MI TAQUITO DE BIRRIERIA Y TAQUERIA ARANDAS.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF PREP COOLER AT 60.4F,& WALK IN COOLER AT 48.5 F.WITH FOOD STORED INSIDE.TECHNICIAN ARRIVED ON SITE TO REPAIR COOLERS.MUST HAVE UNIT AT 40 OR BELOW.

All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED IN PREP COOLER & WALK IN COOLER SUCH AS MEXICAN SAUSAGE 77.1 F-77.3 F,BEANS 51.2 F,-51.9 F,LAMB 51.0F,SOUP 52.8F,EGGS 49.2 F,INTESTINE 52.1 F,PORK 49.8 F,STOMACH 52.7 F,RICE 50.3 F, BEEF 50.7 F- 60.0,BRAINS 51.8 F,TONGUE 51.6 F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED.APPX.100LBS. $400.

Adequate and convenient hand washing facilities shall be provided for all employees.OBSERVED NO SOAP OR TOWEL AT HAND SINKS IN PREP AREA & BAR AREA.MUST PROVIDE AT ALL TIMES.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.OBSERVED FOOD NOT PROTECTED DURING STORAGE OBSERVED MOUSE DROPPINGS IN & ON A OPEN 10 LB. BAG OF FLOUR ON REAR FOOD STORAGE SHELF MORE THAN 8 & A WET 50 LB. BAG OF RICE IN BASEMENT ON STORAGE SHELF BASEMENT FLOODED RECENTLY.PRODUCT WAS DUMPED & DENATURED.APPX 60LBS. $20.MUST KEEP CLOSED & PROTECTED.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF MOUSE DROPPINGS MORE THAN 50 ON REAR FOOD STORAGE SHELF,ON FLOOR UNDER TABLE IN DINING AREA.REAR SCREEN DOOR NOT TIGHT FITTIHG.NO STATE LICENSE,NO MAP,NO MSDS.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS,RODENT PROOF SCREEN DOOR AND PROVIDE STATE LICENSE,MAP,MSDS.ON OR AFTER 8/6/10.

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

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 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 REPLACEOR REPAIR MISSING FAN GUARD COVER IN WALK IN COOLER,LID ON CHEST FREEZER IN POOR REPAIR,LOOSE WALL KNIFE CADDY,MUST REMOVE RUST FROM PREP TABLES.PROVIDE SPLASH GUARD BETWEEN HAND SINK & 3- COMPARTMENT SINK.MUST SCRAPE & PAINT PEELING PAINT ON SHELVES IN WALK IN COOLER.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.WHEEL BASES OF EQUIPMENT,PREP TABLES COOLERS STOVE ,HOOD.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN MASSIVE AMOUNT OF GREASE FROM FLOOR & WALL BASES BEHIND COOKING EQUIPMENT.REPLACE DAMAGED FLOOR TILES IN PREP,DINING AREA.MUST REMOVE WATER FROM BASEMENT & KEEP DRY.

The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED & MISSING WALL BASES & TILES THROUGHOUT.MUST SEAL HOLE IN LOWER WALL BASE BEHIND CHEST FREEZER.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.NEED END CAPS ON LIGHT SHIELD IN 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 & PIPE AT 3- COMPARTMENT SINK.