LA Cabana De Don Luis #2

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

FOUND NO SOAP AT THE ONLY EXPOSED HAND SINK IN THE MAIN PREP AREA: MANAGER PROVIDED SOAP UPON REQUEST. ALL HAND WASHING SINKS ON PREMISES MUST CONTAIN SOAP AND PAPER TOWELS WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE AT ALL TIMES. CRITICAL VIOLAT...

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

OBSERVED A GLOVE NEXT TO THE CONTAINER OF TORTILLA CHIPS THAT THE EMPLOYEE IS REUSING TO FILL CHIP BOWLS. INSTRUCTED TO NEVER RE-USE DISPOSABLE GLOVES AND TO USE A HANDLED UTENSIL TO FILL BOWLS OF CHIPS.

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

THE DEEP FREEZER DOOR IN THE BASEMENT IS IN POOR REPAIR, BEING HELD UP BY TAPE AND ROPE. INSTRUCTED TO REPAIR THE DEEP FREEZER DOOR AND MAINTAIN.

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

OBSERVED DUST AND DEBRIS BUILDUP COVERING THE FAN VENT COVER IN THE WALK-IN COOLER, FOOD DEBRIS BUILDUP ON THE FOOD STORAGE RACKS IN THE SAME WALK-IN COOLER MENTIONED ABOVE, AND RUSTED FOOD STORAGE SHELVES IN THE 1-DOOR REACH-IN REFRIGERATOR IN THE R...

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

OBSERVED A SECTION OF THE CEILING IN THE BASEMENT THAT HAS BEEN REMOVED. INSTRUCTED TO FILL IN THE MISSING CEILING SECTION AND MAINTAIN TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE.

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

OBSERVED FOOD BUILD UP ON SHELVES INSIDE WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN SHELVES INSIDE WALK IN COOLER.

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

MENS WASHROOM HOT WATER HANDLE STRIPPED. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.

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

FOUND VARIOUS FOUND ITEMS IN ICE BOX FREEZER BOXES BEING STORED IN WHITE PLASTIC SHOPPING BAGS. ALL FOODS MUST BE PROPERLY STOTED IN FOOD GRADE BAGS AT ALL TIMES(FOR EXAMPLE: "ZIPLOCK PLASTIC BAGS"). ALSO FOUND FOODS NOT IN THEIR ORIGINAL CONTAINERS ...

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

MUST REMOVE EXCESSIVE DUST ACCUMULATION AT THE CEILING FAN IN DINING ROOM AREA ACROSS FROM THE ENTRANCE DOOR. ALSO MUST DETAIL LARGE DUST FAN GUARD COVER AT THE WALK-IN COOLER IN THE BASEMENT. ALSO SEAL HOLE IN THE CEILINGIN FRONT OF THE WALK-IN FRE...

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

MUST REPAIR LEAKY FAUCET AT THE HAND SINK IN THE MEN'S RESTROOM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A WORKING THEMOMETER AT THE FRONT 2-SLIDING DOOR REFRIGERATOR NEXT TO THE SNAPPLE COOLER.

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

FOUND DIM LIGHTING INSIDE THE WALK-IN-COOLER.INSTRUCTED TO PROVIDE BRIGHTER LIGHTING AND MAINTAIN.

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

FOUND COOK WITH NO HAIR RESTRAINT.INSTRUCTED TO PROVIDE AND MAINTAIN WHEN WORKING AROUND OPEN FOODS.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENT NOT MET.INSTRUCTED TO INTAIN.MAINTAIN COPIES OF FOOD HANDLER CERTIFICATES FROM ANSI APPROVED COURSE FOR FOOD HANDLERS AND MAINTAIN.

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

FOUND OUTSIDE GARBAGE DUMPSTER WITH EXCESSIVE OVERFLOW OF TRASH. INSTRUCTED TO NOTIFY DISPOSAL COMPANY FOR SERVICE AND MAINTAIN MAY NEED TO INCREASE GARBAGE PICK-UP IF DUMPSTERS ROUTINELY OVERFLOW. SERIOUS VIOLATION 7-38-020.

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

FOUND DIM LIGHTING INSIDE THE WALK-IN-COOLER.INSTRUCTED TO PROVIDE BRIGHTER LIGHTING AND MAINTAIN.

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

FOUND BROKEN SINK STOPPERS AND SMALL WATER LEAK AT LEFT DRAIN PIPE BENEATH 3 COMP SINK.INSTRUCTED TO PROVIDE ADEQUATE WORKING SINK STOPPERS FOR THE 3 COMPARTMENT SINK AND REPAIR WATER LEAK AND MAINTAIN.

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

FOUND COOK WITH NO HAIR RESTRAINT.INSTRUCTED TO PROVIDE AND MAINTAIN WHEN WORKING AROUND OPEN FOODS.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENT NOT MET.INSTRUCTED TO INTAIN.MAINTAIN COPIES OF FOOD HANDLER CERTIFICATES FROM ANSI APPROVED COURSE FOR FOOD HANDLERS AND MA

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

INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, MICROWAVE OVEN, STORAGE SHELVES UNDER FRONT SERVING COUNTERS

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

MUST PROVIDE DRAIN STOPPERS FOR 3 COMPARTMENT SINK,

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

MUST LABEL ALL COOKED AND PREPARED FOODS INSIDE COOLERS,

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

MUST REPLACE/RESEAL ALL RUSTY WIRE SHELVING INSIDE REACH-IN COOLERS FIRST PREP AREAS,

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

INSTRUCTED TO CLEAN/SANITIZE; INTERIOR COOLERS, FREEZERS, COOKING EQUIPMENT, TOPS, SIDES AND INTERIOR OF COOKING EQUIPMENT AND CLEAN VENTS ABOVE COOKING EQUIPMENT, REMOVE ALL DRIPPING GREASE,

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

MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES, FIRST FLOOR AND BASEMENT AREAS,

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

MUST REPLACE DAMAGED CEILING PANELS THRU-OUT DINING ROOM AND REPAINT WALL AREA IN KITCHEN, REMOVE ALL CHIPPING PAINT,

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

MUST REMOVE ALL UNUSED EQUIPMENT FROM BASEMENT AREAS, PREMISES MUST BE CLUTTER FREE,

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

MUST LABEL ALL COOKED AND PREPARED FOODS INSIDE COOLERS,

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

MUST REPLACE/RESEAL ALL RUSTY WIRE SHELVING INSIDE REACH-IN COOLERS FIRST PREP AREAS,

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

INSTRUCTED TO CLEAN/SANITIZE; INTERIOR COOLERS, FREEZERS, COOKING EQUIPMENT, TOPS, SIDES AND INTERIOR OF COOKING EQUIPMENT AND CLEAN VENTS ABOVE COOKING EQUIPMENT, REMOVE ALL DRIPPING GREASE,

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

MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES, FIRST FLOOR AND BASEMENT AREAS,

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

MUST REPLACE DAMAGED CEILING PANELS THRU-OUT DINING ROOM AND REPAINT WALL AREA IN KITCHEN, REMOVE ALL CHIPPING PAINT,

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

MUST REMOVE ALL UNUSED EQUIPMENT FROM BASEMENT AREAS, PREMISES MUST BE CLUTTER FREE,

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

Unknown food source. Found raw fresh clams stored in walk in cooler without the tag. No tags saved for the last ninety days also. Instructed manager that all raw fresh shellfish must be stored with a tag and save the tags for the last 90 days. Manag...

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

RUBBER GASKET OF THE CHEST FREEZER DOOR NOT IN GOOD REPAIR,RIPPED OFF. INSTRUCTED TO REPAIR OR REPLACE.

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

MUST STORE ALL STOCK 6" OFF THE FLOOR OR PROVIDE RAISED SHELVINGS TO STORE STOCKS IN THE BASEMENT AND WALK IN COOLER. CRACKED FLOOR TILES BY THE DOOR GOING TO THE KITCHEN. MUST REPAIR/REPLACE FLOOR TILES.

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

FAN GUARD OF THE REACH IN COOLER WITH SALSA ,SAUCE AND FRUIT JUICE WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN.

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

MUST REMOVE THE THREAD OF THE MOP SINK FAUCET. OR INSTALL A BACK FLOW PREVENTIVE DEVICE.

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

PREP FOODS INSIDE WALK IN COOLER NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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

INSTRUCTED, CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.

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

INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, MICROWAVE OVEN, STORAGE SHELVES UNDER FRONT SERVING COUNTERS AND MOP SINK.

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

MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, INCLUDING THRU-OUT BASEMENT.

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

INSTRUCTED TO CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AND REPAIR AND REPAINT WALL INSIDE MENS WASHROOM.

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

MUST REPAIR 3PART FAUCET AND PROVIDE DRAIN STOPPERS FOR SAME SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE, OBSERVED THE PREP REACH IN COOLER AT 48.8F. INADEQUATE FOOD ...

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. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES INSIDE ABOVE PREP REACH IN COOLER. ABOUT 5LBS. COOKED PORK AT 50.5F, 3LBS. CHICKEN 50.1F, 2LBS. SLICED TOMATOES 48.5F, 1LB. CHEESE ...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; EXTERIOR OF DRIED FOOD STORAGE CONTAINERS, FRYER, ONE DOOR FREEZER AND MICROWAVE OVEN.

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 CLEAN FLOOR THRU-OUT BASEMENT.

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 REPLACE DAMAGED CEILING PANELS THRU-OUT DINING ROOM AND CLEAN CEILING ATTACHMENTS.

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

MUST PROVIDE ADEQUATE LIGHTING THRU-OUT BASEMENT.

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 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 PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS AT REAR STORAGE ROOM.

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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORAG...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, STORAGE SHELVES AND EXTERIOR OF ICE MACHINE. ALSO MUST REMOVE FOIL COVERING FROM BOTT...

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 CLEAN FLOORS UNDER EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES, INCLUDING BASEMENT.

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 NORTH WALL NEAR EXPOSED SINK, HOOD AND FILTERS ABOVE COOKING EQUIPMENT.

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. MUST PROVIDE ADEQUATE LIGHTING AT REAR DISH WASHING 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. CLEANING TOWELS MUST BE PROPERLY STORED.

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.OBSERVED THE FRONT COOLER REACH-IN FANGUARD COVER NOT CLEAN, AND CUTTING BOARDS NOT CLEAN INSTRUCTED TO CLEAN AND SANITI...

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED THE WIPING CLOTHES STORED ON TABLE INSTRUCTED TO STORE IN A CONTAINER WITH 100PPM CHIORINE SANITIZER.