Indio Cocina Mexicana

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE FOR EMPLOYEE(S)/MANAGER ON DUTY AT THE TIME OF INSPECTION WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS ARE BEING PREPARED, HANDLED, SERVED AND/OR STORED. INSTR...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE IN WOMENS PUBLIC WASHROOM. INSTRUCTED TO PROVIDE.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED LOW TEMPERATURE WAREWASHING MACHINE LOCATED IN DISHWASHING AREA NOT PROPERLY SANITIZING; SANITIZING CONCENTRATION WAS OBSERVED AT 10PPM AT TIME OF INSPECTION. INSTRUCTED TO REPAIR AND NOT TO USE. TAGGED LOW TEMPERATURE DISH MACHINE MODEL # A...

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER TEMPERATURE OF TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEM, SLICED TOMATOS AT 51.8F, AT PREP TABLE. INSTRUCTED TO DENATURE AND DISCARD. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED FOOD ITEMS STORED IN PREP TABLES AND COLD HOLD UNIT UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS AND/OR COVERINGS TO PREVENT CONTAMINATION.

PERSONAL CLEANLINESS

OBSERVED FOOD HANDLERS WITH NO HAIR NETS/RESTRAINTS. INSTRUCTED TO PROVIDE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

CUTTING BOARDS WITH DEEP, DARK GROOVES AND STAINS. INSTD TO REPAIR OR REPLACE CUTTING BOARDS AND MAINTAIN

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

RUSTY SURFACE ON BOTTOM SHELF OF PREP TABLES. INSTD TO REMOVE RUST SO AS SURFACE TO BE SMOOTH, EVEN, AND EASILY CLEANABLE

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACLES FOR FEMININE HYGIENE PRODUCTS INSIDE OF WOMENS/ STAFF TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS (CHICKEN, STEAK, EGGS,ETC) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED MISSING HANDWASH SIGNAGE IN WOMENS RESTROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

PROPER COLD HOLDING TEMPERATURES

OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE WALK IN COLD COOLER, SUCH AS 2LBS OF BEANS AT 45.2F, 2LBS OF RICE AT 47.8F AND 3LBS OF PORK AT 47.4F. MANAGER DISCARDED AND DENATURED A TOTAL 5LBS AT $100. ALL COLD TCS FOOD MUST MAINTA...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED NO LABELS FOR BULK STORAGE CONTAINERS (BEANS, RICE, AND SUGAR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

PERSONAL CLEANLINESS

OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-202.11 OBSERVED DAMAGED LIGHT SHIELD IN DISHWASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13: OBSERVED EXPIRED CERTIFICATES FOR ALL FOOD HANDLER.s INSTRUCTED TO OBTAIN TRAINING AND MAINTAIN VERIFICATION AT ALL TIMES.

PROPER COLD HOLDING TEMPERATURES

3-501.16(A:2,&B) THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE IN TAGGED PREP COOLER: HAM 51.1F, RED SALSA 48.3F, STEAK 45.1F, SOUR CREAM 45.5F. ALL FOOD DISCARDED AND DENATURED AT THIS TIME. APPROX 20LBS $200 VALUE. CITATION ISSUED 7-...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

4-301.11 TAGGED COOLER BEING USED AND UNABLE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE, INTERNAL AIR TEMPERATURE OF 45.9F. COOLER REMAINS TAGGED AND INSTD NOT TO USE UNTIL REINSPECTED BY CDPH AND ABLE TO MAINTAIN 41F OR BELOW AT ALL TIMES. CITATION...

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

4-502.13: OBSERVED SINGLE USE PLASTIC UTENSILS NOT INVERTED. INSTRUCTED TO INVERT AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-202.11 OBSERVED DAMAGED LIGHT SHIELD IN DISHWASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13: OBSERVED EXPIRED CERTIFICATES FOR ALL FOOD HANDLER.s INSTRUCTED TO OBTAIN TRAINING AND MAINTAIN VERIFICATION AT ALL TIMES.

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED

PREVIOUS PRIORITY FOUNDATION FROM 6/27/22 REPORT 2559947 NOT CORRECTED- (25) 3-603.11: OBSERVED NO CONSUMER ADVISORY OR DISCLOSURE ON MENU WITH COOKED TO ORDER ITEMS: EGGS, STEAK ETC. INSTRUCTED TO PROVIDE BOTH ON MENU AND MAINTAIN. CITATION ISSUED ...

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED

OBSERVED FOOD HANDLER TOUCHING READY TO EAT TORTILLAS, CHEESE, ONIONS, SLICED TOMATOES, AND TACOS WITH BARE HANDS. INSTRUCTED TO USE GLOVES AND PROPER FOOD HANDLING UTENSILS FOR READY TO EAT FOODS. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISS...

PROPER HOT HOLDING TEMPERATURES

OBSERVED COOKED POTATOES HELD AT 97.2F AND CHILE RELLENOS AT 64-68F IN PREP AREA. INSTRUCTED TO KEEP HOT FOODS HELD AT 135F OR ABOVE. MANAGER DISCARDED ABOVE ITEMS. 5LBS POTATOES, 8LBS CHILES. $50 TOTAL. PRIORITY VIOLATION 7-38-005. CITATTION ISSUED.

PROPER COLD HOLDING TEMPERATURES

OBSERVED ITEMS IN COOLER AT IMPROPER COLD TEMPERATURE: HAM 51F (4 LBS) , GUACAMOLE 57.4F (5LBS), BEEF 47F (10LBS), CHEESE 53.6F (3 LBS). INSTRUCTED TO KEEP COLD AT 41F OR BELOW. MANAGER DISCARDED AND DENATURED ABOVE ITEMS. TOTAL COST $200. PRIORTIY V...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY OR DISCLOSURE ON MENU WITH COOKED TO ORDER ITEMS: EGGS, STEAK ETC. INSTRUCTED TO PROVIDE BOTH ON MENU AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED 2 DOOR PREP COOLER AT 55.5F. INSTRUCTED TO MAINTAIN COOLER TEMPERATURE OF 41F OR BELOW. COOLER TAGGED AND HELD FOR INSPECTION BY CDPH. MUST NOT BE USED UNTIL REINSPECTION BY CDPH. PRIORTY VIOLATION 7-38-005. CITATION ISSUED.

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO THERMOMETER IN 2 DOOR PREP COOLER. INSTRUCTED TO OBTAIN AND MAINTAIN.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

OBSERVED SINGLE USE PLASTIC UTENSILS NOT INVERTED. INSTRUCTED TO INVERT AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED DAMAGED LIGHT SHIELD IN DISHWASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED EXPIRED CERTIFICATES FOR ALL FOOD HANDLER.s INSTRUCTED TO OBTAIN TRAINING AND MAINTAIN VERIFICATION AT ALL TIMES.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

LARGE BULK FOOD ITEMS STORAGE CONTAINERS MUST BE LABELED CORRECT AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

TOILET ROOM RECEPTACLE MUST BE COVERED. INSTRUCTED TO OBTAIN A LID FOR GARBAGE CAN AND MAINTAIN AT ALL TIMES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS UNDER 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.

PROPER COLD HOLDING TEMPERATURES

THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES: 3 CONTAINERS OF SLICED TOMATOES AT 2 SEPARATE PREP COOLERS RANGING FROM 52.0.F-55.2F, 2 BAGS OF COOKED RICE IN WALK IN COOLER 46.8F-49.9F , AND CONTAINER OF COOKED BEANS IN WALK IN COOLER...

PERSONAL CLEANLINESS

2 FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTD TO WEAR AT ALL TIMES

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

OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION 7-38-010

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED LOW TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS WITH CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN SANITIZER AT 100 PPM. LOW TEMPERATURE DISH MACHINE IS TAGGED HELD FOR INSPECTION A...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED PACKAGED BAGS OF COOKIES DISPLAYED FOR CUSTOMER SERVICE ON FRONT COUNTER AND NOT PROPERLY LABELED. INSTRUCTED MANAGER TO PROPERLY LABEL WITH INGREDIENTS, NET WEIGHT, BUSINESS NAME, ADDRESS, ALLERGENS, ETC.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED 1/4" GAP ON LEFT BOTTOM CORNER OF WEST EXIT DOOR AND 1/4" GAP ON BOTTOM RIGHT CORNER OF EAST EXIT DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY.

PERSONAL CLEANLINESS

OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES AND FOOD CONTACT SURFACES. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED RUST DEPOSITS ON SHELVING UNITS IN PREP AREA AND INSIDE WALK-IN COOLER. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES DURING STORAGE AND SERVICE: LARGE CONTAINER OF COOKED POTATOES AT 111.2F, CHICKEN SOUP AT 121.1F, AND BEANS AT 130.9F AT HOT HOLDING UNIT. INSTD TO MAINTAIN HOT FOODS AT 140F OR ABOVE...

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

ALL COOKED FOOD IN COOLERS NOT LABELED OR DATED. INSTD TO PROPERLY LABEL.

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

IMROPER STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE PROPER STOPPERS AND MAINTAIN.

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

WALL TILE MISSING BEHIND COOKING EQUIPMENT. INSTD TO REPLACE AND MAINTAIN.

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

FOOD HANDLER NOT WEARING HAIR RESTRAINT. INSTD TO WEAR HAIR RESTRAINT AT ALL TIMES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION.

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

ALL MULTI USE UTENSILS MUST BE STORED IN A CLEAN SANITIZED CONTAINER. KNIVES CAN NOT BE STORED BETWEEN REACH IN COOLERS. CORRECT AND MAINTIAN.

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

2 LIGHT SHEILDS IN NEED OF REPLACING AT REAR PREP AREA. MUST CORRECT AND MAINTAIN.

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

LEAK AT 1 COMPARTMENT SPRAYER FAUCET. MUST CORRECT AND MAINTAIN.

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

CUTTING BOARDS IN NEED OF REPLACING WHERE WORN. DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN.

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

ICE CHUTE ON ICE MACHINE IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN.

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

FLOORS AROUNF THE WATER HEATER IN NEED OF CLEANIG TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIAN

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

WALLS IN DISH AREA AND WATER HEATER IN NEED OF CLEANING TO REMOVE SPLATTER. MUST CORRECT AND MAINTAIN.

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

LIGHT SHEILD ABOVE DISHMACHINE IN POOR REPAIR. MUST REPLACE AND MAINTAIN.

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

OBSERVED PRE-PACKAGED DESSERTS LOCATED IN A COOLER AT THE FRONT CASHIER AREA (FLAN, RICE PUDDING ETC.) NOT PROPERLY LABELED WITH PRODUCT ORIGIN OR DATES. INSTRUCTED MANAGER TO PROPERLY LABEL ALL FOODS OUT OF ITS ORIGINAL PACKAGE.

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

OBSERVED RUST ON LOWER SHELVES ON PREP COUNTER WITH MEAT SLICER LOCATED IN THE REAR PREP. INSTRUCTED TO REMOVE RUST AND MAINTAIN. OBSERVED GASKETS ON A COOLER LOCATED NEXT TO THE GRILL IN POOR REPAIR WITH WARN OUT GASKETS. INSTRUCTED TO REPLACE AND M...

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

OBSERVED LIGHT SHIELD IN REAR PREP AREA IN NEED OF DETAIL CLEANING. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

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

THE BULK FOOD CONTAINERS IN THE PREP AREA NOT LABELED. INSTRUCTED TO LABEL THEM.

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

CLEAN THE HOOD,FILTERS AND THE FRYER AND CABINET UNDERNEATH HAS SOME GREASE BUILDUP ON THEM.

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

FLOORS UNDER PREP TABLES IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS IN DISH AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

PRE-PACKAGED DESSERTS AT FRONT COUNTER (EMPANANDAS, GELATINS) NOT PROPERLY LABELED OR DATED. INSTD TO PROPERLY LABEL SAME.

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

REPLACE WORN, DISCOLORED CUTTING BOARD IN REAR OF PREP AREA.

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

FLOOR DRAIN THRU-OUT NOT CLEAN AND WITH WORN SURFACES. INSTD TO DETAIL CLEAN SAME AND REMOVE RUSTY SURFACES. FLOOR WITH WATER ACCUMULATION UNDER DISHMACHINE AREA. INSTD TO KEEP CLEAN AND DRY.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OVER 30 LIVE DRAIN FLIES NOTED ON WALLS AND EXTERIOR OF WALK-IN COOLER. INSTD TO ELIMINATE FLIES, CLEAN AND SANITIZE ALL AFFECTED AREAS. CONTACT PEST CONTROL FOR SERVICE. IMPROPER FLY STRIPS HANGING FROM CEILING IN PREP AREA. INSTD TO REMOVE SAME AND...

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

NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (RICE, BEEF, ETC). MGR ON DUTY'S CERTIFICATE IS NOT VALID, EXPIRED. INSTD TO HAVE CERTIFIED MGR ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.

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

PRE-PACKAGED DESSERTS AT FRONT COUNTER (EMPANANDAS, GELATINS) NOT PROPERLY LABELED OR DATED. INSTD TO PROPERLY LABEL SAME.

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

REPLACE WORN, DISCOLORED CUTTING BOARD IN REAR OF PREP AREA.

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

FLOOR DRAIN THRU-OUT NOT CLEAN AND WITH WORN SURFACES. INSTD TO DETAIL CLEAN SAME AND REMOVE RUSTY SURFACES. FLOOR WITH WATER ACCUMULATION UNDER DISHMACHINE AREA. INSTD TO KEEP CLEAN AND DRY.

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

FOOD HANDLER NOT WEARING HAIR RESTRAINT. ALL FOOD HANLDERS MUST WEAR HAIR RESTRAINTS.

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. RUBBER GASKETS NEEDED ON REACH IN COOLER. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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 PREP TABLES IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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...

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. NEW CUTTING BOARDS NEEDED. WORN WITH DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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 IN DISH AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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...

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.CLEAN THE CABINETS UNDER THE STOVE HAS FOOD DEBRIS INSIDE.

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...