Mundial Restaurant

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

THE BASEMENT HAS 3-4 INCHES OF WASTE WATER POOLED THROUGHOUT, BUSINESS OWNER STATES THE WATER COMES IN WHEN ITS RAINING OUTSIDE AND THE LANDLORD IS AWARE. REMOVE ALL WASTE WATER AND CORRECT THE PROBLEM CAUSING THE FLOODING IN THE BASEMENT. WASH, RI...

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

OVER 15 LIVE COCKROACHESWERE FOUND ON THE WALLNEXT TO THE GRIDDLE AND STOVE AND IN THE PRINTERS ON THE SERVING LINE. CLEAN UP ALL EVIDENCE OF COCKROACH ACTIVITY. wASH, RINSE, SANITIZE AND REPAIR ALL CRACKS AND CREVICES WHERE HARBORAGE WAS FOUND. ...

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

THE GUARDIAN PEST CONTROL LOGBOOK IS INCOMPLETE, HAS AN EXPIRED LICENSE AND NEEDS TO BE BROUGHT UP TO CODE. SERIOUS CITATION ISSUED 7-38-020 H000075459

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

NO CERTIFIED MANAGER PRESENT DURING FOOD PREPARATION ( FOOD BEING COOKED, STOCK COOKING AND COOLING) A certified food service manager must be present in all establishments at which potentially hazardous food is prepared, the only certified manager be...

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

LABEL ALL OPEN FOOD ARTICLES AND DATE POTENTIALLY HAZARDOUS FOODS. NO CONSUMER ADVISORYFOR UNDERCOOKED FOODSPOSTED, POST A CONSUMER ADVISORY, SUPPLIED.

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

THE FRONT SERVING LINE HAS GAPS AND OPENINGS WHERE ROACHES CAN LIVE, SEAL ALL OPENINGS AND GAPS SO IT IS SMOOTH, SANITARY AND EASY TO CLEAN.

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

THE GRILL AND LOWER SECTIONS OF COOKING EQUIPMENT IS DIRTY; WASH, RINSE AND SANITIZE THE COOKING EQUIPMENT IN DETAIL.

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

THE FLOORS AND BASEBOARDS IN THE KITCHEN AND DISHROOM ARE DAMAGED AND FULL OF HOLES AND GAPS, REPAIR THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH, SANITARY AND EASY TO CLEAN.

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

THE CEILINGS IN THE WOMENS ROOM AND REAR PREP AREA HAVE WATER DAMAGE, CLEAN AND REPAIR THE CEILINGS SO THEY ARE SMOOTH AND SANITARY.

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

REPLACE THE CRACKED KITCHEN LIGHT SHIELDS.

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

SHOW PROOF OF OR INSTALL A ANTI-BACKFLOW DEVICE IN THE EXPRESSO MACHINE. RE-PLUMB THE EXPRESSO MACHINE DRAIN TUBE SO IT EMPTIES INTO A DRAIN LINE, NOT AN EXPOSED HANDSINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

THE ICE SCOOP IS STORED IN A DIRTY HOLDER; WASH, RINSE AND SANITIZE THE ICE SCOOP AND HOLDER IN DETAIL.

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. THE WOODEN SHELVES IN THE FOOD STORE ROOM HAS CHIPPED AND PEELING PAINT. INSTRUCTED TO REMOVE THE LOOSE PAINT AND PA...

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. THE FLOORS IN THE FOOD STORE AND DRY STORAGE ROOM NOT CLEAN ALONG THE WALLS AND IN THE CORNERS. INSTRUCTED TO CLEAN SAME. ALSO CLEAN ALL...

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. SEAL THE HOLES IN THE WALLS AND PIPES BY THE 3 COMPARTMENT SINK SO NO INSECT OR RODENT HARBORAGE. ALSO SOME WALLS HAS PEELING PAINT. INSTRUCTED TO REMOVE PAINT AND PAINT SAME. ...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. VENTS IN THE MENS AND WOMENS TOILET ROOM THICK WITH DUST AND DIRT BUILDUP. INSTRUCTED TO CLEAN SAME.

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

The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. THE LARGE CONTAINERS HOLDING THE FLOUR,SUGAR ECT NOT LABELED. INSTUCTED TO L...

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. THE SHELVES IN THE FOOD STORE ROOM HAS PEELING PAINT. INSTRUCTED TO REMOVE THE LOOSE PAINT AND PAINT SAME.

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. THE FLOORS IN THE PREP AREA THICK WITH GREASE BUILDUP. INSTRUCTED TO CLEAN AND CHANGE MOP HEADS OFTEN. CLEAN THE BASEMENT FLOOR HAS DUS...

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. THE UTILITY/MOP ROOM HAS CLUTTER. INSTRUCTED TO ...

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

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED A BROWNISH-COLORED SUBSTANCE DRIPPING ONTO ICE INSIDE ICE MACHINE-INSTRU...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED COOK SCRATCH HER FACE AND TOUCH BREAD WI...

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

ALL FOODS WRAPPED & COVERED STORED IN COOLERS & FREEZERS MUST BE LABELED & DATED.

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. CLEAN THE INTERIOR CABINET OF DEEP FRYER AND CAN OPENER WITH BASE ON PREP TABLE IN FOOD PREP AREA.

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. DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS AND BEHIND ALL HEAVY EQUIPMENT. FIND SOURCE OF LEAK IN BASEMENT, CLEAN AND KEEP FLOOR D...

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. REPAIR SECTIONS OF WALLS THROUGHOUT THAT ARE IN POOR REPAIR, SMOOTH & RE-PAINT SAME WHERE NEEDED. SEAL ALL LOOSE BASEBOARDS & CORNERS WHERE NEEDED. CLEAN DUSTY CEILING EXHAUST FANS IN...

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

UPON ENTRY TO FOOD PREP AREA FOUND DESIGNATED HANDWASHING FACILITY(1 COMP. PREP SINK) BEING USED TO THAW OUT FROZEN FOODS(i.e. AS A PREP SINK). THIS SINK CAN ONLY BE USED AS A PREP SINK OR DESIGNATED HANDWASHING FACILITY, NOT AS BOTH.