LOS MANGOS, INC..

OBSERVED EGGS(16) SITTING IN A WHITE PLASTIC CONTAINER ON COUNTER AT FRONT PREP AREA AT ROOM TEMPERATURE WAS 59.5F MANAGER VOLUNTARILLY DISPOSED FOOD PRODUCTS WEIGHT 2 1/2 DOZENS COST $6.00 CITATION ISSUED 7-38-005(A)

MUST PROVIDE A SPLASH GUARD AT HANDSINK NEXT TO 3 COMPARTMENT SINK IN REAR PREP AREA

CLEAN FLOORS BEHIND COOKING EQUIPMENT IN THE REAR PREP AREA

MUST REMOVE CHIP PAINT FROM WALL NEXT TO HANDSINK IN REAR PREP AREA

1 STOPPER MISSING AT 3 COMPARTMENT SINK IN REAR PREP AREA AND REPAIR SMALL LEAK AT BOTTOM OF COMPARTMENT SINK HAS A BUCKET UNDERNEATH SINK AT THIS TIME

MUST PROVIDE THERMOMETERS INSIDE ALL REACH-IN COOLERS IN REAR AND FRONT AREA OF PREMISES

GREASE TRAP IS STARTING TO RUST. INSTRUCTED TO REMOVE THE RUST AND PAINT IT.

CLEAN THE FRYER AND THE CABNET UNDERNEATH HAS GREASE BUILDUP. ALSO DEFROST AND CLEAN THE UPRIGHT REACHIN FREEZER HAS ICE BUILDUP.

CLEAN THE FLOOR IN THE FURNACE ROOM HAS DUST DUILDUP.

EXTERIOR OF GREASE TRAP WITH CHIPPED PAINT/RUSTY.PAINT SAME.

COUNTERTOP UNDER FLAT TOP GRILL NOT CLEAN. CLEAN SAME.

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW.MUST PROVIDE AND POST.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM SHELVING UNIT IN FRONT PREP COOLER.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN ALL COOKING EQUIPMENT,GRILL TABLE,VENTILATION VENTS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR THROUGHOUT PREMISES.

The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS THROUGHOUT.MUST SCRAPE & PAINT PEELING PAINT ON WALLS & SHELVING UNITS IN FRONT PREP AREA,GREASE TRAP AT 3-COMPARTMENT SINK.MUST SEAL HOLE IN LOWER WALL IN FRONT PREP AREA NEAR COOKING EQUIPMENT,MUST REPAIR WALL NEAR REAR EXIT DOOR & UPPER WALL IN REAR PREP AREA,LOOSE WALL BASES

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.HOOD OF EQUIPMENT.

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 RECAULK HAND SINK IN TOILET ROOM.

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.PROBE THERMOMETER.