LA Bomba

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

MUST REPAIR/REPLACE LOOSE GASKETS AT THE 3 DOOR COOLERS IN KITCHEN.

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

DETAIL CLEAN HHOD/FILTERS ABOVE THE COOKING EQUIPMENTS TO REMOVE GREASE BUILD-UP AND REPAIR VENTILATION INSIDE THE TOILET ROOMS.

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

MUST REPAIR/REPLACE LOOSE GASKETS AT THE 3 DOOR COOLERS IN KITCHEN,INSTALL A SPLASHGUARD AT THE EXPOSED HANDSINK REAR AREA.

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

FLOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS REQUIRE FURTHER CLEANING AND SEAL OPENINGS ON FLOOR AROUND PIPES FRONT HANDSINK.

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

DETAIL CLEAN AND REMOVE DUSTS ACCUMULATIONS ON EAST UPPER WALLS OF KITCHEN FOOD PREP AREAS AND SEAL OPENINGS AROUND PIPES IN BASEMENT DRY STORAGE AREA WHERE NOTED TO THE MANAGER.

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

DETAIL CLEAN INTERIORS OF LIGHT SHIELDS THROUGHOUT THE KITCHEN FOOD PREP AREAS AND LIGHT BULB INSIDE THE WALK-IN-COOLER MUST BE SHIELDED.

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

DETAIL CLEAN HHOD/FILTERS ABOVE THE COOKING EQUIPMENTS TO REMOVE GREASE BUILD-UP AND REPAIR VENTILATION INSIDE THE TOILET ROOMS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE ICE DISPENSING UTENSIL INSIDE A CLEAN CONTAINER FOR ICE MACHINE.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

FOUND NO HOT RUNNING WATER THROUGHOUT THE FOOD ESTABLISHMENT TEMPERATURE MEASURED 66.0F DURING THIS INSPECTION.MANAGER FOUND THAT THE HOT WATER TANK WAS SET ON LOW,MANAGER RAISED UP LEVEL AND HOT RUNNING WATER IS NOW RETRIEVED AT 4:25 P.M.CRITICAL VI...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOUND BLACK SLIMY SUBSTANCE INSIDE THE ICE MACHINE IN BETWEEN THE WATER COMPONENT.ICE MACHINE NOW TAGGED HELD FOR INSPECTION.MUST NOT USE UNTIL IS SERVICED IN DETAIL,NOIFY THE CDPH OFFICE VIA FAX AT 312-746-4240 FOR TAG REMOVAL ATT:A.LOPEZ.SERIOUS VI...

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

MUST LABEL/DATE ALL PREPARED FOODS INSIDE THE REFRIGERATION UNITS.

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

MUST PROPERLY STORE,INVERT ALL MULTI-USE UTENSILS,POTS/PANS IN KITCHEN AREA TO PREVENT CONTAMINATION BEFORE USE.

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

MUST REPLACE WORNED-OUT CUTTING BOARDS IN THE KITCHEN FOOD PREP AREAS,REMOVE FOIL LINERS FROM BENEATH WORK TABLES,SPLASHGUARD IS NEEDED AT EXPOSED HANDSINK AT REAR FOOD PREP.

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

MUST DETAIL CLEAN INTERIORS/EXTERIORS OF COOLERS,HOOD ABOVE COOKING EQUIPMENTS,DEEP FRYERS,SHELVINGS BEHIND FRONT SERVICE COUNTERS,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS ETC.

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

FLOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS REQUIRE A DETAIL CLEANING AND ELEVATE ITEMS STORED TO 6" OFF FLOOR/WALL.

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

LIGHT BULB INSIDE THE WALK-IN-COOLER MUST BE SHIELDED.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

TOILET ROOM DOORS MUST BE SELF CLOSING.

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

AN EXPOSED HAND SINK IS NEEDED FOR THE FRONT FOOD PREP AREA.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO RUNNING HOT WATER ON SITE AT THIS TIME OF INSPECTION, MUST PROVIDE HOT WATER AT ALL TIMES CRI...

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED 50 RODENT DROPPING IN BASEMENT STORAGE AREA REAR 1ST FLOOR KITCHEN AREA, FRONT PREP ...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. TOP AREA OF ICE MACHINE NOT CLEAN APPEARS TO HAVE BLACK MOLD BUILD-UP, SOURCE OF CONTAMINATION, INSTRUCTED TO RESTRICT USE,...

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 BACK AREA NOT CLEAN AND MAINTIANED CLUTTER, AND GROUND AREA NOT CLEAN, EXTERIOR OF GREASE CONTAINER HAS ...

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. MUST LABEL AND DATE ALL FOOD STORAGE CONTAINERS, IN WALK-IN, REACH-IN, STORAGE AREA, ECT.

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. MUST RESTRICT USING CARRY-OUT BAGS FOR FOOD STOR...

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 REPLACE BADLY STAINED AND PITTED CUTTING BOARDS IN KITCHEN PREP AREA ECT.

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. MUST DETAIL CLEAN ALL COOKING EQUIPMENT, INTERIOR AND EXTERIOR SURFACES OF COOLERS AND FREEZERS, ALL STORAGE SHELVES...

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. MUST DETAIL CLEAN FLOORS, 1ST FLOOR AND BASEMENT AREAS, UNDER AND BEHIND ALL EQUIPMENT, DASMENT STORAGE AREA, BEHIND COOKING EQUIPMENT

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. MUST CLEAN/REPAIR WALL WHERE NEEDED KITCHEN AND STORAGE AREAS

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 PROVIDE SHIELDED LIGHT BULBS FOR HOT BOX

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. MUST REMOVE ALL CLUTTER 1ST FLOOR AND BASEMENT AR...

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...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.OBSERVED FOOD HANDLERS PERFORMING MULTIPLE TASKS A...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.F...

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND ...

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.All cooking equipment must be kept clean at all times,interior of coolers,shelvings behind front service counters.

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 ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING THROGHOUT AND REPLACE BROKEN FLOOR TILES AT REAR UNDER COOLERS.

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.MUST SEAL OPENINGS AT LOWER WALL BEHIND FRONT SERVICE COUNTER WERE NOTED,CLEAN WALLS ALONG 3 COMP SINK AREAS TO REMOVE SPLASHED FOOD DEBRIS.

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 REPLACE BROKEN LIGHT SHIELD AT KITCHEN 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...

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.REMOVE UNNECESSARY ARTICLES STORED IN BASEMENT FOOD P...

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

FOUND PREPARED AND READY TO EAT FOODS IN COOLERS WITHOUT DATE, INSTRUCT ED LABEL WITH DATE.

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

MUST MAINTAIN FLOORS IN BASEMENT DRY AT ALL TIMES.

LINEN: CLEAN AND SOILED PROPERLY STORED

FOUND CLEAN APPRONS ON FLOORS BEHIND GAME MACHINE ETC.AND WIPE CLOTHS ALL OVER PREP AREAS HANGING ON SINKS ETC.INSTRUCTED TO PROVIDE HAMPERS FOR CLEAN FOR SOILED ONES,AND STORE PROPERLY ALSO IN BASEMENT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

provide metal stem thermometer inside all coolers.

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. FOUND PREPARED AND READY TO EAT FOODS IN COOLERS WITHOUT DATE, INSTRUCT ED LABEL WITH DATE.

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. MUST MAINTAIN FLOORS IN BASEMENT DRY AT ALL TIMES.

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored. FOUND CLEAN APPRONS ON FLOORS BEHIND GAME MACHINE ETC.AND WIPE CLOTHS ALL OVER PREP AREAS HANGING ON SINKS ETC.INSTRUCTED TO PROVIDE HAMPERS FOR CLEAN FOR SOILED ONES,AND STORE P...

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 THERMOMETER INSIDE COOLERS.

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. MA...

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. FOUND PREPARED AND READY TO EAT FOODS IN COOLERS WITH DATE,INSTRUCTED TO PROVIDE LABEL WITH DATE.

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. MUST MAINTAIN FLOORS IN BASEMENT DRY AT ALL TIMES.

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored. FOUND CLEAN APRONS ON FLOORS BEHIND GAME MACHINE ETC.AND WIPE CLOTHS ALL OVER PREP AREAS HANGING ON SINKS ETC. INSTRUCTED TO PROVIDE HAMPERS FOR CLEAN AND FOR SOILED ONES AND ...

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 THERMOMETER INSDE ALL COOLERS.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. ...

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. ...

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. ...

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. ...

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. ...

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. ...

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. ...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. ...

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...

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. ...

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. ...