LA Ciudad Mexican Cafe

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

NOTED IMPROPER INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS:-PORK 45.9F, STEAK 48.0F, CHICKEN 48.2F, CHEESE 48.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 3 LBS OF PRODUCTS WORTH $100.OO THROUGH DENATURING PROCESS. C...

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

NOTED NO PAPER TOWELS AT THE FRONT AND REAR HAND WASH SINKS. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL THE HAND WASH SINKS. CRITICAL VIOLATION #7-38-030

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

NOTED OVER 5 LIVE ROACHES ON WALLS AND FLOOR AT THE REAR KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. SERIOUS VIOLATION #7-38-020

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

NOTED HEAVY ICE BUILD UP INSIDE THE UPRIGHT FREEZER AT THE REAR PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.

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

NOTED NO LIGHTING INSIDE THE 2 DOOR REFRIGERATION UNIT. INSTRUCTED TO PROVIDE.

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

NOTED CLUTTER INSIDE THE DRY STORAGE ROOM AND INSIDE THE WALK IN COOLER (USED FOR STORAGE). INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ITEMS TO PREVENT HIDING PLACES FOR PESTS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

CHEST FREEZER USED FOR PREP COOLER MAINTAIN TEMP OF 56.7F.POTENTIALLY HAZARDOUS FOOD ARE STORED AT SAID UNIT:COOKED CHICKEN,SHREEDED LETTUCE IN WATER,GUACAMOLE ETC.COOLER UNIT MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT"HELD FOR INSPECTION" DO NO...

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED PULLED CHICKEN AT TEMP OF 62.9F; SHREDDED LETTUCE IN WATER AT TEMP OF 62.7F; GUACAMOLE AT TEMP OF 50.5F; GREEN PURRED SAUCE AT TEMP OF 57.2F;COOKED GREEN PEPPERS 54.6F; CHORIZO AT TEMP OF 47....

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

NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED,HANDLED AND SERVED(CHICKEN,RICE BEANS ETC.)A LIST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED,HANDLED AND SERVED. SERIOUS VIO...

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

BROKEN ,RUSTY UNCLEANABLE METAL FLOOR INSIDE THE WALK-IN COOLER MUST BE REPLACED/REPAIRED.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.MUST REMOVE MAT.

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

TWO NON-COMMERCIAL DISH MACHINE ON SITE,INSTRUCTED TO REPLACE WITH A COMMERCIAL UNITS.TAGGED BOTH UNITS"HELD FOR INSPECTION" DO NOT USE.INSTRUCTED TO USE THREE COMPARTMENT SINK TO WASH,RINSE AND SANITIZE.

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTD FROM REPORT #1763441 DATED 4/22/16. #32- MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK AND EXPOSED HAND SINK IN THE PREP/COOK LINE AND MAINTAIN. #35- STAINED CEILING TILES THRU-OUT THE KITCHEN/...

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

ALL FOOD CONTAINERS INSIDE THE WALK IN COOLER WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS MUST HAVE A LABEL(NAME OF THE PRODUCT) AND DATE.

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

ALL CLEAN UTENSILS,POTS,PANS,FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST ACCUMULATION.

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

MUST CLEAN AND SANITIZE ALL DRY BULK FOOD CONTAINERS AND MAINTAIN.

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

MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK AND EXPOSED HAND SINK IN THE PREP/COOK LINE AND MAINTAIN.

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

STAINED CEILING TILES THRU-OUT THE KITCHEN/PREP AREA. MUST REPLACE CEILING TILES AND MAINTAIN. FILTER WITH GREASE BUILD-UP. MUST CLEAN/REMOVE GREASE AND MAINTAIN. WALLS BEHIND THE 3 COMPARTMENT DRAIN BOARD DAMAGED. MUST REPAIR AND MAINTAIN.

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

MUST PROVIDE SOLID LIGHT SHIELD ON THE LIGHT BULBS IN THE PREP/KITCHEN AREA .

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

LEAK ON THE FAUCET CONNECTOR ARM OF THE 3 COMPT SINK. MUST REPAIR TO STOP THE LEAK AND MAINTAIN.

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

CLUTTER INSIDE THE WALK IN FREEZER BEING USED AS STORAGE AREA(THAT IS BROKEN/NOT WORKING SINCE THE OWNER GOT THE RESTAURANT) AND THE SMALL STORAGE ROOM . MUST CLEAN, ELEVATE ALL ITEMS AND DISCARD UNNECESSARY ITEMS/ARTICLES TO PREVENT RODENT/INSECTS H...

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

FOUND THE STAINLESS STEEL WALL COVER IN THE FRONT KITCHEN AREA SEALED WITH "GREAT STUFF" FOAM ALONG THE EDGES, BETWEEN THE WALL AND FLOOR, AND GAPS. THE FOAM HAS EXPANDED AND IS NOT SMOOTH. INSTRUCTED TO REMOVE THE FOAM AND PROVIDE A RUBBER SEALANT O...

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

REPLACE THE STAINED, DEEP GROOVED CUTTING BOARDS ATTACHED TO BOTH COLD-HOLDING UNITS IN THE FRONT PREP AREA. MUST DETAIL CLEAN THE BACK OF THE COOKING EQUIPMENT AND SERVICE HOOD VENTS TO REMOVE GREASE BUILDUP AND MAINTAIN.

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

OBSERVED FROST BUILDUP IN THE UPRIGHT FREEZER IN THE REAR PREP. INSTRUCTED TO DEFROST FREEZER AND MAINTAIN.

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

DETAIL CLEAN FAN VENT COVERS IN THE WALK-IN COOLER TO REMOVE DUST BUILDUP AND MAINTAIN.

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

REPLACE WATER DAMAGED CEILING TILES NEAR THE REAR EXIT DOOR AND MAINTAIN.

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

OBSERVED SLOW DRAINING HANDSINK IN REAR PREP. INSTRUCTED TO REPAIR SINK TO ALLOW PROPER DRAINAGE AND MAINTAIN.

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

DUST BUILD-UP ON PORTABLE FAN,STORED ON TOP THE WINDOW IN FRONT PREP AREA

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

DUST BUILD-UP INSIDE THE KIGHT SHIELD AT REAR PREP AREA.

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

FOODS NOT LABELED AND DATED INSIDE WALK IN COOLER. INSTRUCTED MANAGER TO LABEL AND DATE ALL FOODS NOT IN ORGINAL CONTAINER (FIRST IN FIRST OUT).

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

VENTILATION HOOD WITH GREASE BUILD UP. MUST CLEAN AND MAINTAIN VENTILATION HOOD.

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

OBSERVED GAP/SMALL HOLES IN WALL BEHIND 3-COMPARTMENT SINK GREASE TRAP. INSTRUCTED MANAGER TO REPAIR WALL/SEAL ALL HOLES GAP IN WALL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST CALIBRATE METAL STEM THERMOMETERS FOR FOOD HANDLERS.

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

UNUSED WALK IN COOLER CLUTTERED WITH EQUIPMENT (CHAIRS, TABLES, ETC.). INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.

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. OBSERVED DARK PITS ON SURFACE OF PREP AREA CUTTING BOARD (ACROSS FROM COOKLINE). MUST REPLACE DAMAGED CUTTING BOARD.

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. CEILING LIGHT COVER MISSING ABOVE 3-COMPARTMENT SINK. MUST PROVIDE LIG...

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.REMOVE UNNECESSARY ITEMS STORED FROM ABOVE WALK-IN COOLER RE ORGANIZE AREA

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY PREP COOLER FRONT PREP AREA AT IMPROPER TEMPERATURE 49.7F TO 50.9F.THEIR OWN THERMOMETER SHOWE...

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. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED FROM INSIDE ABOVE COOLER: RAW MEAT AT TEMP OF 53F; CHORIZO AT TEMP OF 53,6F.HALF AND HALF AT TEMP OF 50F; COOKED BEEF AT T...

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 ITEMS STORED FROM ABOVE WALK-IN...