LINDO MICHOACAN.

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 2 DOOR PREP COOLER. OBSERVED MILK AT 52.5F, BEANS AT 52.3F, CHILE RELLENO PEPPERS AT 45.9F, SHREDDED LETTUCE AT 46.6F, AND COOKED VEGETABLES (POTATOES AND CARROTS) AT 46.9F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL TCS FOODS COLD BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.

OBSERVED THE 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS COOKED BEANS AND VEGETABLES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.

OBSERVED EXCESSIVE GREASE AND FOOD DEBRIS INSIDE OF THE DEEP FRYER, ON THE PREP TABLE BENEATH THE GRILL, ON THE SIDES OF THE GRILLS AND STOVE. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN.

CLEAN THE GREASE ON THE WALL BEHIND THE COOKING EQUIPMENT.

OBSERVED SEVERAL EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATES. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST HAVE A VALID FOOD HANDLER CERTIFICATE.

OBSERVED READY-TO-EAT, (TCS FOODS) HELD FOR MORE THAN 24 HOURS (SALSAS,SOUPS,RICE ETC) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, (TCS FOODS) HELD MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.

OBSERVED A TORN DOOR GASKET INSIDE OF THE 3 DOOR STAND-UP COOLER AT REAR PREP AREA. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKET.

CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS SHOWED MANAGER.

INSTRUCTED TO DETAIL CLEAN MANUAL CAN OPENER AT REAR PREP TABLE TO REMOVE DRIED-UP FOOD DEBRIS AND TO MAINTAIN.

INSTRUCTED TO DETAIL CLEAN INTERIORS OF COOLERS/FAN COVERS AT REAR PREP AREA AND REMOVE ACCUMULATION OF GREASE BUILD-UPS ON PIPES BEHIND THE HOT COOKING EQUIPMENTS AT MAIN KITCHEN PREP AREA SHOWED TO MANAGER.

OBSERVED MISSING GROUT ON FLOORS AT MAIN KITCHEN PREP AREA SHOWED TO MANAGER.MUST RE-GROUT AND MAINTAIN FLOORS WHERE NOTED SO THAT IT IS SMOOTH,EASILY CLEANABLE SURFACE.

INSTRUCTED TO CLEAN VENTILATION COVERS IN MEN'S AND WOMEN'S WASH ROOMS TO REMOVE ACCUMULATION OF DUSTS AND TO MAINTAIN.

INSTRUCTED TO REMOVE ACCUMULATION OF DUSTS ON PROTECTIVE LIGHT SHIELDS AT REAR FOOD PREP AREA AND TO MAINTAIN.

ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY FOR CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND MAINTAIN CERTIFICATE ON SITE.

Cooked/prepared foods out of original containers must be labeled and dated when food products are held over 24 hours and maintain.

Instructed to detail clean manual can opener and housing attached to work table at rear prep area,fan covers inside refrigeration units,upper panel of ice maker,interior bottom compartment of deep fryer and maintain.

Observed broken floor tile in front of coolers at rear near the exit door.Instructed to replace broken floor tiles and maintain.

Kitchen Exhaust hood/filters over cooking equipments not clean.Instructed to clean in detail to remove grease build-up and maintain.

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AND REPLACE BROKEN GASKET AT THE REAR (CACIQUE) 2 DOOR STAND-UP COOLER,ALSO REPLACE WORNED-OUT BLACKENED CAULK ABOVE THE DISHWASHING 3 COMPARTMENT SINK AND MAINTAIN.

FAN COVERS INSIDE THE COOLERS,PREP AREA SHELVINGS AND SIDES AND BEHIND COOKING EQUIPMENTS WITH GREASE BUILD-UP.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

OBSERVED A BROKEN LIGHT SHIELD IN THE FOOD PREP AREA.INSTRUCTED TO REPLACE BROKEN LIGHT SHIELD AND MAINTAIN.

OBSERVED NO THERMOMETER INSIDE THE 3 DOOR FOOD PREP COOLER.INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE THERMOMETER INSIDE COOLER.

FOUND ALL PREPARED FOODS INSIDE REFRIGERATORS AND COOLERS LABELED ONLY WITH A DATE. MUST PROVIDE LABELS AND THE NAME OF THE FOOD PRODUCTS INSIDE ALL FOOD CONTAINERS.(SAUCES, COOKED MEATS, RAW MEATS AND POULTRY).MUST PROVIDE AT ALL TIMES.

MUST USE UTENSILS/FOOD SCOOPERS WITH HANDLES AT ALL TIMES TO PREVENT CONTAMINATION. FOUND RED PLASTIC SERVING BOWL BEING USED AS A SCOOPER INSIDE A LARGE PLASTIC CONTAINER WITH CUT RAW VEGETABLES.MUST PROVIDE.

MUST REPAIR/REPLACE EXTREMLY RUSTED SHELVING RACKS AT THE UPRIGHT COOLERS IN THE MOST REAR KITCHEN PREP AREA.FOUND ABOVE SHELVING RACKS DIRTY AND RUSTY. MUST DETAIL CLEAN AND SANITIZE THE INTERIOR PANEL AT THE SIDES AND THE WALLS OF THE SMALL ICE MACHINE TO REMOVE SLIGHT GRAYISH BUILD-UP. MUST REMOVE EXCESS GREASE ACCUMULATION AT THE DEEP FRYER IN THE KITCHEN AREA.

MUST REPAIR STAINLESS STEEL WALL COVERING AROUND THE ENTIRE MOP SINK CLOSET. FOUND ABOVE WARPED, IN POOR CONDITION AND CURLED UPWARDS. ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES. ALSO AT THE MIDDLE SECTION WALL BETWEEN THE CLOSE SINK CLOSET AREA AND THE 3-COMP SINK FOUND WALL TRIM WITH OPENINGS AND FALLING APART. MUST SEAL OPENINGS AT ABOVE STATED AREAS AND SURFACES MUST BE FLAT, SMOOTH AND EASILY CLEANABLE AT ALL TIMES.

MUST REPAIR EXHAUST VENT IN THE MEN'S RESTROOM. FOUND ABOVE NOT IN WORKING ORDER. MUST ALWAYS HAVE 3-WORKING SINK STOPPERS FOR THE 3-COMP SINK. FOUND PLASTIC SERAN WRAP BEING USED AS SINK STOPPERS DURING INSPECTION.

OBSERVED PREPARED FOODS INSIDE COOLER AT IMPROPER TEMPS, CHICKEN SOUP READING 44.7, AND COOKED TRIPES READING 44.9'F, TOTAL POUNDS DISCARDED 12, AT A COST OF ABOUT $100.00, INSTRUCTED TO BETTER MAINTAIN FOOD TEMPS 40'F AND BELOW, CRITICAL CITATION ISSUED: 7-38-005 (A)

FLOORS UNDER AND BEHIND EQUIPMENT PREP AREA NOT CLEAN, INSTRUCTED TO DETAIL CLEAN,

STAINED CEILING TILE PREP AREA, NEEDS REPLACED, BLACK MOLDY LOOKING SEALANT BY THREE COMPARTMENT SINK NEEDS REPLACES,

NOT ENOUGH LIGHT IN REAR PREP AREA, AND LIGHT OUT UNDER EXHAUST HOOD, INSTRUCTED TO PROVIDE MORE LIGHT,

NO EXPOSED HAND SINK REAR PREP AREA, INSTRUCTED TO PROVIDE,

MULTI-USE FLAT NOT PROPERLY STORED, INSTRUCTED TO INVERT, DURING STORAGE,

MUST REPAIR BROKEN HANDLE TO REACH COOLER, IN PREP AREA,

INTERIOR AND EXTERIOR SURFACES OF COOLERS, IN PREP AREA NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE,

FLOORS UNDER AND BEHIND EQUIPMENT PREP AREA NOT CLEAN, INSTRUCTED TO DETAIL CLEAN,

STAINED CEILING TILE PREP AREA, NEEDS REPALCED, BLACK MOLDY LOOKING SEALANT BY MOP SINK NEEDS REPLACES,

EMPLOYEES BELONGINGS NOT PROPERLY BEING STORED, MUST PROVIDE LOCKER SPACE FOR BELONGINGS TO BE STORED NICE AND NEATLY,

NO SINK STOPPERS FOR THREE COMPARTMENT SINK, MUST PROVIDE,

NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

Cooking equipment, exhaust hood and filters, and cutting boards not cleaned. Instructed to detail clean and sanitize.

Floor along wallbase and behind cooking equipment not cleaned. Instructed to detail clean daily and remove food debris.

Ventilation and light covers not cleaned. Instructed to detail clean and remove dust built-up. Ceiling tile not maintained in toilet room. Instructed to replace worn ceiling tiles.

Faucet neck at utility sink leaking. Instructed to repair to prevent leak.

INSTRUCTED TO REPLACE MISSING HANDLES FOR STEAM TABLES COVERS/LIDS AND PREP REACH IN COOLER DOORS.

DEBRIS/FOOD DEBRIS AND GREASE ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOKING EQUIPMENT, COOLERS, CAN OPENER, STORAGE CARTS, AND BOTTOM PANELS OF PREP TABLES; ALSO INSTRUCTED TO REMOVE FOIL COVERING ON BOTTOM PANELS OF PREP TABLES.

FOOD DEBRIS AND GREASE UNDER COOKING EQUIPMENT; MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

EXCESSIVE GREASE ON HOOD AND FILTERS ABOVE COOKING EQUIPMENT; INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF PREP COOLER WITH HEAVY DRIED FOOD DEBRIS ACCUMULATION.

INSTRUCTED TO CLEAN FLOOR ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDER AND BEHIND COOLING EQUIPMENT.

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. COOLERS MUST BE AT 40F OR BELOW.

Adequate and convenient hand washing facilities shall be provided for all employees. MUST PROVIDE SOAP AND SANITARY HAND DRYING DEVICES FOR HAND WASHING EXPOSED SINKS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL EQUIPMENT MUST BE PROPERLY INSTALLED.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; ALL EQUIPMENT, TABLES, CHAIRS, WASHROOMS BOWLS AND SINKS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS AND INSTALL SOME FLOOR TILES THRU-OUT.

The walls and ceilings shall be in good repair and easily cleaned. OPENINGS AROUND PIPES MUST BE SEALED. MUST FINISH INSTALLING COUNTER TOPS AND TRIMMINGS.