critical Sanitation
SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. INTERIOR ICE MACHINE UPPER WATER RESERVOIR WHERE ICE IS MADE WITH PINK AND BLACK ...
critical Food Temperature
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. ...
minor Chemical Safety
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. ALL PREPARED FOODS IN ALL WALK-IN COOLERS MUST BE LABELED AND DATED. BOTTLE "SALSA BRUJA" PACKAGED AND SOLD TO THE PUBLIC MUST BE PROPERLY LABELED WITH LIS...
minor Sanitation
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. ALL EXPOSED TABLEWARE MUST BE COVERED OR WRAPPED.
minor Sanitation
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. RUSTED SHELVING INSIDE 1ST FLR. WALK-IN COOLER, MUST REMOVE/CLEAN. TORN RUBBER DOOR GASKET ON BASEMENT REACH-IN FREEZER...
minor Sanitation
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. DIRTY UNUSED MARGARITA MACHINE IN BASEMENT MUST BE CLEANED AFTER USE, STORED CLEAN.
minor Sanitation
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 PROVIDE FLOOR DRAIN COVERS IN BOTH FOOD PREP AREAS. FOOD SPILLAGE ON FLOOR OF BASEMENT MEAT WALK-IN COOLER, MUST CLEAN. CHIPPING CEME...
minor Sanitation
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. WALLS AT DISH MACHINE WITH EXCESSIVE MOLD AND CHIPPING PLASTER. MUST REPAIR. WATER DAMAGED CEILING TILES THROUGHOUT BASEMENT, MUST REPLACE. CEILING VENTS ABOVE BASEMENT LARGE COOKING...
minor Food Storage & Handling
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...
minor Other
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. MUST PROVIDE FOR 1ST.FLR. WALK-IN COOLER, BASEMENT REACH...