New Rebozo Chicago

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

NO CERTIFIED FOOD SERVICE MANAGER ON SITE, NO VALID CERTIFICATE POSTED WHILE PREPARING POTENTIALLY HAZARDOUS FOODS ( PORK, CHICKEN... ) INSTRUCTED TO OBTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

CLEAR BOTTLES WITH NARROW OPENING USED FOR WATER SERVICE NOT WASHED PROPERLY, INSTRUCTED TO MANUALLY WASH WITH BRUSH AND SANITIZE AT 3-COMP SINK

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

INTERIOR OF ICE MAKER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

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

DETAIL CLEAN INTERIOR SURFACE OF THE ICE MACHINE TO REMOVE PINK BUILDUP AND MAINTAIN.

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

DEFROST FREEZER BEHIND THE FRONT BAR/SERVICE AREA TO REMOVE FROST BUILDUP ALONG THE WALLS OF THE FREEZER.

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

DETAIL CLEAN THE WARMER TRAY NEXT TO THE COOKING EQUIPMENT TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

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

CLEAN FLOOR IN DRY FOOD STORAGE AREA ALONG WALLBASE AT CORNERS OF DEBRIS.

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

REMOVE PEELING PAINT AT CEILING IN DRY FOOD STORAGE AREA.

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

FOUND NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES AT THE BEGINNING OF THE INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN AND PORK) WAS BEING HANDLED. INSTRUCTED TO PROVIDE AND MAINTAIN A CITY OF CHICAGO CERTIFIED FOOD ...

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

OBSERVED A BLOWN LIGHT BULB UNDER THE HOOD IN THE PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

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

FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES CHICKEN, BEEF,ETC.) SERIOUS VIOLATION. CITATION ISSUED.

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

BROKEN FLOOR TILES IN REAR PREP AREA, INSTRUCTED TO REPAIR FLOOR AND MAINTAIN.

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

CHIPPED WALL NEXT TO CLEAN PANS STORAGE ABOVE PREP COOLER, INSTRUCTED TO PROVIDE A DURABLE, SMOOTH EASY TO CLEAN SURFACE.

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

FLOORS AT BAR & DISHROOM AREA MUST BE KEPT DRY AT ALL TIMES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

(7-38-030) INADEQUATE SANITIZING OF UTENSILS/EQUIPMENT AT DISHMACHINE. FOUND THE CHLORINE SANITIZER AT LOW TEMPERATURE DISHMACHINE AT 0-PPM WHILE BEING USED BY THE DISHWASHER. INSTRUCTED TO YSE THE 3-COMP SINK UNTIL UNIT IS FIXED. Equipment and ute...

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

(7-38-020) INADEQUATE PEST CONTROL. FOUND 6-SMALL/FRUIT FLIES HOVERING AROUND SODA GUN & HANDSINK AT THE BAR; 18-ON CEILING ALONG THE NOTRHWEST SECTION OF THE DINING ROOM & 12-ON THE OPPOSITE CEILING OF THE SAME ROOM. INSTRUCTED TO ELIMINATE SOURCE &...

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

FLOORS IN DISHROOM MUST BE KEPT DRY AT ALL TIMES; FLOORS UNDER BAR'S HANDSINK & UNDER ICE BINS NEED CLEANING DUE TO SPILLS/FOOD DEBRIS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

ALL AFFECTED WALLS/CEILING (FROM PEST SIGHTINGS) MUST BE CLEANED/SANITIZED. WALLS UNDER THE BAR HANDSINK HAS EVIDENCE OF MILDEW-MUST CLEAN & MAINTAIN. The walls and ceilings shall be in good repair and easily cleaned.

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

LIGHT SHIELD MISSING AT COOK'S LINE-MUST PROVIDE. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.

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

CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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

FOLLOWING NEED CLEANING: DRAIN AT KITCHEN HANDSINK, FLOOR OF COOLER BY THE REAR EXIT DOOR, GASKETS OF DOOR COOLERS-DUE TO FOOD DEBRIS/STAINS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly clea...

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

ALL STOCK/SUPPLIES MUST BE ELEVATED OFF THE FLOOR IN STORAGE ROOM. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

MISSING BASEBOARDS & CORNER WALL COVING AT COOK'S LINE-MUST PROVIDE. The walls and ceilings shall be in good repair and easily cleaned.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. No running hot water on premises at this time. Instructed manager must have running hot water throu...