HUARACHES DONA CHIO.

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

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

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

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

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

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

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 DISCARDED 40# OF FOOD WORTH $75. CRITICAL VIOLATION 7-38-005A.

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.

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 #7-38-012. (SECOND OFFENSE)

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.

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 HAS ANOTHER COOLER MAINTAINING PROPER TEMPERATURE OF 40F.BY END OF INSPECTION STILL NO REPAIR PERSON FOR EQUIPMENT. SERVICE COOLER TAGGED AND HELD FOR INSPECTION. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

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, PUBLANO 85.5F,CHICKEN 54.0F,GROUND BEEF/POTATO 56.3F,PORK 48.6F, RICE 55.2F AND EGGS 51.9F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 25LBS OF PRODUCTS WORTH $273.00 THROUGH DENATURING PROCESS. INSTRUCTED TO ALWAYS MONITOR FOOD PRODUCTS THROUGH EITHER TEMPERATURE LOG OR TIME LOG. CRITICAL CITATION ISSUED FOR VIOLATION #7-38-005(A)

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 FOOD SERVICE MANAGER ON SITE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012.

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.

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 83.8F; BEEF BRAIN AT 75.2F COOKED BEANS AT TEMP OF 53.2F. NO PROOF OF TIME AND TEMPERATURE LOG NOR LOG FOR COOLING PROCESS, PRESENTED AT THIS TIME. INFORMATION AND COPIES OF TIME AND TEMPERATURE LOG, ALSO A LOG FOR COOLING PROCESS GIVEN. FOOD DISCARDED AND DENATURED. POUNDS 33; VALUE 210. CRITICAL VIOLATION: 7-38-005(A)

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, RINSE, AND SANITIZE(100 PPM). CRITICAL VIOLATION:7-38-030

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.

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

REMOVE THREADS FROM LEFT FAUCET AT THREE COMPARTMENT SINK

PROVIDE THERMOMETER INSIDE ALL COOLERS.

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 CORRECTED AT THIS TIME. 31(INSTRUCTED TO TO INVERT ALL CLEAN UTENSILS ON THE THE SHELVES AND ON COUNTERS THROUGHOUT AT ALL TIMES. 32(INSTRUCTED TO PROVIDE SPLASH GAURD ON MOP SINK AT THE SIDE OF 3COMP.SINK. 36(INSTRUCTED TO PROVIDE SHIELD MISSING ON LIGHT BULB IN KITCHEN ABOVE PREP COUNTER, AND CLEAN DEBRIS INSIDE LIGHT SHIELD AT DINING. 38(INSTRUCTED TO REPAIR FAUCET JOINTS ON 3COMP.SINK LEAKING WATER.ALSO MUST ADJUST 3COMP.SINK TO COMPLETELY DRAIN OFF WATER, SAID SINK IS TILTED). CITATION ISSUED 7-42-090 SERIOUS. INSTRUCTED TO COMPLY WITH ABOVE PREVIOUS ORDERS BY REINSPECTION NEXT WEEK.

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 .

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.

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: 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. INSTRUCTED TO REPAIR TOILET BOWL/TANK RUNNING SLOWLY WHEN FLUSHED.

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.

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 SHELVES AND ON COUNTERS THROUGHOUT,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 PROVIDE SPLASH GAURD ON MOP SINK AT THE SIDE OF 3COMP.SINK.

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.

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 CLEAN DEBRIS INSIDE LIGHT SHIELD AT DINING.

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. INSTRUCTED TO REPAIR FAUCET JOINTS ON 3COMP.SINK LEAKING WATER,AND HOT WATER KNOB ON HAND WASH SINK IN TOILET. ALSO MUST ADJUST 3COMP.SINKS TO COMPLETELY DRAIN OFF WATER,SAID SINK IS TILTED.

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 animal products.found food items not properly dated/labeled in coolers must date and label all food items in coolers.

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, cooking equipment need cleaning.

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).

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.

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.missing light shield in kitchen prep area shall be provided.

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 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.exhaust canopy not clean nedds detailed cleaning.exhaust vents (ventilation) in kitchen area needs cleaning.