Michoacana Gold

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

ALL PRE-PACKAGED ITEMS BOUGHT FROM OTHER LICENSED FOOD FACIITIES MUST BE PROPERLY LABELED.

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

PROVIDE A DIPPER WELL IN FRONT FOOD PREP AREA FOR PACKED SORBETS.

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

CLEAN FLOORS THROUGHOUT SECTIONS OF THE BASEMENT(DEAD WATER BUGS THROUGHOUT), AND IN REAR FOOD PREP AREA(DEBRIS AND DIRT NOTED).

FOOD HANDLER REQUIREMENTS MET

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement.

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

OBSERVED EMPLOYEE WASH AND RINSE MULTI-USE UTENSILS IN 3 COMPARTMENT SINK THEN STORE ON DRAINING RACK TO AIR DRY. ALL MULTI-USE EQUIPMENT MUST BE SANIIZED IN THE 3 COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

NO TEST KIT FOR SANITIZER BEING USED ON PREMISES - MUST PROVIDE THE CORRECT TEST KIT FOR THE PRODUCT BEING USED. SERIOUS VIOLATION 7-38-030

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

ALL PRE-PACKAGED ITEMS BOUGHT FROM OTHER LICENSED FOOD FACIITIES MUST BE PROPERLY LABELED.

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

PROVIDE A DIPPER WELL IN FRONT FOOD PREP AREA FOR PACKED SORBETS.

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

CLEAN FLOORS THROUGHOUT SECTIONS OF THE BASEMENT(DEAD WATER BUGS THROUGHOUT), AND IN REAR FOOD PREP AREA(DEBRIS AND DIRT NOTED).

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

CLEAN ALL LIGHT SHIELDS WITH DEBRIS AND DEAD INSECTS PRESENT.

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

ELIMINATE CLUTTERED AREAS THROUGHOUT BASEMENT.

FOOD HANDLER REQUIREMENTS MET

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement.

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

OBSERVED DESSERTS AND SNACKS (JELLO, NACHOS) FOR SALE WITHOUT A LABEL CONTAINING PRODUCT NAME AND INGREDIENTS. INSTRUCTED TO PROVIDE LABELS AND MAINTAIN.

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

OBSERVED STOCK (CHIPS) BEING STORED ON THE FLOOR INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES ABOVE THE GROUND AND MAINTAIN. MANAGER CORRECTED VIOLATION DURING THE INSPECTION.

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

Inspector Comments: MUST PAINT WALL UNDER FRONT SERVICE COUNTER.

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

Inspector Comments: MUST PROVIDE A TIGHT FITTING LID FOR SUMP PUMP IN BASEMENT.MUST INSTALL DIPPING WELL FOR BULK ICE CREAM.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER IN DISH WASHING AREA.

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

MUST PROVIDE SOAP AND TOWELS AT HAND SINK IN DISH WASHING AREA

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

MUST RODENT PROOF REAR DOOR TO BE TIGHT FITTING.

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

MUST LABEL BULK FOOD STORAGE CONTAINERS.

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

MUST PROVIDE A SPLASH GUARD BETWEEN 3- COMP SINK AND MOP SINK.MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACES AT FRONT SERVICE COUNTER AND REAR STORAGE SHELF.

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

MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO CEILINGS THROUGHOUT AND OPENINGS AROUND WINDOWS.MUST REPAIR OR REPLACE DAMAGED CEILING TILES,LOOSE WALL BASES IN PREP & DISH WASHING AREA AND MISSING IN DINING AREA.MUST PAINT WALL UNDER FRONT SERVICE ...

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

MUST PROVIDE LIGHT SHIELDS IN PREP AND DISH WASHING AREA.

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

MUST PROVIDE A TIGHT FITTING LID FOR SUMP PUMP IN BASEMENT.MUST INSTALL DIPPING WELL FOR BULK ICE CREAM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A PROBE THERMOMETER FOR FOOD TEMPS.

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

MUST ELEVATE,ORGANIZE,REMOVE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT.