Lindo Guadalajara

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 DARK PITS ON SURFACE OF PREP AREA CUTTING BOARD. MUST REPAIR OR REPLACE DAMAGED CUTTING BOARD.

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. MUST CLEAN AND MAINTAIN UNCLEAN NOZZLES AT HORCHATA DISPENSE MACHINE.

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. OBSERVED LOOSE FLOOR BASE TILES UNDER REAR 3-COMPARTMENT SINK. MUST REATTACH LOOSE TILES/SEAL GAPS BETWEEN TILES AND WALL.

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. OBSERVED FOOD DEBRIS ON WALLS IN PREP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN ALL UNCLEAN WALLS AND MAINTAIN.

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 CALIBRATE AND MAINTAIN METAL STEM THERMOMETERS F...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND A PREP COOLER NEXT TO GRILL IN REAR PREP AREA WITH AIR TEMPERATURE OF 67.1 DEGREES F. THE COOLER CO...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. FOUND SOUR CREAM, CHOPPED TOMATOES, CHOPPED LETTUCE, SHREDDED SOFT CHEESE AT TEMPERATURES RANGING FROM 50.2 - 55.3. INSTRUCTED MANAGER TO DISPOSE AND DENATURE. MANAGER COMPLIED. TOT...

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. REPAIR BOTTOM RIM OF CHEST FREEZER DAMAGED IN BASEMENT, LEFT OF STAIRS. REPAIR DAMAGED TOP OF CHEST FREEZER ACROSS...

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. REMOVE ICE AND DETAIL CLEAN ALL CHEST FREEZERS IN BASEMENT. DETAIL CLEAN ALL WALLS, SWINGING DOORS TO KITCHEN AND...

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. PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS FOR LIGHTS ABOVE CHEST FREEZERS AND WALK...

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. REMOVE CHAIR NEXT TO GREASE CONTAINER OUTSIDE.

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.//SOME FOOD ITEMS NOT LABELE,NEED NAMES & DATES ON ALL FOOD ITEMS IN STORAGE

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.//INVERT ALL POTS & PANS IN STORAGE AREA/MUST NOT ST...

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.//MUST REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA/REPLACE RUSTY SHELVES IN REACH IN COOLERS,FREEZERS,& ...

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.//SOME SHELVES IN COOLERS ,DRY STORAGE ,INTERIOR & EXTERIOR OF ALL EQUIPMENT NEED DETAIL CLEANING THROUGHT PREMISES

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.//FLOORES UNDER,AROUND STOCK NEED DETAIL CLEANING/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE

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...