Mariscos El Kora Inc

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 46F. THE COOLER WAS PREVIOUSLY TAGGED HELD FOR INSPECTION ON 8/2/16 AND WAS BEING USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS FISH AND MILK....

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED MILK AT 44.4F, WHIPPING CREAM AT 47.6F, EGGS AT 44.5F, OCTOPUS AT 46.8F, SHRIMP AT 61-73F, FISH AT 44.9F, MOZZARELLA CHEESE AT 45.8F. MANAGEMENT VO...

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

DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT TO ELIMINATE PEST HARBORAGE CONDITIONS. MAINTAIN THE FLOOR DRY IN THE SMALL BASEMENT AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 1 DOOR PREP COOLER AT THE COOK'S LINE AT 54F. OBSERVED THE 2 DOOR PREP COOLER AT THE COOK'S LINE AT 52F. THE COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CEVICHE AND FIS...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE COOLERS. OBSERVED OYSTERS AT 47F, CEVICHE AT 46.9F, SHRIMP AT 48.5F, CLAMS AT 58.8F, OCTOPUS AT 55F, EMPANADAS AT 50.9F, FISH AT 51.1F, MILK AT 52.6F AND EGGS AT 52.8F. MAN...

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

OBSERVED LIVE FRUIT FLIES IN THE FOOD PREP AREA, BASEMENT AND DINING ROOM. APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-...

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

DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT TO ELIMINATE PEST HARBORAGE CONDITIONS. MAINTAIN THE FLOOR DRY IN THE SMALL BASEMENT AREA.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENTS NOT MET. INSTD TO PROVIDE PROPER RECORDS, LOGS

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

OBSERVED VISIBLE CROSS CONTAMINATION IN WALK-IN COOLER, RAW WHOLE RED SNAPPER FISH STORED TOGETHER IN SAME CONTAINER WITH PACKAGES OF READY TO EAT IMITATION CRAB MEAT. EXCESSIVE BLOOD JUICES FROM RAW FISH ACCUMULATED ON PACKAGES OF CRAB AND BOTTOM O...

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

3-COMPARTMENT SINK GREASE TRAP IN BASEMENT NOT MAINTAINED, EXCESSIVE, ENCRUSTED GREASE ON EXTERIOR AND LEAK AT PIPE. INSTD TO REPAIR SAME, FREE OF GREASE AND LEAKS OR REPLACE. CITATION ISSUED 7-38-030 SERIOUS.

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

INTERIOR BOTTOM OF FREEZERS NOT CLEAN, ICE, DEBRIS, CLEAN SAME AND MAINTAIN.

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

FLOOR IN BASEMENT STORAGE AREA NOT CLEAN OR DRY. INSTD TO MAINTAIN CLEAN AND DRY AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INTERNAL THERMOMETERS MISSING FOR PREP COOLERS. PROVIDE SAME.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

EXCESSIVE CLUTTER IN BASEMENT, (PLASTIC, CARDBOARD, CANS, ETC). INSTD TO ORGANIZE AND KEEP AREA CLEAN.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENTS NOT MET. INSTD TO PROVIDE PROPER RECORDS, LOGS.

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

OBSERVED PREP TABLE PUSHED UP AGAINST ESPOSED HAND WASHING SINK MAKING EXPOSED HAND WASH SINK IN ACCESSIBLE. PREP TABLE WAS MOVED DURING INSPECTION. CRITICAL VIOLATION 7-38-030

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

OBSERVED RUST AT BASE OF REACH IN FREEZER ACROSS FROM 3 COMPARTMENT SINK. REMOVE RUST AND MAINTAIN BASE OF FREEZER IN A SMOOTH SANITARY CONDITION.

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

OBSERVED RAW WOOD SHELVING IN BASEMENT. PAINT OR SEAL RAW WOOD AND MAINTAIN SURFACE IN A SMOOTH EASILY CLEANABLE MANNER.

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

OBSERVED WALK IN COOLER DOOR IN BASEMENT IN DISREPAIR. WOOD ON INTERIOR AND EXTERIOR OF DOOR IS CHIPPING AND PEELING. RESTORE DOOR TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN.

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

OBSERVED NO EXPOSED HANDWASHING SINK IN BASEMENT PREP AREA. MUST INSTALL EXPOSED HAND WASHING SINK FOR EMPLOYEES TO WASH HANDS WHILE PREPPING FOOD.

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

OBSERVED EXPOSED HAND SINK IN FRONT SERVICE AREA BACKING UP WITH SOAP SUDS FROM DRAIN LINE. REPAIR SINK SO THAT THERE IS NO BACK UP.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTALL THERMOMETER IN REFRIGERATOR IN FRONT SERVICE AREA.

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

OBSERVED HOT WATER SANITIZING TEMPERATURE ON DISHWASHING MACHINE NOT REACHING 180F,READING ON MACHINE READS 120F READING STAYED AT 120F DID NOT REACH 180F AT THIS TIME OF INSPECTION DISHWASHING MACHINE WILL BE TAGED ON THIS DAY MUST FAX LETTER FOR TA...

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

REMOVE RUST FROM REACH-IN COOLER IN REAR AREA WHERE DISHWASHING MACHINE IS LOCATED AND REMOVE RUST FROM REACH-IN FREEZER IN BASEMENT AREA ALSO MUST PROVIDE 3 STOPPERS FOR 3 COMPARTMENT SINK IN REAR PREP AREA

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

CLEAN LIGHT SHIELD COVERS IN REAR AREA NEAR EXIT DOOR IN PREP AREA OF DIRT,CLEAN FILTERS ABOVE STOVE AND CLEAN BOTTOM COMPARTMENT OF DEEP FRYER HAS GREASE BUILD-UP ALSO MUST DEFROST CHEST FREEZER IN BASEMENT AREA HAS ICE BUILD-UP INSIDE UNIT

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

CLEAN FLOORS ALONG WALL BASE AND CORNERS IN ALL PREP AREAS AND CLEAN FLOOR DRAIN NEXT TO 3 COMPARTMENT SINK

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

MUST CLEAN WALLS IN ALL FOOD PREP AREAS OF FOOD DEBRIS

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETER INSIDE 2 DOOR REACH-IN COOLER IN REAR ACROSS FROM DISHWASHING MACHINE IN REAR AND INSIDE WALK-IN COOLER IN BASEMENT AREA

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE IN ALL PREP AREAS

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

OBSERVED HOT WATER SANITIZING TEMPERATURE ON DISHWASHING MACHINE NOT REACHING 180F,READING ON MACHINE READS 120F READING STAYED AT 120F DID NOT REACH 180F AT THIS TIME OF INSPECTION DISHWASHING MACHINE WILL BE TAGED ON THIS DAY MUST FAX LETTER FOR...

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

REMOVE RUST FROM REACH-IN COOLER IN REAR AREA WHERE DISHWASHING MACHINE IS LOCATED AND REMOVE RUST FROM REACH-IN FREEZER IN BASEMENT AREA ALSO MUST PROVIDE 3 STOPPERS FOR 3 COMPARTMENT SINK IN REAR PREP AREA

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

CLEAN LIGHT SHIELD COVERS IN REAR AREA NEAR EXIT DOOR IN PREP AREA OF DIRT,CLEAN FILTERS ABOVE STOVE AND CLEAN BOTTOM COMPARTMENT OF DEEP FRYER HAS GREASE BUILD-UP ALSO MUST DEFROST CHEST FREEZER IN BASEMENT AREA HAS ICE BUILD-UP INSIDE UNIT

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

CLEAN FLOORS ALONG WALL BASE AND CORNERS IN ALL PREP AREAS AND CLEAN FLOOR DRAIN NEXT TO 3 COMPARTMENT SINK

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

MUST CLEAN WALLS IN ALL FOOD PREP AREAS OF FOOD DEBRIS

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETER INSIDE 2 DOOR REACH-IN COOLER IN REAR ACROSS FROM DISHWASHING MACHINE IN REAR AND INSIDE WALK-IN COOLER IN BASEMENT AREA

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE IN ALL PREP AREAS

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

HOOD,FILTERS, FRYER, CABINET BELOW HAS SOME GREASE BUILDUP. INSTRUCTED TO CLEAN. DEFROST AND CLEAN THE REACHIN FREEZER HAS SOME ICE BUILDUP INSIDE.

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

CLEAN FLOOR IN PREP AREA IT IS SLIPPERY.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

FOUND OLD UNUSED EQUIPMENT AND CLUTTER IN THE BASEMENT. INSTRUCTED TO REMOVE THE OLD UNUSED EQUIPMENT AND CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.

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

INTERIOR BOTTOM OF PREP COOLER NOT CLEAN. CLEAN SAME.

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

MISSING FLOOR TILES IN PREP AREA. REPLACE SAME.

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

LIGHTSHIELDS IN PREP AREA NOT CLEAN. CLEAN SAME.

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

SMALL LEAK AT PIPE UNDERNEATH 3-COMPARTMENT SINK. REPAIR SAME.

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.MUST REPAIR OR REPLACE MISSING DOOR HANDLE ON 2- DOOR FREEZER,WORN DOOR GASKET ON 2- DOOR GLASS COOLER.MUST REMOVE RUST F...

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.MUST CLEAN HOOD,FILTERS,DEEP FRYER,UNUSED STORAGE COOLER.

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.MUST CLEAN FLOOR IN PREP AREA.REMOVE WATER FROM FLOOR IN BOTH BASEMENTS AND KEEP DRY.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN DINING ARE...

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.LEADING TO BASEMENT,HOLE IN UPPER WALL IN EMPLOYEES TOILET ROOM.REPLACE STAINED CEILING TILES THROUGHOUT.

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.REPLACE MISSING END CAPS ON LIGHT SHIELDS IN PREP AREA.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.REPAIR SELF CLOSING DEVICE ON TOILET ROOM DOOR(EMPLOYEES).

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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.REMOVE UNNECESSARY ARTICLES FROM OVER HEAD STORAGE SH...