El Taco Veloz Taqueria

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED PERSON IN CHARGE WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE WHILE PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS DURING INSPECTION. PRESENTED EXPIRED CERTIFICATE WITH 01/21/2022 EXPIR...

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY F...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGN AT BOTH HAND SINKS IN THE MEN AND WOMEN EMPLOYEE/PUBLIC TOLIET ROOMS. INSTRCUTED TO PROVIDE AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED DRAINPIPE LEAKING UNDER THE LOW TEMPERATURE DISH WASHING MACHINE. INSTRUCTED TO REPAIR LEAKING DRAINPIPE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACLE IN THE EMPLOYEE/PUBLIC WOMEN TOLIET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED STAINED CEILING TILE IN THE FRONT FOOD PREP AREA NEAR THE PREP TABLES. INSTRUCTED TO REPLACE AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE EMPLOYEE HEALTH POLICY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS GLOVES MASK AND DISPOSABLE MOPS AND APPROPRIATE SANITIZER. PRIORITY FOU...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SINK ACCESSIBLE IN FRONT SERVICE STATION. INSTRUCTED TO INSTALL A HAND WASHING SINK AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C).NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO PROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS.INSTRUCTED TO PROVIDE AND MAINTAIN.

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO THERMOMETER AT THE FRONT PREP 2-DOOR COOLER AND AT THE FRONT SMALL REFRIGERATOR. MUST PROVIDE AND MAINTAIN.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FRONT PREP AREA AND ON THE 2ND FLOOR FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

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

OBSERVED RUSTY SHELVING INSIDE WALK-IN COOLER AND FOOD STORAGE SHELVING. MUST PROVIDE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DUST AND DIRT ON LIGHT SHIELD COVERS ABOVE HOT HOLDING UNIT IN FRONT PREP AREA AND DINING AREA. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED HEAVY DUST BUILD UP ON CEILING ABOVE FRONT PREP AREA AND REAR PREP AREA. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BROKEN WALL TILES BEHIND COOKING EQUIPMENT IN THE 2ND FLOOR. MUST REPAIR AND REPLACE. OBSERVED WATER DAMAGED CEILING TILES INSIDE EMPLOYEE WASHROOM. MUST PROVIDE AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT ON 2ND FLOOR FOOD PREP AREA. MUST CLEAN AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED FOOD MANAGERS ON SITE WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN.

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

MUST CLEAN THE FLOORS IN THE 2nd FLOOR PREP AREA AND STORAGE AREAS TO REMOVE SPILLS AND/OR DEBRIS. ALSO CLEAN THE INSIDE OF THE WALK IN COOLER.

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

NOTED CEILING TILES IN THE PREP AREA AND DINING AREA IN POOR REPAIR AND/OR DUSTY. MUST CLEAN,REPLACE AND MAINTAIN WHERE EVER NEEDED.

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

NOTED LEAKYS AT THE FAUCET AT THE 3 COMPARTMENT SINK ON THE 2nd FLOOR PREP/DISHWASHING AREA. MUST REPAIR AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED MANAGER TO HAVE EMPLOYEE'S UPDATE FOOD HANDLER CERTIFICATES AS NEEDED TO STAY IN COMPLIES WITH IDPH REQUIREMENTS.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES OBSERVED ON PREMISES: OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD WITH BARE HAND CONTACT BY PREPARING GORDITA'S AND TACOS OFF THE GRILL AND HANDLING CILANTRO, ONION AND OTHER TOPPINGS WITH BARE HANDS BEFORE WRARPPING FOOD...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED RAW MEATS STORED DIRECTLY IN GROCERY BAGS IN THE WALK-IN COOLER AND WALK-IN FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS/CONTAINERS TO PROPERLY STORE RAW MEAT ITEMS.

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

OBSERVED WATER DAMAGED CEILING TILES ABOVE THE FRONT PREP AREA AND MEN'S WASHROOM, DUST ACCUMULATION ON CEILING TILES IN THE MEN'S WASHROOM AND ABOVE THE PREP AREA, AND DUST ON CEILING TILES ABOVE THE CUSTOMER DINING AREA. MUST DETAIL CLEAN CEILING T...

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

REPAIR THE HOLES AND CRACKED DRYWALL NEAR THE FLOOR BY THE REAR EXIT DOOR TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE.

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

THE FAUCET HEAD IS LEAKING FROM THE GASKET AT THE 3-COMPARTMENT SINK. INSTRUCTED TO REPLACE GASKET AT THE FAUCET HEAD OF THE 3-COMPARMTENT SINK TO PREVENT LEAKAGE AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION IN BETWEEN USE.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 5-18-15,REPORT # 1453958 #45-NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN. INFORMATION GIVEN. SERIOUS VIOLATION:7-42-090

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED CARDBOARD BETWEEN THE EXPOSED HAND SINK AND THREE COMPARTMENT SINK AT SECOND FLOOR PREP AREA,SPLASH GUARD MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE,ALSO WOOD PARTITION INSTALLED AT LEFT SIDE OF THE THREE COMPARTMENT SINK AT FIRST FL...

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

DEBRIS AND WATER ON FLOOR BEHIND THE GREASE TRAPS UNDER THE THREE COMPARTMENT SINKS AND DISH MACHINE AREA

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

OBSERVED EMPLOYEE USING A PLASTIC CAP AT THREE COMPARTMENT SINK INSTEAD OF THE STOPPERS AT FIRST FLOOR PREP AREA,NO STOPPERS PROVIDE AT SECOND FLOOR PREP AREA,MUST PROVIDE STOPPERS ON BOTH MENTIONED SINK FOR PROPER WASH,RINSE AND SANITIZE

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD NOT PROTECTED DURING STORAGE.WE(MANAGER,EMPLOYEE AND MYSELF)OBSERVED A LARGE/HUGE POT WITH THREE DIFFERENT CONTAINERS:A WHITE FOAM CUP,A WHITE PLASTIC LARGE BOWL AND A CLEAR PLASTIC CONTAINER WITH READY TO EAT FOOD(HOME MADE GIARDINIERA),INSIDE ...

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

OUTER OPENINGS NOT PROTECTED.FRONT DOOR AT FIRST FLOOR GAP OF 1/4" TO 1" BOTTOM AND BETWEEN DOOR,SIDE DOORS ON THE SECOND FLOOR:ONE FROM PREP AREA A GAP OF 1" TO 1 1/2" BOTTOM NORTH SITE, THE OTHER FROM STORAGE AREA A GAP OF 1' TO 2" BOTTOM OF THE DO...

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

NO PROOF OF VALID CITY SANITATION CERTIFICATE PROVIDED ON PREMISES,POSTED WAS ONLY TWO EXPIRED CITY SANITATION CERTIFICATE,NOR A CERTIFIED FOOD MANAGER WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED,AND SERVED:BEEF,FISH,CHICKEN ,BEANS ETC.A LEAST ONE ...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 5-18-15,REPORT #1453958 #33-MULTI USE UTENSILS MUST BE STORED IN A CLEAN SANITIZED CONTAINER NOT BETWEEN WALL AND PIPE. MUST CORRECT AND MAINTAIN AT ALL TIMES. #35-WALLS AND CEILING IN NEED OF CLEANING T...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED CARDBOARD BETWEEN THE EXPOSED HAND SINK AND THREE COMPARTMENT SINK AT SECOND FLOOR PREP AREA,SPLASH GUARD MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE,ALSO WOOD PARTITION INSTALLED AT LEFT SIDE OF THE THREE COMPARTMENT SINK AT FIRST F...

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

DEBRIS AND WATER ON FLOOR BEHIND THE GREASE TRAPS UNDER THE THREE COMPARTMENT SINKS AND DISH MACHINE AREA

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

OBSERVED EMPLOYEE USING A PLASTIC CAP AT THREE COMPARTMENT SINK INSTEAD OF THE STOPPERS AT FIRST FLOOR PREP AREA,NO STOPPERS PROVIDE AT SECOND FLOOR PREP AREA,MUST PROVIDE STOPPERS ON BOTH MENTIONED SINK FOR PROPER WASH,RINSE AND SANITIZE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NEW CUTTING BOARD NEEDED IN FRONT BAR AREA. WORN DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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

MULTI USE UTENSILS MUST BE STORED IN A CLEAN SANITIZED CONTAINER NOT BETWEEN WALL AND PIPE. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

FLOORS BY 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE ALL DEBRIS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

WALLS AND CEILING IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

HANDSINK AT 2ND FLOOR PREP AREA SLOW DRAINING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN. INFORMATION GIVEN.

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

NO CERTIFIED MANAGER ON DUTY AND CERTIFICATE POSTED WHEN COOKED CHICKEN (171.4F) AND RICE (175.9F) PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A CITATION ISSUED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE GROCERY BAGS AND STORE FOOD IN FOOD STORAGE BAGS OR CONTAINERS IN WALK-IN FREEZER.

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AREA.

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

CLEAN CEILING VENTS IN WASHROOM AND DINING AREAS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED IMPROPER TEMPERATURE OF 4-DRAWER PREP COOLER 65F. INSTRUCTED MANAGER TO REPAIR, COOLER MUST MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATIO...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED RAW BEEF 51.2F, COOKED BEEF 57.2F, COOKED PORK 60.2F, AND CHORIZO 64.5F STORED AT IMPROPER TEMPERATURE IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY $300. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DI...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

OBSERVED NO HOT OR TEMPERED WATER AT WASHBOWLS IN MEN AND WOMEN WASHROOMS. INSTRUCTED MANAGER TO PROVIDE HOT WATER FOR PROPER HAND WASHING. SERIOUS VIOLATION 7-38-030 CITATION ISSUED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE GROCERY BAGS AND STORE FOOD IN FOOD STORAGE BAGS OR CONTAINERS IN WALK-IN FREEZER.

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AREA.

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

CLEAN CEILING VENTS IN WASHROOM AND DINING AREAS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CLEAN INTERIOR OF ICE MACHINE AND FAN IN REACH-IN COOLER.

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

ELEVATE ALL JUICE AND DRINKS OFF FLOOR IN BAR AREA. REPAIR THRESHOLD AT SECOND FLOOR EXIT DOOR.

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

PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK. REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK (SLOW DRAINING.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETER IN PREP COOLER.

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

Foods inside cooler not labeled or dated. Instructed to label and date all foods not in original containers.

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

Cooking equipement, coolers, prep counter, sinks and utensils not cleaned. Instructed to detail clean and sanitize daily.

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

Floor in prep area first and second floor not cleaned. Instructed to detail clean along wallbase and behind equipment.

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

Ceiling not maintained in prep area. Instructed to replace missing ceiling tile.

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

Water pressure low at employees handsink in toilet room. Instructed to increase water pressure. Ventilation not provided in men's toilet room. Instructed to repair exhaust fan.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE RUSTY WIRE SHELVING INSIDE REACH-IN COOLERS

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. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT 1ST. AND 2ND FLOOR AREAS

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

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...

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. MUST BETTER ORGANIZE WANTED ITEMS 2ND. AREA, REMO...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOOD PREP COOLER REMAINS TAGGED HELD FOR INSPECTION-.NOTIFY THE CDPH VIA FAX ONCE REPAIRED 312-746-4240 FOR TAG REMOVAL-MUST BE 40F OR BELOW AT ALL TIMES.

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.FLOORS ALONG WALLS AND IN ALL CORNERS UNDER HOT COOKING EQUIPMENTS,DRY STORAGE ROOM 2ND FLOOR REQUIRE DETAIL CLEANING.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.FRONT EMPLOYEE TOILET ROOM DOOR NOT SELF CLOSING.

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..FOUND NO METAL STEM THERMOMETER FOR MONITORING FOOD TEMP...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND 2 DOOR FOOD PREP COOLER AT FRONT FOOD PREP AMBIENT AIR 60F-TAGGED HELD FOR INSPECTION.NOTIFY THE CDPH VI...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less.ASSORTED FOODS INSIDE SAID COOLER HAM,COOKED PORK,STEWS,CUT TOMATOES,CHEESE,CEVICHE,SHRIMP,SHRIMP SAUCE.APPROXIMATELY 70#,TOTAL DOLLAR VALUE$300.SAID FOODS DISCARDED,DENATURED.

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.FOUND ...

* 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.FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHILE PREPARING,SERVING TACOS,BURRITOS,BEANS,RICE DURING THIS INSPECTION.

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.FLOORS ALONG WALLS AND IN ALL CORNERS UNDER HOT COOKING EQUIPMENTS,DRY STORAGE ROOM 2ND FLOOR REQUIRE DETAIL CLEANING.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.FRONT EMPLOYEE T...

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.FOUND NO METAL STEM THERMOMETER FOR MONITORING FOOD TEMPE...

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.FLOOR COVING MISSING BEHIND FOOD PREP COOLER FRONT PREP AREA,EXCESSIVE GREASE BUILD-UP BENEATH DEEP FRYERS.

40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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

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.THERMOMETERS NEEDED FOR ALL COOLERS.

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.REMOVE ALL CLUTTER FROM STORAGE AREAS.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.OBSERVED LARGE AMOUNTS OF MOLD LIKE MATERIAL DRIPPING ON TO ICE DURING THIS INSPE...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.O...

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.FRONT,...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPAIR/REPLACE RUSTY STORAGE SHELVING IN SECOND FLOOR KITCHEN USE A NON-TOXIC FINISH.

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

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...

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.TEHERMOMETERS NEEDED FOR ALL COOLERS.

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.REMOVE ALL CLUTTER FROM STORAGE AREAS.