EL TACONAZO LA FIESTA.

OBSERVED 2 LARGE POTS FILLED WITH CHOPPED AND COOKED STEAK IN REAR WALK-IN COOLER AT IMPROPER TEMPERATURES OF 50.9F AND 47.8F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 80LBS OF BEEF VALUED AT APPROXIMATELY $600. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

OBSERVED NO THERMOMETERS INSIDE PREP COOLERS THROUGHOUT FACILITY. INSTRUCTED TO PROVIDE.

OBSERVED CARDBOARD BOXES ON FLOOR IN FRONT PREP AREA BEING USED AS MATS. INSTRUCTED TO ONLY USE DURABLE, WASHABLE MATERIALS TO COVER FLOOR.

OBSERVED ICE SCOOP STORED DIRECTLY INSIDE ICE MAKER. INSTRUCTED TO STORE OUTSIDE OF ICE CHEST.

OBSERVED ALL CUTTING BOARDS THROUGHOUT BOTH PREP AREAS COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.

OBSERVED HEAVY BUILD UP OF BLACK SLIME ON CAULK AROUND 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE, CLEAN, RE-CAULK, AND MAINTAIN IN GOOD CONDITION.

OBSERVED MISSING COVER ON TRASH CAN IN CUSTOMER RESTROOM. INSTRUCTED TO PROVIDE.

OBSERVED HEAVY BUILD UP OF DUST ON VENT ABOVE JUICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED UNSHIELDED LIGHTBULB ABOVE JUICE AREA. INSTRUCTED TO SHIELD AND MAINTAIN.

OBSERVED CERTIFIED MANAGERS WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

2-501.11 OBSERVED NO CLEAN UP SUPPLIES ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

2-501.11 OBSERVED NO CLEAN UP SUPPLIES ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

3-501.16(A)(2) OBSERVED TCS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED SOUP AT 44.6F, MENUDO AT 48.2-52.8F, AND GREEN SALSA AT 44.6F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 100# OF FOOD WORTH $200. PRIORITY 7-38-005. CITATION ISSUED.

3-304.12 OBSERVED CONTAINERS AND PLATES USED AS SCOOPS FOR SAUCES AND SALSA. MANAGEMENT INSTRUCTED TO USE ONLY UTENSILS WITH A HANDLE TO SCOOP FOODS.

4-101.11 OBSERVED PLASTIC GROCERY BAGS USED TO STORE FROZEN FOODS AND COOKED FOODS IN THE FREEZER AND HOT HOLDING UNITS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.

OBSERVED THE DRAIN LINE FOR THE ICE MACHINE EMPTYING INTO THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO REROUTE THE DRAIN TO A FLOOR DRAIN OR THE MOP SINK.

2-102.13 OBSERVED NO FOOD HANDLING EMPLOYEES WITH A FOOD HANDLER CERTIFICATE. MUST SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

8-404.13(B)(3) PREVIOUS PRIORITY FOUNDATION VIOLATION #25 NOT CORRECTED FROM REPORT #2282230 ON 3/28/19: 25 - OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU OR THE MENU BOARD FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND PROVIDE A REMINDER STATEMENT ON THE MENU AND MENU BOARD. PRIORITY 7-42-090. CITATION ISSUED.

OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. CITATION ISSUED.

OBSERVED NO CLEAN UP SUPPLIES ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

OBSERVED AN EMPLOYEE EATING IN THE REAR FOOD PREP AREA. MANAGEMENT INSTRUCTED THAT EMPLOYEES CANNOT EAT IN THE FOOD PREP AREA.

OBSERVED A FOOD HANDLING EMPLOYEE HANDLE A WET WIPING CLOTH BEFORE HANDLING FOOD WITHOUT FIRST WASHING THEIR HANDS AND CHANGING GLOVES. MANAGEMENT INSTRUCTED TO PROPERLY TRAIN THEIR EMPLOYEES ON WHEN TO WASH THEIR HANDS WHILE PREPARING FOOD. PRIORITY 7-38-010. CITATION ISSUED.

OBSERVED RAW CHICKEN BEING THAWED IN STANDING WATER IN A MOP SINK. MANAGEMENT INSTRUCTED THAT NO FOOD MAY BE STORED OR PLACED IN THE MOP SINK. PRIORITY 7-38-005. CITATION ISSUED.

OBSERVED TCS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER AND 1 DOOR PREP COOLER. OBSERVED THE FOLLOWING FOODS IN THE WALK-IN COOLER: COOKED RICE AT 49.1F, REFRIED BEANS AT 50.1F, SALSA AT 47.8F, MENUDO SOUP AT 56.5F, STEAK AT 62.5F, AND PORK AT 52.8F. OBSERVED THE FOLLOWING ITEMS IN THE PREP COOLER: SHRIMP AT 47.4F, AND CHEESE AT 45.9F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 150# OF FOOD WORTH $250. PRIORITY 7-38-005. CITATION ISSUED.

OBSERVED READY-TO-EAT, TCS FOOD NOT DATE MARKED (SALSA AND CEVICHE) TO INDICATE THE DATE IN WHICH THE FOOD MUST BE DISCARDED OR CONSUMED. MANAGEMENT INSTRUCTED TO DISCARD ALL SALSA WHICH HAS NOT BEEN DATE MARKED. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.

OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU OR THE MENU BOARD FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND PROVIDE A REMINDER STATEMENT ON THE MENU AND MENU BOARD. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.

OBSERVED THE AIR TEMPERATURE INSIDE OF THE 1 DOOR PREP COOLER AT 50F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHEESE AND SHRIMP. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.

OBSERVED BEEF TONGUE BEING THAWED IN THE HOT HOLDING UNIT. MANAGEMENT INSTRUCTED TO PROPERLY THAW FOODS THROUGH REFRIGERATION, UNDER COLD RUNNING WATER OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.

SEE VIOLATION #60.

OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A CONTAINER OF SANITIZER.

OBSERVED CONTAINERS AND PLATES USED AS SCOOPS FOR SAUCES AND SALSA. MANAGEMENT INSTRUCTED TO USE ONLY UTENSILS WITH A HANDLER TO SCOOP FOODS.

OBSERVED PLASTIC GROCERY BAGS USED TO STORE FROZEN FOODS AND COOKED FOODS IN THE FREEZER AND HOT HOLDING UNITS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.

NO COVERED WASTE RECEPTACLES WERE PROVIDED IN THE WASHROOMS. MUST PROVIDE.

SEE VIOLATION #60.

OBSERVED NO FOOD HANDLING EMPLOYEES WITH A FOOD HANDLER CERTIFICATE. MUST SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

SEE VIOLATION #60.

PREVIOUS CORE VIOLATIONS FROM REPORT #2241135 ON 12/6/18 NOT CORRECTED: 37 - 3-302.12: **C** Food Storage Containers Identified with Common Name of Food MUST PROVIDE FOOD IDENTIFICATION LABELS FOR ALL FOOD NOT IN ORIGINAL CONTAINER. 55 - 6-201.15: **C** Floor Covering, Mats and Duckboards OBSERVED CARDBOARD BEING USED AS FLOOR MATS THROUGHOUT THE FOOD PREP AREAS. MUST REMOVE. 58 - PA 100-0367: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). MUST PROVIDE ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.

NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED.

NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.

MUST INSTALL A HANDWASH SINK IN THE REAR BY THE DISHWASHING AREA. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED.

MUST PROVIDE PROPER LABELS FOR DATE MARKING AND DISPOSITION OF REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.

MUST PROVIDE FOOD IDENTIFICATION LABELS FOR ALL FOOD NOT IN ORIGINAL CONTAINER.

OBSERVED CUTTING BOARDS IN THE FRONT AND REAR PREP STAINED AND WITH DEEP BLACK GROOVES. MUST REPLACE OR RESURFACE.

OBSERVED FOIL BEING USED AS SHELF LINER AND AS A LINER ON THE WALLS, TABLES, ETC. MUST REMOVE AND PROVIDE LINERS/COVERINGS THAT ARE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE. OBSERVED RUST ON SOME OF THE SHELVES THROUGHOUT THE PREP AREAS. MUST REMOVE RUST AND PAINT WITH A RUSTOLEUM PAINT TO PROVIDE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE.

OBSERVED AN EXCESSIVE AMOUNT OF FOOD DEBRIS ENCRUSTED ONTO THE INSIDE OF THE FRYER CABINET AND ON THE WHEELS OF THE FRYER CABINET. MUST DETAIL CLEAN AND MAINTAIN.

MUST BE ABLE TO DEMONSTRATE THE LOCATION OF THE BACKFLOW PREVENTION DEVICE CONNECTED TO THE MOP SINK IN THE REAR PREP AREA, FOR VISIBLE INSPECTION.

MUST REMOVE THE LARGE UNUSED COOKWARE FROM PREMISE, AND MAINTAIN.

OBSERVED CARDBOARD BEING USED AS FLOOR MATS THROUGHOUT THE FOOD PREP AREAS. MUST REMOVE.

OBSERVED AN EXCESSIVE AMOUNT OF FOOD DEBRIS ENCRUSTED ONTO THE FLOORS ALONG THE WALL BASES AND UNDER EQUIPMENT THROUGHOUT BOTH FOOD PREP AREAS. MUST DETAIL CLEAN AND MAINTAIN.

OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN.

OBSERVED NO LIGHT SHIELD IN THE FRONT PREP AREA. MUST PROVIDE.

MUST PROVIDE ALLERGEN TRAINING CERTIFICATION.

Prep table lower shelving had peeling paint/rust, shall be repaired/replaced. Cutting boards that had deep cuts, in kitchen prep area, shall be replaced.

Non food contact surfaces of ice machine(exterior) not clean, need detailed cleaning(crevices). Reach in cooler shelving/racks not clean, need detailed cleaning(crevices).

Floors under cooking equipment, heavy equipment not clean, had excess grease build up, need detailed cleaning(corners). Floors under 3 compartment sink not clean, need detailed cleaning(corners).

Walls that had peeling paint/exposed plaster by exposed hand sink and by front 3 compartment sink, shall be repaired/sealed.

Found some food items not properly dated in walk in cooler in kitchen prep area, must properly date food items in walk in cooler.

Caulk around 3 compartment sink in state of disrepair, shall be repaired/replaced, reach in cooler shelving/racks in kitchen prep area that had peeling paint/rust, shall be repaired/replaced.

Walk in cooler shelving/racks not clean, need detailed cleaning(crevices), prep table lower shelving not clean, need detailed cleaning(crevices).

Front 3 compartment sink faucet leaking at neck, shall be repaired/replaced.

RUSTY WIRE SHELVING INSIDE WALK-IN COOLER, INSTRUCTED TO RESEAL/REPLACE,

CUTTING BOARDS FRONT PREP AREA, VENTS ABOVE COOKING EQUIPMENT, AND TOPS AND SIDES OF COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO DETAIL CLEAN ALL SURFACES AND BETTER MAINTAIN,

FLOORS NOT CLEAN THROUGHOUT PREMISES, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,

INSTRUCTED TO CLEAN AND MAINTAIN CEILING/WALLS THROUGHOUT FOOD PREP AND DINING AREAS WITH DUSTY VENTS,

ONE EMPLOYEE WITHOUT PROOF OF EMPLOYEE FOOD HANDLER TRAINING CERTIFICATE ON PREMISE. INSTRUCTED TO PROVIDE.

REACH-IN COOLER FRONT PREP AREA GASKETS IN POOR REPAIR, INSTRUCTED TO REPLACE,

CUTTING BOARDS IN PREP AREAS, VENTS ABOVE COOKING EQUIPMENT, AND TOPS AND SIDES OF COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO DETAIL CLEAN ALL SURFACES AND BETTER MAINTAIN,

OBSERVED FOOD HANDLERS ON COOK LINE HANDLING FOODS WITH BARE HANDS, NO GLOVES BEING WORN, AND NO UTENSILS BEING USED TO PICK UP FOODS, INSTRUCTED TO RESTRICT AT ONCE, PREVIOUS INSTRUCTED TO WEAR GLOVES AND USE UTENSILS TO HANDLE FOODS, BARE HANDS ARE NOT ALLOWED, CRITICAL CITATION: 7-38-010(A)

OBSERVED REAR OUTSIDE GARBAGE CONTAINER WITH OVERFLOWING GARBAGE AND DEBRIS, AND GREASE CONTAINER NOT CLEAN, GREASE ON TOP OF CONTAINER, AND AREA NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN, INCREASE GARBAGE PICK-UP, SERIOUS VIOLATION: 7-38-020

CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED, DATED 02/17/2015, INSPECTION REPORT # 1522962, FOR VIOLATIONS LISTED BELOW: 45 NO PROOF OF EMPLOYEE FOOD HANDLER TRAINING CERTIFICATE ON PREMISE. INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-42-090.

REACH-IN COOLER FRONT PREP AREA GASKETS IN POOR REPAIR, INSTRUCTED TO REPLACE, USING GREASY CARD BOARD BOXES FOR FOOD STORAGE, INSTRUCTED TO RESTRICT AND INVEST IN FOOD GRADE CONTAINERS TO STORE FOOD,

CUTTING BOARDS IN PREP AREAS, VENTS ABOVE COOKING EQUIPMENT, AND TOPS AND SIDES OF COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO DETAIL CLEAN ALL SURFACES AND BETTER MAINTAIN,

FLOORS NOT CLEAN THROUGHOUT PREMISES, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,

WALL BY FRONT BAR AREA IN POOR REPAIR, NOT PROPERLY SEALED, INSTRUCTED TO REAR, AND BETTER MAINTAIN,

LEAKING FAUCET AT BOTH THREE COMPARTMENT SINK, AND PIPES LEAKING UNDER REAR THREE COMPARTMENT SINK,

INSTRUCTED TO PROVIDE KNIFE RACKS FOR PROPER KNIFE STORAGE. NOTED KNIVES STORED IN BETWEEN PREP TABLE IN FRONT AND REAR PREP AREA.

MUST REMOVE GRAFFITI SIGNS ON CEILING AND WALLS INSIDE CUSTOMER WASHROOM.

LIGHT FIXTURE MUST BE SHIELDED WITH END CAPS ABOVE REAR PREP AREA.----------MUST REPLACE MISSING LIGHT SHIELDS IN KITCHEN HOOD ABOVE COOKING EQUIPMENT OR PROVIDE SHATTERPROOF LIGHT BULB.

NO PROOF OF EMPLOYEE FOOD HANDLER TRAINING CERTIFICATE ON PREMISE. INSTRUCTED TO PROVIDE.

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE ON PREP AND STORAGE SHELF AND UNDERNEATH PREP TABLE IN REAR PREP AREA. NOTED BEEF INTERNAL TEMPERATURE OF 74.1F, COOKED RICE AT 71.9F, COOKED CHICKEN AT 70.9F, SLICED COOKED PORK (PASTOR) AT 102.6F STORED ON TOP OF COUNTER IN FRONT PREP AREA. NO TIME/TEMPERATURE LOG PROVIDED. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F AND ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT: 60 LBS , TOTAL VALUE: $300.00 CRITICAL VIOLATION ISSUED 7-38-005 (A)

FOUND REAR OUTSIDE GARBAGE CONTAINER WITH OVERFLOWING GARBAGE AND UNDER AND AROUND OF THE SAID CONTAINER. INSTRUCTED TO CLEAN AND MAINTAIN. SERIOUS VIOLATION ISSUED 7-38-020

INSTRUCTED TO PROVIDE KNIFE RACKS FOR PROPER KNIFE STORAGE. NOTED KNIVES STORED IN BETWEEN PREP TABLE IN FRONT AND REAR PREP AREA.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH EXCESSIVE FOOD DEBRIS IN FRONT PREP/COOKING AREA UNDER FRONT COUNTER.---------MUST REMOVE GRAFFITI SIGNS ON CEILING AND WALLS INSIDE CUSTOMER WASHROOM.

LIGHT FIXTURE MUST BE SHIELDED WITH END CAPS ABOVE REAR PREP AREA.----------MUST REPLACE MISSING LIGHT SHIELDS IN KITCHEN HOOD ABOVE COOKING EQUIPMENT OR PROVIDE SHATTERPROOF LIGHT BULB.

INSTRUCTED TO REPAIR FAUCET NECK WITH HEAVY LEAK (TOWEL WRAPPED AROUND) AT 3 COMPARTMENT SINK IN FRONT PREP/SERVICE AREA.---------MUST RECONNECT DRAIN LINE UNDERNEATH MOP SINK IN REAR.---------MUST PROVIDE DRAIN STOPPERS AT (2) 3 COMPARTMENT SINK.

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND CLUTTER IN REAR PREP AREA. MUST REORGANIZE AND MAINTAIN.

NO PROOF OF EMPLOYEE FOOD HANDLER TRAINING CERTIFICATE ON PREMISE. INSTRUCTED TO PROVIDE.

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE REQUIREMENT DURING HOT HOLDING AT(FRONT PREP AREA). OBSERVED COOKED SLICED PORK AT INTERNAL TEMPERATURES RANGING FROM (95.2F-105.0F).NO TIME AND TEMPERATURE LOGS PROVIDED FOR SAID FOOD. MANAGEMENT VOLUNTARILY DISCARDED 25# OF FOOD WORTH $200.00. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE AT ALL TIMES.CRITICAL VIOLATION 7-38-005(A).

CLEAN MULTI-USE UTENSILS AND POTS/PANS ON SHELVINGS INSIDE THE KITCHEN MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE.

REPLACE OR REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH AND REPLACE BROKEN GASKET AT THE 1 DOOR STAND-UP COOLER NEAR THE ICE MAKER.

FAN COVERS INSIDE THE WALK-IN-COOLER AND SHELVINGS ABOVE THE 3 COMPARTMENT SINK,SIDES OF HOT COOKING EQUIPMENTS,HOOD/FILTERS ABOVE GRILL, NOT CLEAN.INSTRUCTED TO CLEAN AND SANITIZE IN DETAIL.

FLOORS ARE DIRTY BENEATH THE KITCHEN CHEST FREEZER,CLEAN FLOORS IN DETAIL.

GROUT MISSING ON WALL TILES ABOVE THE 3 COMPARTMENT SINK AND SEAL ALL NOTICEABLE OPENINGS SAME WALL WHERE NOTED TO MANAGER.

REMOVE DUSTS ACCUMULATIONS ON THE VENTILATION COVERS THROUGHOUT THE PREMISES AND PROVIDE A BACKFLOW PREVENTION DEVICE FOR THE MOP SINK.

FOODS NOT PROPERLY LABLED/DATED INSIDE WALK IN COOLER AT REAR FOOD PREP AREA

NOTED PRODUCE STORED IN CARDBOARD BOX. INSTRUCTED MANAGEMENT TO STORE FOODS IN A FOOD GRADE PLASTIC CONTAINER

TILES MISSING OVER REAR EXIT DOOR NEED TO BE REPLACED.

THERMOMETERS FOR COOLERS NEED TO BE CONSPICUOUS.

Facilities not maintaining proper temperature. Found internal temperature of prep cooler at 48.4 F to 52.7 F while storing potentially hazardous foods. Instructed that coolers must maintain 40 F or below. Critical citation 7-38-005(A). "Held for Inspection" tag placed on cooler.

Potentially hazardous foods not maintaining proper temperature. Found beef 5 lbs at 50.0 F and breaded steak 3 lbs at 49.8 F in cooler stated above. Instructed that potentially hazardous foods must maintain 40 F or below. Manager voluntarily dentaured and discarded. Critical citation issued 7-38-005(A). Value $30, 8 lbs.

Foods inside cooler stored inside shopping bags. Instructed to store in food grade material bags.

Freezer chest top not maintained. Instructed to replace freezer top or freezer chest.

Prep counter, prep table, utensils, cooking equipment and storage shelves not cleaned. Instructed to detail clean daily and sanitize.

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

Walls not maintained in prep rear area. Instructed to replace missing wall tile.

Sink stoppers not provided at three compartment sink. Instructed to provide stoppers at sink.

Foods inside cooler and steam table not stored in proper containers. Instructed to store foods in food grade storage bags.

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

Walls in prep area not maintained. Instructed to remove peeling paint and repaint walls.

Ice scoop not properly stored. Instructed to store in a sanitize holder or container.

Facilities not maintaining proper temperature. Found front prep cooler at improper temperature. Internal temperature of prep cooler at 52.3 F while storing potentially hazardous foods. Instructed manager that coolers must maintain 40 F or below. Critical citation issued 7-38-005(A). "Held for Inspection" tag placed on cooler.

Potentially hazardous foods does not meet temperature requirement during storage, preparation, display and service. Found beef 5 lbs at 60.0 F, Beef 3lbs at 57.3 F, Pork 5 lbs at 51.0 F, Chicken 4 lbs at 51.2 F and various condiments in cooler stated above. Instructed that potentially hazardous foods must maintain 40 F or below. Critical citation issued 7-38-005(A). Manager voluntarily denatured and discarded-approximately 17 lbs, value $50.

Foods inside cooler and steam table not stored in proper containers. Instructed to store foods in food grade storage bags.

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

Walls in prep area not maintained. Instructed to remove peeling paint and repaint walls.

Ice scoop not properly stored. Instructed to store in a sanitize holder or container.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER (FRONT PREP AREA)WITH POTENTIALLY HAZARDOUS FOOD NOT MAINTAINING PROPER TEMPERATURE. NOTED AN AIR TEMPERATURE OF 47.2F. INSTRUCTED MANAGER, ALL COOLERS WITH POTENTIALLY HAZARDOUS FOODS(BEEF, PORK, EGGS ETC.) MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. THE SAID PREP COOLER WAS TAGGED HELD FOR INSPECTION BY THE CHICAGO DEPT OF PUBLIC HEALTH. INSTRUCTED NOT TO USE UNTIL WITH THE APPROVAL BY CDPH. WHEN FIXED, MUST FAX A STATEMENT TO 312-746-4240 TO REMOVE TAG PRIOR TO USE. CRITICAL CITATION ISSUED 7-38-005(A)

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE PREP COOLER (FRONT PREP AREA). NOTED COOKED GROUND BEEF AT 48.9, PORK AT 47.8, CHORIZO AT 49.3, EGGS AT 48.5, SLICED PORK AT 50.2F, BEEF AT 49.2F. INSTRUCTED ALL POTENTIALLY HAZARDOUS FOOD MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT 22LBS. TOTAL AMOUNT $75.00 CRITICAL CITATION ISSUED 7-38-005(A)

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NOTED WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP AROUND/BEHIND 3 COMPARTMENT SINK IN REAR. INSTRUCTED TO CLEAN AND RE CAULK AND ALSO RE CAULK AROUND HAND SINK IN CUSTOMERS WASHROOM.------INSTRUCTED TO USE FOOD GRADE OR PROPER LID/COVER FOR HOT HOLDING UNIT. NOTED PLASTIC BAG USED AS COVER.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN/REPAINT SHELVES IN REAR STORAGE AND IN FRONT PREP AREA.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN AND MAINTAIN WALLS THROUGHOUT FOOD PREP AREA WITH DRIED FOOD SPILLAGE.

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 PROVIDE WORKING DRAIN STOPPERS AT (2) 3 COMPARTMENT SINK (FRONT AND REAR).-------MUST REPAIR LEAKY (HOT WATER) FAUCET AT 3 COMPARTMENT SINK IN REAR AREA.

Soiled and clean linens, coats, and aprons shall be properly stored. INSTRUCTED TO STORE DIRTY WASHCLOTHS IN A BUCKET WITH SANITIZING SOLUTION.

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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

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. INSTRUCTED TO REMOVE CLUTTER AND UNNECESSARY ARTICLES STORED THROUGHOUT PREMISES. MUST REORGANIZE.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. NOTED ICE SCOOP STORED INSIDE ICE MACHINE. INSTRUCTED TO STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.