Machu Picchu Restaurant

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

OBSERVED FOOD STAINS ON WALLS IN PREP AND DISWASH AREAS ALSO OBSERVED FOOD DEBRIS/STAINS ON CEILING ABOVE DISHWASH AREA. MUST CLEAN ALL WALLS AND CEILING.

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

LOW TEMPERATURE DISHMACHINE NOT SANITIZING WHILE IN USE, 0 PPM CHLORINE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN DISHMACHINE, MUST SANITIZE AT 100 PPM CHLORINE. ALL MULTI-USE UTENSILS MUST BE WASHED, RINSED AND SANITIZED AT DISWASH 3-COMPARTMENT SI...

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

OBSERVED PREMISES USING ALUMINUM TIN FOIL ON SHELVES IN PREP AREA ALSO OBSERVED WALK IN COOLER SHELVES WITH RUST BUILD UP. INSTRUCTED MANAGER TO REMOVE ALUMINUM TIN FOIL ON SHELVES, SHELF SURFACE MUST BE SMOOTH AND EASY TO CLEAN, ALSO MUST PAINT OR R...

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

THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS INSIDE REACH IN COOLERS DOOR RUBBER GASKETS, ON EXTERIOR OF DISHMACHINE, ON EXTERIOR OF DISWASH 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.

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

OBSERVED FOOD STAINS ON WALLS IN PREP AND DISWASH AREAS ALSO OBSERVED FOOD DEBRIS/STAINS ON CEILING ABOVE DISHWASH AREA. MUST CLEAN ALL WALLS AND CEILING.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO METAL STEM THERMOMETER ON PREMISES. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP IMPROPERLY STORED ON TOP OF ICE MACHINE. INSTRUCTED MANAGER TO PROVIDE CLEAN CONTAINER FOR ICE SCOOP.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

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

FOUND THE LIGHT FIXTURE ABOVE THE 3-COMPARTMENT SINK MISSING END CAPS ON ONE OF THE LIGHT BULBS AND THE OTHER LIGHT BULB MISSING A LIGHT SHEILD ENTIRELY. INSTRUCTED TO PROVIDE LIGHT SHIELDS WITH ENDCAPS FOR THE LIGHT FIXTURE.

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

OBSERVED NO SOAP OR PAPER TOWELS AT THE ONLY EXPOSED HAND SINK IN THE KITCHEN/DISHWASHING AREA. FOUND DIRTY DISHES INSIDE OF THE EXPOSED HAND SINK AS WELL. MANAGEMENT INSTRUCTED TO SUPPLY ALL HANDSINKS WITH SOAP AND PAPER TOWELS AT ALL TIMES AND MUST...

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

FOOD NOT PROTECTED FROM CONTAMINIATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED A PINK SLIMY SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF THE UPPER COMPARTMENT OF THE ICE MACHINE. THE WATER FILTER AND FILLING TRAYS ARE COVERED IN A PINK SL...

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

FOUND NO CITY OF CHICAGO FOOD SANITATION MANAGER ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS(I.E. BEEF, FISH, OCTOPUS, ETC.) INSTRUCTED MANAGER TO HAVE A CITY OF CHICAGO FOOD MANAGER ONSITE AT ALL TIMES WITH CERTIFICATION POSTED. SUGGESTED HAVIN...

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

OBSERVED GREASE/GRIME BUILDUP INSIDE THE BOTTOM COMPARTMENT OF THE DEEP FRYER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

FOUND THE LIGHT FIXTURE ABOVE THE 3-COMPARTMENT SINK MISSING END CAPS ON ONE OF THE LIGHT BULBS AND THE OTHER LIGHT BULB MISSING A LIGHT SHEILD ENTIRELY. INSTRUCTED TO PROVIDE LIGHT SHIELDS WITH ENDCAPS FOR THE LIGHT FIXTURE.

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

OBSERVED A COOK UPON FIRST ARRIVING AT THE FACILITY NOT WEARING A HAIR RESTRAINT WHILE COOKING FOOD IN THE KITCHEN. INSTRUCTED STAFF ALL EMPLOYEEYS WORKING IN THE KITCHEN MUST WEAR HAIR RESTRAINTS AT ALL TIMES.

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

OBSERVED A BOWL IN THE HOT HOLDING RICE USED TO DISPENSE FOOD. INSTRUCTED TO USE A SCOOP TO DISPENSE RICE AND STORE THE SCOOP EITHER IN THE RICE WITH THE HANDLE UP OR IN A SEPERATE CONTAINER BETWEEN USE TO PREVENT CROSS CONTACT WITH READY TO EAT FOOD...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

FOUND WIPING CLOTHS ON THE CUTTING BOARD OF THE FOOD LINE. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USE.

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

FOOD(ICE) NOT PROTECTED FROM CONTAMINATION. NOTED GREYISH PINKISH SLIMMY SUBSTANCE ON THE INNER LINNING OF ICE MACHINE DRIPPING ONTO ICE. INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE AND MAINTAINED CLEAN AT ALL TIMES TO PREVENT CONTAMINATION. SERIOUS...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE GARBAGE AREA NOT MAINTAINED. FOUND OUTSIDE GARBAGE DUMPSTERS OVERFLOWING PREVENTING LID FROM CLOSING PROPERLY. THIS IS HARBORAGE AND A FOOD SOURCE FOR RODENTS AND OTHER PEST.INSTRUCETED TO MAINTAIN OUTSIDE GARBAGE AREA ADEQUATELY MAINTAINED A...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL AND DATE COOKED ITEMS INSIDE WALK-IN COOLER AND PREP COOLER IN KITCHEN AREA.

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

VENTILATION IN WOMEN'S BATHROOM NOT WORKING. MUST REPAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOPS INPROPERLY STORED. MUST PROPERLY STORE IN A CLEAN AND SANITIZED CONTAINER. WIPING CLOTHES MUST BE PROPERLY STORED IN A SANITIZING SOLUTION WHEN NOT IN USE.

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

REPAIR THE INSIDE PLASTIC DOOR ON THE CHEST FREEZER IN THE STORAGE SPACE ABOVE THE PREP AREA.

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

DETAIL CLEAN THE TOP AND SIDES OF ALL COOKING EQUIPMENT AND PREP TABLES, WIRE STORAGE RACKS IN THE WALK-IN COOLER, INTERIOR OF 1 DOOR FREEZER UNIT.

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

OBSERVED FOOD AND GREASE STAINS ON THE UNFINISHED DRYWALL WALLS OF THE PREP AREA. MUST PAINT OR COVER WITH A CLEANABLE MATERIAL. MUST INSTALL BASEBOARD TILE UNDER THE 3 COMPARTMENT SINK.

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

MUST INSTALL LIGHT SHIELD AND END CAPS FOR THE LIGHT FIXTURES ABOVE THE PREP TABLE AND IN THE WALK-IN COOLER.

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

OBSERVED EVIDENCE OF RODENT ACTIVITY BEHIND THE BAR AND LIVE FRUIT FLIES IN THE BAR AND PREP AREAS. APPROXIMATELY 40 MOUSE DROPPINGS WERE OBSERVED BEHIND THE BAR AREA. 15 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS AND EQUIPMENT IN THE BAR AND PREP A...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL BULK FOOD STORAGE CONTAINERS IN THE DRY STORAGE AREA AND LABEL AND DATE PREPARED FOODS IN THE WALK-IN COOLER.

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

DEFROST THE FREEZER IN THE PREP AREA. REPAIR THE INSIDE PLASTIC DOOR ON THE CHEST FREEZER IN THE STORAGE SPACE ABOVE THE PREP AREA.

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

DETAIL CLEAN THE TOP AND SIDES OF ALL COOKING EQUIPMENT AND PREP TABLES, WIRE STORAGE RACKS IN THE WALK-IN COOLER, INTERIOR OF 1 DOOR FREEZER UNIT.

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

OBSERVED FOOD AND GREASE STAINS ON THE UNFINISHED DRYWALL WALLS OF THE PREP AREA. MUST PAINT OR COVER WITH A CLEANABLE MATERIAL. MUST INSTALL BASEBOARD TILE UNDER THE 3 COMPARTMENT SINK.

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

INADEQUATE LIGHTING INSIDE OF THE WALK-IN COOLER. MUST PROVIDE ADDITIONAL LIGHTING. MUST INSTALL LIGHT SHIELD AND END CAPS FOR THE LIGHT FIXTURES ABOVE THE PREP TABLE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER INSIDE OF THE PREP COOLER.

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

NO CHLORINE SANITIZING RINSE WAS OBSERVED AT THE LOW TEMPERATURE DISHMACHINE. THE DISHMACHINE WAS BEING USED TO SANITIZE GLASSWARE. UNIT TAGGED HELD FOR INSPECTION. MUST MAINTAIN SANITIZING RINSE AT 100 PPM CHLORINE. MUST USE THE 3 COMPARTMENT SI...

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

FOODS NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED BROCCOLI, GREEN ONIONS AND CELERY STALKS WERE STORED DIRECTLY ON TOP OF DIRTY WIRE STORAGE RACKS IN THE WALK-IN COOLER. MANAGEMENT DISCARDED THE FOODS AND WAS INSTRUCTED TO KEEP PRODUC...

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

OBSERVED EVIDENCE OF RODENT ACTIVITY BEHIND THE BAR AND LIVE FRUIT FLIES IN THE BAR AND PREP AREAS. APPROXIMATELY 40 MOUSE DROPPINGS WERE OBSERVED BEHIND THE BAR AREA. 15 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS AND EQUIPMENT IN THE BAR AND PREP...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL BULK FOOD STORAGE CONTAINERS IN THE DRY STORAGE AREA AND LABEL AND DATE PREPARED FOODS IN THE WALK-IN COOLER.

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

DEFROST THE FREEZER IN THE PREP AREA. REPAIR THE INSIDE PLASTIC DOOR ON THE CHEST FREEZER IN THE STORAGE SPACE ABOVE THE PREP AREA.

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

DETAIL CLEAN THE TOP AND SIDES OF ALL COOKING EQUIPMENT AND PREP TABLES, WIRE STORAGE RACKS IN THE WALK-IN COOLER, INTERIOR OF 1 DOOR FREEZER UNIT.

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

REPLACE THE MISSING FLOOR TILES FROM THE BAR AREA.

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

OBSERVED FOOD AND GREASE STAINS ON THE UNFINISHED DRYWALL WALLS OF THE PREP AREA. MUST PAINT OR COVER WITH A CLEANABLE MATERIAL. MUST INSTALL BASEBOARD TILE UNDER THE 3 COMPARTMENT SINK.

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

INADEQUATE LIGHTING INSIDE OF THE WALK-IN COOLER. MUST PROVIDE ADDITIONAL LIGHTING. MUST INSTALL LIGHT SHIELD AND END CAPS FOR THE LIGHT FIXTURES ABOVE THE PREP TABLE.

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

THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK IS SLOW DRAINING. MUST REPAIR SO THAT THE SINK DRAINS PROPERLY.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER INSIDE OF THE PREP COOLER.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

Shellfish shall be obtained from an approved source and kept in their original package until sold.FOUND NO TAGS WITH FRESH SHELLFISH(CLAMS),STORED IN DISPLAY COOLER AND WALK-IN COOLER.INSTRUCTED TO KEEP A SHELLFISH TAG WITH PRODUCT UNTIL IS FINISHED,...

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...

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

Adequate and convenient hand washing facilities shall be provided for all employees.FOUND EXPOSED HAND SINK IN KITCHEN WITHOUT SOAP,AND EXPOSED HAND SINK BEHIND BAR AREA, WITHOUT PAPER TOWELS. MANAGER PROVIDED SOAP AND PAPER TOWELS ACCORDING TON EACH...

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. USE FOOD CONTAINERS OR FOOD BAGS, TO STORE FOOD.

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.NEED TO PROVIDE A SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE FOR THE TOP OF PREP POTABLE TABLE , NEXT TO REACH-IN FREZEE...

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.NEED TO CLEAN INTERIOR OF ICE MACHINE, MINERAL BUILD-UP.

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.REPLACE ALL BROKEN CEILING TILE IN KITCHEN, ALSO SEAL ALL OPENING ON WAALS AND CEILING, INCLUDED AROUND PIPE, AND DUCT OF HOOD.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

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 ICE SCOOP CONTAINER , OR IN SANITIZING SOLUTION.