Garcia'S Inc

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

NOTED RUSTY, DIRTY AND DUSTY SHELVES AT THE 1ST FLOOR PREP AREA AND AT THE BASEMENT DRY STORAGE. INSTRUCTED TO CLEAN AND MAINTAIN

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

NOTED LEAKING FAUCET AT THE BASEMENT EMPLOYEE BATHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.

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

OBSERVED FOODS NOT PROTECTED DURING STORAGE. OBSERVED RAW CHORIZO AND RAW EGGS BEING STORED ON SHELVING INSIDE THE COOKS LINE TALL REACH-IN COOLER ABOVE FRESH, CHOPPED ONION AND CILANTRO, PREPARED TORTILLA SOUP AND MOLE SAUCE. INSTRUCTED TO PROPERLY ...

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT DURING INITIAL INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED IE: SALSA @212F ON THE STOVE TOP. MANAGER WAS TELEPHONED AND ARRIVED DURING THE INSPECTION. SERIOUS VIOLATION 7-38-012.

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

ALL BULK FOOD/SPICE CONTAINERS MUST BE LABELED.

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

TORN RUBBER DOOR GASKETS ON THE COOKS LINE COOLER. MUST REPLACE. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR CLEANABLE CONTAINERS.

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

EXTERIOR OF THE GREASE TRAP FOUND DIRTY WITH DRIPPING GREASE. MUST CLEAN AND MAINTAIN

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

EXCESSIVE DUST IN CEILING VENTS OF BOTH THE MENS AND WOMANS WASHROOMS. MUST CLEAN AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MISSING LIGHT SHIELD ABOVE THE BASEMENT BOX FREEZER. MUST REPLACE.

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

INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS BEHIND THE BAR WHERE DRINKS ARE PREPARED AND FOOD IS SERVED.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL COOKS LINE WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

FOOD HANDLER REQUIREMENTS MET

NO PROOF OF TRAINING FOR ALL REQUIRED FOOD HANDLERS OR FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES.

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

OBSERVED THE PIPE UNDER THE CONDENSER IN THE WALK-IN COOLER DRIPPING 3 FEET INTO A 5 GALLON BUCKET. INSTRUCTED TO REPAIR THE CONDENSER OR INSTALL AN EXTENSION ON THE PIPE TO REACH THE 5 GALLON BUCKET WITHOUT A GAP TO PREVENT CONDENSATION FROM SPLASHI...

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

OBSERVED LOW HOT WATER PRESSURE ON THE 3-COMPARTMENT SINK FAUCET AT THE FRONT BAR. INSTRUCTED TO INCREASE HOT WATER PRESSURE AND MAINTAIN.

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED GROUND BEEF AT TEMP OF 46F TO 47.6F; COOKED RICE AT TEMP OF 45.5F TO 46F; CHICKEN BROTH AT TEMP OF 46F; AND BEEF BROTH AT TEMP OF 44.6F.REACH-IN COOLER MAINTAIN AIR TEMP OF 40.5F.COLD FOOD MU...

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

OILED CARDBOARDS USED FOR SHELF LINER MUST BE REMOVED,SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT MATERIAL.ALUMINUM FOIL USED FOR SHELF LINE IN BOTH PREP AREAS,MUST BE REMOVED. MISSING FILTER ABOVE THE COOKING EQUIPMENT, MAIN KITCHEN INSTRUC...

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

CEILING TILES ABOVE JUICE BOXES IN BASEMENT SURFACE IS POROUS AND NOT SMOOTH.INSTRUCTED TO PROVIDE CEILING WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. GREASE ON FILTERS UNDER THE HOOD,MAIN KITCHEN INSTRUCTED TO CLEAN AND MAINTAIN

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

WALL DEBRIS ON FLOOR INSIDE THE LIQUOR ROOM,INSTRUCTED TO CLEAN AND MANITAIN.

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

BULK CONTAINER IN BASEMENT NOT LABELED. MUST LABEL CONTAINER.

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

OBSERVED DUST BUILD UP ON REAR OF WALK IN COOLER CONDENSER. MUST CLEAN AND MAINTAIN CONDENSER.

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

OBSERVED CRACKS/CREVICES IN WALLS ADJACENT TO DISHWASH 3-COMPARTMENT SINK. MUST SEAL ALL CRACKS/CREVICES IN WALLS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED CELIING LIGHT COVERS MISSING END CAPS (ABOVE DISHWASH 3-COMPARTMENT SINK). MUST PROVIDE END CAPS FOR LIGHT COVERS.

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. OBSERVED CRACKS/CREVICES UNDER BAR COUNTER, AT WOODEN SHELVES IN DRY STORAGE ROOM AND ON WALLS IN 1ST FLOOR PREP AREA...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD DEBRIS ON SHELVES IN PREP AREA AND AT DRY STORAGE ROOM. MUST CLEAN AND MAINTAIN ALL UNCLEAN SHELVES.

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

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD STAINS ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN UNCLEAN WALL.

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...