Las Pinatas

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE FOOD PREP NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND BOWLS TO PREVENT DUST ACCUMULATION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NOTED NO ONE COMPARTMENT SINK AT THE FRONT PREP AREA WHERE MANAGEMENT INTENDS TO PREPARE AND SERVE DRINKS, INCLUDING COCKTAILS. INSTRUCTED TO INSTALL A ONE COMPARTMENT SINK FOR BEVERAGE PREP/RINSE/DUMP PURPOSES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT THE BASEMENT FOOD AND SUPPLY DRY STORAGE AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED BLOWN BULB ABOVE THE COOKING STOVE AT THE PREP AREA. INSTRUCTED TO REPLACE BULB WITH LIGHTING PROTECTIVE SHIELDING OR NOT SHATTER PROOF.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NOTED NO FOOD HANDLER CERTIFICATES AT THE TIME OF INSPECTION. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HANDWASHING SINK LOCATED IN THE DISHWASHING AREA WITH A MINIMUM HOT WATER TEMPERATURE OF 75.6F AND HANDWASHING SINK IN THE MENS RESTROOM WITH A MINIMUM HOT WATER TEMPERATURE OF 76F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F A...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED HOT WATER AT THE THREE COMPARTMENT SINK TO BE AT 77F. INSTRUCTED MANAGEMENT TO PROVIDE HOT WATER AT A MINIMUM OF 110F AT THE THREE COMPARTMENT SINK AND MAINTAIN. PRIORITY VIOLATION, 7-38-025. MANAGEMENT INCREASED WATER HEATER TEMPERATURE DUR...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED THE COMPARTMENT SINK FAUCET CONTINOUSLY LEAKING EVEN WHEN TURNED OFF IN THE DISHWASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

MUST PROVIDE A BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE IN THE WAIT STATION DRINK PREPARATION AREA.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED WASTE CAN WITHOUT A LID INSIDE THE WOMENS RESTROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE FOR FEMININE HYGIENE PRODUCTS.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING FOR CITY OF CHICAGO FOOD MANAGER(S). INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE FOR REVIEW.