LA Mexicana Bakery Cafe #2

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITY NOT MAINTAINING PROPER TEMPERATURE, OBSERVED TWO DOORS PREP-REACH IN COOLER AT FRONT KITCHEN AT 58.5F, INADEQUATE FOOD PROTECTION. INSTRUCTED TO REPAIR UNIT AND KEEP AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON UNIT, WHEN REPAIR TO F...

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

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE COOLER. SLICED TOMATOES 2LBS. AT 53F, 3LBS. CHEESE 51.06F, 3LBS. COOKED MIXED VEGETABLES 52.4F, 3DOZ. EGGS RANGING FROM 58.3-65.5F AND 1LB. HAM AT 53.4F. INADEQUATE FOOD PROTECTION. ...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED EVIDENCE MICE ACTIVITY INSIDE REAR STORAGE ROOM, OVER 50 MICE DROPPINGS ON FLOOR AND ALONG WALLS, ABOUT 25 ON TOP OF BOXES AND OLD TOOLS AND EQUIPMENT AT SAME AREA. INSTRUCTED TO CLEAN/SANITIZE AREA AND ARTICLES AND SEAL OPENINGS TO PREVENT...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

PREVIOUS INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE TO CUSTOMERS, FROM DEC. 1, 2011. INSTRUCTED SUMMARY REPORT MUST BE POSTED AND VISIBLE TO CUSTOMERS. SERIOUS CITATION ISSUED, 7-42-010(B).

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED, FROM REPORT #521907, DATED 12-01-11; VIOLATIONS #31, MULTI-USE UTENSILS MUST BE INVERTED, PROTECTED FROM CONTAMINATION, #33, THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, ALL STORAGE SHELVES...

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

PREP FOODS INSIDE STORAGE COOLERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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

INSTRUCTED FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE; OBSERVED SMALL TWO DOORS PRE-REACH IN COOLER AT 55.8F. INADE...

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. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE REACH IN COOLER; ABOUT 5LBS. STEAK 54.9F, 3LBS. HAM 54.6F, 2LBS. CHICKEN 52.8F, 3LBS. MIXED VEGETABLES 56.5F, 2LBS. P...

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.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, ALL STORAGE SHELVES AT FRONT PREP AREA AND REMOVE CARDBOARDS, CABINETS, COOKING EQUIPMENT AT BOTH PREP AREAS,...

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. EXCESSIVE DEBRIS AND GREASE BUILD-UP AT PREP AREAS, MUST DETAIL CLEAN FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT, AND REPAIR FLOOR AT F...

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 CLEAN WALLS AT BOTH PREP AREAS, REPAINT WALLS AND SEAL OPENINGS AT REAR PREP AREA, AND CLEAN CEILING ATTACHMENTS, HOOD AND FILTERS.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST PROVIDE A SELF CLOSING DEVICES FOR WASHROOM DOORS.

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

NOTED CLUTTER THRU-OUT PREP AREAS AND BASEMENT. MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

CLEANING TOWELS MUST BE PROPERLY STORED.

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.OBSERVED ONE DONUT CASE WITH BROKEN GLASS INSTRUCTED TO REPLACE.

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. All utensils shall be thoroughly cleaned and sanitized after each usage.OBSERVED THE FOLLOWING NOT CLEAN HOOD, FLITERS,...

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.OBSERVED THE FLOOR NOT CLEAN IN THE FRONT PREP, REAR PREP, REAR STORAGE, AND IN BASEMENT WET WITH WATER INSTRUCTED TO CLEAN ALL ABOVE FLOORS...

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. Use dustless cleaning methods.OBSERVED THE WALLS IN FRONT / REAR PREP AREAS NOT CLEAN INSTRUCTED TO CLEAN AND RESEAL ALSO THE CEILING IN FRONT COOKING AREA.

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. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

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. Cleaning equipment shall be properly stored away fro...