Panaderia Los Gallos

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

OBNSERVED NO PERSON IN CHARGE WITH VALID FOOD SANITATION TRAINING AT TIME OF INSPECTION.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO VALID FOODSERVICE SANITATION CERTIFICATE AND FOODSERVICE MANAGER ON SITE AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE THAT VALID CERTIFICATE AS WELL AS CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CI...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND DRYING PROVISION AT HANDSINKS IN FRONT AND REAR PREP AREA. INSTRUCTED PERSON IN CHARGE TO PROVIDE HAND DRYING PROVISION AT ALL HAND SINKS AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED GRIME ON EQUIPMENT THROUGHOUT REAR PREP AREA. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED HAND SINK FIXTURES LEAKING EXCESSIVELY WHEN TURNED ON. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BUILD UP ON FLOORS IN REAR OF FACILITY (CORNERS, BEHIND EQUIPMENT). INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ITEMS STORED ON FLOOR IN PREP AREA AND IN WALK IN COOLER. INSTRUCTED PERSON IN CHARGE TO ORGANIZE AND MAINTAIN ALL ITEMS AT LEAST SIX INCHES FROM THE FLOOR AT ALL TIMES.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO CLEAN UP SUPPLIES OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE SUPPLIES AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION. 7-38-005 NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED GRAB & GO BAKED COOKIES ON DISPLAY NOT PROPERLY LABELED. INSTRUCTED PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ITEMS WITH IDENTITY, NET WEIGHT, INGREDIENTS, LIST MAJOR ALLERGENS, BUSINESS NAME AND ADDRESS WHERE MADE AND PACKAGED. ...

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

FOUND TORN REFRIGERATION GASKETS ON MULTIPLE REFRIGERATION UNITS THROUGHOUT FACILITY. INSTRUCTED FACILITY TO REPLACE ALL TORN GASKETS AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOOR MIXER AND MAINTAIN.

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

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.MUST LABEL REPACKAGED FOOD ITEMS ON DISPLAY FOR SALE (BREAD CRUMBS,BREAD,BAKED GOODS) WITH PROPER INFO GIVEN.

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

MUST REMOVE FOIL AND CARDBOARD FROM PREP TABLES.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR GLASS REACH IN COOLER AT SERVICE COUNTER.

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

MUST CLEAN FOOD DEBRIS BUILD UP FROM PREP TABLES,EXTERIOR OF FOOD STORAGE CONTAINERS,PRESSOR,FLOOR MIXERS,ROLLING CARTS,REACH IN FREEZER,WALK IN COOLER-SHELVING UNITS,WINDOW SILLS,MICROWAVE.

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

MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREAS,WALK IN COOLER AND BASEMENT.MUST REPAIR OR REPLACE CONCRETE FLOOR IN WALK IN COOLER,BROKEN FLOOR TILE IN FRONT PREP AREA.

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

MUST REPAIR OR REPLACE DAMAGED WALL NEAR REAR DOOR,WALL NEAR REAR BASEMENT DOOR,WALL BASE IN FRONT PREP AREA STAINED CEILING TILE IN TOILETROOM.MUST SCRAPE AND PAINT PEELING PAINT ON WALL ABOVE 3- COMP SINK.MUST CLEAN DUST BUILD UP FROM VENTILATION V...

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

MUST REPLACE CRACKED LIGHT SHIELD IN FRONT PREP AREA.

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

MUST PROVIDE 2- MORE SINK STOPPERS.MUST INSTALL A HAND SINK IN FRONT MAIN PREP AREA WITH HOT AND COLD RUNNING WATER.

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

MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN WALK IN COOLER,BASEMENT,BEHIND BAKED GOODS DISPLAY UNITS ON SALES FLOOR.

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

WALK IN COOLER DOOR IN NEED OF REPAIR. DOOR DOES NOT HAVE A TIGHT FIT. MUST CORRECT AND MAINTAIN.

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

RUBBER GASKETS ON REACH IN FREEZER IN NEED OF CLEANING TOT REMOVE ALL MOLD BUILD UP. ALL DOOR HANDLES TO RECH IN FREEZERS, REACH IN COOLERS, AND WALK IN COOLER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. CLEAN AND MAINTAIN.

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

FLOORS IN BASEMENT IN NEED OF CLEANING UNDER AND AROUND ALL SHELVING UNITS. MUST CLEAN AND MAINTAIN.

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

WALLS AND CEILING IN THE 3 COMPARTMENT SINK AREA IN NEED OF CLEANING TO REMOVE ALL SPLATTER AND FOOD BUILD UP. CLEAN AND MAINTAIN.

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

WALK IN COOLER DOOR IN NEED OF REPAIR. DOOR DOES NOT HAVE A TIGHT FIT. MUST CORRECT AND MAINTAIN.

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

RUBBER GASKETS ON REACH IN FREEZER IN NEED OF CLEANING TOT REMOVE ALL MOLD BUILD UP. ALL DOOR HANDLES TO RECH IN FREEZERS, REACH IN COOLERS, AND WALK IN COOLER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. CLEAN AND MAINTAIN.

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

FLOORS IN BASEMENT IN NEED OF CLEANING UNDER AND AROUND ALL SHELVING UNITS. MUST CLEAN AND MAINTAIN.

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

WALLS AND CEILING IN THE 3 COMPARTMENT SINK AREA IN NEED OF CLEANING TO REMOVE ALL SPLATTER AND FOOD BUILD UP. CLEAN AND MAINTAIN.

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

OBSERVED MILK CREATES BEING USED AS TABLES, UNDER TWO BURNER COUNTER STOVE, AND IN REAR WITH CARDBOARD AS THE TABLE, INSTRUCTED TO PROVIDE PROPER TABLE TOPS AND REMOVE THE CARDBOARD.

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

OBSERVED THE COFFEE MACHINE ABOVE COFFEE BASKET NOT CLEAN, REAR PREP TABLES, INSTRUCTED TO CLEAN AND SANITIZE.ALSO CLEAN INTERIOR OF MICROWAVE, AND REAR 2 DOOR FREEZER.

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

OBSERVED SOME CLUTTER IN RESTROOM, INSTRUCTED TO ORGANIZE AND REMOVE ITEM NOT BEING USED.

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

OBSERVED BREAD CRUMBS AND BANANA BREAD BEING SOLD AT THE FRONT COUNTER WITHOUT LABELS. INSTRUCTED TO PROPERLY LABEL ITEMS FOR SALE WITH BUSINESS NAME, ADDRESS AND INGREDIENTS AND MAINTAIN.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

OBSERVED A CUSTOMER IN THE FOOD PREP AREA. INSTRUCTED TO RESTRICT CUSTOMERS IN THE FOOD PREP AREA, ONLY EMPLOYEES SHOULD HAVE ACCESS TO THE FOOD PREP AREA.

FOOD HANDLER REQUIREMENTS MET

OBSERVED FOOD HANDLERS REQUIREMENT NOT MET. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.

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

PRE PACKAGED COOKIES NOT PROPERLY LABELED OR DATED. INSTD TO PROPERLY DO SO.

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

WORN CAULKING WITH BLACK SUBSTANCE AT BASE OF WALL AND 3-COMPARTMENT SINK. REPAIR SAME.

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

2-BURNER STOVE WITHOUT PROPER VENTILATION. PROVIDE SAME OR REMOVE STOVE.

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

THE DISH DRYING RACK IS DIRTY; WASH, RINSE AND SANITIZE THE RACK.

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

THE FLOORS OF THE WALK IN COOLER ARE DIRTY, CLEAN AND SANITIZE THE FLOOR IN DETAIL.

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

THE WALL ABOVE THE THREE COMPARTMENT SINK HAS A DAMAGED AREA, SMOOTH AND REPAINT THE DAMAGED AREA.

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

CLEAN INTERIOR BOTTOM OF TWO DOOR FREEZER IN KITCHEN. CLEAN EXTERIOR OF SAME FREEZER AND EXTERIOR OF FLOOR MIXERS.

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

REMOVE DUST AT VENTS ABOVE FRYER.

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

CLEAN FLOORS UNDER, AROUND AND BEHIND EQUIPMENT IN KITCHEN AND STORAGE.

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

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL BAKED GOODS FOR SALE.

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.MUST REMOVE FOIL FROM PREP TABLE.

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.MUST CLEAN ROLLING CARTS,MICROWAVE,VENTILATION VENTS.

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.MUST CLEAN FLOOR ALONG WALL BASES THROUGHOUT.

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.MUST REPAIR OR REPLACE STAINED CEILING TILES WHERE NEEDED.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS.MUST CLEAN WALL IN WALK IN COOLER.

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.MUST ELEVATE ARTICLES OFF OF FLOOR & AWAY FROM WALLS ...

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

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. MUST PROPERLY INSTALL MOP SINK, WITH BACK FLOW DEVICE, HOT/C...

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

Adequate and convenient hand washing facilities shall be provided for all employees. MUST PROVIDE SOAP AND HAND DRYING DEVICE FOR EXPOSED HAND SINK AT PREP AREA.

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. MUST REPLACE BROKEN GASKETS ON TWO DOORS REACH IN COOLER DOORS; ALSO MUST REPLACE MISSING DOORS FOR DISPLAY UNITS.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; ALL EQUIPMENT, COOLERS, 3PART SINK, HAND SINK, COUNTERS, AND DISPLAY UNITS.

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. MUST CLEAN FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT.

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. MUST SEAL OPENINGS AROUND PIPES AND LARGE OPENING ON NORTH WALL IN BASEMENT TO PREVENT PEST ENTRY, AND REPLACE DAMAGED AND MISSING CEILING PANELS THRU-OUT, AND SEAL AND PAINT WALLS...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS FOR FIXTURES THRU-OUT PREP AREA.

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 R...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR COOLERS.