FRONTERA GRILL/TOPOLOBAMPO.

MISSING LABELS ON BULK FOOD CONTAINERS, INSTRUCTED TO LABEL. SINGLE SERVICE CUPS USED AS A SCOOP FOR BULK FOODS, INSTRUCTED TO USE PROPER SCOOPS.

LARGE POTS IN KITCHEN THAT DO NOT FIT IN 3-COMP SINK, INSTRUCTED TO USE SMALLER POTS THAT CAN BE SUBMERGED IN SINK BASIN OR DISH MACHINES.

LIVE PLANTS IN A SMALL GREEN HOUSE SET-UP WITH DIRT IN CONTAINERS FOUND IN KITCHEN PREP AREA ABOVE PREP TABLES AND SHELVES, INSTRUCTED TO REMOVE.

One copy of the Food Inspection Report Summary must be displayed and visible to all customers.FOUND NO INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE FOR THE PUBLIC'S VIEW.SERIOUS VIOLATION 7-42-010(B).

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE/REPAIR RUSTY SHELVING IN FRONTERA COOK LINE,SEAL RAW WOODEN SURFACES IN BASEMENT DRY STORAGE AREAS USING A NON-TOXIC FINISH.

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 IN KITCHEN AND BASEMENT REQUIRE A DETAIL CLEANING AND REPAIR BROKEN FLOOR IN BASEMENT LIQUOR STORAGE AREA MUST BE SMOOTH,EASILY CLEANABLE SURFACES.

The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILINGS AROUND THE DISHMACHINE AREA,FOOD PREP AREAS REQUIRE A DETAIL CLEANING TO REMOVE FOOD SPLASHED DEBRIS ALSO PROVIDE MISSING CEILING TILES IN THE DRY STORAGE CHOCOLATE REAR ROOM LOCATED IN BASEMENT.

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.DETAIL CLEAN LIGHT SHIELDS THROUGHOUT THE FOOD PREP AREAS.

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.ELECTRIC OVEN IN FOOD PREP LOCATED IN BASEMENT MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS,DETAIL CLEAN VENTILATION COVERS TO REMOVE DUSTS ACCUMULATIONS THROUGHOUT THE PREMISES.

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.DETAIL CLEAN AND ORGANIZE BASEMENT HOT WATER TANK CLOSET AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE,PROPERLY STORE CLEANING EQUIPMENT OFF THE FLOOR.

All cold food shall be stored at a temperature of 40F or less. Found potentially hazardous food- chicken stock held at between 46.0 F and 57.2 F inside walk in cooler(ambient air temperature of walk in cooler at 38.0 F). Instructed manager all potentially hazardous foods must be held at 40 F or below if held cold. Manager voluntarily discarded all out of temperature foods. Citation issued. Ticket #H000058049.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Observed prep reach in coolers door rubber gaskets ripped. Must repair/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. The following not clean- observed accumilated food build up on lower side of dishmachine drain boards and food build up inside prep coolers rubber door gaskets. Must clean and maintain unclean equipment.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Must clean and maintain interior of all unclean floor drains also must detail clean floor under and around shelf racks throughout liquor storage room.

The walls and ceilings shall be in good repair and easily cleaned. Must replace all water stained/damaged ceiling tiles throughout chocolate room also must clean all unclean walls around dishmachine.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Must provide and install light cover for bulbs above dough roller(in chocolate room).

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. Dishmachine pipe/tube leaking at lower side of machine. Must repair leak.