LA Fiesta

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

FOOD HANDLER USING BARE HANDS TO PLACE READY TO EAT LETTUCE AND TOMATOES ON BURRITOS AND WRAP TORTILLAS FOR BURRITOS THAT IS FOR IMMEDIATE CONSUMPTION. BARE HAND CONTACT WITH READY TO EAT FOOD IS PROHIBITED. VIOLATION 7-38-010A CRITICAL.

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

NO SOAP NOR SANITARY HAND DRYING DEVICE/ PAPER TOWELS AT EXPOSED HANDSINK IN PREP AREA OR IN EMPLOYEE TOILET ROOM. INSTD TO PROVIDE AT ALL TIMES. VIOLATION 7-38-030 CRITICAL.

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

NO CITY OF CHICAGO CERTIFIED MANGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (RICE, STEAK, ETC). INSTD TO HAVE ON DUTY AT ALL TIMES. VIOLATION 7-38-012A SERIOUS.

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

REPLACE BROKEN FLOOR TILES NEAR FRONT AND REAR DOOR.

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

WALL IN POOR REPAIR AT NORTH END OF COOKING LINE. GAPS NOTED AROUND WALL BRICKS. INSTD TO REPAIR AND SEAL HOLES.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENTS NOT MET. INSTD TO MEET MINIMUM REQUIREMENTS.

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

OBSERVED THE INTERIOR OF THE MICROWAVE, AND FRYER DOOR NOT CLEAN, INSTRUCTED TO CLEAN.

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

OBSERVED FRONT CEILING TILES WATER DAMAGED, INSTRUCTED TO REPLACE. ALSO CLEAN CEILING LIGHT SHIELDS.

FOOD HANDLER REQUIREMENTS MET

OBSERVED ONE WORKER FOUND IN NON COMPLIANCE OF THE FOOD HANDLER REQUIREMENTS, INSTRUCTED TO PROVIDE.

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

REPLACE THE TORN DOOR GASKETS AT THE 3 DOOR PREP COOLER. REPAINT OR SEAL THE WOODEN SHELF WITH CHIPPED PAINT BELOW THE COUNTERTOP.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS. OBSERVED GROUND BEEF AT 44.9F, PORK AT 44.3-45.3F, CHICKEN AT 44.3F, REFRIED BEANS AT 43.8F, RED SALSA AT 46.1F, PICO DE GALLO AT 47.2F. MANAGEMENT VOLUNTARIL...

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

PREVIOUS MINOR VIOLATION FROM REPORT #1547311 ON 6/29/15 NOT CORRECTED: 38 - COLD WATER FAUCET HANDLE AT HANDSINK IN EMPLOYEE TOILET ROOM, LOOSE. INSTD TO REPAIR SAME. SERIOUS VIOLATION 7-42-090.

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

REPLACE THE TORN DOOR GASKETS AT THE 3 DOOR PREP COOLER. REPAINT OR SEAL THE WOODEN SHELF WITH CHIPPED PAINT BELOW THE COUNTERTOP.

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

DETAIL CLEAN THE HANGING GREASE FROM THE VENTILATION HOOD AND FILTERS.

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

DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED SEVERAL COOLERS WITHOUT A THERMOMETER INSIDE. MUST PROVIDE THERMOMETERS INSIDE OF ALL OF THE COOLERS.

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

CUTTING BOARDS WITH DEEP, DARK GROOVES. INSTD TO REPAIR AND MAINTAIN.

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

LEGS OF FLAT TOP GRILL AND UNDERNEATH COUNTERTOP NOT CLEAN, GREASE BUILD-UP. CLEAN SAME.

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

COLD WATER FAUCET HANDLE AT HANDSINK IN EMPLOYEE TOILET ROOM, LOOSE. INSTD TO REPAIR SAME.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENTS NOT MET. INSTD TO PROVIDE PROPER RECORDS, LOGS.

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

OBSERVED WORN SHELVING IN FRONT AREA THAT NEEDS TO BE SEALED. SEAL SHELVING AND MAINTIAN WOOD IN A SMOOTH, NON-ABSORBANT AND EASILY CLEANABLE CONDITION AT ALL TIMES.

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

OBSERVED GREASE TRAP CONTAINING RUST. REMOVE RUST AND MAINTAIN.

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

OBSERVED GREASE TRAP UNCLEAN WITH HEAVY DIRT AND GREASE ACCUMULATION. CLEAN AND MAINTAIN GREASE TRAP.

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

OBSERVED FANS WITHIN REACH IN REFRIGERATOR WITH DIRT ACCUMULATION. CLEAN AND MAINTAIN FANS IN A SANITARY CONDITION AT ALL TIMES.

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

OBSERVED BULBS NOT SHIELDED WITHIN REACH IN REFRIGERATORS AND BACK DRY STORAGE ROOM. SHEILD ALL LIGHTS IN REFRIGERAOTRS AND DRY FOOD STORAGE AREA.

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

CLEAN LIGHT SHIELD COVERS ABOVE COOKING STOVE IN REAR PREP AREA

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

WALL NEAR STOVE IN REAR PREP AREA HAS SOME FOOD DEBRIS ON WALL MUST CLEAN

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

THE HOOD ABOVE THE COOKING EQUIPMENT AND THE FRYERS AND CABINETS BELOW HAVE GREASE BUILDUP. INSTRUCTED TO REMOVE THE GREASE AND CLEAN THEM.

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

CLEAN THE FLOOR ALONG THE WALLS, IN THE CORNERS AND UNDER THE HEAVY EQUIPMENT HAS SOME DUST BUILDUP.

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

CLEAN THE VENT IN THE DINING ROOM BY THE FRONT DOOR HAS DUST BUIDUP.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

3-COMPARTMENT SINK NOT MAINTAINED PROPERLY, USING CAULK AT BASE OF LAST COMPARTMENT WHICH IS PEELING TO PREVENT LEAK. INSTD TO REPAIR PROPERLY, NOT USING CAULK OR OTHER NON-APPROVED MATERIALS. CITATION ISSUED 7-38-030 SERIOUS.

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

EXTERIOR OF COOLERS NOT CLEAN. CLEAN SAME.

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

FLOOR IN REAR STORAGE AREA NOT CLEAN. CLEAN SAME.

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

HOLES NOTED IN WALLS AND CEILING IN VARIOUS AREAS AND AROUND PIPES AND OUTLETS. INSTD TO SEAL SAME.

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

EXPOSED HANDSINK SLOW DRAINING. REPAIR SAME.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF SMALL GLASS BEVERAGE COOLER AT IMPROPER TEMPERATURE WITH SALSA STORED INSIDE ...

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.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED IN 3- DOOR COOLER AND SMALL GLASS BEVERAGE COOLER SUCH AS COOKED CHICKEN 45.3 F- 49.2 F,COOKED RICE 44.7F-44.9 F,COOKED BEANS 45.9 F-7...

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.

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.PROVIDE A DIVIDER BETWEEN MOP SINK & 3- COMPARTMENT SINK.

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.ICE MACHINE,LIGHT SHIELDS WHERE NEEDED.

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.REPAIR OR REPLACE DAMAGED FLOOR TILE IN PREP AREA & TOILET ROOM. SEAL HOLE IN CONCRETE IN PREP AREA.

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 STAINED CEILING TILES IN DINING AREA,MISSING WALLBASES IN SAME AREA.

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.PROVIDE SHATTER PROOF BULB IN PREP 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...