Restaurant Buen Gusto

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

REMOVE CLEAN UTENSILS FROM ABOVE THE THREE COMPARTMENT SINKS

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

GREASY UTENSILS STORED ABOVE THE THREE COMPARTMENT SINKS MUST BE CLEANED AND SANITIZE, AND PROPERLY STORED AWAY FROM POSSIBLE CONTAMINATION.

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

NO VENTILATION PROVIDED AT STAFF WASHROOM INSTRUCTED TO PROVIDE

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 1-18-2012, REPORT #519344 #21- NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED, COOKED AND SERVED.(REFRIED BEANS,RICE,CHICKEN TAMALES ETC.).INSTRUCTED EMPLOYEE TO ENR...

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

MICE DROPPINGS (OVER TWENTY)ON PREMISES REAR STORAGE /PREP AREA:ALONG THE EAST WALL BEHIND THE PREP TABLE, AND SOUTH WEST CORNER OF THE PREMISES.OUTER OPENING NOT PROTECTED: FRONT DOOR NOT RODENT / INSECT PROOFED,A GAP OF 1/2" TO 1"AT BOTTOM OF SAID ...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE WASTE OIL CONTAINER NOT MAINTAINED: A LAYER OF SOLID GREASE ON TOP THE CONTAINER LID,INSTRUCTED TO CLEAN CONTAINER AND MAINTAIN TO MINIMIZE INSECT/RODENT ACTIVITIES. SERIOUS VIOLATION:7-38-020

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

VIOLATION UP GRADED TO A CRITICAL VIOLATION #14,CDI

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

REMOVE CLEAN UTENSILS FROM ABOVE THE THREE COMPARTMENT SINKS.

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

GREASY UTENSILS STORED ABOVE THE THREE COMPARTMENT SINKS MUST BE CLEANED AND SANITIZE, AND PROPERLY STORED AWAY FROM POSSIBLE CONTAMINATION.

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

NO VENTILATION PROVIDED AT STAFF WASHROOM INSTRUCTED TO PROVIDE

* 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 WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED, COOKED AND SERVED.(REFRIED BEANS,...

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. REPAIR BROKEN SCREEN AT SCREEN REAR DOOR OR REMOVE IT.

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.CLEAN INTERIOR OF DEEP FRYER, BUILD-UP GREASE.CLEAN UNDER THE PREP COUNTER,DEBRIS BUILD-UP

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 THROUGHOUT THE PREMISES,INCLUDING UNDER THE SHELVES IN REAR STORAGE AREA.

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. MUST REPLACE BADLY WORNEN OUT CUTTING BOARDS ON SHELF,AND RESURFACE THE ONE ON TOP OF CHEF PREP COOLER WITH STAINS AN...

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. INSTRUCTED TO CLEAN STAINS ON EXPOSE HAND WASH SINK,AND ON TOILET BOWL ,BASE TOP AND LID COVER, ALSO DRY FOOD CONTAI...

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 DEBRIS ON FLOORS IN REAR STORAGE BY HOT WATER TANK AREA, AND BEHIND COOKING EQUIPMENTS UNDER HOOD.

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. INSTRUCTED TO REPAIR PEELING ON WINDOW BASE WALL ,AND DAMAGED CAULKING ON MOP SINK WALL.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST REPAIR DISLOCATED SELF CLOSING DEVICE ON RESTROOM DOOR.

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

MUST REPAIR SLOW DRAINING ON EXPOSE HAND WASH SINK.

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. INSTRUCTED TO REMOVE OR REPAIR AND CLEAN UNUSED D...

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

All employees shall be required to use effective hair restraints to confine hair. OBSERVEDOWNER'S WIFE HANDLING FOODS WITHOUT HAIR RESTRAINT,INSTRUCTED TO HAVE HAIR RESTRAINT ON WHILE HANDLING FOOD,AT ALL TIMES.

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

MUST COMPLY WITH VIOLATIONS NOTED ON INSPECTION #428232 DATED 10.28.10.

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

MUST COMPLY WITH VIOLATIONS NOTED ON INSPECTION #428232 DATED 10.28.10.

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

MUST COMPLY WITH VIOLATIONS NOTED ON INSPECTION #428232 DATED 10.28.10.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. REPAIR 3 COMPARTMENT SINK. WHEN 1 COMPARTMENT IS DRAINING, W...

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. SE...

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. REPAIR FLOOR OF 3 DOOR COOLER AND DAMAGED INTERIOR OF CHEST FREEZER IN FRONT SERVICE AREA.

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 AND SEAL BASEBOARD LEFT OF HOODVENT AND UNDER HAND SINK IN PREP AREA. SEAL ALL GAPS IN WALLS AND CEILINGS THROUGHOUT PREMISES.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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...

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 LEAVES AND PAPER ETC FROM OUTSIDE REAR DOO...