LA QUEBRADA #6.

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 BLACK MOLD LIKE BUILD-UP BEHIND 3 COMPARTMENT BAR SINK (FRONT AREA) AND IN REAR PREP AREA. INSTRUCTED TO RE-CAULK.---- NOTED CUTTING BOARD ON TOP OF PREP COOLER IN POOR REPAIR WITH DEEP SEAMS. INSTRUCTED TO REPLACE. NOTED BROKEN SOAP DISPENSER AT FRONT EXPOSED HAND SINK. INSTRUCTED TO REPLACE.----- NOTED LARGE POT NOT FULLY IMMERSIBLE IN 3 COMP. SINK. INSTRUCTED TO USE SMALLER POT OR REPLACE 3 COMP SINK FOR PROPER WASHING, RINSING AND SANITIZING OF THE SAID POTS.

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, STOVE, STEAM TABLE, STORAGE SHELVES, ETC), PIPES WITH GREASE BUILD-UP, STORAGE RACKS INSIDE WALK-IN COOLER, FAN AND FAN GUARDS INSIDE WALK-IN COOLER.----- INSTRUCTED TO CLEAN INTERIOR OF ICE MACHINE.

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 EQUIPMENT, UNDER STORAGE SHELVES,AND BOTH WASHROOM FLOORS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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: 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. INSTRUCTED TO REPLACE MISSING FAUCET NECK AT MOP SINK. ---- INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT BOTH 3 COMPARTMENT SINK.---- OBSERVED ONE BURNER STOVE NOT PROPERLY VENTED. INSTRUCTED TO REMOVE OR TRANSFER UNDER THE HOOD.

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 COOLERS AND FREEZE, ALSO MUST PROVIDE METAL STEM THERMOMETER FOR HOT AND COLD HOLDING OF FOOD PRODUCTS.

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 STORED ON PREMISES INCLUDING CLUTTER STORED ON TOP OF WALK-IN COOLER TO PREVENT RODENT AND INSECT HARBORAGE.