Las Islas Marias

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (E.G. CHICKEN, COOKED RICE, BEEF, FISH ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CE...

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

INSTRUCTED TO CLEAN, REMOVE WORN-OUT CAULKING BEHIND/AROUND DISH MACHINE AND BEHIND (2) 1 COMPARTMENT SINK IN DISH WASHING AREA

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE BAR AREA (SHELVES, COUNTER SHELVES, INTERIOR AND EXTERIOR SURFACES OF 3 EXPOSED HAND SINK WITH BLACK MOLD LIKE BUILD-UP, INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND DOOR HANDLES WITH HEAVY DRIED SYRUP...

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

INSTRUCTED TO REPAIR BROKEN FLOOR TILES BY DISH MACHINE.---------NOTED WATER POOLING ON FLOOR IN BASEMENT STORAGE AREA COMING FROM UNDERNEATH ICE MACHINE. INSTRUCTED TO FIX AND KEEP FLOORS DRY AT ALL TIMES TO PREVENT PEST HARBORAGE.

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

MUST REPLACE DEAD LIGHT BULB ABOVE STAIRCASE LEADING TO BASEMENT TO PROVIDE MORE LIGHTING.

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

INSTRUCTED TO REPAIR LOOSE 1 COMPARTMENT OR PREP SINK AT PREP/DISH WASHING AREA.---------MUST FIX LEAKY BACK FLOW PREVENTER DEVICE AT MOP SINK.

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

INSTRUCTED TO CLEAN AND REORGANIZE BASEMENT STORAGE AREA. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED ICE SCOOP STORED INSIDE ICE BIN. MUST BE STORED IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.

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

FOUND (2) LOW TEMPERATURE DISH MACHINE (BEHIND BAR) SANITIZING RINSE AT O PPM CONCENTRATION. INSTRUCTED TO REPAIR. A MECHANICAL DISH WASHING MACHINE SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 PPM FOR CHEMICAL SANITIZING MACHINE OR F FINAL R...

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

INSTRUCTED TO CLEAN, REMOVE WORN-OUT CAULKING BEHIND/AROUND DISH MACHINE AND BEHIND (2) 1 COMPARTMENT SINK IN DISH WASHING AREA.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE BAR AREA (SHELVES, COUNTER SHELVES, INTERIOR AND EXTERIOR SURFACES OF 3 EXPOSED HAND SINK WITH BLACK MOLD LIKE BUILD-UP, INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND DOOR HANDLES WITH HEAVY DRIED SYRUP...

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

INSTRUCTED TO REPAIR BROKEN FLOOR TILES BY DISH MACHINE.---------NOTED WATER POOLING ON FLOOR IN BASEMENT STORAGE AREA COMING FROM UNDERNEATH ICE MACHINE. INSTRUCTED TO FIX AND KEEP FLOORS DRY AT ALL TIMES TO PREVENT PEST HARBORAGE.

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

MUST REPLACE DEAD LIGHT BULB ABOVE STAIRCASE LEADING TO BASEMENT TO PROVIDE MORE LIGHTING.

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

INSTRUCTED TO REPAIR LOOSE 1 COMPARTMENT OR PREP SINK AT PREP/DISH WASHING AREA.---------MUST FIX LEAKY BACK FLOW PREVENTER DEVICE AT MOP SINK.

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

INSTRUCTED TO CLEAN AND REORGANIZE BASEMENT STORAGE AREA. USABLE ITEMS MUST BE STORED

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED ICE SCOOP STORED INSIDE ICE BIN. MUST BE STORED IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.

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

Any open cans of food must be transferred into regular containers. Consumer advisory must be posted.All food stored in coolers must be dated & labeled.

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

Cutting boards with deep, dark grooves must be sanded/bleached or replaced throughout the premises.Must provide,maintain ice bin covers for all ice bins throughout the premises.

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

FAN COVERS INSIDE THE REFRIGERATION UNITS,SHELVING BEHIND BAR COUNTERS,MANUAL CAN OPENER,HOUSING ATTACHED LOCATED IN KITCHEN,BAR GUNS AND HOUSINGS ATTACHED AT BARS,HOOD/FILTERS OVER THE COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING.

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

CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner including the floor drains throughout the premises.

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

The light fixture at rear dry storage area must be shielded.

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

REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE 3 COMPARTMENT SINK IN KITCHEN FOOD PREP AND REMOVE DUSTS ACCUMULATIONS THROUGHOUT THE PREMISES.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

NO INSPECTION SUMMARY REPORT POSTED OR VISIBLE TO ALL CUSTOMERS, AND NO PREVIOUS INSPECTION REPORT AVAILABLE AT THIS TIME OF INSPECTION, SERIOUS CITATION ISSUED: 7-42-010 (B)

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

MUST WRAP OR COVER PRE-SET FLATWARE ON TABLES

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

MUST CLEAN INTERIOR OF ICE MACHINE, AND VENTS ABOVE COOKING EQUIPMENT

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

MUST REMOVE WHAT APPEARS TO BE BLACK MOLD ON WALL BY THREE COMPARTMENT SINK AND DISH MACHINE AREA, INSTRUCTED TO CLEAN WALL AND REPLACE OLD SEALANT

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

SMELLY SEWER ODORS IN LADIES BATHROOM NEEDS TO BE REMOVED

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 MANAGER TO CONNECT BAR GUN LINES AND INSTALL DIRECTLY INTO FLOOR DRAINS AS REQUIRED,PROVIDE MISSING LIDS FOR ...

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.THE FOLLOWING AREAS REQUIRE A DETAIL CLEANING INTERIOR/EXTERIOR OF COOLERS (FAN COVERS),ICE MACHINES,CUTTING BOARDS,SHEL...

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.FLOORS ALONG WALLS AND IN CORNERS IN KITCHEN,BAR AREAS REQUIRE A DETAIL CLEANING.

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.EXPOSED BRICK ON WALLS BEHIND BAR LOCATED IN BASEMENT MUST BE SMOOTH,EASILY CLEANABLE.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.ALL TOILET ROOM DOORS MUST BE SELF CLOSING.

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...

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.OBSERVED EVIDENCE OF CLUTTER IN BASEMENT AREAS MUST C...

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

MUST PROVIDE LABEL ON PREPARED AND READY TO EAT FOOD CONTAINERS IN COOLERS,WITH FOOD NAME &DATE,ALSO ON DRY FOOD CONTAINERS.

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

OBSERVED CLEANED MULTI-USE UTENSILS ON SHELVES NOT PROPERLY STORED, MANAGER TO INVERT INCLUDING FRYING PANS AT ALL TIMES.

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

OBSERVED TRADITONAL STONE WARE MORTA AND PISTLE UTENSILS(MECJITO STONE) USED FOR FOOD PREPATION AND GRINDING WHICH IS NOT ACCEPTABLE BY HEALTH DEPT. FOR FOOD PREPARATION,INSTRUCTED MANAGER TO REMOVE FROM FACILITY. MANAGER WAS INFORMED OF SUCH ON LAS...

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

THE FOLLOWING UTENSILS AND EQUIPMENTS WITH DEBRIS AND STAINS NEEDS CLEANING:INSIDE COMPARTMENTS OF DEEP FRYER,1COMP.SINK BY DOUGH MIXER BOWL,COUNTERS BY ICE BINS IN BAR BY KITCHEN ,EXPOSE HAND WAS SINK IN SAME AREA,MOP SINK IN BASEMENT,TOILET BOWLS I...

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

FLOORS UNDER AND AROUND COOKING EQUIPMENTS UNDER HOODS IN KITCHEN,FLOORS AT PREP AERA BY DOUGH MIXER BOWL,FLOORS IN STORAGE AREA ON 1STFL. UNDER SHELVES,AND FLOORS IN BOTH BAR AREAS WITH DEBRIS AND WATER NEEDS CLEANING AND MAINTAINING SAME. MUST EL...

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

REPAIR LEAKING PIPE UNDER BLASTER SINK USE FOR COOLING FOOD,AND IN BASEMENT ROOM BY WALK IN COOLER.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. OBSERVED MOLLUSCAN SHELL STOCK IN WALK IN COOLER IN THE BASEMENT WITH OUT TAG OR LABEL,MANAGER UNABLE TO PROVIDE SOURCE OR SUPPLIER. CIT...

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. ...

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. MUST PROVIDE LABEL ON PREPARED AND READY TO EAT FOOD CONTAINERS IN COOLERS,WITH FOOD NAME &DATE,ALSO ON DRY FOOD CONTAINERS.

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. OBSERVED CLEAN MULTI-USE UTENSILS ON SHELV...

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. OBSERVED TRADITONAL STONE WARE MORTA AND PISTLE UTENSILS(MECJITO STONE) USED FOR FOOD PREPATION AND GRINDING WHICH ...

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. THE FOLLOWING UTENSILS AND OR EQUIPMENTS WITH DEBRIS AND STAINS NEEDS CLEANING:INSIDE COMPARTMENTS OF DEEP FRYER,1CO...

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. FLOORS UNDER AND AROUND COOKING EQUIPMENTS UNDER HOODS IN KITCHEN,FLOORS AT PREP AERA BY DOUGH MIXER BOWL,FLOORS IN STORAGE AREA ON 1ST...

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...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. ...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. ...

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. ...

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. ...

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. ...

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. ...

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. ...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. ...

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...

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. ...