Huaraches Dona Chio

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING TCS FOOD. (HANDLES CHICKEN, PORK, ETC.)PRIORITY FOUNDATION. CITATION ISSUED. 7-38-012.MUST PROVIDE.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.

PROPER DATE MARKING AND DISPOSITION

FOUND READY TO EAT FOOD HELD MORE THAN 24HOURS WITH NO SEVEN DAY CONSUME BY DATE. (COOKED PORK, RICE, ETC.)PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST LABEL PROPERLY.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

FOUND BULK FOOD NOT LABELED.(SUGAR, RICE,ETC.). MUST LABEL.

ALLERGEN TRAINING AS REQUIRED

FOOD SANITATION MANAGERS WITH NO ALLERGEN TRAINING. MUST PROVIDE.

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

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED RE-FRIED BEANS AT TEMP OF 47.5F; COOKED GREEN BEANS AT TEMP OF 106.7F TO 108F(BEANS WAS COOKED AT 11am,TODAY PER MANAGER ON DUTY); COOKED PULLED CHICKEN IN RED SAUCE AT TEMP F 45.7F; ...

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATIONS NOT CORRECTED FROM 2-28-17, REPORT #1989852: #24-THREE COMPARTMENT SINK NOT MAINTAINED. FOUND THE THIRD COMPARTMENT SINK NOT DRAINING(BY THE MOP SINK). INSTRUCTED TO REPAIR CAUSE. #29- PREVIOUS MININOR VIOLATIONS NOT CORRE...

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

RUBBER GASKET INSIDE THE RIGHT DOOR OF TWO DOOR REACH-IN COOLER BROKEN,INSTRUCTED TO REPAIR. EXPOSED HAND SINK LEGS NOT CLEANABLE(RAW WOOD AND PAPER),NEED TO REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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

DUST BUILD-UP ON HEAT RADIATOR AND PIPE ON CEILING IN PREP AREA,INSTRUCTED TO CLEAN AND MAINTAIN

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

BROKEN CEILING ABOVE THE FRONT WINDOW,IN DINING AREA,NEED TO REPAIR.

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

FAUCET AT THREE COMPARTMENT SINK IS LEAKING. MUST REPAIR SAID FAUCET.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

THREE COMPARTMENT SINK NOT MAINTAINED. FOUND THE THIRD COMPARTMENT SINK NOT DRAINING(BY THE MOP SINK).INSTRUCTED TO REPAIR CAUSE. SERIOUS VIOLATION:7-38-030

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MININOR VIOLATIONS NOT CORRECTED FROM 4-12-16,REPORT#1727260 #38- FOUND NO EXHAUST VENT AT RESTROOM. MUST INSTALL EXHAUST VENT AT RESTROOM. FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVIDE. TODAY 2-28-17 OBSERVED THE SAM...

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

RUBBER GASKET INSIDE THE RIGHT DOOR OF TWO DOOR REACH-IN COOLER BROKEN,INSTRUCTED TO REPAIR. EXPOSED HAND SINK LEGS NOT CLEANABLE(RAW WOOD AND PAPER),NEED TO REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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

DUST BUILD-UP ON HEAT RADIATOR AND PIPE ON CEILING IN PREP AREA,INSTRUCTED TO CLEAN AND MAINTAIN

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

BROKEN CEILING ABOVE THE FRONT WINDOW,IN DINING AREA,NEED TO REPAIR.

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

FAUCET AT THREE COMPARTMENT SINK IS LEAKING,ALSO THREADED.MUST REPAIR SAID FAUCET AND PROVIDE UN THREAD FAUCET

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

FOUND BULK FOOD NOT LABELED.(RICE, BEANS, ETC.) MUST LABEL ALL BULK FOOD.

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

FOUND NO EXHAUST VENT AT RESTROOM. MUST INSTALL EXHAUST VENT AT RESTROOM. FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVIDE.

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

3-COMPARTMENT SINK LEFT SIDE FAUCET HOT WATER HANDLE LEAKING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

METAL STEM THERMOMETERS NOT CALIBRATED. INSTRUCTED MANAGER METAL STEM THERMOMETERS MUST BE CALIBRATED FOR FOOD HANDLERS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOOD HANDLERS NOT WEARING HAIR RESTRIANTS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED A CONTAINER OF CHICKEN AT 51.3F AND A CONTAINER OF PORK AT 52.3F INSIDE THE TWO DOOR REFRIGERATOR. THE AMBIENT TEMPERATURE OF THE COOLER WAS 40.4F. MANAGEMENT VOLUNTARILY DISCARD...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

STILL NOTED TEMPERATURE OF SERVICE COOLER TO BE 48.7F. NO FOOD ITEMS INSIDE COOLER AT THIS TIME. CRITICAL VIOLATION 7-38-005A NO CITATION ISSUED. EQUIPMENT REMAINED TAGGED.

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

STILL NO CERTIFIED FOOD MANAGER ON DUTY OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. STILL INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON DUTY. CITATION ISSUED FOR SERIOUS VIOLATION #7-3...

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

NOTED ASSORTED FOOD ITEMS INSIDE 2 DOOR COOLER AT REAR NOT PROPERLY LABELED WITH DATE, NAME ETC. INSTRUCTED TO ALWAYS LABEL FOOD ITEMS INCLUDING BULK ITEMS DURING STORAGE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURE OF SERVICE COOLER AT THE FRONT SERVING COUNTER TO BE IMPROPER AT 61.8F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL PROPER TEMPERATURE OF 40F OR BELOW IS ATTAINED.MANAGER IMMEDIATELY CALLED REFRIGERATION COMPANY FOR SERVICING. PREMISES HA...

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

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER AT FRONT COUNTER AND 2 DOOR REFRIGERATION UNIT AT REAR TO BE IMPROPER BETWEEN 46F TO 85F. (PORK 46.8F, BEEF 48.2F, REFRIED BEANS 48.6F,BEEF FOOT 50.5F,...

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

NOTED NO CERTIFIED FOOD MANAGER ON DUTY OR CITY OF CHICAGO FOOD CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (REFRIED BEANS, SOUPS, CHICKEN ETC). INSTRUCTED TO ALWAYS HAVE A CITY FOOD CERTIFICATE AT ALL TIMES AND A F...

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

NOTED ASSORTED FOOD ITEMS INSIDE 2 DOOR COOLER AT REAR NOT PROPERLY LABELED WITH DATE, NAME ETC. INSTRUCTED TO ALWAYS LABEL FOOD ITEMS INCLUDING BULK ITEMS DURING STORAGE.

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

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED PULLED CHICKEN AT TEMP OF 118.4F STORED ON TOP OF THE SHELF, CORN MUSHROOM AT TEMP OF 93.2F; CHICKPEAS 93.2F; COOKED RICE AT TEMP OF 103.7F; COOKED POTATOES WITH CHORIZO AT TEMP OF 83.8...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

NO SANITIZE SOLUTION USED AT THREE COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING AND RINSING PLATES,POTS UTENSILS ETC,WITHOUT USING SANITIZING SOLUTION AT THIRD COMPARTMENT SINK. PERSONALLY SET-UP AND SHOWED HOW TO SET UP THREE COMPARTMENT SINK: WASH,...

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

NO PROOF OF CITY SANITATION CERTIFICATE PROVIDED ON PREMISES, NO CERTIFICATE POSTED OR AVAILABLE. INSTRUCTED TO OBTAIN IT BY ENROLLING IN SANITATION CLASS. SERIOUS VIOLATION: 7-38-012A.

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

REMOVE ITEMS AWAY FROM MOP SINK. MOP SINK MUST BE ACCESSIBLE.

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

REMOVE THREADS FROM LEFT FAUCET AT THREE COMPARTMENT SINK

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETER INSIDE ALL COOLERS.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. FOUND PREVIOUS MINOR VIOLATIONS OF 03-11-11 REPORT #579689 #S31,32,36,&38 NOT CORRECT...

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

All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE DATES ON PREPARED / COOKED FOODS IN COOLERS AND LABEL DRY FOOD CONTAINERS WITH FOOD NAME .

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. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON 3COMP.&MOP SINKS.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPAIR DAMAGED WALL BRACKETS ON FLOORS,AND OPENING UNDER DOOR POST IN TOILET ROOM.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. PROVIDE THERMOMETER INSIDE ALL COOLERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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 ALL CLEAN UTENSILS ON THE S...

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. INSTRUCTED TO PROVIDE SPLASH GAURD ON MOP SINK AT THE SIDE OF 3COMP.SINK.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED REPAIR MISSING FLOOR BASE ALONG WALLS IN DINING.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE SHIELD MISSING ON LIGHT BULB IN KITCHEN ABOVE PREP COUNTER,AND...

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...

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

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked ani...

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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, c...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment cooking euipment need detailed cleaning(corners).

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. Use dustless cleaning methods.walls that had peeling paint in prep area shall be repair.

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

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 prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...