FIESTA GRILL.

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 OR VALID DOCUMENTATION ON PREMISES AT PRESENT TIME.POTENTIALLY HAZARDOUS FOODS ARE PREPARED,SERVED TO CUSTOMERS (CHICKEN,BEEF,RICE BEANS)AND STORED.INSTRUCTED THAT ADDITIONAL CERTIFIED FOOD MANAGERS ARE NEEDED TO COVER ALL SHIFTS.SERIOUS VIOLATION:7-38-012 (H000073182 14).

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE WORKING STOPPERS FOR THE 3 COMP SINK,REMOVE ALL ALUMINUM FOILS FROM SHELVINGS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS INCLUDING FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE WATER STAINED CEILING TILES AT REAR FOOD PREP,SEAL NOTICEABLE OPENINGS ON CEILING TILES OVER COOKING GRILL.

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.MUST PROVIDE VENTILATION OVER GAS CONNECTED GYRO FOOD EQUIPMENT OR REMOVE AND CLEAN HOOD/FILTERS OVER DEEP FRYERS.

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 REMOVE CLUTTERED CONDITIONS AT REAR STORAGE ROOM.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE WORKING STOPPERS FOR THE 3 COMP SINK,REMOVE ALL ALUMINUM FOILS FROM SHELVINGS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS INCLUDING FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE WATER STAINED CEILING TILES AT REAR FOOD PREP,SEAL NOTICEABLE OPENINGS ON CEILING TILES OVER COOKING GRILL.

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.MUST PROVIDE VENTILATION OVER GAS CONNECTED GYRO FOOD EQUIPMENT OR REMOVE AND CLEAN HOOD/FILTERS OVER DEEP FRYERS.

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 REMOVE CLUTTERED CONDITIONS AT REAR STORAGE ROOM.

INSTRUCTED TO PROVIDE LABEL (DATE) ON PREPARED FOODS IN COOLERS.

INSTRUCTED TO REPLACE ONE SINK STOPPER MISSING AT 3COMP.SINK.

INSTRUCTED TO REPAIR OPEN CEILING AT REAR PREP AREA.

REPAIR OUT LIGHT BULB IN DRY STORAGE ROOM.

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. EVIDENCE OF INSECT ACTIVITY NOTED ON PREMIISES DURING INSPECTION.NOTED TEN (10)HOUSE-FLIES IN THE DINING,MANAGER LEFT FRONT DOOR OPEN.CITATION ISSUED 7-42-020.INSTRUCTED TO KEEP DOORS CLOSE OR PROVIDE SCREEN ON DOOR IF IT MUST BE LEFT OPEN.INSTRUCTED ALSO TO GET RID OF FLIES BY REINSPECTION.

All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO PROVIDE LABEL (DATE) ON PREPARED FOODS IN COOLERS.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT CLEAN UTENSILS ON SHELVING UNITS THROUGHOUT FACILITY AT ALL TIMES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPLACE ONE SINK STOPPER MISSING AT 3COMP.SINK.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPAIR OPEN CEILING AT REAR PREP AREA.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. REPAIR OUT LIGHT BULB IN DRY STORAGE ROOM.