INDIO COCINA MEXICANA.

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 7-38-005 PRIORITY

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 ISSUED 7-38-005. PRIORITY

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

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

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

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 PRIORITY VIOLATION 7-42-090

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 ISSUED

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.

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 VIOLATION 7-38-005 (SEE PREVIOUS VIOLATION FOR CITATION)

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

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.

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

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

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

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

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

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

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

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 AT 45.0F. ALL PRODUCT DISCARDED AND DENATURED. APPROX 10LBS $50 VALUE. CITATION ISSUED PRIORITY 7-38-005. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW.

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

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

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

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 AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO USE 3-COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTEINSILS UNTIL DISH MACHINE IS REPAIRED. PRIORITY CITATION ISSUED 7-38-025

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.

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.

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

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

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.

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

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 AT ALL TIMES. ALSO NOTED CONTAINERS OF POTENTIALLY HAZARDOUS FOODS OVERFLOWING AND STACKED ON TOP OF EACH OTHER AT COLD LINE OF PREP COOLER: CONTAINER OF BEAN SPROUTS AT 64.6F, CONTAINER OF VEGETABLE PATTY AT 48.9F, AND CHICKEN SOY PATTIES AT 52.2F. ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. APPROX 15LBS $100 VALUE. INSTD TO MAINTAIN COLD FOODS AT 40F OR BELOW DURING RECEIVING, STORING. VIOLATION 7-38-005A CRITICAL.

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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 MAINTAIN.

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

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

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

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

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

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

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

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.

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 USE PROPER PEST CONTROL DEVICES. CITATION ISSUED 7-38-020 SERIOUS.

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.

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

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

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.

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

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.

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.

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. LIGHT AT WALK IN COOLER AREA IN NEED OF REPAIRING AND OR REPLACING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. AIR VENTS IN REACH IN COOLER IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN 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. NEW CUTTING BOARDS NEEDED. WORN WITH DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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.

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. LIGHT IN NEED OF SHEILDING IN DISH AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. LEAK AT 1 COMPARTMENET SINK P-TRAP. MUST REPLACE PLASTIC P-TRAP AND MAINTAIN.

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: 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.CLEAN VENTS IN THE PREP AREA AND HALLWAY BY THE TOILET ROOMS.