LA CHAPPARITA GROCERY.

SINGLE SERVICE UTENSILS ARE IMPROPERLY STORED. INSTD TO STORE PROPERLY HANDLE UP.

INTERIOR PANEL OF ICE MACHINE NOT MAINTAINED, CALCIUM BUILD-UP. INSTD TO CLEAN AND MAINTAIN SAME

OUTSIDE GARBAGE AREA NOT CLEAN, NOR RODENT PROOF, LARGE HOLE IN LID AND EXPOSED GARBAGE AND DEBRIS ON TOP OF DUMPSTER AND ON SURROUNDING GROUND. INSTD TO PROVIDE TIGHT FITTING LIDS AND MAINTAIN CLEAN AREA. CITATION ISSUED 7-38-020 SERIOUS.

SINGLE SERVICE UTENSILS ARE IMPROPERLY STORED. INSTD TO STORE PROPERLY HANDLE UP.

INTERIOR PANEL OF ICE MACHINE NOT MAINTAINED, CALCIUM BUILD-UP. INSTD TO CLEAN AND MAINTAIN SAME.

THE KNIVES AND UTENSILS IN THE TAQUERIA ARE DIRTY; WASH, RINSE AND SANITIZE THE FOOD UTENSILS REGULARLY.

THE WALK IN COOLER CEILING IS DIRTY AND IN POOR REPAIR. WASH, RINSE, SANITIZE AND REPAIR THE COOLER CEILING. THE FILTERS ABOVE THE CONVENTIONAL STOVE ARE DIRTY, CLEAN THE HOOD FILTERS. THE ICE MACHINE DOOR IS DIRTY; WASH, RINSE AND SANITIZE THE DOOR. THE REAR KITCHEN COOLERS ARE DIRTY; WASH, RINSE AND SANITIZE INSIDE AND OUT.

THE FLOORS ARE DIRTY IN THE CORNERS, CLEAN THE FLOORS FROM CORNER TO CORNER.

THE EAST GRILL AREA WALL IS DIRTY, SCRUB AND SANITIZE THE WALL.

THE CENTER PREP AREA HANDSINK HAS LOW WATER PRESSURE, REPAIR THE PLUMBING.

MUST PROPERLY LABEL DESSERTS WITH LABELS. MUST HAVE NAME, ADDRESS, PHONE NUMBER, PRODUCT NAME AND INGREDIENTS.

CLEAN AND MAINTAIN INTERIOR PANEL OF ICE MACHINE. DEFROST ALL FREEZERS TO REMOVE ICE BUILD UP. WIPE INTERIORS OF REFRIGERATION UNITS WHERE NEEDED IN FRONT FOOD PREP AREA.

CLEAN FLOOR BEHIND CHEST FREEZER IN REAR PREP AREA. CLEAN UNDER AND AROUND EQUIPMENT IN KITCHEN.

CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT (COOKING EQUIPMENT AND SINKS) WHERE NEEDED. REMOVE DUST FROM FAN GUARD COVERS IN WALK-IN COOLER.

PROVIDE LIGHT SHIELDS FOR LIGHTS IN WALK-IN COOLER.

PROVIDE STOPPERS FOR THREE COMP SINK IN REAR PREP AREA.

All food not stored in the original container shall be stored in properly labeled containers.MUST LABELSMALL FOOD STORAGE CONTAINERS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM REAR REACH IN COOLER SHELVING UNITS.MUST PROVIDE SINK STOPPERS AT REAR 3- COMP SINK.MUST REPLACE MISSING OUTLET COVER IN MIDDLE PREP AREA.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FANGUARD COVER IN REAR REACH IN COOLER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPAIR OR REPLACE SOME DAMAGED & MISSING FLOOR TILES THROUGHOUT.

The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE SOME DAMAGED & STAINED CEILING TILES THROUGHOUT,BROKEN SELF CLOSING DEVICE ON SIDE ENTRY DOOR,DAMAGED WALL BASES & WALL .MUST SEAL ALL OPENINGS AROUND PIPES.

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.MUST PROVIDE FAUCET AT REAR 3- COMPARTMENT SINK .MUST REPAIR OR REPLACE LEAKY FAUCET AT FRONT 3- COMP SINK.

All food not stored in the original container shall be stored in properly labeled containers.MUST PROPERLY LABEL DESSERTS,BULK FOOD STORAGE CONTAINERS.

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 INVERT MULTIUSE UTENSILS ON SHELVING UNITS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE ,PROVIDE SINK STOPPERS,WORN CUTTING BOARD,FOIL FROM PIPES,WALK IN COOLER DOOR & GASKETS IN POOR REPAIR,REMOVE RUST FROM LOWER SHELVES OF PREP TABLES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST DEFROST CHEST FREEZERS.MUST CLEAN ALL SHELVING UNITS ,LIGHT SHIELDS IN REAR PREP AREA.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES THROUGHOUT.MUST SEAL HOLES IN FLOOR IN FRONT OF SOFT SERVE ICE CREAM FREEZER.

The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE MISSING,DAMAGED,STAINED CEILING TILES THROUGHOUT ,MISSING WALL TILES IN REAR PREP AREA.MUST SEAL UPPER WALL IN BASEMENT LIGHT COMING IN,WALL BASE UNDER FRONT 3- COMP SINK,ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.MUST SCRAPE & PAINT PEELING PAINT ON WALL IN MIDDLE PREP AREA

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 LIGHT SHIELD IN WALK IN COOLER.

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.MUST PLACE COOKING EQUIPMENT UNDER HOOD IN REAR PREP AREA.

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.ALL CHEST FREEZERS.

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 ELEVATE ARTICLES OFF OF FLOOR IN BASEMENT.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE; FOUND ABOUT 20LBS. OF COOKED BEEF IN THREE CONTAINERS ON TOP OF PREP TABLE, RANGING FROM 57.9-70.3F. EMPLOYEE STATED BEEF WAS COOKED YESTERDAY. INADEQUATE FOOD PROTECTION. INSTRUCTED COLD FOOD MUST BE KEPT AT 40F OR BELOW. CITATION ISSUED 7-38-005A CRITICAL. FOOD DISCARDED; 20LBS, V=$150.00.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RUSTY STORAGE SHELVES INSIDE MAIN KITCHEN WALK IN COOLER, AND WOOD CABINETS UNDER MAIN KITCHE EXPOSED SINK AND WASHROOM BOWL.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; JUICER, BOTTOM PANELS OF PREP TABLES AT FRONT PREP AREA, MEAT SLICERS AND ICE MACHINE IN MAIN KITCHEN, AND STOVE, AND CHEST FREEZERS IN STORE PREP AREA.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT PREMISES, UNDER EQUIPMENT AND CORNERS AND ALONG WALLS.

The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE DAMAGED CEILING PANEL THRU-OUT PREMISES, AND SEAL OPENING ON SOUTH WALL AT FRONT PREP AREA TO PREVENT PEST ENTRY. ALSO MUST REPLACE MISSING BASEBOARDS ON BOTTOM OF WALLS THRU-OUT MAIN KITCHEN, REPAIR BACK DOOR, AND REMOVE PEELING PAINT FROM REAR STORAGE ROOM CEILING.

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.