Pollo Campero

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

All clean multi-use pots/pans stored on shelvings and 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

Cutting boards with deep, dark grooves must be sanded/bleached or replaced and a working sink stopper is needed for the middle section of the 3 compartment sink.

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

The following require a detail cleaning fan covers inside the walk-in-cooler,dry storage shelvings in the kitchen food prep areas,fountain drink station knozzles,in between cooking equipments and attached pipe connections with encrusted grease build-...

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

The floors beneath the dishmachine unit are not clean,clean floors in detail including the floor drains throughout.

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

Replace all burnt-out light bulbs throughout the kitchen food prep areas.

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

Must remove pieces of unused kitchen equipments,unused cabinets that are stored along on hallway near the customers dining room and properly store cleaning equipments in a designated area.

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

All clean multi-use pots/pans stored on shelvings and 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

Cutting boards with deep, dark grooves must be sanded/bleached or replaced and a working sink stopper is needed for the middle section of the 3 compartment sink.

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

The following require a detail cleaning fan covers inside the walk-in-cooler,dry storage shelvings in the kitchen food prep areas,fountain drink station knozzles,in between cooking equipments and attached pipe connections with encrusted grease build-...

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

The floors beneath the dishmachine unit are not clean,clean floors in detail including the floor drains throughout.

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

Replace all burnt-out light bulbs throughout the kitchen food prep areas.

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

Must remove pieces of unused kitchen equipments,unused cabinets that are stored along on hallway near the customers dining room and properly store cleaning equipments in a designated area.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANI...

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

The front main entrance to this food establishment is not indsect/rodent proofed approximately 1 inch mode of entry at bottom between the double doors.Also,the pest control log book is not complete missing a map locator to identify the pest control s...

* 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 (CHICKEN, RICE,SOUP, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT AL...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

PREVIOUS INSPECTION REPORT SUMMARY WAS NOT DISPLAYED. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

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

All clean multi-use pots/pans stored on shelvings and 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

Cutting boards with deep, dark grooves must be sanded/bleached or replaced and a working sink stopper is needed for the middle section of the 3 compartment sink.

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

The following require a detail cleaning fan covers inside the walk-in-cooler,dry storage shelvings in the kitchen food prep areas,fountain drink station knozzles,in between cooking equipments and attached pipe connections with encrusted grease build-...

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

The floors beneath the dishmachine unit are not clean,clean floors in detail including the floor drains throughout.

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

Replace all burnt-out light bulbs throughout the kitchen food prep areas.

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

Must remove pieces of unused kitchen equipments,unused cabinets that are stored along on hallway near the customers dining room and properly store cleaning equipments in a designated area.

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

Potentially hazardous foods does not meet temperature requirement during storage, preparation and service. Found cooked foods inside walk-in cooler not properly cooled from the previous day(beans) and (rice)from October 21. Found 304lbs of ccoked bea...

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

Cooking equipment, storage cabinets not cleaned. Instructed to detail clean and sanitnze daily.

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

Floor under and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.

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

Rear exposed handsink not working. Instructed to repair with hot and cold running water.

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

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS (COLESLAW AND SOUR CREAM) AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND SERVICE. NOTED COLESLAW AT 60.2F AND SOUR CREAM AT 59.8F STORED IN CO...

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. FOUND ALL HAND WASHING FACILITIES (EXPOSED HANDSINKS AND WASHROOM HANDSINKS) WITHOUT PAPER TOWEL OR SANITARY HAND DRYING DEVICE. INSTRUCTED TO PROVIDE. HAND WASHI...

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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER FOR INTE...

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. NOTED SOME LITTER ON GROUND UNDER AND AROUND OUTS...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. NOTED ICE SCOOP STORED INSIDE BEVERAGE ICE BIN IN DRIVE-THRU AREA. INSTRUCTED TO PROPERLY STORED IN A CLEAN...

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. FOLLOWING IN NEED OF CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT (FRYERS, HOT HOLDIN...

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. NOTED FLOORS THROUGHOUT PREP AND REAR AREA IN NEED OF DETAIL CLEANING ALONG WALLS AND IN ALL CORNERS ESPECIALLY, UNDER AND AROUND DISH MACH...

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. FOUND DRIED FOOD SPILLAGE AND GREASE BUILD-UP ON WALLS BEHIND COOKING EQUIPMENT, DISH MACHINE AND GREASE TANK. -----MUST CLEAN OR REPLACE FILTER ON EXHAUST/HOOD ABOVE DISH MACHINE.

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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COO...