Lindo Mexico

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

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON DUTY NOR ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED AND SERVED. INSTRUCTED TO HAVE A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON DUTY AT ALL TIMES. SERIOUS VIOLATION 7-38-012.

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

OBSERVED GROCERY BAGS BEING USED TO STORE FOOD IN THE TWO DOOR FREEZER. INSTRUCTED TO NOT REUSE GROCERY BAGS AND TO USE FOOD GRADE BAGS ONLY.

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

OBSERVED NOZZLES WITH A CALCIUM BUILD UP ON THE TEA MACHINE LOCATED IN THE FRONT CUSTOMER SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED FLOORS NEED DETAIL CLEANING TO REMOVE FOOD AND DIRT DEBRIS IN THE FOLLOWING AREAS: UNDER THE 3 COMPARTMENT SINK, IN THE FOOD PREP AREA AND BY THE ICE CREAM FREEZERS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED A LARGE HOLE IN THE WALL UNDER THE EXPOSED HANDSINK. INSTRUCTED TO REPAIR AND MAINTAIN.

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

OBSERVED NO LIGHT SHIELDS ON THE LIGHTS OVER THE AREA WHERE MEAT IS CUT IN THE REAR. INSTRUCTED TO PROVIDE LIGHT SHIELDS AND MAINTAIN.

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

OBSERVED THE HOT WATER KNOB NOT FUNCTIONING ON ONE OF THE FAUCETS IN THE WASHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

OBSERVED FOOD HANDLERS REQUIREMENT NOT MET. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED ACCUMULATED BROWNISH AND BLACK MOLD INSIDE OF ICE MACHINE LOCATED IN THE REAR. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A)

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

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED. INSTRUCTED TO HAVE A CITY OF CHICAGO FOOD MANAGER ON DUTY AT ALL TIMES FOOD IS BEING HANDLED. SERIOUS VIOLATION 7-38-012.

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

OBSERVED GROCERY BAGS BEING USED TO STORE FOOD IN THE TWO DOOR FREEZER. INSTRUCTED TO NOT REUSE GROCERY BAGS AND TO USE FOOD GRADE BAGS ONLY.

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

OBSERVED NOZZLES WITH A CALCIUM BUILD UP ON THE TEA MACHINE LOCATED IN THE FRONT CUSTOMER SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED FLOORS NEED DETAIL CLEANING TO REMOVE FOOD AND DIRT DEBRIS IN THE FOLLOWING AREAS: UNDER THE 3 COMPARTMENT SINK, IN THE FOOD PREP AREA AND BY THE ICE CREAM FREEZERS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED A LARGE HOLE IN THE WALL UNDER THE EXPOSED HANDSINK. INSTRUCTED TO REPAIR AND MAINTAIN.

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

OBSERVED NO LIGHT SHIELDS ON THE LIGHTS OVER THE AREA WHERE MEAT IS CUT IN THE REAR. INSTRUCTED TO PROVIDE LIGHT SHIELDS AND MAINTAIN.

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

OBSERVED THE HOT WATER KNOB NOT FUNCTIONING ON ONE OF THE FAUCETS IN THE WASHRROOM. INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

OBSERVED FOOD HANDLERS REQUIREMENT NOT MET. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.

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

MISSING LIDS FOR DRY STORAGE CONTAINERS. INSTD TO PROVIDE SAME.

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

FLOOR UNDER STORAGE SHELVES IN REAR STORAGE AREA NOT CLEAN. CLEAN SAME

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

3-COMPARTMENT SINK SLOW DRAINING. INSTD TO REPAIR SAME.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING METAL STEM THERMOMETER FOR FOOD HANDLERS. INSTD TO PROVIDE SAME.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

LARGE 3-DOOR COOLER IN POOR REPAIR, INTERNAL TEMPERATURE OF 49.8F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO MAINTAIN PROPER TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005A CRITICAL. INSTD TO USE OTHER REFRIGERATI...

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS IN LARGE 3-DOOR COOLER AT IMPROPER TEMPERATURES RANGING FROM 47.9F-49.9F, LARGE DEEP CONTAINER OF RAW BEEF, 15 PACKAGES OF CHEESE, CONTAINER OF SOUR CREAM, AND CONTAINERS OF CUT MELONS. ALL PRODUCT VOLUNTARIL...

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

MISSING LIDS FOR DRY STORAGE CONTAINERS. INSTD TO PROVIDE SAME.

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

FLOOR UNDER STORAGE SHELVES IN REAR STORAGE AREA NOT CLEAN. CLEAN SAME.

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

3-COMPARTMENT SINK SLOW DRAINING. INSTD TO REPAIR SAME.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING METAL STEM THERMOMETER FOR FOOD HANDLERS. INSTD TO PROVIDE SAME.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

THE THREE DOOR COOLER HAS AN AMBIENT AIR TEMPERATURE OF 61 F. THE COOLER HAS BEEN TAGGED HELD FOR INSPECTION UNTIL REPAIRED AND RE-INSPECTED TO ENSURE IT WILL HOLD POTENTIALLY HAZARDOUS FOOD AT 40 F OR LESS.

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

45 POUNDS OF POTENTIALLY HAZARDOUS RICE WATER (50.1 F), CUT MELONS/FRUIT (59.5 F), COOKED RICE (60.1 F) AND CHEESE (60.4 F) WAS FOUND BEING HELD AT INADEQUATE TEMPERATURES. APPROXIMATELY $180.00 WORTH OF PRODUCT WAS DUMPED AND DESTROYED AT THIS TIME....

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

THE WOOD FRAME UNDER THE COOKING RANGE IS GREASY, CLEAN AND RESEAL AS NECESSARY TO MAINTAIN IN SANITARY CONDITION.

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

THE ICE CREAM DIPPING WELL, STOVE AND CHEST FREEZER ARE DIRTY AND/OR FULL OF FROST. MAINTAIN THE ABOVE IN SANITARY CONDITION.

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

THE FLOORS UNDER THE PREP TABLES ARE DIRTY, CLEAN THE FLOORS FROM CORNER TO CORNER.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL THREE FOOD HANDLERS HAVE NO HAIR RESTRAINTS WHILE PREPARING AND SERVING FOOD. OBTAIN AND USE ADEQUATE HAIR RESTRAINTS.

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

REPAIR LOOSE RUBBER GASKET AT TWO DOOR COOLER IN REAR OF KITCHEN.

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. CLEAN AND MAINTAIN THE FOLLOWING: VENTS IN HOODED SYSTEM AND BOTTOM OF FRYER.

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. CLEAN FLOORS IN CORNER AREA AROUND AND UNDER EQUIPMENT AND UNDER STORAGE SHELVES IN REAR STORAGE ROOM.

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. SEAL HOLE IN WALL NEXT TO THREE DOOR COOLER AND PROVIDE A COVING FOR WALLBASE IN REAR STORAGE ROOM OF KITCHEN. SOME AREAS OF WALLS AROUND SINKS AND URINALS IN MENS WASHROOM IN POOR ...

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

PROVIDE END CAPS FOR SHIELDS OF LIGHTS WITHOUT THEM.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS.

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.LABLE & DATE COOKED FOODS IN COOLERS.

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.STORE PLASTIC WARE PROPERLY.

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 REPAIR OR REPLACE DAMAGED DOOR GASKETS ON PREP COOLER.MUST REMOVE FOIL FROM PREP TABLE.

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 FOOD DEBRI FROM UNUSED PREP COOLER,GRILL TABLE,SHELVING UNITS,DIPPING WELL,WHEEL BASES OF EQUIPMENT.

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 CLEAN FLOORS ALONG WALL BASES.

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.MUST CLEAN WALLS IN MOP SINK CLOSET.

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

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 BULB AT HOOD OF COOKING EQUIPMENT,MISSING END CAPS ...

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...

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.THERMOMETERS FOR PREP COOLER.

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.MUST REMOVE & ORGANIZE ARTICLES ON LOWER SHELVES OF P...

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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, EXTERIOR OF COOKING EQUIPMENT AND CLEAN STORAGE SHELVES AND REMOVE CARDBOARD COVERING.

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. MUST CLEAN FILTERS AND HOOD ABOVE COOKING EQUIPMENT.

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...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

CLEANING TOWEL MUST BE PROPERLY STORED.

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. KNIVES MUST BE PROPERLY STORED.

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 SEAL RUSTY STORAGE SHELVES AND RAW WOOD TABLE AND REPLACE BROKEN GASKETS ON REACH IN FREEZER.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; REACH IN FREEZER, FRYER, AND MICROWAVE OVEN.

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 CLEAN FLOOR IN REAR STORAGE AREA, UNDER SHELVING UNITS.

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. MUST PAINT WALLS AT REAR STORAGE AREA, AND SEAL OPENINGS AROUND PIPES NEAR CEILING.

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...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.