LA FONDA CHIQUITA TLC.

Adequate and convenient hand washing facilities shall be provided for all employees. INSTRUCTED MANAGER TO PROVIDE SOAP AND PAPER TOWEL AT EXPOSED HAND SINKS AND WASHROOM HAND SINK.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NOTED AN OPENING /GAP OF 1/4 INCH AT THE BOTTOM OF FRONT AND REAR DOOR. INSTRUCTED TO RODENT-PROOFED THE SAID 2 DOORS. ----- MUST PROVIDE LOG BOOK FROM LICENSED PEST CONTROL.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR OF COOLERS AND FREEZERS, STORAGE RACKS, LIGHT SHIELDS, GRILL, FRYER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. NOTED SOME FLOORS IN FRONT AND REAR FOOD PREP AREA IN POOR REPAIR/CRACKED. INSTRUCTED TO FIX OR REPLACE. ---- INSTRUCTED TO INSTALL FLOOR BASEBOARD AROUND REAR FOOD PREP AREA.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPLACE CARDBOARD ON CEILING AROUND HEATING VENT ABOVE REAR PREP AREA (CORNER ABOVE HOT WATER TANK)

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 REPAIR LEAKING FAUCET NECK AT 3 COMP. SINK, MUST REMOVE THREADS AROUND FAUCET OR REPLACE.----- INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMP SINK.

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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE AND ALSO MUST PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD PRODUCTS.

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 REMOVE UNNECESSARY ARTICLES, WEEDS IN REAR OUTSIDE AREA TO PREVENT RODENT AND INSECT HARBORAGE.