MARKOS TACOS & CAFE.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE FOOD IS BEING PREPARED,HANDLED & SERVED AT THIS TIME.MUST BE ON SITE AT ALL TIMES.

Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL & DATE COOKED FOODS IN COOLER.

Inspector Comments: 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 STORE PLASTIC WEAR PROPERLY.

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE ATTACHED WORN CUTTING BOARD AT STEAM TABLE.MUST REMOVE RUST FROM LOWER SHELF OF STEAM TABLE.

Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FOOD DEBRI FROM GRILL TABLE,DEEP FRYER,STOVE,HOOD,FILTERS,INTERIOR OF ICE MACHINE,MICROWAVE,USED & UNUSED EQUIPMENT,ALL SHELVING UNITS.

Inspector Comments: 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& MISSING FLOOR TILES,FLOOR VENT THROUGHOUT & GROUT THE SAME.MUST CLEAN FLOOR ALONG WALL BASES THROUGHOUT.

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS THROUGHOUT.MUST REPAIR OR REPLACE STAINED & MISSING CEILING TILES,LOOSE WALL BASES THROUGHOUT,WORN DOOR SWEEP ON FRONT DOOR.MUST PROVIDE DOOR SWEEP ON INTERIOR DOOR LEADING TO BASEMENT.MUST SEAL OPENINGS AROUND PIPES,HOLES IN WALLS WHERE NEEDED.

Inspector Comments: 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 BURNT OUT LIGHT BULBS.

Inspector Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST REPLACE MISSING SELF CLOSING DEVICE ON TOILET ROOM DOOR.

Inspector Comments: 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.ALL COLD HOLDING UNITS.

Inspector Comments: 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.CLUTTER ON LOWER SHELVES OF PREP TABLES & THROUGHOUT.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.OBSERVED FAUCET AT 3- COMPARTMENT SINK NOT LONG ENOUGH TO REACH FAR LEFT & RIGHT COMPARTMENTS OF 3- COMPARTMENT SINK TO WASH,RINSE,SANITIZE MULITUSE UTENSILS.MUST PROVIDE & MAINTAIN.

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL & DATE COOKED FOODS IN COOLER.

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 STORE PLASTIC WEAR PROPERLY.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE ATTACHED WORN CUTTING BOARD AT STEAM TABLE.MUST REMOVE RUST FROM LOWER SHELF OF STEAM TABLE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FOOD DEBRI FROM GRILL TABLE,DEEP FRYER,STOVE,HOOD,FILTERS,INTERIOR OF ICE MACHINE,MICROWAVE,USED & UNUSED EQUIPMENT,ALL SHELVING UNITS.

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& MISSING FLOOR TILES,FLOOR VENT THROUGHOUT & GROUT THE SAME.MUST CLEAN FLOOR ALONG WALL BASES THROUGHOUT.

The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS THROUGHOUT.MUST REPAIR OR REPLACE STAINED & MISSING CEILING TILES,LOOSE WALL BASES THROUGHOUT,WORN DOOR SWEEP ON FRONT DOOR.MUST PROVIDE DOOR SWEEP ON INTERIOR DOOR LEADING TO BASEMENT.MUST SEAL OPENINGS AROUND PIPES,HOLES IN WALLS WHERE NEEDED.

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 BURNT OUT LIGHT BULBS.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST REPLACE MISSING SELF CLOSING DEVICE ON TOILET ROOM DOOR.

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.ALL COLD HOLDING UNITS.

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.CLUTTER ON LOWER SHELVES OF PREP TABLES & THROUGHOUT.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE COOLERS MUST BE LABELED.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS AND CHEST FREEZER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS INSIDE CLOSET AND THRU-OUT BASEMENT.

The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR WALL IN FRONT OF GRILL FRONT COOKING AREA, AND CLEAN WALL SAME AREA. ALSO CLEAN FILTERS ABOVE COOKING EQUIPMENT SAME AREA AND REPLACE DAMAGED CEILING TILES THRU-OUT.

MUST REMOVE UNNECESSARY ARTICLES THRU-OUT STORAGE CLOSET AND BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.

All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.