HOT WATER AT A MINIMUM OF 110F AT THE THREE COMPARTMENT SINK AND MAINTAIN. PRIORITY VIOLATION, 7-38-025. CITATION ISSUED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED RIGHT HANDLE TO TWO DOOR COOLER IN THE LEFT SIDE PREP AREA BROKEN/MISSING. INSTRUCTED TO REPAIR AND MAINTAIN.

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

4-501.11--OBSERVED A TORN DOOR GASKET INSIDE OF THE 2-DOOR STAND-UP-COOLER DIRECTLY ACROSS THE KITCHEN PREP SINK.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

4-202.18--INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

2-102.13--OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SI...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SINK IN THE REAR EXTENDED NEW PREP AREA.INSTRUCTED TO INSTALL A HANDWASHING SINK WITH HOT AND COLD RUNNING WATER,EQUIPPED WITH SOAP AND HAND PAPER TOWELS AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-030(C).

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED THE REAR EXIT DOOR WITH GAP OPENING APROX 1/4" INCH AT BOTTOM OF DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN.

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

OBSERVED A TORN DOOR GASKET INSIDE OF THE 2 DOOR STAND-UP-COOLER DIRECTLY ACROSS THE KITCHEN PREP SINK.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MAKER. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED WASHROOM DOOR NOT SELF CLOSING LOCATED IN THE EXTENDED LOCATION NEXT TO BAR AREA.INSTRUCTED TO INSTALL A SELF-CLOSING DOOR DEVICE ON WASHROOM DOOR AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.