LA Fonda Latino Grill

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

PREVIOUS MINOR VIOLATIONS FROM #1982594 ON 2-2-17 NOT CORRECTED #35- MOLDY WALL CAULKING AT THE DISH MACHINE. MUST REPLACE.#38- MUST INSTALL AN EXPOSED HAND WASHING SINK ON THE COOKS LINE WHERE THERE IS HANDLING OF READY TO EAT FOODS. OR, CONVERT THE...

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

MUST LABEL SUGAR CONTAINER AT THE BAR.

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

FLOORS IN THE FOLLOWING AREAS WITH FOOD DEBRIS AND EXCESSIVE GREASE: UNDER THE SHELVING WITH STORED POTS AND PANS. UNDER THE DEEP FRYERS AND COOKS LINE EQUIPMENT. MUST CLEAN AND MAINTAIN.

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

MISSING LIGHT SHIELDS IN THE REAR KITCHEN AT BOX FREEZER STORAGE. MUST REPLACE.

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

ALL ITEMS STORE THROUGHOUT THE BAR MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS THROUGHOUT THE BAR AND COOKS LINE MUST BE STORED INSIDE A CONTAINER WITH SANITIZING SOLUTION.

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

ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

MUST NOT USE CARDBOARD BOX AS FOOD CONTAINER ON THE COOKS LINE. MUST BE CLEAN, WASHABLE.

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

INTERIOR OF THE KITCHEN TALL REACH-IN FREEZER WITH EXCESSIVE FOOD DEBRIS AND ICE BUILD-UP. MUST CLEAN AND MAINTAIN.

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

MOLDY WALL CAULKING AT THE DISH MACHINE. PEELING WALL CAULKING AT THE TWO COMPARTMENT PREP SINK. MUST REPLACE. WALL AT THE DISH MACHINE CHEMICAL STORAGE WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN.

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

MUST INSTALL A LIGHT SHIELD OR SHATTER PROOF BULB ABOVE THE BASEMENT TALL REACH-IN FREEZER.

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

MUST INSTALL AN EXPOSED HAND WASHING SINK ON THE COOKS LINE WHERE THERE IS HANDLING OF READY TO EAT FOODS. OR, CONVERT THE ONE COMPARTMENT PREP SINK TO HAND WASHING, INSTALL SPLASH GUARDS ON BOTH SIDES, PROVIDE SOAP AND PAPER TOWELS. TWO COMPARTMENT ...

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

LABEL ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK N COOLER AND MAINTAIN.

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

CAULK ALONG THE SPLASH GUARD OF 3 COMPARTMENT SINK AND WASHBOWL SINK IN EMPLOYEES WASHROOM CAULK WORN OUT. MUST RE CAULK AND MAINTAIN. NO DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK. MUST PROVIDE 3 DRAIN STOPPERS. RIPPED OFF SCREEN ON THE EXIT D...

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

CEILING VENT COVER IN ALL 3 WASHROOMS WITH DUST ACCUMULATED. MUST CLEAN IN DETAIL,REMOVE DUST AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.

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

INSTRUCTED TO DETAIL CLEAN THE LOWER COMPARTMENT OF THE DEEP FRYERS TO REMOVE GREASE BUILDUP AND GRIME, INTERIOR SURFACE OF THE REACH-IN FREEZER TO REMOVE FOOD DEBRIS, AND THE GASKETS ON THE BEER COOLER BEHIND THE BAR TO REMOVE LIQUID SPLATTER AND DE...

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

FOUND THE PLASTIC STORAGE RACK USED TO STORE POTS AND PANS, SOILED WITH A BLACK SUBSTANCE. INSTRUCTED TO DETAIL CLEAN STORAGE RACK AND MAINTAIN.

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

FOUND THE MIDDLE STOPPER AT THE BAR 3-COMPARTMENT SINK WRAPPED IN PLASTIC. INSTRUCTED TO PURCHASE A PROPER FITTING STOPPER FOR 3-COMPARTMENT SINK.

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

FOUND COOKED AND RAW FOOD INSIDE PLASTIC GROCERY BAGS,STORED IN REACH-IN FREEZER AND CHEST FREEZERS.INSTRUCTED TO PROVIDED A FOOD GRADE BAGS OR FOOD PLASTIC CONTAINERS WITH LIDS

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

NO LIDS PROVIDED AT ICE BIN BEHIND THE BAR,INSTRUCTED TO PROVIDE, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.OBSERVED CLEAN FOOD TONGUES HANGING FROM METAL SHELF ALMOST TOUCHING THE FLOOR BY THE THREE COMPARTMENT SINK, INSTRUCTED TO ...

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

GREASE INSIDE THE DEEP FRYERS AND METAL RACKS BY THE THREE COMPARTMENT SINK,INSTRUCTED TO CLEAN AND MAINTAIN. EXCESS ICE BUILD UP INSIDE THE CHEST FREEZER BY THE PREP TABLE IN KITCHEN INSTRUCTED TO CLEAN AND MAINTAIN.

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

GREASE BUILD-UP UNDER THE COOKING EQUIPMENT INSTRUCTED TO CLEAN AND MAINTAIN.

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

ACCUMULATION OF BLACK SLIME ON WALL BEHIND UNDER AND SIDE OF THE DISH MACHINE.INSTRUCTED TO REMOVE AND MAINTAIN.ALSO REMOVE BLACK SLIME ON CAULKING BETWEEN THE WALL AND DISH MACHINE.INSTRUCTED TO CLEAN AND MAINTAIN

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

NO STOPPERS PROVIDED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE USING SHUT GLASS WRAPPED IN PLASTIC,INSTRUCTED TO PROVIDED PROPER STOPPERS FOR THE SAID SINK

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA,INSTRUCTED ALL EMPLOYEE MUST WEAR HAIR RESTRAINT IN PREP AREA AT ALL TIMES.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

FOUND BOTH MENS/WOMENS WASHROOMS WITH NO RUNNING HOT WATER, 76.1 F. HOWEVER FOUND DISHWASH 3-COMPARTMENT SINK WITH RUNNING HOT WATER AT 122.6 F. INSTRUCTED MANAGER MUST PROVIDE RUNNING HOT WATER AT MENS/WOMENS CUSTOMER WASHROOMS. SERIOUS VIOLATION 7-...

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

FOUND ACCUMULATED GREASE BUILD UP INSIDE FRYER (LEFT SIDE FRYER) AND FOOD BUILD UP INSIDE PREP AREA COOLERS INTERIOR DOOR HINDGES/CORNERS. MUST CLEAN AND MAINTAIN EQUIPMENT.

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

OBSERVED GAPS IN WALLS AROUND PIPES UNDER 2-COMPARTMENT AND 1-COMPARTMENT SINKS. MUST SEAL GAPS AROUND PIPES/WALLS.

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

PREP AREA HANDWASH BOWL DRAIN PIPE LEAKING. MUST REPAIR SINK.

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

OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.

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

OBSERVED DIRT BUILD UP INSIDE FLOOR DRAINS. MUST CLEAN INTERIOR OF ALL UNCLEAN FLOOR DRAINS/MAINTAIN.

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

PREP AREA CEILING END CAPS MISSING ABOVE 1-COMPARTMENT SINK. MUST PROVIDE END CAPS FOR ALL LIGHT BULBS.

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.//VIOLATION REMAINING SEE REPORT #391351

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

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.//VIOLATION REMAINING SEE REPORT #391351

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.//VIOLATION REMAINING SEE REPORT #391351

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.//VIOLATION REMAINING SEE REPORT #391351

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.//VIOLATION REMAINING SEE REPORT #391351

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.//VIOLATION REMAINING SEE REPORT #391351

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 POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS(COOKED CHICKEN ON COUTER AT 88.9F NO TIME OR TEMP ON ITEM,RAW EGGS,FISH IN WALK IN COOLER & REACH IN COOLER IN PREP AREA NO TIME OR...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.//NO PERSON ON PREEMIES WITH A CITY FOOD SANITATION CERTIFICATE AT THIS TIME OF INSPECTION/NEED ONE PERSON PER SHIFT WITH...

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.//NEED NAMES,DATES, & TIMES ON FOOD ITEMS IN STORAGE.

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

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 ALL POTS & PANS IN PREP AREA.

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.//MUST HAVE LIDS ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/MUST REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN...

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.//SOME SHELVES IN COOLERS DRY STORAGE INTERIOR OF EQUIPMENT UNDER HOOD OVER COOKING RANGE NEED CLEANING

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.//FLOORS UNDER AROUND STOCK NEED CLEANING.

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.//MUST REPLACE LIGHT OUT UNDER HOOD OVER COOKING RANGE IN KITCHEN 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...

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.//MUST REMOVE ALL UNNECESSARY ARTICLE OFF PREMISES I...

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.//need names, dates on all food items in storage.

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

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.// invert all pots, pans&plates in prep area, storag...

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.//replace all stain badly pitted cutting boards in prep area./paint raw wooden shelve in bsmt storage area.

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./some shelves in cooler dry storage need cleaning.

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.floors under around stock equipment need cleaning, store all stock 6"off floor when in storage.

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 all unnecessary article off premise, or properly store away.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.//OBSERVED BLACK MOLD IN TOP AREA OF ICE MACHINE WERE ICE IS MADE IN WATER & ICE /...

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.//NEED NAMES ,DATES ON ALL FOOD ITEMS IN STORAGE.

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

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.//INVERT ALL POTS,PANS & PLATES IN PREPAREA ,STORAGE...

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.//REPLACE ALL STAIN BADLY PITTED CUTTING BOARDS IN PREP AREA./PAINT RAW WOODEN SHELVE IN BSMT STORAGE AREA.

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./SOME SHELVES IN COOLERS DRY STORAGE NEED CLEANING.

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.FLOORS UNDER AROUND STOCK EQUIPMENT NEED CLEANING ,STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE.

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 ALL UNNECESSARY ARTICLE OFF PREMISE,OR PROPERLY STORE AWAY