RESTAURANT EL ASADOR INC.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE REACHIN CHEST FREEZER'S GASKET IS IN POOR REPAIR IT IS RIPPED AND TORN. INSTRUCTED TO REPLACE IT SO THE COVER CLOSES PROPERLY.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE REACHIN CHEST FREEZER AND THE UP RIGHT FREEZER ARE THICK WITH ICE BUILDUP. INSTRUCTED TO DEFROST AND CLEAN THEM LOCATED IN THE PREP AREA. CLEAN THE FILTERS AND HOOD ABOVE THE COOKING EQUIPMENT HAS GREASE BUILDUP. ALSO CLEAN THE FOOD STORAGE SHELVES IN THE STOREROOM THEY ARE DUSTY.

The walls and ceilings shall be in good repair and easily cleaned. ALL THE WALLS IN THE PREP AREA AND FOOD STORE ROOM HAS CHIPPED PAINT. INSTRUCTED TO PAINT THEM WHEN PREMISES IS CLOSED.

RAW WOOD STORAGE SHELVES IN REAR. PAINT SAME WITH NON-TOXIC PAINT.

INTERIOR OF COOLERS, UNDERNEATH FLAT TOP GRILL, ALL STORAGE SHELVES THRU-OUT NOT CLEAN. CLEAN SAME.

FLOOR THRU-OUT UNDER AND BEHIND HEAVY EQUIPMENT AND ALONG WALLBASE AND IN CORNERS NOT CLEAN, DEBRIS BUILD-UP. INSTD TO CLEAN AND MAINTAIN.

FAN GUARDS AND CEILING OF WALK-IN COOLER WITH DUST ACCUMULATION. CLEAN SAME. WALLS THRU-OUT NOT C.LEAN. CLEAN AND PAINT WHERE NECESSARY. CAULKING BEHIND SINKS IN POOR REPAIR, NOT CLEAN. REPAIR SAME.

UNNECESSARY ARTICLES/UNUSED EQUIPMENT ON SITE. INSTD TO REMOVE SAME AND ORGANIZE STORAGE AREAS.

All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE & DATE COOKED FOODS IN COOLERS & LABLE FOOD STORAGE COTAINERS.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS & PLASTIC WEAR.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK & 3- COMPARTMENT SINK.MUST REMOVE RUST FROM DISH RACKS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST DEFROST ALL FREEZERS.MUST CLEAN VENTILATION VENTS IN TOILET ROOMS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPLACE DAMAGED & MISSING FLOOR TILES IN PREP AREA & TOILET ROOMS,DINING AREA.

The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS IN PREP AREA.MUST REPAIR OR REPLACE DAMAGED WALLS IN PREP AREA,STAINED CEILING TILES WHERE NEEDED,LOOSE WALL BASES IN PREP AREA,GAP ON SIDE OF REAR EXIT DOOR.MUST SCRAPE & PAINT PEELING PAINT ON WALL IN DINING AREA & STAFF TOILET ROOM.MUST SEAL OPENINGS AROUND PIPES LEADING INTO WALL & CEILING.

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.MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMPARTMENT SINK & REMOVE PLASTIC FROM SAME,NO VENTILATION IN CUSTOMERS TOILET ROOM,TOILET IN POOR REPAIR IN ADDITIONAL CUSTOMERS TOILET ROOM.

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.PROVIDE THERMOMETER FOR ALL COLD HOLDING UNITS & FREEZERS.

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.MUST REMOVE ARTICLES FROM REAR YARD(CART,1 EYE STOVE,BOXES ETC.)