Papacito'S Mexican Grille

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED DUST BUILD UP ON BATHROOMS CEILING FAN COVERS. MUST CLEAN AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAMES INCLUDING BULK FOOD CONTAINERS.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

NOTED EQUIPMENT FREEZER STORED UNDERNEATH THE WASTEWATER PIPELINES AT THE BASEMENT STORAGE AREA. INSTRUCTED TO REMOVE OR RELOCATE ITEMS FROM UNDER PIPES OR ENCASE PIPES.

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

NOTED CARDBOARD BOXES USED TO LINE SHELVES IN THE HALLWAY LEADING TO THE BASEMENT. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PESTS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED CLUTTER THROUGHOUT THE ESTABLISHMENT ON SHELVES, FLOORS INSIDE UNUSED EQUIPMENT, AND IN STORAGE AREAS. INSTRUCTED TO CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PESTS.

PERSONAL CLEANLINESS

OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

BASEMENT FLOOR CLUTTERED ALONG WEST WALL AND IN TOOL ROOM. MUST ELEVATE ALL ITEMS OFF FLOOR OR REMOVE.

HANDS CLEAN & PROPERLY WASHED

OBSERVED EMPLOYEE WASHING HANDS AT THREE COMPARTMENT SINK. HAND WASHING MUST BE DONE ONLY AT HANDWASHING SINK. MANAGER INSTRUCTED TO WASH HANDS AT HANDWASHING SINK PRIORITY FOUNDATION VIOLATION:7-38-010,CITATION ISSUED

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO HANDWASHING SINK AT REAR PREP AREA/DISH ROOM.RAW AND COOKED FOOD IS HANDLED AT MENTIONED AREA. MUST INSTALL HANDWASHING SINK WITH SOAP AND PAPER TOWELS PRIORITY FOUNDATION VIOLATION:7-38-030(C)NO CITATION ISSUED -

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD(EGGS). MUST DISCLOSE AND REMIND SUCH ITEMS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED

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

RAW WOOD SHELVES BEHIND AND AROUND HANDWASHING SINK,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

BROKEN FLOOR TILES UNDER PREP TABLE AT REAR PREP AREA.REPLACE.SURFACE MUST BE SMOOTH AND CLEANABLE

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

2-201.11 FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-012(A)MUST PROVIDE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 FOUND NO VOMIT AND DIARRHEAL CLEANUP PROCEDURE. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.

PROPER COLD HOLDING TEMPERATURES

3-501.16(A) FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOOD AT IMPROPER TEMPERATURES. FOUND 2 POUNDS RAW CHICKEN AT 51.2F, FOUND 5 POUNDS RAW BEEF AT 50.3F, 10 POUNDS CHEESE AT 51.2F, 2 POUNDS GUACAMOLE AT 50.1F,AND 2 POUNDS DICED TOMATOES AT 50.1F....

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

4-301.11 FOUND REACH IN COOLER AT 51.6F. PRIORITY VIOLATION. CITATION ISSUED. 7-38-005.TAGGED COOLER.

ALLERGEN TRAINING AS REQUIRED

CITY OF CHICAGO SANITATION MANAGERS WITH NO ALLERGEN TRAINING. MUST OBTAIN.

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

OBSERVED PREPACKAGED ITEMS IN REACH IN COOLER, AVAILABLE FOR CUSTOMER ACCESS WITHOUT PROPER LABELS. PREPACKAGED "TO-GO" ITEMS MUST HAVE PROPER LABEL, INCLUDING NAME OF MANUFACTURER, LIST OF INGREDIENTS, NET WEIGHT OF CONTENTS, ALLERGENS. OPERATOR MOV...

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

MUST CLEAN DUST ACCUMULATING ON FAN COVERS IN THE 3 DOOR UPRIGHT COOLER AND THE COOK LINE 2 DOOR COOLER. EMPLOYEES CLEANED THESE ITEMS DURING INSPECTION.

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

NOTED EMPLOYEE BELONGINGS STORED ON SHELVING IN THE PREP AREA AMONG FOOD AND EQUIPMENT. MUST STORE EMPLOYEE BELONGINGS AWAY AND SEPARATE FROM RESTAURANT FOOD AND EQUIPMENT.

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

INSTRUCTED TO INSTALL SPLASH GUARDS ON BOTH SIDES OF THE PREP EXPOSED HAND SINK BETWEEN SINK AND GAS GRILL/FLAT GRILL.

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

INTERIOR THREE DOOR COOLER ON COOKS LINE WITH EXCESSIVE FOOD DEBRIS ON REAR UPPER SHELF, UNDER THE COMPRESSOR. MUST CLEAN AND MAINTAIN.

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

BACK SPLASH ON THE THREE COMPARTMENT SINK WITH RAW WOOD SEALED WITH TAPE. MUST REMOVE WOOD/TAPE AND PROVIDE A NON-POROUS, CLEANABLE BACK SPLASH.

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

ALL WOOD DEBRIS AND UNNECESSARY ITEMS ON THE REAR PATIO MUST BE REMOVED TO PREVENT RODENT HARBORING.

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

FOUND 8 POUNDS OF BEEF AT 50F IN THE TALL 2 DOOR COOLER. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID PRODUCT AND STATED A VALUE OF $40. INSTRUCTED FACILITY TO MAINTAIN ANY POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE. CRITICAL C...

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

INSTRUCTED FACILITY TO LABEL ALL PREPARED FOODS AND TO MAINTAIN.

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

INSTRUCTED FACILITY TO INSTALL AND MAINTAIN WALL COVING THROUGHOUT.

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

RUSTY FOOD STOAGE SHELVING IN BASEMENT. MUST REPAINT OR REPLACE.

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

MUST DETAIL CLEAN AND MAINTAIN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT.

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

ADDITIONAL WATER PRESSURE IS NEEDED AT FRONT EXPOSED SINK. MUST PROVIDE. REAR PREP SINK IS DRAINING SLOW MUST REPAIR AND MAINTAIN.

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

FOUND FOOD CONTAINERS NOT STORED PROPERLY.(MUST STORE INVERTED)

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

FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE.

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

MUST REPAIR THE BOTTOM OF REAR 2DOOR COOLER SHELF. MUST REPAIR DOOR HANDLE AT 1DR COOLER.

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

MUST REPAIR CRACKED FLOOR TILES AT REAR OF KITCHEN IN FRONT OF 2DR COOLER. MUST PAINT OR SEAL STAIRCASE LEADING TO THE BASEMENT SO AS TO BE SMOOTH AND EASILY CLEANABLE.

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

MUST CLEAN AND REMOVE DEAD INSECTS FROM LIGHTSHIELDS AT REAR PREP AREA.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON PREMISES AT PRESENT TIME.POTENTIALLY HAZARDOUS FOOD ARE PREPARED(BEEF,RICE BEANS)AND STORE...

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. OUTE...

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. SWEEP FLOOR IN BASEMENT AREA,UNDER THE SHELVES(DEBRIS).CLEAN FLOOR UNDER THE DEEP FRYER(GREASE)

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

OBSERVED RUST ON EXTERIOR OF GREASE TRAP. REPAINT THE GREASE TRAP. OBSERVED TORTILLAS STORED IN NON FOOD GRADE STORAGE BAGS. MUST USE ONLY FOOD GRADE STORAGE BAGS.

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. DETAIL CLEAN THE VENTILATION HOOD AND FILTERS.

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. REMOVE THE PLASTIC STORAGE RACKS OUTSIDE THE REAR E...