Jubranos

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

MUST REPAIR BROKEN DOOR GASKETS ON 2-DOOR FREEZER IN REAR PREP AREA, AND REMOVE RUST FROM RACKS ON SAID COOLER. REPAIR BROKEN SWING DOOR LEADING TO FRONT PREP AREA.

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

MUST DETAIL CLEAN GREASE AND DRIED FOOD ACCUMULATION FROM STOVE, GRILL, EXTERIOR OF FRYER, INTERIOR CONTACT SURFACES OF ALL PREP COOLERS AND FREEZERS IN TH FRONT AND REA PREP AREAS. MICROWAVES, ALL LOWER SHELVES ON ALL PREP TABLES, AND WHEEL CASTERS ...

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

DETAIL CLEAN DIRT AND DEBRIS FROM FLOORS (CORNERS) IN FRONT AND REAR PREP AREAS, AND UNDER ALL HEAVY EQUIPMENT IN SAID AREAS.

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

MUST CLEAN EXCESSIVE DUST ACCUMULATION FROM ALL CEILING VENTS THROUGHOUT. ALSO, CLEAN UNKNOWN SUBSTANCE FROM WALL AROUND HOT WATER TANK IN REAR PREP.

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

MUST ADD ADDITIONAL LIGHTING TO REAR PREP AREA OVER 1-COMP SINK. ALSO, REPLACE BURNED OUT LIGHTS IN CUSTOMER SEATING AREA.

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

MUST REPLACE LEAKY FAUCETS AT 1-COMP & 3-COMP SINKS IN REAR PREP AREA. ALSO, REPAIR LEAKY PIPE UNDERNEATH EXPOSED HAND SINK IN FRONT PREP AREA.

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

MUST REMOVE OR ORGANIZE EXCESSIVE CLUTTER THROUGHOUT FRONT AND REAR PREP AREAS, ON AND AROUND EQUIPMENT, AND ON FLOORS. ELEVATE ITEMS 6" OFF FLOORS TO PREVENT RODENT HARBORAGE.

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

CONTINUED NON COMPLIANCE ON PREVIOUS ORDER ISSUED, DATED 08/12/2016, REPORT #1950313, VIOLATION LISTED BELOW: 32 CUTTING BOARD AT FRONT PREP LINE ACROSS FROM COOKING EQUIPMENT WORN WITH DEEP, DARK GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOAR...

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

OUTSIDE BACK DOOR GROUND AREA NOT CLEAN, (TRASH AND DEBRIS) INSTRUCTED TO CLEAN DAILY AND BETTER MAINTAIN,

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

KNIFE RACK LOCATED ABOVE WALL BEHIND 3-COMPARTMENT SINK WITH KNIVES EXPOSED AT BOTTOM LOCATED IMMEDIATELY ABOVE BASIN. INSTD TO STORE PROPERLY TO PREVENT POSSIBLE CONTAMINATION.

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

CUTTING BOARD AT FRONT PREP LINE ACROSS FROM COOKING EQUIPMENT WORN WITH DEEP, DARK GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS.

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

INTERIOR BOTTOM OF PREP COOLER, NOT CLEAN AND EXCESSIVE WATER ACCUMULATION. INSTD TO MAINTAIN CLEAN AND DRY. INTERIOR BOTTOM OF FRYERS, UNDERNEATH HANDLES OF ALL COOLERS, EXTERIOR TOP OF STOVE IN REAR AND EXTERIOR OF MOP BUCKET NOT CLEAN, EXCESSIVE D...

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

EXCESSIVE DEBRIS ON MAT AND FLOOR UNDERNEATH IN FRONT OF 3-COMPARTMENT SINK AREA. EXCESSIVE GREASE ACCUMULATION UNDER FRYERS. INSTD TO CLEAN FLOOR AND MAINTAIN AREAS.

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

INTERIOR OF HOOD AND FILTERS IN REAR PREP AREA, AND EXTERIOR OF TOILET ROOM DOOR NOT CLEAN. INSTD TO CLEAN AND MAINTAIN.

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

LEAK AT PIPE UNDER 3RD BASIN OF 3-COMPARTMENT SINK. STOPPER GASKET AT 3RD BASIN IN POOR REPAIR. INSTD TO REPAIR LEAK AND STOPPER.

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

CLEAN EXTERIOR AND POP NOZZLES ON SELF-SERVICE POP DISPENSING UNIT.

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

MUST ELEVATE ALL ARTICLES 6 INCHES OFF THE FLOOR IN REAR IN REAR FOOD PREP/DISH WASHING AREA.

FOOD HANDLER REQUIREMENTS MET

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a re...

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

FOUND COOKED CHICKEN SITTING OUT ON PREP TABLE AT 84.9F AND 121.4F. ALL COOKED CHICKEN MUST BE COOKED TO 165F AND HELD AT 140 DEGREES OR ABOVE. PRODUCT DISCARDED. CRITICAL VIOLATION 7-38-005(A). 2 LB VALUED AT $4.00 DISCARDED.

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

THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 8-1-14 ON REPORT# 1493219 NOT CORRECTED:-33-NOTED EXCESSIVE FOOD DEBRIS AND GREASE ON THE WINDOW SILL AND STOVE IN THE REAR PREP AREA AND ON THE INTERIOR AND EXTERIOR OF FRYERS AND MICROWAVE IN THE FRONT ...

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

SEE VIOKATION #29

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

CLEAN EXTERIOR AND POP NOZZLES ON SELF-SERVICE POP DISPENSING UNIT, ALL STORAGE SHELVES IN THE REAR, AND GREASE CONTAINERS ON THE FLOOR IN REAR DISH WASHING AREA.

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

SEE VIOLATION #29.

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

SEE VIOLATION #29.

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

REPLACE BROKEN HEAT VENT COVER ON WALL IN REAR SECTION OF DINING ROOM. CLEAN WALL AROUND WASH BOWL IN WASHROOM.

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

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

MASSIVE CLUTTER AND UNCLEAN EQUIPMENT FOUND IN REAR FOOD PREP/DISH WASHING AREA, MUST PROPERLY ORGANIZE AREAS, ELEVATE ALL ARTICLES 6 INCHES OFF THE FLOOR, AND CLEAN/MAINTAIN ALL UNUSED EQUIPMENT STORED IN THIS AREA.

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

ALL EMPLOYEES HANDLING OPEN FOOD MUST WEAR HAIR RESTRAINTS.

FOOD HANDLER REQUIREMENTS MET

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a re...

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

MUST PROPERLY INVERT ALL MULTI-USE ITEMS.

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

NOTED EXCESSIVE FOOD DEBRIS AND GREASE ON THE WINDOW SILL AND STOVE IN THE REAR PREP AREA AND ON THE INTERIOR AND EXTERIOR OF FRYERS AND MICROWAVE IN THE FRONT PREP AREA. MUST DETAIL CLEAN SINKS,REFRIGERATION UNITS, ALL COOKING EQUIPMENT AND ATTACHE...

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

MUST DETAIL CLEAN FLOORS IN BOTH PREP AREAS. NOTED EXCESSIVE FOOD DEBRIS AND GREASE UNDER COOKING EQUIPMENT, ALONG WALLS AND IN CORNERS. MUST ALSO DETAIL CLEAN FLOOR MATS IN DISHWASHING AREA AND IN PREP AREAS. MUST REPAIR WORN FLOOR TILES IN THE F...

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

NOTED GREASE AND FOOD DEBRIS ON WALLS UNDERNEATH AND ABOVE ALL SINKS AND PREP TABLES. ALSO NOTED FOOD DEBRIS ON WALLS IN PREP AREAS. MUST DETAIL CLEAN WALLS AND REPAINT AREAS IF NEEDED. ALSO NOTED EXCESSIVE DIRT ON BATHROOM ENTRANCE DOOR AND REAR ...

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

NOTED LEAKY FAUCET AT THE MOP SINK. MUST REPAIR.

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

MUST DETAIL CLEAN EXCESSIVE GREASE AND FOOD DEBRIS ON THE INTERIOR AND EXTERIOR OF FRYERS AND ALL COOKING EQUIPMENT ALONG THE FRONT COOK LINE. MUST REMOVE EXCESSIVE DUST AND FOOD DEBRIS BUILD UP ON EXTERIOR OF MICROWAVE,OVENS AND REFRIGERATION UNITS...

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

MUST DETAIL CLEAN EXTREME FOOD DEBRIS BUILD UP UNDER FRONT COOK LINE. MUST REMOVE LARGE PIECES OF FOOD,THE LARGE TRAY OF FRENCH FRIES AND OTHER DEBRIS LEFT UNDER COOK LINE. MUST ALSO DETAIL CLEAN FLOORS THROUGHOUT REAR PREP AND DISH WASHING AREA. ...

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

MUST DETAIL CLEAN WALLS THROUGHOUT THE FRONT AND REAR PREP AREAS AND IN THE DISH WASHING AREA.

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

MUST REPAIR THE HEAVILY LEAKING SPRAYER AND FAUCET AT THE 3 COMPARTMENT SINK. MUST REMOVE THE MENU SIGN BEING USED AS A SPLASH GUARD BETWEEN THE MOP SINK AND THE REAR HAND SINK. MUST INSTALL A PROPER SPLASH GUARD THAT IS SMOOTH AND EASILY CLEANABLE...

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

MUST REMOVE ALL CLUTTER FROM REAR PREP AND DISH WASHING AREA. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

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

MUST DETAIL CLEAN AND SANITIZE THE FOLLOWING ITEMS: GRIMMY RICE COOKER, INTERIOR OF MICROWAVE OVENS, FRYERS AND LOWER SHELVES AT ALL COOLERS TO REMOVE GRIMME AND FOOD DEBRIS.

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

MUST DETAIL CLEAN AND SANITIZE GRIMMY FLOOR AT REAR PREP AREA AND MAIN COOKING LINE.

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

MUST DETAIL CLEAN AND SANITIZE DIRTY WALL AT 3COMP SINK AREA.

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

MUST CHANGE DIRTY EXHAUST HOOD FILTERS AT BOTH HOODS.MUST ALSO PROVIDE SPLASH GUARD AT REAR EXPOSED HANDSINK.

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

ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS AT ALL TIMES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.

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

WASH, RINSE AND SANITIZE THE DIRTY REAR SINK SIIGOTS AND SPRAYER HANDLE.

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. THE CAN OPENER AND SOUTH LOWBOY COOLER ARE DIRTY; WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND E...

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. THE REAR KITCHEN AND REAR DOOR AREA HAS UNUSED EQ...

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. Wash, rinse and sanitize the shelving and non-food contact surfaces to remove food and grease buildup.

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. Wash, rinse and sanitize the stoves, fryers, cooler interiors, rice cooker and soup warmer to remove food/grease bui...

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. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner, and repair the loose tiles under t...

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. Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.