Los Caminos De Michoacan

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

OBSERVED FOOD STORED IN GROCERY PLASTIC BAGS INSIDE UPRIGHT FREEZER IN REAR FOOD STORAGE AREA. INSTRUCTED TO STORE FOOD IN A FOOD GRADE BAGS. OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN.

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

OBSERVED GREASE BUIL-UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

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

OBSERVED DIRT ON LIGHT SHIELD COVER OBOVE PREP TABLE IN REAR KITCHEN AREA. MUST CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED ICE SCOOPS STORED ON TOP OF ICE MACHINE AT THE FRONT SERVING AREA. MUST PROPERLY STORED IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

2-DOOR PREP REACH IN COOLER BY COOKLINE NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 51.8 F, FOUND BEEF, CHICKEN, ETC. HELD INSIDE COOLER. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A...

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

FOUND THE FOLLOWING POTENTAILLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- BEEF HELD AT 49.4 F, CHICKEN HELD AT 49.0 F, CHOPPED TOMATOES HELD AT 48.9 F AND SOUR CREAM HELD AT 48.9 F. INSTRUCTED MANAGER ALL POTENTAILLY HAZARDOUS FOODS MUST BE HELD...

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

OBSERVED ACCUMULATED DUST BUILD UP INSIDE STAND UP REACH IN COOLER ON FAN COVER ALSO OBSERVED FOOD BUILD UP INSIDE PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS AND AT CORNERS/COOLERS DOOR HINDGES. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.

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

OBSERVED ONE MISSING CEILING LIGHT COVER ABOVE DINING AREA BY HORCHATA DRINK MACHINE. INSTRUCTED MANAGER TO PROVIDE LIGHT COVER.

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

PREP AREA EXPOSED HANDWASH BOWL DRAIN PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

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

REPAIR THE BROKEN FAUCET HANDLES ON THE 3-COMPARTMENT SINK AND HAVE THE HOODVENTS IN THE KITCHEN SERVICED TO REMOVE GREASE ACCUMULATION.

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

MUST DETAIL CLEAN AND MAINTAIN THE FOOD STORAGE RACKS INSIDE THE WALK-IN COOLER ENCRUSTED WITH FOOD DEBRIS BUILDUP.

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

REPLACE THE MISSING CEILING TILES IN THE CUSTOMER SERVICE AREA.

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

THE LOWER LEVEL FLOORS ARE WET FROM MELTING SNOW SEEPAGE, MOP AND SANITIZE THE FLOORS.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

THE THREE COMPARTMENT SINK HAS A BENT WATER SPIGOT AND IT LEAKS WHILE BEING USED AND THERE ARE NO SANITARY STOPPERS SO THE SINK CAN BE FILLED PROPERLY, REPAIR THE SINK AND SUPPLY THREE SANITARY STOPPERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

THE MEAT MALLET IS DIRTY; WASH, RINSE AND SANITIZE THE MALLET.

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

THE KITCHEN EQUIPMENT IS DIRTY / GREASY; WASH, RINSE AND SANITIZE THE EQUIPMENT.

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

THE LOWER LEVEL FLOORS ARE WET FROM MELTING SNOW SEEPAGE, MOP AND SANITIZE THE FLOORS.

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

THE BATHROOM AREA CEILING IS LEAKING, REPAIR THE LEAK AND WATER DAMAGE.

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

THE COOK HAS NO HAIR RESTRAINT, OBTAIN A HAT FOR THE COOK.

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

DETAIL CLEAN INTERIORS OF PREP COOLERS AND WALK-IN COOLER IN BASEMENT FOOD STORAGE AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

BROKEN THERMOMETER AT RECH-IN REAR MEAT COOLER. MUST REPLACE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP STORED ON TOP OF ICE MACHINE. MUST PROPERLY STORE ICE SCOOP IN A CLEAN CONTAINER.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

FOOD ENCRUSTED AND RUSTY TABLE TOP CAN OPENER. MUST CLEAN OR REPLACE.

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

RUSTY AND PAINT PEELING METAL RACK SHELVING THROUGHOUT WALK-IN COOLER. MUST REMOVE RUST, PEELING PAINT. RE-PAINT OR REPLACE ALL SHELVING.

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

POOLING WATER ON FLOOR THROUGHOUT BASEMENT. MUST REMOVE AND MAINTAIN DRY

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. COOKS LINE COOLER FOUND AT 45.9F WITH FOODS SUCH AS COOKED CHICKEN AT 55.8F AND CHORIZO AT 48.3F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 40F OR B...

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

THE FOLLOWING FOODS FOUND IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 5LBS COOKED CHICKEN AT 55.8F, 5LBS CHEESE AT 44.9F, 2LBS CHORIZO AT 48.3, BEEF AT 44.4F. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005 (A).

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO PAPER TOWELS AT KITCHEN EXPOSED HAND SINK. NO PAPER TOWELS IN MENS WASHROOM. MANAGER PROVIDED PAPER TABLE NAPKINS DURING THE INSPECTION.CRITICAL CITATION ISSUED 7-38-030.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED OVER 100 SMALL FLIES ON AND BREEDING IN A LARGE PLASTIC BIN OF MOLDY, ROTTEN ONIONS FOUND WITH OTHER DRY FOOD PRODUCTS ON BASEMENT SHELVING NEXT TO WALK-IN COOLER AND FREEZER. STAFF REMOVED AND CLEANED DURING INSPECTION. FLIES REMAINED SWARM...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

NO HOT WATER IN MENS WASHROOM USED FOR CUSTOMERS AND EMPLOYEES. MUST PROVIDE HOT AND COLD RUNNING WATER IN MENS WASHROOM. SERIOUS CITATION ISSUED 7-38-030.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATION FROM 3-29-10 NOT CORRECTED. #31-MUST REMOVE PLATE USED AS UTENSIL FROM INSIDE FOOD PRODUCTS.PROVIDE UTENSIL WITH HANDLES TO PICK UP FOOD. #33-CLEAN AND MAINTAIN PIPE BEHIND COOKING EQUIPMENT, AND INSIDE DEEP FRYER,AND UNDER C...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

FOOD ENCRUSTED AND RUSTY TABLE TOP CAN OPENER. MUST CLEAN OR REPLACE.

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

RUSTY AND PAINT PEELING METAL RACK SHELVING THROUGHOUT WALK-IN COOLER. MUST REMOVE RUST, PEELING PAINT. RE-PAINT OR REPLACE ALL SHELVING.

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

ALL COOLERS THROUGHOUT FOUND DIRTY WITH FOOD SPLATTER AND DEBRIS. MUST CLEAN AND MAINTAIN.

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

POOLING WATER ON FLOOR THROUGHOUT BASEMENT. MUST REMOVE AND MAINTAIN DRY.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE INTERNAL THERMOMETER FOR TALL TWO DOOR REACH-IN COOLER.

29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

.MUST REMOVE PLATE USED AS UTENSIL FROM INSIDE FOOD PRODUCTS.PROVIDE UTENSIL WITH HANDLES TO PICK UP FOOD.

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

.REMOVE FLOOR TILE FROM UNDER ONE BURNER. REPLACE METAL LEG TO UNIT,FOR PROPER CLEANING.REPAIR OR REPLACE BASE OF INTERIOR OF REACH-IN COOLER ,IN FRONT OF 3 COMPARTMENT SINK,(INSULATION EXPOSED).

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

CLEAN AND MAINTAIN PIPE BEHIND COOKING EQUIPMENT, AND INSIDE DEEP FRYER,AND UNDER COOKING EQUIPMENT(GREASE BUILD-UP).REMOVE EXCESS WATER FROM INSIDE THE REACH-IN COOLER (FRONT PREP LINE ).

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

REPLACE BROKEN AND MISSING FLOOR TILES THROUGHOUT THE PREMISES,INCLUDED BASEMENT AND UNDER SHELFS.S

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

LIGHT SHIELD IS NEEDED IN PREP REAR AREA,AND BASEMENT ABOVE PRODUCE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A STEM THERMOMETER TO CHECK FOOD TEMPERATURE, ALSO WORKING THERMOMETERS IS NEED IN COOLERS

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. All hot food shall be stored at a temperature of 140F or higher.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND REFRIED BEANS STORED I STEAM TABLE AT TEMPERATURE OF 117.9F TO 12...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.OBSERVED EMPLOY DOING MULT...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.N...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 6-12-09, REPORT #156880. #32 MUST REPAIR OR...

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.MUST REMOVE PLATE USED AS UTENSIL FROM INSIDE FOOD P...

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.REMOVE FLOOR TILE FROM UNDER ONE BURNER. REPLACE METAL LEG TO UNIT,FOR PROPER CLEANING.REPAIR OR REPLACE BASE OF INTERIO...

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 PIPE BEHIND COOKING EQUIPMENT, AND INSIDE DEEP FRYER,AND UNDER COOKING EQUIPMENT(GREASE BUILD-UP).REM...

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.REPLACE BROKEN AND MISSING FLOOR TILES THROUGHOUT THE PREMISES,INCLUDED BASEMENT AND UNDER SHELFS.S

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.LIGHT SHIELD IS NEEDED IN PREP REAR AREA,AND BASEMENT ABOVE PRODUCE.

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.MUST PROVIDE A STEM THERMOMETER TO CHECK FOOD TEMPERATUR...