Old Pueblo Cantina

PROPER COLD HOLDING TEMPERATURES

FOUND 40 POUNDS OF COOKED RED BEANS STORED INSIDE THE TWO DOOR COOLER AT TEMP OF 56.3F(PRODUCTS WAS COOKED ON 4-29-2020). COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW.FOOD DISCARDED AND DENATURED. POUNDS 40 VALUE 28. PRIORITY VIOLATION:7-38-005

PROPER DATE MARKING AND DISPOSITION

MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MUST INDICATE ON MENU "COOK TO ORDER" PHRASE FOR EGGS,STEAKS(CARNE ASADA), ETC. PRIORITY FOUNDATION VIOLATION:7-38-005, -

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OUTER OPENINGS NOT PROTECTED GAP ON THE BOTTOM OF THE REAR DOOR BY THE WASHROOM. SEAL AND MAINTAIN

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED POTS STORED ON TOP AND BELOW WASTE PIPE IN BASEMENT STORAGE AREA.SAID PIPE MUST BE ENCASED,OR RELOCATE POTS .SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE -

WIPING CLOTHS: PROPERLY USED & STORED

MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN. -

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. -

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED FAUCET AT THREE COMPARTMENT SINK UNABLE TO REACH ALL 3 COMPARTENTS. MUST REPLACE FAUCET SO THAT IT REACHES AND CAN FILL ALL 3 COMPARTMENTS IN ORDER TO PROPERLY WASH RINSE AND SANITIZE EQUIPMENT AND UTENSILS. PRIORITY FOUNDATION VIOLATION 7-3...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

Over-sized utensils too large for 3 compartment sink. Must provide alternate manual warewashing equipment, install larger 3 compartment sink or remove all over-sized items. Or provide a written procedure for washing rinsing and sanitize said pots

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NO BACK FLOW PREVENTION DEVICE PROVIDED AT WATER LINE ICE MACHINE. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN. UNABLE TO IDENTIFY BACKFLOW PREVENTION DEVICE ON COFFEE MAKER IN REAR BEVERAGE STATION, INSTR...

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NO LIDS PROVIDED AT RECEPTACLES IN ALL WASHROOMS,INSTRUCTED TO PROVIDE

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OUTDOOR ENCLOSURE FOR WASTE OIL CONTAINER NOT MAINTAIN EXCESS GREASE ON CEMENT FLOOR BY THE BASEMENT PREP DOOR

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BRICK WALLS IN VARIOUS BASEMENT FOOD STORAGE AREAS IN NOT EASILY CLEANABLE. MUST SEAL ALL HOLES, CRACKS, CREVICES AND OPENINGS OF SAID WALLS TO MAKE SMOOTH AND CLEANABLE. INCLUDED WINE AND POTS STORAGE AREA.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST POST HANDWASHING SIGNAGE AT ALL HAND SINKS IN PREP AREAS AND TOILET ROOMS. INSTRUCTED TO MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW AND UNDERCOOKED FOODS (STEAK). INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

PERSONAL CLEANLINESS

OBSERVED EMPLOYEE PREPARING FOOD IN PREP AREA WITH OUT A HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES WHEN PREPARING FOOD. INSTRUCTED TO MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

UNABLE TO IDENTIFY BACKFLOW PREVENTER DEVICE ON COFFEE MAKER IN REAR BEVERAGE STATION, INSTRUCTED TO INSTALL AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED LARGE FLAT GRILL NOT STORED UNDER HOOD FOR PROPER VENTILATION IN 1ST FLOOR PREP AREA, INSTRUCTED TO RE-ARRANGE EQUIPMENT TO COMPLY AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST INSTALL MISSING PROTECTIVE SHIELD OVER LIGHTS IN BASEMENT PREP AREA, INSTRUCTED TO MiNTiN.

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

OBSERVED READY TO EAT FOOD ITEMS NOT PROPERLY LABELED INSIDE PREP COOLERS AND WALK-IN COOLER. MUST LABEL ITEM WITH PRODUCT NAME PREPARED BY DATE AND OR USE BY DATE.

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

SPLASHGUARD NEEDED AT THE EXPOSED HAND WASHING SINK LOCATED NEXT TO 3-COMPARTMENT SINK IN BASEMENT. MUST PROVIDE AND MAINTAIN. OBSERVED RUSTY STORE SHELVING INN BASEMENT. MUST REPAINT OR REPLACE.

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

OBSERVED DUST BUILD UP ON VENTILATION VENTS INSIDE ALL WASHROOMS. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON WALL BEHIND DISH MACHINE AND UNDERNEATH 3-COMPARTMENT SINK IN REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN. OBSERVED PEELING PAIN...

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

MISSING LIGHT SHIELDS COVERS IN REAR OF KITCHEN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.

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

OBSERVED CHEMICAL DISHWASHING MACHINES IN KITCHEN PREP AREA AND FRONT BAR AREA NOT PROPERLY SANITIZING READING 0PPM CHLORINE FOUND AFTER SEVERAL ATTEMPTS WHILE DISHES BEING WASHED. MACHINE TAGGED HELD FOR INSPECTION INSTRUCTED NOT TO USE UNTIL REP...

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

OBSERVED INADEQUATE HAND WASHING FACILITIES NO PAPER TOWELS AT ALL EXPOSED HAND SINKS, IN FOOD PREP AREAS, DISHWASHING AREA, BAR AREA AND HANDWASHING SINKS IN TOILET ROOMS DURING INSPECTION. INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL HANDSINK AT ALL T...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

OBSERVED 3-COMPARTMENT SINK NOT MAINTAINED IN BASEMENT DISHWASHING AREA AT THIS TIME OF INSPECTION. WHEN FILING LEFT COMPARTMENT SINK AND RELEASED CLEAR WATER BACKING UP FROM MIDDLE SINK COMPARTMENT. INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOATIO...

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

OBSERVED READY TO EAT FOOD ITEMS NOT PROPERLY LABELED INSIDE PREP COOLERS AND WALK-IN COOLER. MUST LABEL ITEM WITH PRODUCT NAME PREPARED BY DATE AND OR USED BY DATE.

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

SPLASHGUARD NEEDED AT THE EXPOSED HAND WASHING SINK LOCATED NEXT TO 3-COMPARTMENT SINK IN BASEMENT. MUST PROVIDE AND MAINTAIN. OBSERVED RUSTY STORE SHELVING INN BASEMENT. MUST REPAINT OR REPLACE.

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

OBSERVED DUST BUILD UP ON VENTILATION VENTS INSIDE ALL WASHROOMS. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON WALL BEHIND DISH MACHINE AND UNDERNEATH 3-COMPARTMENT SINK IN REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN. OBSERVED PEELING ...

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

MISSING LIGHT SHIELDS COVERS IN REAR OF KITCHEN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.

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

STOPPERS NEEDED AT YHE 3-COMPARTMENT SINK IN BASEMENT. MUST PROVIDE AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

VISIBLE AND WORKING THERMOIMETER NEEDED AT THE FRONT SERVICE MILK COOLER. MUST PROVIDE AND MAINTAIN

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED ICE SCOOPS IMPROPERLY STORE IN FRONT BAR AREA. MUST PROPERLY STORE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED PREP COOLER WITH POTENTIALLY HAZARDOUS FOODS INSIDE AT AN IMPROPER TEMPERATURE OF 49.7F. INSTRUCTED TO REPAIR COOLER. COOLER MUST MAINTAIN A TEMPERATURE OF 40F OF BELOW. CRITICAL VIOLATION 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS IN THE ABOVE-MENTIONED PREP COOLER, AT IMPROPER TEMPERATURES. TEMPERATURES RANGED FROM 45F TO 68F. 5 LBS OF RAW PORK RIBS, 68F, VALUED AT $40. 3 LBS OF RAW HAMBURGER, 47F, VALUED AT $9. 6 LBS OF RAW BEEF, 49F, VAL...

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

NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE DURING INSPECTION, WHILE POTENTIALLY HAZARDOUS FOODS; BEEF, CHICKEN, FISH, ETC., ARE BEING PREPARED OR SERVED. INSTRUCTED O HAVE A CERTIFIED MANAGER ON SITE AT ALL TIMES. SERIOUS VIOLATION. 7-38-012

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

PREVIOUS INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE FROM LAST INSPECTION DATED 8/29/2013. INSTRUCTED TO DISPLAY SUMMARY REPORT AT ALL TIMES. SERIOUS VIOLATION 7-42-010 (B)

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

MUST DETAIL CLEAN EXCESSIVE GREASE AND DIRT ACCUMULATION FROM WHEEL CASTERS ON HEAVY EQUIPMENT. REPAIR BROKEN LID AND HANDLES ON PREP COOLER IN PREP AREA. REPLACE ALL CUTTING BOARDS IN PREP AREA, BLACK GROOVES PRESENT. REMOVE RUST FROM GREASE TRAPS I...

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

MUST DETAIL CLEAN GREASE ACCUMULATION FROM STOVE, FRYER, OVEN, AND LOWER SHELVES ON PREP TABLES. CLEAN INTERIOR CONTACT SURFACE OF ALL REACH IN COOLERS & FREEZERS. CLEAN DEBRIS FROM MIXER AND SLICER IN BASEMENT PREP AREA. CLEAN DEAD BUGS FROM WINDOW ...

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

MUST DETAIL CLEAN DEBRIS FROM FLOORS THROUGHOUT 1ST FLOOR AND BASEMENT PREP AREA. ALSO, UNDER DISH MACHINE, FLOOR IN FURNACE CLOSET AND PUMP ROOM IN BASEMENT, AND BEHIND BAR. INSTRUCTED TO MAINTAIN.

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

MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FROM HOOD AND FILTERS IN PREP AREA. SEAL SMALL HOLES IN WALL NEAR REAR EXIT DOOR. CLEAN DUST FROM FAN GUARDS IN WALK IN COOLER AND FREEZER IN BASEMENT. REPAIR HOLE IN WALL IN BASEMENT TOILET ROOM. REPAI...

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

MUST CLEAN UNKNOWN DEBRIS FROM LIGHTS SHIELDS THROUGHOUT PREP AREAS AND IN TOILET ROOMS. INSTRUCTED TO MAINTAIN.

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

MUST ORGANIZE EXCESSIVE CLUTTER THROUGHOUT BASEMENT. DISCARD EQUIPMENT NOT BEING USED, AND ELEVATE ITEMS 6" OFF FLOORS TO PREVENT RODENT HARBORAGE. INSTRUCTED TO MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED STAFF NOT WEARING HAIR RESTRAINTS. STAFF MUST WEAR HAIR RESTRAINTS AT ALL TIMES WHEN PREPARING FOOD IN PREP AREAS. INSTRUCTED TO MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. FOUND 2-DOOR REFRIGERATOR IN KITCHEN FOOD PREP AREA AT IMPROPER INTERNAL TEMPERATURE AIR AMBIENT TEMPERATURE OF 59.8F. INSTRUCTED TO REPAIR/ADJUST TO 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A). REFRI...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

NOTED POTENTIALLY HAZARDOUS FOODS BEING STORED INSIDE 2-DOOR REFRIGERATOR IN KITCHEN FOOD PREP AREA. FOUND BEEF BURGERS 47.2F, TURKEY BURGERS 47.7F, RAW BEEF 48.4F AND RAW CHICKEN 48.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURED AL...

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

OBSERVED KNIVES STORED IN BETWEEN THE PREP COOLER COUNTER TOPS. MUST STORE IN A KNIFE RACK.

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

RUSTY SHELVING INSIDE 2-DOOR REFRIGERATOR IN KITCHEN FOOD PREP AREA. MUST REPAINT OR REPLACE.

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

DETAIL CLEAN FOOD STORAGE SHELVING IN BASEMENT FOOD STORAGE AREA.

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

BROKEN FLOOR TILES IN FOOD PREP AREA AND DISHWASHING AREA IN 1ST FLOOR MUST REPLACE.

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

MUST REPLACE WATER DEMAGE CEILING TILES IN BASEMENT FOOD STORAGE AREA. DETAIL CLEAN WALLS AND CEILING IN BASEMENT.

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

CHEST FREEZER DOOR IN THE PREP AREA IS BROKEN AND HAS EXPOSED INSULATION. MUST REPLACE.

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

DETAIL CLEAN THE FOLLOWING: VENTILATION HOOD, LIGHT SHIELDS IN THE PREP AREA, INTERIOR OF PREP COOLERS, PANINI PRESS.

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

DETAIL CLEAN THE FLOOR OF THE PREP AREA AROUND WALLS AND EQUIPMENT.

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

DETAIL CLEAN THE WALLS OF THE PREP AREA. REPLACE THE FRP BOARD IN THE PREP AREA THAT IS IN DISREPAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED SOILED WET WIPING CLOTHS STORED ON THE PREP TABLES. MUST STORE IN SANITIZING SOLUTION IN BETWEEN USES.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED SOUR CREAM AT 46.9F, COLESLAW AT 43.8F, COOKED PASTA AT 48.2-51.2F, SOUP AT 47.8F, COOKED PEAS AT 44.9F, COOKED LIMA BEANS AT 50.7F, BECHAMEL SAUCE AT 59.0-61.3F, SALSA AT 48.9F...

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

OBSERVED LIVE FRUIT FLIES AND HOUSE FLIES ON THE PREMISES. 2 HOUSE FLIES WERE OBSERVED IN THE BASEMENT AREAS AND 15 FRUIT FLIES WERE OBSERVED IN THE BASEMENT, PREP AREAS, DINING AREA AND BAR AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMI...

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

OBSERVED KNIVES STORED IN BETWEEN THE PREP COOLER COUNTERTOPS. MUST STORE IN A KNIFE RACK. OBSERVED SPOON FOR DILL PICKLE SLICES STORED WITH THE HANDLE IN THE FOOD. MUST STORE UTENSILS SO THAT THE FOOD IS PROTECTED FROM CONTAMINATION.

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

REPAIR THE BROKEN DOOR HINGE FOR THE LINE PREP COOLER. CHEST FREEZER DOOR IN THE PREP AREA IS BROKEN AND HAS EXPOSED INSULATION. MUST REPLACE.

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

DETAIL CLEAN THE FOLLOWING: VENTILATION HOOD, LIGHT SHIELDS IN THE PREP AREA, INTERIOR OF PREP COOLERS, PANINI PRESS, PLASTIC SQUEEZE BOTTLES FOR SAUCES.

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

OBSERVED WATER ON THE FLOOR UNDER THE DISHMACHINE, NEAR THE PREP COOLERS AND FURNACE ROOM IN THE BASEMENT. MUST MOP AND KEEP FLOORS DRY TO ELIMINATE PEST ACTIVITY. DETAIL CLEAN THE FLOOR OF THE PREP AREA AROUND WALLS AND EQUIPMENT.

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

DETAIL CLEAN THE WALLS OF THE PREP AREA. REPLACE THE FRP BOARD IN THE PREP AREA THAT IS IN DISREPAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED SOILED WET WIPING CLOTHS STORED ON THE PREP TABLES. MUST STORE IN SANITIZING SOLUTION IN BETWEEN USES.

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

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. OBSER...

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. TALL REACH IN COOLER DOOR HANDLES REPAIRED WITH DUCT TAPE. MUST REPLACE WITH CLEANABLE HANDLES. FIRST FLOOR THREE COMPAR...

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. INTERIOR ALL COOKS LINE COOLERS DIRTY WITH FOOD DEBRIS, MUST CLEAN AND MAINTAIN. INTERIOR BAR GUN HOLDERS DIRTY, MUST ...

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. FLOORS THROUGHOUT FOOD PREP AND ALONG ALL BASEBOARDS WITH ENCRUSTED FOOD DEBRIS, MUST CLEAN AND MAINTAIN. CRACKED DAMAGED FLOOR TILES THROUG...

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. EXCESSIVE GREASE ON CEILING VENTS AND WALLS IN FRONT COOKS LINE AREA. WALLS THROUGHOUT KITCHEN WITH GREASE AND FOOD SPLATTER. MUST CLEAN ALL.

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

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...

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. EMPLOYEES PERSONAL HANDBAGS MUST NOT BE STORED AT FR...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION, NOT ON TOP OF MACHINE.