Pescaderia Los Hermanos Erk Inc

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

ALL SINGLE SERVICE UTENSILS MUST BE STORED IN CLEAN CONTAINERS INVERTED(IN AN UPRIGHT POSITION).

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

PAINT RUSTY SECTIONS OF DISPLAY SHELVES ON SALES FLOOR.

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

CLEAN ALL SINKS, TABLES AND SEATS IN DINING AREA, INTERIOR OF ICE MACHINE, AND DUST BUILD-UP ON FAN GAURDS INSIDE WALK-IN COOLER.

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

REPLACE ALL CHIPPED AND BROKEN FLOOR TILES THROUGHOUT, REPAIR FLOORS WHERE AREAS ARE NOT LEVEL. DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING BASEMENT). PUDDLES OF WATER NOTED IN BASEMENT, M...

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

CLEAN ALL DOORS AND DOOR FRAMES, AND WALLS THROUGHOUT REAR AND IN DINING AREA. REPLACE STAINED CEILING TILE BY OFFICE IN DINING AREA. SEAL LOOSE WALL COVE(BASEBOARDS) IN WASHROOM. REPAIR HOLE IN WALL IN WASHROOM.

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

MUST PROVIDE A BACK FLOW PREVENTIVE DEVICE FOR MOP SINK IN REAR BY ICE MACHINE. PROVIDE STOPPERS FOR BOTH 3 COMPARTMENT SINKS. TABLE TOP BURNER MUST BE COMPLETELY UNDERNEATH THE HOOD IN FRONT FOOD PREP AREA.

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

DISCARD DIRTY MOP WATER FROM BUCKET TO PREVENT PEST BREEDING.. UNUSED EQUIPMENT IN BASEMENT MUST BE KEPT CLEAN AND STORED PROPERLY(NO CLUTTER). REAR OUTSIDE PROPERTY LINE AREA MUST BE MAINTAINED, LARGE ARTICLES ON GROUND MUST BE MOVED TO GARBAGE AREA...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL WASH CLOTHS USED IN FOOD PREP AREA MUST BE STORED IN SANITARY SOLUTION.

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

LABEL AND DATE ALL PREPARED FOOD IN COOLERS (RICE, BEANS, CHORIZO, ETC).

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

INVERT ALL SINGLE SERVICE UTENSILS TO PROTECT FROM DIRT, DUST, CONTAMINATION.

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

REPLACE WORN CUTTING BOARDS. DEFROST INTERIOR OF DISPLAY COOLERS (ICE BUILDUP). REPAIR LEAKS UNDER DISPLAY COOLER.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, COOKING EQUIPMENT, GRINDER, BEVERAGE MACHINES, ICE MACHINE.

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

CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BASEMENT AREAS. ELEVATE ALL STOCK OFF FLOOR. SEAL OPENINGS UNDER BASEBOARDS NEAR TELEVISION IN DINING AREA.

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

INSTALL BACK FLOW DEVICE ON UTILITY SINK. ALL COOKING EQUIPMENT (BURNER) MUST FIT COMPLETELY UNDER VENTILATION HOOD.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS IN ALL COOLERS.

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

STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ALL UNUSED EQUIPMENT IN BASEMENT TO PREVENT PEST HARBORAGE.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION. REMOVE CUPS/BOWLS INSIDE CONTAINERS AND PROVIDE LONG HANDLE UTENSILS FOR DISPENSING FOOD, CONDIMENTS, SALSA, ETC.

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

OBSERVED NO SOAP AT EXPOSED HAND SINKS IN FOOD PREP AND BEVERAGE AREAS, TOOLS STORED INSIDE EXPOSED SINK IN FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE SOAP AT HAND SINKS AND REMOVE ALL ITEMS FROM EXPOSED SINK FOR PROPER HAND WASHING. CRITICAL VIOL...

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

OBSERVED 20-30 MICE DROPPINGS ON FLOOR ALONG LEDGES BEHIND BEVERAGE COUNTER, 20-30 MICE DROPPINGS ON FLOOR ALONG ICE MACHINE, 10-15 MICE DROPPINGS ALONG STAIRWAY LEADING TO BASEMENT, 10-15 MICE DROPPINGS SCATTERED ON SHELVES IN BASEMENT. INSTRUCTED M...

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

LABEL AND DATE ALL PREPARED FOOD IN COOLERS (RICE, BEANS, CHORIZO, ETC).

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

INVERT ALL SINGLE SERVICE UTENSILS TO PROTECT FROM DIRT, DUST, CONTAMINATION.

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

REPLACE WORN CUTTING BOARDS. DEFROST INTERIOR OF DISPLAY COOLERS (ICE BUILDUP). REPAIR LEAKS UNDER DISPLAY COOLER.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, COOKING EQUIPMENT, GRINDER, BEVERAGE MACHINES.

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

REPLACE DAMAGED FLOOR TILES IN PREP AREA. CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BASEMENT AREAS. ELEVATE ALL STOCK OFF FLOOR.

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

REPLACE STAINED CEILING TILES IN ALL AREAS. CLEAN ALL CEILING VENTS(DUST BUILDUP).

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

REPLACE MISSING LIGHT SHIELDS IN PREP AREA.

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

INSTALL BACK FLOW DEVICE ON UTILITY SINK. ALL COOKING EQUIPMENT (BURNER) MUST FIT COMPLETELY UNDER VENTILATION HOOD.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS IN ALL COOLERS.

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

STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked ani...

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.CLEAN FLOOR BEHIND COUNTER 1ST FLOOR

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.NEED TO CLEAN WALL BEHIND FISH CUTTING AREA

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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked ani...

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.OBSERVED RAW WOOD AROUND FISH TANK, BEHIND 3 COMPARTMENT, REAR DOOR, TABLE STORAGE SHELF INSTRUCTED TO SEAL / PAINT ALL ...

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.OBSERVED THE FOLLOWING NOT CLEAN AND SANITIZED CUTTING BOARDS, AND CLEAN THE FOLLOWING INTERIOR OF 3 DOOR COOLER, FAN ...

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.OBSERVED THE FRONT FLOOR TILE JOB NOT FINISHED INSTRUCTED TO FINISH, CLEAN FLOOR THRU OUT FRONT REAR AND 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.REPAIR WALLS AND CEILING IN BASEMENT WALK IN COOLER. ALSO FILL ALL HOLES AROUND PIPES REAR.

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...

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.NEED THERMOMETERS FOR ALL COOLERS.

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.OBSERVED SMOKER IN BASEMENT AND VACUUM PACKING MACHIN...