LA Quebrada #6

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

Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.

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

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Gasket not maintained on prep cooler door. Instructed to replace gasket.

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

Cooking equipment, prep counter, cutting boards, storage shelves, interior ice machine panel not cleaned. Instructed to detail clean and sanitize.

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

Floor behind cooking equipment and along wallbase not cleaned. Instructed to detail clean. Floor tile at front entrance and in front of walk-in cooler not maintained. Instructed to replace broken floor tile.

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

Light and ventilation covers not cleaned. Instructed to detail clean.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Prep cooler and metal stem thermometer not provided on premises. Instructed to provide thermometer conspicuous inside cooler and provide thermometer for food handler.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Ice scoop not properly stored. Instructed to store in sanitize holder or container.

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. INSTRUCTED TO SEAL OR PAINT RAW WOOD MENU SHELF NEXT TO ORANGE JUICER IN FRONT SERVICE AREA.

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. INSTRUCTED TO CLEAN AND MAINTAIN CEILING INSIDE WALK-IN COOLER WITH MOLD LIKE BUILD-UP.---------MUST REMOVE GRAFFITI SIGNS ON WALLS INSIDE MEN AND WOMEN'S WASHROOM.

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. INSTRUCTED TO REPLACE CRACKED COVER/LID OF ORANGE JUICE DISPENSER PLASTIC CONTAINER.----NOTED CAULKING WORN-OUT WITH BL...

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. FOLLOWING IN NEED OF CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT ( GRILL, FRYER, ...

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 GREASE AND DRIED FOOD DEBRIS ACCUMULATION ON FLOORS THROUGHOUT ESPECIALLY ALONG THE WALLS AND IN ALL CORNERS, UNDER COOKING EQUIPME...

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. INSTRUCTED TO CLEAN VENT COVER ABOVE FOOD PREP AREA WITH DUST BUILD-UP.----INSTRUCTED TO REPLACE WATER STAINED CEILING TILES ABOVE FOOD 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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL 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. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES STORE...