LA ESPERANZA RESTAURANT III INC..

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 GARBAGE AND STORAGE AREA NOT MAINTAINED. FOUND DUMPSTER LIDS WIDE OPEN WITH OVERFLOWING GARBAGE, LITTER, FOOD DEBRIS SURROUNDING GROUND, UNUSED EQUIPMENT I.E COOLER, FRYER, LARGE STONES NOTED WITH RAT DROPPINGS AT SAID AREA BY REAR EXIT DOOR. INSTRUCTED TO CLEAN AND MAINTAIN SAID AREA AT ALL TIMES. SERIOUS 7-38-020.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PAINT INTERIOR OF BEVERAGE COOLER AT FRONT PREP AREA AND INSTRUCTED TO SEAL RAW WOOD SURFACES AT STAIRWELL.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEEDS DETAIL CLEANING AND SANITIZING: INTERIOR/EXTERIOR OF COOKING EQUIPMENT, DEEP FRYER, ICE MACHINE,VENTILATION HOOD, LIGHT SHIELDS AT VENTILATION HOOD, WALLS AROUND THREE COMPARTMENT SINK, UNDER, VENT COVERS IN TOILET ROOMS, FILTERS AT DISH MACHINE HOOD, INTERIOR OF THREE COMPARTMENT SINK, ICE BINS, AND 1 COMPARTMENT SINK IN KITCHEN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REMOVE STANDING WATER SECTIONS IN BASEMENT STORAGE AREA.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPLACE WATER STAINED CEILING PANELS AT DINING AREA AND SEAL UNFINISHED DRY WALL AT BASEMENT.

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. INSTRUCTED TO REPLACE LIGHT BULBS AT FRONT ENTRANCE, BASEMENT STORAGE AREA, AND AT VENTILATION HOOD IN KITCHEN.

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. INSTRUCTED TO CLEAN FLOOR DRAINS UNDER THREE COMPARTMENT SINKS AND PROVIDE HOT AND COLD RUNNING WATER AT 1 COMPARTMENT SINK IN KITCHEN.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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. INSTRUCTED TO PROPERLY STORE CLEANING EQUIPMENT, ORGANIZE BASEMENT DRY STORAGE AREA, REMOVE UNUSED ITEMS,AND ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL TO PREVENT PEST HARBORAGE.