EMILIO'S TAPAS.

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED 3 PREP LINE COOLERS WITH AN AIR TEMPERATURE OF 46F, 46F, AND 50F, AND THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 49F. ALL COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS BEEF, MILK AND CHICKEN. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COOLERS BELOW 40F. THE PREP COOLERS WERE EMPTIED AND THE THERMOSTATS WERE ALL TURNED DOWN TO MEET TEMPERATURES OF 42.2F, 41.1F, AND 41.0F. TECHNICIAN ONSITE TO MAKE REPAIRS TO THE WALK-IN COOLER. WALK-IN COOLER TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005A.

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING ITEMS IN THE PREP LINE COOLERS: BEEF AT 44.4F, LAMB AT 44.9F, CHICKEN AT 44.6F, CALAMARI AT 51.4F, CHEESE AT 44.9F, CEVICHE AT 45.5F, HUMMUS AT 46.4F, SALSA AT 47.1F, SOUR CREAM AT 55.6F, BUTTER AT 56.3F. OBSERVED THE FOLLOWING ITEMS INSIDE OF THE WALK-IN COOLER: EGGS AT 47.3F, BEEF AT 44.4F, CHICKEN AT 45.5F, BUTTER AT 50.0F, SAUCE AT 47.6F, MEATBALLS AT 52.3F. ALSO OBSERVED COOKED POTATOES IN THE STEAM TABLE AT 116-136F. MANAGEMENT VOLUNTARILY DISCARDED 400# OF FOOD WORTH $2000. CRITICAL VIOLATION 7-38-005A.

FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE IN THE ICE BIN. OBSERVED A CONTAINER OF CUT FRUIT STORED IN THE ICE THAT IS ALSO USED FOR CONSUMPTION IN DRINKS. MANAGEMENT REMOVED THE CONTAINER AND DISCARDED THE ICE. MANAGEMENT INSTRUCTED TO USE THE ICE FOR EITHER COOLING OR DRINKS, BUT NOT BOTH USES. SERIOUS VIOLATION 7-38-005A.

CLEAN OR REPLACE STAINED CUTTING BOARDS ALONG THE PREP LINE COOLERS. REPLACE THE TORN DOOR GASKETS FOR THE PREP COOLER DOORS.

DETAIL CLEAN THE INTERIOR OF THE ICE CREAM FREEZER, DRY FOOD STORAGE SHELVES.

REPLACE THE MISSING FLOOR TILES UNDER THE OVEN AND PREP LINE AND REGROUT THE FLOORS IN THIS AREA.

MUST PROVIDE WALL TILES WHERE MISSING BEHIND THE GRILL. CLEAN THE WALLS OF THE POTWASHING ROOM.

MUST PROVIDE A SELF-CLOSING DOOR DEVICE FOR THE 2ND FLOOR EMPLOYEE RESTROOM.

MUST PROVIDE WORKING VENTILATION IN THE 2ND FLOOR EMPLOYEE WASHROOM.

FOUND 2 LARGE 5 GALON CONTAINERS OF CHICKEN STOCK IN WALK-IN COOLER AT 54.1F AT THE CENTER, CONTAINERS PLACED IN COOLER A DAY BEFORE. INSTRUCTED MGR TO COOL DOWN HOT FOOD IN 6 HOURS OR LESS. STOCK DISCARDED VALUED @ $20.00

BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL.

WEAK COLD WATER PRESSURE AT 3-COMP SINK. INSTRUCTED TO PROVIDE AT CITY PRESSURE.

HAND SINK IN MEN'S ROOM NOT MOUNTED PROPERLY, INSTRUCTED TO REPAIR.

(7-38-020) EVIDENCE OF PESTS ON PREMISES. OBSERVED 12-SMALL/FRUIT FLIES ON WALLS ABOVE THE RAW POTATOES/ONIONS SHELF IN REAR; 7-ON WOODEN LIQUOR SHELVES AT BAR; 5-ON WALLS TO THE STAIRS IN REAR HALLWAY; 4-ON BOXES STORED ON SHELVES TO THE REAR OF KITCHEN. INSTRUCTED TO ELIMINATE SOURCE, CLEAN & SANITIZE ALL AFFECTED AREAS. 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.

ALL BULK FOOD CONTAINERS MUST BE LABELED. All food not stored in the original container shall be stored in properly labeled containers.

FLOOR DRAINS BY STEAMTABLE & AT BAR; ALONG BASEBOARDS UNDER DISHMACHINE & REAR 3-COMP. SINK NEED DETAILED CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

ALL WALLS AFFECTED BY PESTS MUST BE CLEANED/SANITIZED. The walls and ceilings shall be in good repair and easily cleaned.

FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LOOSE COLD WATER KNOB AT BAR HANDSINK; CONDENSATION WATER ACCUMULATING ON FLOORS OF SMALL COOLERS; LEAK ON A WATER LINE UNDER THE DISHMACHINE. 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.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (MEATS, SOUPS, ETC.) ARE HANDLED. INSTRUCTED TO HAVE A CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE HANDLED. SERIOUS VIOLATION. CITATION ISSUED, TICKET #H000063347 16.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP AREA COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE ALL DAMAGED COOLER DOOR GASKETS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN ICE MACHINE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD BUILD UP ON FLOOR UNDER FRYERS. MUST CLEAN AND MAINTAIN FLOOR.

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN ALL UNCLEAN WALLS AROUND POTATOES IN DRY STORAGE AREA(BY STAIRCASE).

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. MUST PROVIDE THEMOMETERS INSIDE ALL PREP AREA COOLERS.