LA QUEBRADA #5.

INSTD TO USE PROPER FOOD GRADE CONTAINERS TO STORE FOOD (CURRENTLY RE-USING MILK GALLONS). INSTD TO USE PROPER MULTI-USE CONTAINERS.

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. ALL MULTI USE UTENSILS MUST BE CLEANED AND STORED IN A CLEAN SANITIZED LOCATION. MUST CORRECT AND MAINTAIN AT ALL TIMES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RUBBER GASKETS ON ALL REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS AND BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. MUST CLEAN EXTERIOR OF OVEN AND GRILL TOP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALL IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE FOOD SPLATTER. CEILING TILE ABOVE REAR 3 COMPARTMENT SINK IN NEED OF REPLACCING. MUST CLEAN AND MAINTAIN AT ALL TIMES.

THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, INTERIOR OF REACH IN COOLERS, LARGE CAN OPENER, AND ICE MACHINE. MUST CLEAN TO REMOVE ALL BUILD UP AND MAINTAIN AT ALL TIMES.

MUST CLEAN FLOORS THROUGHOUT TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.

WALLS IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

LIGHT SHEILDS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

ALL AIR VENTS WITH HEAVY DUST BUILD UP. MUST CLEAN AND MAINTAIN 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. REAR EXIT DOOR NOT RODENT PROOFED. 1/4 IN OPENING AT BOTTOM OF DOOR. ALL OUTER OPENINGS MUST BE TIGHT FITTING. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. OUTER OPENINGS NOT PROTECTED.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT MAINTAINED. CONTAINER LID IN POOR REPAIR, GREASE CONTAINER WITH BUILD UP ON OUTSIDE OF CONTAINER. MUST REPLACE LID AND REMOVE GREASE BUILD UP. CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED OUTSIDE GARBAGE AREA NOT MAINTAINED.

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. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, INTERIOR OF REACH IN COOLERS, LARGE CAN OPENER, AND ICE MACHINE. MUST CLEAN TO REMOVE ALL BUILD UP AND MAINTAIN AT ALL TIMES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THROUGHOUT TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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 provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILDS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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 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. ALL AIR VENTS WITH HEAVY DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.