Perejil Restaurant, Inc.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

FOUND NO HOT WATER AT BASEMENT EXPOSED HANDSINK. OPERATOR HAD SHUT OFF VALVE TO SINK TO PREVENT LEAKING. OPERATOR RESTORED HOT WATER DURING INSPECTION. INSTRUCTED FACILITY THAT HOT AND COLD WATER, UNDER CITY PRESSURE, MUST ALWAYS BE MAINTAINED AT HAN...

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

INSTRUCTED FACILITY TO LABEL ALL BULK FOODS AND TO MAINTAIN.

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

FOUND TORN GASKETS ON REACH IN COOLER IN KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN.

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

FOUND SLIGHT DIRT BUILDUP ON UPPER, INTERIOR PORTION OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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

FOUND EXPOSED CONCRETE ON BASEMENT FLOOR. INSTRUCTED TO SEAL ALL EXPOSED CONCRETE AND TO MAINTAIN SO FLOOR IS SMOOTH AND EASILY CLEANABLE.

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

INSTRUCTED FACILITY TO SHIELD LIGHTS IN BASEMENT (NEAR 2 COMPARTMENT SINK) AND KITCHEN (ABOVE 3 COMPARTMENT SINK) AND TO MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED FACILITY TO OBTAIN AND MAINTAIN ADDITIONAL THERMOMETERS TO ENSURE ALL REFRIGERATION UNITS HAVE THERMOMETERS.

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

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (BEANS,RICE ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES W...

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

CLEAN SINGLE SERVICE ARTICLES MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.

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

MULTI-USE UTENSILS/KNIFES MUST BE STORED IN A SANITARY MANNER NOT IN BETWEEN THE FOOD PREP COOLER AND FOOD PREP TABLE AND CUTTING BOARDS WITH DEEP CUTS MUST BE REPLACED.

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

THE KITCHEN COOKING EQUIPMENTS STOVES,GRILL,FAN COVERS AND SHELVINGS IN THE WALK-IN-COOLER REQUIRE A DETAIL CLEANING.

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

FLOORS IN THE BASEMENT FOOD PREP AREA MUST BE SMOOTH,EASILY CLEANABLE AND SEAL OPENINGS ON EAST SIDE OF THE WALK-IN-COOLER SAME AREA.

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

UNUSED KITCHEN EQUIPMENTS MUST BE REMOVED FROM THE BASEMENT FOOD PREP AREA AND PROPERLY STORE ITEMS 6" OFF FLOOR FOR EASIER CLEANING.

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

MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS WHEN WORKING AROUND OPEN FOODS.

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

MUST REPAINT RAW WOOD CHIPPING SHELVES INSIDE WALK-IN COOLER IN BASEMENT AREA

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

MUST CLEAN TOPS AND SIDE OF COOKING EQUIPMENT, CUTTING BOARDS AND VENTS ABOVE COOKING

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

LIGHT SHIELD NEEDED ON LIGHT IN BASEMENT PREP AREA

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

MUST REMOVE CLUTTER IN BASEMENT AREA CLEAN, AND BETTER ORGANIZE