LA Taberna on Halsted

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

MUST LABEL FOOD CONTAINERS (FLOUR, SUGAR, POTATOES, ONIONS)WHEN FOOD HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING.

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

MUST DISCONTINUE USING MILK CRATES AS STORAGE RACKS THROUGHOUT THE PREMISES, USE PROPER RACKS FOR FOOD AND EQUIPMENT STORAGE. PROVIDE COVERS FOR ICE BIN AT BAR.

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

MUST CLEAN UNKNOWN DEBRIS FROM INTERIOR OF SODA NOZZLES & CADDY'S BEHIND THE BAR. ALSO, CLEAN WATER AND DEBRIS FROM INTERIOR CONTACT SURFACES OF PREP COOLERS AT HOT SERVICE LINE.

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

MUST CLEAN DEBRIS FROM FLOORS UNDER AND BEHIND HEAVY EQUIPMENT, AND IN THE WALK-IN COOLER.

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

MUST REPAIR BROKEN STOPPER UNDER MIDDLE COMPARTMENT OF THE 3-COMP SINK IN REAR. ALSO, REPAIR LEAKY FAUCET AT EXPOSED HAND SINK NEXT TO THE PREP COOLER IN THE PREP AREA.

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

OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE PREPARING FOOD. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING FOOD.

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

INSTRUCTED TO REMOVE DUST FROM WALL AND PIPES ABOVE DISH MACHINE IN REAR OF KITCHEN,

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

INTERIIOR PANEL OF ICE MACHINE WITH SLIGHT BUILD-UP. INSTD TO CLEAN AND MAINTAIN.

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

3-COMPARTMENT SINK SLOW DRAINING. INSTD TO REPAIR SAME.

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

LOW TEMPERATURE DISHMACHINE AT BAR AREA UNABLE TO SANITIZE, 0 PPM OF SANITIZER WHEN TESTED. DISHMACHINE TAGGED AND INSTD TO CONTACT CDPH TO REINSPECT WHEN REPAIRED. INSTD TO USE MAIN DISHMACHINE OR 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANIT...

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

INTERIIOR PANEL OF ICE MACHINE WITH SLIGHT BUILD-UP. INSTD TO CLEAN AND MAINTAIN.

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

3-COMPARTMENT SINK SLOW DRAINING. INSTD TO REPAIR SAME.

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

CLEAN THE CAN OPENER AND STORAGE RACKS FOR CLEAN EQUIPMENT IN REAR DISHWASHING AREA.

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

DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS IN BOTH FOOD PREP AREAS(FOOD DEBRIS).

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

CLEAN WALL NEAR SIDE EXIT DOOR ABOVE BULK FOOD STORAGE BINS.

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

REPLACE MISSING SHIELD FOR MIDDLE LIGHT UNDERNEATH HOOD IN FOOD PREP AREA. REPLACE BLOWN LIGHT IN DISHWASHING AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP IMPROPERLY STORED ON THE ICE INSIDE LARGE ICE MACHINE IN REAR.

FOOD HANDLER REQUIREMENTS MET

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a re...

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

OBSERVED BLOWN LIGHT BULBS UNDER THE PREP KITCHEN HOOD AND IN THE DISH WASHING ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

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

OBSERVED THE FOLLOWING LEAKS: PLUMBING AT THE FRONT KITCHEN EXPOSED HAND SINK, THE FAUCET BASE AT THE 1 COMPARTMENT SINK IN THE PREP AREA, THE 3 COMPARTMENT SINK FAUCET BASE AND THE PLUMBING UNDER THE RIGHT BASIN OF THE 3 COMPARTMENT SINK. INSTRUCTED...

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

LABEL BULK STORAGE CONTAINERS WITH NAME OF PRODUCT INSIDE.

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

REMOVE DUST FROM WALL AND PIPES ABOVE DISHMACHINE IN REAR OF KITCHEN.

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

FAUCET NECK SQUIRTING WATER WHEN IN USE AT ONE COMP SINK IN BETWEEN KITCHEN AND COOKING AREA; REPAIR.

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

MUST CLEAN AND SANITIZE KNIFE RACK.

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

PERSONAL ITEMS MUST BE KEPT AWAY FROM FRONT BAR AREA AND REAR KITCHEN PREP AREAS AT ALL TIMES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST KEEP WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.

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. THE KNIFE HOLDER IS DIRTY, REMOVE IT FROM WALL AND HAVE IT WASHED, RINSED AND SANITIZED.

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 THE WET DIRTY FLOOR WHERE IT SEEPS IN FROM THE FOUNDATION.

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

A POTABLE WATER LEAK WAS FOUND UNDER THE DISH SPRAYER, REPAIR LEAKING PLUMBING.

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. ...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. No hot water, restore hot water under city pressure.

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. Li...

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. Resael the floor around the back door utilities so it is smooth and sanitary. Clean the basement floor.

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

Repair the leaking mop sink faucet. Repair the 3-comp sink faucet so it reaches all three compartments and stays that way. Clean the bathroom ceiling vents.

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.