Isabel'S Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO PAPER TOWELS AT COOKS LINE EXPOSED HAND SINK WHILE COOK WAS PREPARING FOODS. MUST PROVIDE AT ALL TIMES. ALSO OBSERVED COOK ON COOKS LINE NOT WASHING HANDS BETWEEN CLEANING TASKS, PREPARING FOODS, RETRIEVING FOODS FROM WALK-IN COOLER AND NOT CHANGI...

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

NO PEST CONTROL LOG BOOK ON PREMISES OR DOCUMENTATION AVAILABLE DURING THE INSPECTION. MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE ALL REQUIRED DOCUMENTATION. SERIOUS CITATION ISSUED 7-38-020.

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

NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES OR CERTIFIED MANAGER PRESENT DURING THE INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

NO SUMMARY REPORT POSTED FROM PREVIOUS COMPLAINT RE-INSPECTION MADE ON 8-15-12. GIVEN TODAYS SUMMARY REPORT AND POSTED AT THIS TIME. SERIOUS CITATION ISSUED 7-42-010(B).

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

EXPOSED TABLEWARES IN DINING ROOM MUST BE COVERED OR WRAPPED.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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

MUST LABEL AND DATE PREPARED FOODS IN THE COOLERS.

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

OBSERVED STYROFOAM TAKE-OUT CONTAINERS STORED IMPROPERLY. MUST INVERT TO PROTECT INTERIOR CONTACT SURFACE FROM CONTAMINATION.

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

DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT, ESPECIALLY THE BROILER AND STOVES, FOOD STORAGE RACKS IN THE DRY FOOD STORAGE AREA AND IN THE WALK-IN COOLER, DIRTY PLATE STORAGE RACKS NEAR THE DISHMACHINE.

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

DETAIL CLEAN ALL DEAD INSECTS FROM THE FLOORS OF THE PREP AREA. DETAIL CLEAN FLOOR OF DRY STORAGE AREA.

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

DETAIL CLEAN DEAD INSECTS FROM THE WALLS OF THE REAR PREP AREA. REPAIR THE OPENING IN THE WALL IN THE DRY STORAGE AREA.

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

MUST LABEL AND DATE PREPARED FOODS IN THE COOLERS.

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

OBSERVED STYROFOAM TAKE-OUT CONTAINERS STORED IMPROPERLY. MUST INVERT TO PROTECT INTERIOR CONTACT SURFACE FROM CONTAMINATION.

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

DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT, ESPECIALLY THE BROILER AND STOVES, FOOD STORAGE RACKS IN THE DRY FOOD STORAGE AREA AND IN THE WALK-IN COOLER, DIRTY PLATE STORAGE RACKS NEAR THE DISHMACHINE.

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

DETAIL CLEAN ALL DEAD INSECTS FROM THE FLOORS OF THE PREP AREA. DETAIL CLEAN FLOOR OF DRY STORAGE AREA.

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

DETAIL CLEAN DEAD INSECTS FROM THE WALLS OF THE REAR PREP AREA. REPAIR THE OPENING IN THE WALL IN THE DRY STORAGE AREA.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED HOLLANDAISE SAUCE AT 131.0F ON THE STEAM TABLE, SAUSAGE GRAVY AT 129.9F ON THE STEAM TABLE, COOKED SAUSAGES AT 78.4F ON THE STEAM TABLE, EGGS AT 46.7F IN THE COOLER. MANAGEMENT...

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

OBSERVED LIVE COCKROACHES AND LIVE FRUIT FLIES IN THE FOOD PREP AREA AND BEHIND THE FRONT SEATING COUNTER. OBSERVED 3 LIVE COCKROACHES ON THE FLOOR UNDER AND AROUND THE DISHWASHING MACHINE. ALSO OBSERVED 10 LIVE FRUIT FLIES ON THE WALLS AND EQUIPME...

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

MUST LABEL AND DATE PREPARED FOODS IN THE COOLERS.

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

OBSERVED STYROFOAM TAKE-OUT CONTAINERS STORED IMPROPERLY. MUST INVERT TO PROTECT INTERIOR CONTACT SURFACE FROM CONTAMINATION.

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

DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT, ESPECIALLY THE BROILER AND STOVES, FOOD STORAGE RACKS IN THE DRY FOOD STORAGE AREA AND IN THE WALK-IN COOLER, DIRTY PLATE STORAGE RACKS NEAR THE DISHMACHINE.

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

DETAIL CLEAN THE FLOOR OF THE COOK'S LINE UNDER THE COOKING EQUIPMENT WITH A BUILDUP OF GREASE AND FLOOR OF DRY STORAGE. DETAIL CLEAN ALL DEAD INSECTS FROM THE FLOORS OF THE PREP AREA.

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

DETAIL CLEAN DEAD INSECTS FROM THE WALLS OF THE REAR PREP AREA. PATCH AND REPAIR WALLS AND COLUMNS IN THE REAR PREP AREA. DETAIL CLEAN WALLS OF THE PREP AREA THROUGHOUT.

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

REPLACE THE BROKEN LIGHT SHIELD ABOVE THE COOK'S PREP LINE.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. SUMMARY REPORT GIVEN ON 11-2-11 FROM REPORT #517600 AND WAS INSTRUCTED TO POST IN THAT REPORT, NOT POSTED UPON RE-INSPECTION AT THIS TIME.

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

TWO TALL REACH-IN COOLERS ON COOKS LINE WITH BROKEN DOOR HANDLES AND REPAIRED WITH DUCT TAPE. MUST REPLACE OR REPAIR WITH CLEANABLE SURFACE

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

EXTERIOR COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE, SHELVING UNDER FLAT GRILL WITH FOOD DEBRIS AND GREASE. EXHAUST HOOD WITH DRIPPING GREASE. MUST CLEAN ALL. FLOOR MOUNTED FOOD MIXER DIRTY WITH ENCRUSTED FOOD. MUST CLEAN.

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

FLOORS IN THE FOLLOWING MUST CLEAN, REMOVE FOOD DEBRIS AND MAINTAIN. UNDER COOKS LINE EQUIPMENT, UNDER REAR STORED ONION AND POTATOES, UNDER THREE COMPARTMENT SINK.

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

MUST REMOVE DEAD INSECTS FROM LIGHT SHIELDS IN SERVER STATION/PREP AREA.

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

NO HOT WATER AT ONE COMPARTMENT PREP SINK. MUST PROVIDE. LEAK INTO BUS PAN ON FLOOR UNDER THREE COMPARTMENT SINK. MUST REPAIR. MUST PROVIDE NOZZLE TO REACH ALL THREE COMPARTMENTS OF THREE COMPARTMENT SINK, NOT A SPRAY ARM FOR ANY COMPARTMENTS ONLY. S...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

DIRTY WIPING CLOTHS ON COOK LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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

All hot food shall be stored at a temperature of 140F or higher. THE FOLLOWING FOODS HELD AT IMPROPER TEMPERATURE ON REAR PREP STOVE TOP THAT WAS TURNED OFF. VEGETABLE SOUP AT 102.2F, CHICKEN SOUP AT 92.8F, BEEF GRAVY AT 91.2F, CABBAGE SOUP AT 97.8F....

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE WASTE RECEPTACLE LID WITH LARGE OPEN HOLE IN PLASTIC APPROXIMATELY 1 FT. X 1 FT. MUST REPLACE WITH TIGHT FI...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION.

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. PREVIOUS MINOR VIOLATION FROM 9-1-10 NOT CORRECTED. #32-MUST INSTALL SPLASH GUARD AT SER...

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. ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED AND ALL BULK FOOD CONTAINERS LABELED.

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. KNIVES IMPROPERLY STORED ON METAL RACK SHELVING UND...

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. MUST INSTALL SPLASH GUARD BETWEEN COOKS LINE EXPOSED HAND SINK AND METAL FOOD CART WITH WAFFLE IRON. TWO TALL REACH-IN ...

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. EXTERIOR COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE, SHELVING UNDER FLAT GRILL WITH FOOD DEBRIS AND GREASE. EXHAUST HOO...

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 IN THE FOLLOWING MUST CLEAN, REMOVE FOOD DEBRIS AND MAINTAIN. UNDER COOKS LINE EQUIPMENT, UNDER REAR STORED ONION AND POTATOES, UNDE...

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. MUST REMOVE DEAD INSECTS FROM LIGHT SHIELDS IN SERVER STATION/PREP AREA.

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 (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. DIRTY WIPING CLOTHS ON COOK LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

SERVER STATION COOLER REMAINS TAGGED. FOUND AT 55F.

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

MUST INSTALL SPLASH GUARD AT SERVER STATION EXPOSED HAND SINK.

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

MUST REPAIR VENTILATION IN LADIES WASHROOM.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND TWO DISPLAY PREP COOLERS AT IMPROPER TEMPERATURE(PREP COOLER IN KITCHEN MAINTAIN TEMP OF 47.7F TO 48,2...

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

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND COOKED FOOD STORED IN STEAM TABLE AT IMPROPER TEMPERATURE:WHITE RICE AT TEMP OF 110F TO 112F; SPANISH RICE AT TEMP ...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE WASTE OIL CONTAINER AND GROUND NOT MAINTAINED.OBSERVED LID OF WAST OIL CONTAINER WITH LAYERS OF GREASE BUI...

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.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 10-02-2010,REPORT #1701 #30.OBSERVED PREPA...

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.PROVIDE UTENSILS WITH HANDLE TO PICK UP DRY FOO INGR...

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. PROVIDE A KNIFE RACK FOR KITCHEN AREA,DO NOT STORE KNIFE ON TOP SERVING COUNTER.PROVIDE SPLASH GUARD AT EXPOSED HANDSIN...

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. REMOVE CARDBOARD FROM WALL ABOVE THE GAS PANEL, PROVIDE A SURFACE THAT IS SMOOTH ,CLEANABLE AND NON ABSORBENT MATERIAL.REMOVE EXCESS FOAM FROM IT.

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 THERMOMETERS FOR ALL COOLERS AND FREEZERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. UNABLE TO CHECK STORAGE NEXT TO EXIT DOOR, DUE TO T...