LAZO'S TACOS, INC.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE, STORAGE SHELVES, COOKING EQUIPMENT, STORAGE RACKS INSIDE WALK-IN COOLER, SHELVES UNDER COOKING EQUIPMENT.

INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAMS UNDERNEATH AND AROUND 3 COMPARTMENT SINK IN REAR AND AROUND DISH MACHINE.---------MUST DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS, UNDER AND AROUND SODA SYRUP SHELVES WITH DRIED FOOD AND GREASE BUILDUP (FRONT PREP AREA).

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION INSIDE (2) WALK-IN COOLER.

INSTRUCTED TO REPAIR LOOSE FAUCET AT EXPOSED HAND SINK AT REAR PREP AREA AND FIX LEAKY FAUCET NECK (LEFT SIDE) AT 3 COMPARTMENT SINK IN REAR AREA.-----------MUST FIX SLOW DRAINING EXPOSED HAND SINK BEHIND BAR.

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

LABEL AND DATE THE FOOD CONTAINERS IN THE WALKIN COOLERS.

PAINT THE GREESE TRAP UNDERNEATH THR 3 -COMPARTMENT TRAP IS STARTING TO RUST.

FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING

FOUND A DAMAGED CEILING TILE OVER DISHROOM AREA AND WALLS THROUGHOUT FOOD PREP AREAS REQUIRE A DETAIL CLEANING TO REMOVE FOOD DEBRIS.

CLEAN THE VENTS THROUGHOUT PREMISES.

MUST PROPERLY STORE PERSONAL BELONGINGS IN A DESIGNATED AREA.

MUST LABEL ALL FOOD STORAGE CONTAINERS WITH COOKED AND PREPARED FOODS STORED, WITH DATES AND LABELS OF WHEN PRODUCT WAS MADE

MUST REPAINT CHIPPING WOOD SURFACES BY DISH AREA IN KITCHEN, REPAIR GASKET TO WALK-IN COOLER WHERE BEANS IS STORED AND REPLACE BROKEN MOP SINK

MUST CLEAN VENTS ABOVE COOKING EQUIPMENT IN KITCHEN AREA AND CLEAN BOTTOM SHELF OF FREEZER

MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK IN FOOD PREP AREA

MUST DETAIL CLEAN ALL STORAGE CLOSETS, BETTER MAINTAIN IN A NEATER FASHION

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

Hand washing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of 110F to 120F containing an adequate amount of detergent effective to remove grease and solids. OBSERVED EMPLOYEE IMPROPERLY WASHING DISHES, AT THREE COMPARTMENT SINK, SINKS NOT SET-UP TO WASH, RINSE AND SANITIZE, WASHING DISHES ONLY IN ONE COMPARTMENT NO SANITIZER BEING USED, INSTRUCTED ON THE PROPER WAY TO WASH DISHES, CRITICAL CITATION ISSUED: 7-38-030

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 ALL CORNERS REQUIRE A DETAIL CLEANING

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN CEILING VENTS IN KITCHEN AREA

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST REPLACE BURNT OUT LIGHT BULBS IN KITCHEN AREA

MUST PROVIDE STORAGE SPACE FOR EMPLOYEES BELONGINGS TO BE STORED IN ONE DESIGNATED AREA, NICE AND NEATLY, RESTRICT STORING ON FOOD PRODUCT

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. MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK IN FOOD PREP AREA

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 ADEQUATE CALIBRATED THERMOMETERS TO TEST FOODS DAILY

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. MUST DETAIL CLEAN ALL STORAGE CLOSETS, BETTER MAINTAIN IN A NEATER FASHION

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.FOUND 2 DOORS NOT RODENT PROOFED APPROXIMATELY 1/4" MODE OF ENTRY THAT IS FRONT DOUBLE DOORS,REAR CENTER DOOR.ALSO FOUND APPROXIMATELY 6 LIVE FRUIT FLIES AT BAR AREA ON UPPER WALLS.MUST RODENT PROOF SAID DOORS AND ENSURE NO MODE OF ENTRY,PEST CONTROL SERVICE NOW RECCOMENDED.SERIOUS VIOLATION 7-38-020.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CERTIFIED FOOD MANAGER WHILE FOOD HANDLERS SERVING POTENTIALLY HAZARDOUS FOODS (RICE,BEEF)TO CUSTOMERS DURING THIS INSPECTION.SERIOUS VIOLATION 7-38-012.

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.FOUND 3 COMPARTMENT SINK AT REAR KITCHEN NOT MAINTAINED I.E. WASTE WATER NOT PROPERLY DRAINING OUT AS REQUIRED,NO SINK STOPPERS,WATER LEAKING AT EXPOSED HANDSINK AT DISHWASHING AREA ALSO WATER LEAKING AT PIPE BEHIND HOT WATER TANK LOCATION.MUST REPAIR TO GOOD WORKING CONDITION,MAINTAIN AT ALL TIMES.SERIOUS VIOLATION 7-38-030.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE CARDBOARDS FROM SHELVINGS INSIDE THE WALK-IN-COOLER,PROPERLY CONNECT WASTE WATER LINES AT BAR GUNS AT BAR,PROVIDE PROPER WASTE LINE FOR TAP BEER SAME AREA AND PROVIDE,MAINTAIN SINK STOPPERS AT ALL 3 COMPARTMENT SINKS ALSO REMOVE UTENSILS THAT ARE STORED ON,BENEATH GAS METER ON SHELVING ABOVE THE 3 COMP SINK.

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 INCLUDING BAR COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES AND LEGS OF EQUIPMENTS,DEEP FRYER,SIDES OF HOT COOKING EQUIPMENTS,EXTERIOR SURFACES OF DISHMACHINE,SHELVINGS THROUGHOUT THE FOOD PREP AREAS ETC.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.REPLACE WORNED OUT UNCLEAN MATS IN KITCHEN AREAS AND MAINTAIN AT ALL TIMES.FOORS THUR OUT THE FRONT COUNTER KITCHEN,REAR KITCHEN, UNDER AND AROUND THE BAR AREA, BEHIND THE COOKING AREA, ON SIDE OF ALL COOKING EQUIPMENTS UNDER AND AROUND. NEEDS DETAIL CLEANING.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE WORNED OUT WOODEN SHELVINGS AT DISHROOM AREA,REPAIR/REPLACE GASKETS AT STAND-UP COOLER BEHIND FRONT SERVICE COUNTERS.

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 ALL CORNERS REQUIRE A DETAIL CLEANING INCLUDING INSIDE WALK-IN-COOLERS.

The walls and ceilings shall be in good repair and easily cleaned.FOUND A DAMAGED CEILING TILE OVER DISHROOM AREA AND WALLS THROUGHOUT FOOD PREP AREAS REQUIRE A DETAIL CLEANING TO REMOVE FOOD DEBRIS.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE BURNT OUT LIGHT BULBS ALONG WALK-IN-COOLER CORRIDOR.

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.MUST PROPERLY STORE PERSONAL BELONGINGS IN A DESIGNATED AREA.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.Wiping cloths must be stored in sanitizing solution.