LA ISLA PEQUENA.

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.OBSERVED LARGE POT IN KITCHEN USED FOR COOKING INSTRUCTED MANAGER TO REMOVE MULTI-USE LARGE POTS/PANS COOKING EQUIPMENT OR INSTALL A 3 COMP SINK LARGE ENOUGH TO COMPLETELY SUBMERGE SAID EQUIPMENTS FOR PROPER WASHING-RINSING-SANITIZING AND REPAIR SLOW DRAINAGE AT EXPOSED HANDSINK.

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..OBSERVED THE FOLLOWING,INSTRUCTED MANAGER TO REMOVE EMPTY PROPANE TANKS,ATTACHED BURNER,CLUTTERED ARTICLES STORED IN BACKYARD FROM PREMISES.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.FOUND EXPOSED HANDSINK IN KITCHEN NOT ACCESSIBLE THAT IS SEVERAL DIRTY MULTI-USE UTENSILS/DISHES/KNIVES TOSSED INSIDE SAID SINK.INSTRUCTED MANAGER TO REMOVE SAID ITEMS,MAINTAIN SAID SINK ACCESSIBLE,CONVENIENT FOR HANDWASHING AT ALL TIMES.

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.FOUND APPROXIMATELY 40 RODENT RAT DROPPINGS IN VARIOUS AREAS OF BASEMENT,FRONT/REAR DOORS NOT RODENT-PROOFED AT CORNERS OF DOORS.INSTRUCTED MANAGER TO CLEAN,SANITIZE ALL AFFECTED AREAS,SEAL ALL NOTICEABLE OPENINGS ON WALLS,FLOOR IN BASEMENT AREAS,RODENT PROOF SAID DOORS,PEST CONTROL SERVICE IS NOW RECCOMENDED.

All food not stored in the original container shall be stored in properly labeled containers.INSTRUCTED MANAGER TO PROPERLY LABEL ALL BULKS FOODS,PREPARED FOOD ITEMS STORED IN COOLERS TO IDENTIFY PRODUCTS STORED.

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.INSTRUCTED MANAGER TO PROPERLY STORE,INVERT ALL MULTI-USE UTENSILS POTS COOKING EQUIPMENTS STORED ON SHELVING.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.INSTRUCTED MANAGER TO REPLACE/REPAIR RUST ON CORNERS OF SMALL PREP TABLE NEXT TO 3 COMP SINK USING A NON-TOXIC FINISH.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.INSTRUCTED MANAGER TO DETAIL CLEAN,SANITIZE ALL COOKING EQUIPMENTS,DEEP FRYERS,COOLERS,OVENS,HOT HOLDING UNITS,CUTTING BOARDS,KNIVE RACK STORAGE,TOPS/BOTTOMS OF FOOD PREP TABLES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY IN BASEMENT REQUIRES A DETAIL CLEANING.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.FOUND LIGHT BULBS IN KITCHEN CEILING NOT SHIELDED-INSTRUCTED MANAGER TO INSTALL.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MENS TOILET ROOM DOOR MUST BE SELF CLOSING.

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.OBSERVED LARGE POT IN KITCHEN USED FOR COOKING INSTRUCTED MANAGER TO REMOVE MULTI-USE LARGE POTS/PANS COOKING EQUIPMENT OR INSTALL A 3 COMP SINK LARGE ENOUGH TO COMPLETELY SUBMERGE SAID EQUIPMENTS FOR PROPER WASHING-RINSING-SANITIZING AND REPAIR SLOW DRAINAGE AT EXPOSED HANDSINK.

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.OBSERVED THE FOLLOWING,INSTRUCTED MANAGER TO REMOVE EMPTY PROPANE TANKS,ATTACHED BURNER,CLUTTERED ARTICLES STORED IN BACKYARD FROM PREMISES.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO RUNING HOT WATER AT 3COMP.SINKS FOR PROPER WASHING AND SANITIZING OF FOOD UTENSILS WHILE FACILITY IS OPEN AND OPERATING AT THE TIME OF INSPECTION.CITATION ISSUED 7-38-030 CRITICAL. INTRUCTED MANAGER TO MAKE HOT WATER AVAILABLE ON 3COMP.PLUMBER ARRIVED AND STARTED WORKING TO REGAIN HOT WATER ON SAID SINK WHILE I WAS STILL ON PREMISES. INSTRUCTED ALSO TO MAKE SURE THERE IS HOT AND COLD WATER RUNNING THROUGHOUT FACILITY BEFORE RESUMING DAILY OPERATION.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAIR RUSTED SHELVES INSIDE CHEF'S PREP COOLER BY 3COMP.SINK. REPAIR OR REPLACE DAMAGED OR MSSING TOILET TISSUE HOLDER IN BOTH TOILETS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR AND INTERIOR OF MICROWAVE OVEN,STORAGE SHELF UNDER PREP TABLE,TOP OF STOVES,AND DRAWER CASES ON GRILL UNDER HOOD WITH GREASE AND FOOD CRUMBS , ALL IN KITCHEN NEEDS CLEANING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOOR BETWEEN COOLER AND COUNTER AT FRONT SERVING / PREP AREA.CLEAR AND CLEAN FLOORS BEHIND REAR EXITH DOOR TO ALLEY THAT HAS DEBRIS AND WEEDS.

The walls and ceilings shall be in good repair and easily cleaned. SEAL OPENIG ON WALL BEHIND CHECKOUT COUNTER,AND CLEAN VENTS IN TOILETS ATTACHED TO CEILINGS.WALLS AT EAST CORNER OF STEAM TABLE WITH SPLASHES OF FOODS NEEDS CLEANING.

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 REPAIR OR REPLACE OUT LIGHT BULBS IN KITCHEN.