PHAT BURRITO INC..

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. ESTABLISHMENT HAS NO HOT RUNNING WATER AT SINKS AT THIS TIME. MUST PROVIDE AND MAINTAIN HOT WATER AT ALL SINKS AT ALL TIMES. ALL HOT WATER VALVES AT ALL SINKS WERE SHUT OFF. WATER WAS COMING OUT OF THE COLD WATER SIDES ONLY. OWNER STATED THAT THERE WAS A PROBLEM WITH THE BOILER IN THE BASEMENT. BOILER HAS NOT BEEN REPLACED AS OWNER HAS REQUESTED BY SERVICEMAN. IT WAS LEAKING AND SHUT OFF BY SERVICEMAN. OWNER STATES THAT THIS PROBLEM HAS BEEN IN EXISTENCE FOR SEVERAL DAYS. HE HAS NO ACCESS TO BASEMENT AT THIS TIME.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED 90 0R MORE (RODENT) MOUSE DROPPINGS THROUGHOUT PREP AREA. THERE IS NO BARRIER BETWEEN FRONT AND REAR OF PREP AREA. OWNER STATED HE SAW A LIVE MOUSE ENTER REAR OF ESTABLISHMENT AND CALLED THE EXTERMINATOR. THIS OCCURRED DURING FIRST WEEK OF MARCH AND LAST INVOICE FROM PEST CONTROL IS DATED MARCH 15, 2010. DROPPINGS OBSERVED ON FLOOR BEHIND COOLERS, STORAGE AND VARIOUS OTHER KITCHEN EQUIPMENT, ON BOTTOM OF PREP TABLE IN REAR AND IN WASHROOM. MUST CLEAN ALL AFFECTED AREAS WHERE DROPPINGS NOTED. HAVE PEST CONTROL COMPANY SERVICE ESTABLISHMENT PRIOR TO REINSPECTION. MUST REMOVE ALL BOXES AND CRATES AND OTHER CLUTTER FROM BEHIND REAR OF PREMISES INSIDE AND OUTSIDE.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AT TIME OF INSPECTION AS REQUIRED WHILE COOKING AND SERVING FOOD. MUST BE ON PREMISES AT ALL TIMES FOOD IS BEING HANDLED. STRONGLY RECOMMENDED ADDITIONAL PERSONS GET CERTIFIED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN INTERIORS OF COOLERS AND FREEZERS. CLEAN ALL PREP TABLES, SHELVES, ETC.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN UNDERNEATH GRILL, CLEAN BOTTOM CABINETS OF FRYERS TO REMOVE GREASE, CLEAN EXTERIOR OF ALL COOKING EQUIPMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER, AROUND AND BEHIND ALL EQUIPMENT AND IN WASHROOM WHERE DROPPINGS NOTED. FLOOR TILES CRACKED UNDER SOME EQUIPMENT; MUST REPAIR. MUST REPLACE MISSING FLOOR TILE AT FRONT ENTRANCE DOOR. ELEVATE ALL STOCK FROM FLOOR SIX INCHES.

The walls and ceilings shall be in good repair and easily cleaned. WALLS MUST BE CLEANED BEHIND COOKING EQUIPMENT. SEAL HOLE IN WINDOW SEAL WHERE NOTED IN FRONT WINDOW; POSSIBLE RODENT ENTRY POINT.

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 and Regulations of the Board of Health. INTERIOR OF TOILET COMMODE IN WASHROOM IS CRACKED LEAVING A LARGE HOLE. TOILET DOES WORK BUT MUST BE REPLACED DUE TO CRACKED INTERIOR. MUST CLEAN INTERIOR BASIN OF UTILITY SINK AND MOP BUCKET.