LA Perla Mixteca Restaurant

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

COOKING TOOLS AND UTENSILS ARE STORED IN DIRTY CONTAINERS AND BETWEEN DIRTY EQUIPMENT; CLEAN, RINSE AND SANITIZE ALL THE ABOVE AND MAINTAIN DAILY.

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

THE REAR SINK AREA AND WORK TABLE SHELVES ARE DIRTY, CLEAN AND MAINTAIN DAILY.

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

THE EAST COUNTER AND THREE COMPARTMENT SINK AREA HAS NO LIGHTING, REPAIR BURNED OUT LIGHTING SO YOU CAN SEE WHAT YOU ARE PREPARING AND CLEANING.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OPEN BUS TUBS OF ARE STORED ON AND BELOW DIRTY, FLAKING, FOOD ENCRUSTED SHELVING IN THE REACH IN COOLERS IN THE FRONT AND REAR KITCHEN/STORAGE AREAS. WASH, RINSE AND SANITIZE THE REFRIGERATORS INSIDE AND OUT UNTIL THEY ARE CLEAN AND SANITARY AND COV...

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

PER REPORT # 670385 DATED FEB 10, 2012 THE FOLLOWING VIOLATIONS WERE FOUND AT THIS TIME. (32) CLEAN INTERIOR SURFACES OF REFRIGERATION UNITS WHERE NEEDED. CLEAN PREP TABLES IN FRONT AND REAR. (33) CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFAC...

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

THE REAR EXPOSED HANDSINK CLOD WATER KNOB IS MISSING, REPLACE THE KNOB.

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

CLEAN INTERIOR SURFACES OF REFRIGERATION UNITS WHERE NEEDED. CLEAN PREP TABLES IN FRONT AND REAR.

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. CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT IN FRONT AND REAR, EXTERIORS OF REFRIGERATIO...

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. CLEAN FLOORS IN FOOD PREP AREAS (FRONT AND REAR) AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES.

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. CLEAN WALLS IN FOOD PREP AREAS (FRONT AND REAR) AROUND AND BEHIND COOKING EQUIPMENT. REPLACE WATER STAINED CEILING TILES WHERE NEEDED. CLEAN VENTILATION FANS IN WASHROOMS TO REMOVE D...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE INTERNAL THERMOMETERS FOR REFRIGERATION UNITS WHERE MISSING.

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

ORGANIZE AND MAINTAIN REAR STORAGE AREAS.

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

Inspector Comments: Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL & DATE ALL COOKED FOODS IN COOLERS.MUST LABEL BULK FOOD STORAGE CONTAINERS.

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

Inspector Comments: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE FOIL FROM ALL SURFACES & CABINETS,RUST FROM PREP TABLES, SHELVING UNI...

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

Inspector Comments: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN GREASE & FOOD DEBRI FROM PREP COOLERS PIPES OF EQUIPMENT,UNDERSIDE PR...

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

Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES WHERE NEEDED.MUST REMOVE WATER...

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

Inspector Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT,HOLES IN WALLS & DOORS.MUST SCRAPE & PAINT PEELING PAINT ON WALLS THROUGHOUT.MUST SEAL A...

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

Inspector Comments: Inspector Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE LIGHT SHIELDS AT HOOD OF FRONT PREP...

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

Inspector Comments: Inspector Comments: 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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Inspector Comments: Inspector Comments: 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.THERMOMETERS ARE ...

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT #547567 7/21/11 #18 STILL FINDING ...

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

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.VIOLAT...

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

Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL & DATE ALL COOKED FOODS IN COOLERS.MUST LABEL BULK FOOD STORAGE CONTAINERS.

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

Inspector Comments: 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 STORE KNIVES FROM IN BETWEEN...

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

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE FOIL FROM ALL SURFACES & CABINETS,RUST FROM PREP TABLES,GREASETRAPS AT 3- COMP SINKS,INTE...

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

Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN GREASE & FOOD DEBRI FROM PREP COOLERS PIPES OF EQUIPMENT,UNDERSIDE PREP TABLES,ALL HAND S...

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

Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES WHERE NEEDED.MUST REMOVE WATER FROM FLOOR THROUGHO...

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

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT,HOLES IN WALLS & DOORS.MUST SCRAPE & PAINT PEELING PAINT ON WALLS THROUGHOUT.MUST SEAL ALL OPENINGS AROUND P...

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

Inspector Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE LIGHT SHIELDS AT HOOD OF FRONT PREP AREA COOKING EQUIPM...

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

Inspector Comments: 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 C...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Inspector Comments: 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.THERMOMETERS ARE NEEDED FOR ALL COLD ...

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

Inspector Comments: 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 CLUTTER THROUGHOUT PR...

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

Inspector Comments: All employees shall be required to use effective hair restraints to confine hair. EMPLOYEES MUST WEAR HAIR RESTRAINTS

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST STORE ICE SCOOP PROPERLY.

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 TEMPERATURES OF 3 SEPERATE COOLERS FRONT PREP AREA 1-DOOR GLASS COOLER 57.1F,REAR PREP AREA ...

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 INSIDE OF ALL MENTIONED COOLERS SUCH AS STOMACH55.3F- 61.2F,RICE 53.4F-53.9F,PORK 46.7F-54.7F,SOUP 53.9F,STEAK 46.9F,EGGS 47.1F-47.9F,...

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

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.OBSERV...

* 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.OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AND NO CERTIFICATE POSTED TO VIEW AT THIS TIME WHILE FOODS ARE BEING PREPARED ...

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

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.OBSERVED REAR PREP AREA 3- COMPARTMENT SINK WATER FAUCET NOT LONG...

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.MUST LABLE & DATE ALL COOKED FOODS IN COOLERS.

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 STORE KNIVES FROM IN BETWEEN WALL & EQUIPMENT,P...

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 REMOVE FOIL FROM ALL SURFACES & CABINETS,RUST FROM PREP TABLES,GREASETRAPS AT 3- COMP SINKS,INTERIOR PANEL OF ICE MA...

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.MUST CLEAN GREASE & FOOD DEBRI FROM PREP COOLERS PIPES OF EQUIPMENT,UNDERSIDE PREP TABLES,ALL HAND SINKS,STOVE,MOP SINK,...

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.MUST CLEAN FLOOR THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES WHERE NEEDED.MUST REMOVE WATER FROM FLOOR THROUGHOUT.

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 REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT,HOLES IN WALLS & DOORS.MUST SCRAPE & PAINT PEELING PAINT ON WALLS THROUGHOUT.

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.MUST PROVIDE LIGHT SHIELDS AT HOOD OF FRONT PREP AREA COOKING EQUIPMENT,REAR 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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.THERMOMETERS ARE NEEDED FOR ALL COLD HOLDING UNITS.

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 CLUTTER THROUGHOUT PREMISES FROM ON TOP O...

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

All employees shall be required to use effective hair restraints to confine hair. EMPLOYEES MUST WEAR HAIR RESTRAINTS.

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; FOUND 3LBS OF COOKED BEANS AT 89.07F, AND 10LBS. OF COOKED PORK AT 67.09F, BOTH CONTAINERS ON TOP OF PREP TABLE. MUST KEEP COLD F...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

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. MUST LABEL PREP FOODS INSIDE STORAGE COOLERS.

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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, ALL COOKING EQUIPMENT THRU-OUT BOTH COOKING AREAS, MOP SINK, SLICERS, BOTTOM PANELS OF ALL PREP TABLES, AND ALL STORAGE SHELVES THRU-OUT.

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 GREASE AND FOOD DEBRIS THRU-OUT, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT, AT CORNERS AND ALONG WALLS. ALSO MUST SEAL FLOOR ...

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 SEAL OPENING ON WEST WALL IN MAIN KITCHEN, CLEAN AND PAINT WALLS WHERE NEEDED, AND CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENTS AT BOTH COOKING AREAS.

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

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