LOS DOS LAREDOS RESTAURANT.

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL BULK FOOD STORAGE CONTAINER.

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 INVERT MULTIUSE UTENSILS ON SHELVING UNITS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE CARDBOARD FROM LOWER SHELVES OF PREP TABLES,RUST FROM SHELVING UNITS IN WALK IN COOLER.MUST REPAIR OR REPLACE MISSING VENTILATION COVER IN REAR PREP AREA,MISSING CEILING OUTLET COVERS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN WALK IN COOLER SHELVING UNITS,FANGUARD COVERS,DEEP FRYER,GRILL TABLE,MEAT SLICER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN WALK IN COOLER.MUST CLEAN FLOOR IN UNUSED WALK IN COOLER IN BASEMENT,UNDER COOKING EQUIPMENT,BAR AREA.

The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALL BEHIND SODA MACHINE.MUST REPAIR OR REPLACE MISSING & DAMAGED WALL TILE IN PREP AREA,TOILET ROOM,DINING AREA,STAINED & MISSING CEILING TILES IN DINING AREA .MUST REMOVE GRAFITTY IN MEN'S TOILET ROOM.

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 MISSING LIGHT SHIELD IN BAR AREA & REAR PREP AREA.

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 OR REPLACE LEAKY FAUCET AT 3- COMPARTMENT SINK IN BAR 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.CHEST FREEZERS.

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 ELEVATE ARTICLES FROM UNDER BASEMENT STAIRS.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. STORE ICE SCOOP IN CLEAN CONTAINER.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL DRIED FOOD STORAGE CONTAINERS THRU-OUT KITCHEN.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE CUTTING BOARDS AND REPLACE BROKEN GASKETS ON BOTH PREP REACH IN COOLERS DOORS AT BOTH PREP AREAS.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; FRYERS, BOTTOM PANELS OF PREP TABLES AND CHEST FREEZERS THRU-OUT BASEMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT PREMISES UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS INCLUDING BASEMENT AND SMALL STORAGE AREA NEAR BASEMENT STAIRWAY. ALSO MUST SEAL SOME AREAS OF KITCHEN FLOOR.

The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS ON WALLS AT SMALL STORAGE AREA NEAR BASEMENT STAIRWAY.

MUST REMOVE UNNECESSARY ARTICLES THRU-OUT BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.