Restaurant Veneno De Nayarit

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

Inspector Comments:Also found low hot water pressure at the exposed handsink at front service area.

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED COOKED FISH AT 77.3F INSIDE THE 1 DOOR FOOD PREP COOLER LOCATION BASEMENT.NO TIME AND TEMPERATURE LOG PROVIDED FOR SAID FOOD. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH APP...

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 SURFACES OF THE ICE MACHINES ON THE PREMISES. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED...

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

Found food establishment not insect/rodent proofed. Found open hole on upper rear exit door approximately 2 1/2 " mode of entry for pests.Serious violation 7-38-020.

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

Cutting boards with deep, dark grooves must be sanded/bleached or replaced,all raw wooden surfaces throghout the premises must be sealed using a non-toxic finish.

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

Wash, rinse and sanitize the interiors of the coolers in the basement food prep area.Top and bottoms and attached equipments require a detail cleaning including interiors,sides of hot cooking equipments in kitchen.

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

FLOORS BEHIND-UNDER-BEHIND ALL HEAVY EQUIPMENTS REQUIRE A DETAIL CLEANING AND SEAL HOLES ON THE FLOOR IN THE BASEMENT FOOD PREP AREAS,REPLACE BROKEN FLOOR TILES IN THE KITCHEN AREA.

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

Walls and ceilings along the food prep areas require a detail cleaning to remove food splashed debris.Also, seal all noticeable openings and walls behind food dry storage shelving located in the basement must be smooth,easily cleanable surfaces.

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

MUST DETAIL CLEAN INTERIORS OF THE LIGHT SHIELDS IN THE KITCHEN AREAS.REPLACE BURNT-OUT LIGHT BULBS IN KITCHEN AREAS.

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

Employee Toilet room door must be self closing.

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

Repair water leak at drain pipe at 1 comp sink,missing backflow prevention device at the mop sink area.Also found low hot water pressure at the exposed handsink at front service area.

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

MUST INSTALL A GREASE TRAP BOX BENEATH THE 3 COMP SINK IN THE BASEMENT AND REPAIR FAUCET AT THE 1 COMP SINK IN THE KITCHEN.

LINEN: CLEAN AND SOILED PROPERLY STORED

MUST PROPERLY STORE DIRTY LINEN BUCKETS STORED ON FLOORS IN THE BASEMENT AREAS DUE TO POTENTIAL PEST HARBORAGE.

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

Unnecessary articles must be removed from basement dry storage areas.

* 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.

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

Inspector Comments: Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

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

Inspector Comments: Wash, rinse and sanitize the interiors of the coolers in the basement food prep area.

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

Inspector Comments: FLOORS BEHIND-UNDER-BEHIND ALL HEAVY EQUIPMENTS REQUIRE A DETAIL CLEANING AND SEAL HOLES ON THE FLOOR IN THE BASEMENT FOOD PREP AREAS,REPLACE BROKEN FLOOR TILES IN THE KITCHEN AREA.

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

Inspector Comments: MUST DETAIL CLEAN INTERIORS OF THE LIGHT SHIELDS IN THE KITCHEN AREAS.

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

MUST INSTALL A GREASE TRAP BOX BENEATH THE 3 COMP SINK IN THE BASEMENT AND REPAIR FAUCET AT THE 1 COMP SINK IN THE KITCHEN.

LINEN: CLEAN AND SOILED PROPERLY STORED

Inspector Comments: MUST PROPERLY STORE DIRTY LINEN BUCKETS STORED ON FLOORS IN THE BASEMENT AREAS DUE TO POTENTIAL PEST HARBORAGE.

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

Inspector Comments: Unnecessary articles must be removed from basement dry storage areas.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

FOUND THE LOW TEMPERATURE DISHMACHINE IN USE DURING THIS INSPECTION DISPENSING "0" PPM.TAGGED HELD FOR INSPECTION.MUST NOT USE UNTIL REPAIRED AND THE CDPH IS NOTIFIED VIA FAX ATT.A.LOPEZ FOR TAG REMOVAL.CRITICAL VIOLATION 7-38-030.

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

FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINES. OBSERVED BLACK/MOLD GROWTH ON INTERIOR SURFACES OF SAID ICE MACHINE ON THE PREMISES. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AN...

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

OBSERVED LIVE FLIES IN THE BASEMENT FOOD PREP AREA AND THE DRY STORAGE AREAS. APPROXIMATELY 30 LIVE FRUIT FLIES WERE OBSERVED IN DRY STORAGE AREAS IN BASEMENT AND APPROXIMATELY 10 LIVE HOUSE FLIES IN BASEMENT FOOD PREP,KITCHEN ON THE WALLS, CEILING A...

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

Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

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

Wash, rinse and sanitize the interiors of the coolers in the basement food prep area.

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

FLOORS BEHIND-UNDER-BEHIND ALL HEAVY EQUIPMENTS REQUIRE A DETAIL CLEANING AND SEAL HOLES ON THE FLOOR IN THE BASEMENT FOOD PREP AREAS,REPLACE BROKEN FLOOR TILES IN THE KITCHEN AREA.

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

MUST DETAIL CLEAN INTERIORS OF THE LIGHT SHIELDS IN THE KITCHEN AREAS.

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

MUST INSTALL A GREASE TRAP BOX BENEATH THE 3 COMP SINK IN THE BASEMENT AND REPAIR FAUCET AT THE 1 COMP SINK IN THE KITCHEN ALSO VENTILATION COVERS,HOOD/FILTERS OVER COOKING EQUIPMENT REQUIRE A DETAIL CLEANING.

LINEN: CLEAN AND SOILED PROPERLY STORED

MUST PROPERLY STORE DIRTY LINEN BUCKETS STORED ON FLOORS IN THE BASEMENT AREAS DUE TO POTENTIAL PEST HARBORAGE.

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

Unnecessary articles must be removed from basement dry storage areas.

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 THE HOOD,FILTERS,EQUIPMENT COOKING HAS SOME GREASE BUILD-UP.DEFROST,CLEAN THE REACH-IN-FREEZER LOCATED IN THE BA...

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 THE FLOOR IN THE BASEMENT PREP AREA ALONG THE WALLS,IN THE CORNERS HAS DUST BUIL-UP.

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. SOME REACH-IN-COOLER HAVE NO THERMOMETERS,INSTRUCTED TO...

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. FOUND LARGE AMOUNTS OF BOXES,CLUTTER BY THE DOOR IN...

* 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 FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS AR...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED REACH IN COOLER NOT READING AT PROPER TEMP, COOLER READING 50'F, COOLER TAGGED AND INSTRUCTED NOT...

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. OBSERVED COOKED AND PREPARED FOODS IN COOLER NOT READING AT PROPER TEMPERATURE, 4LBS OF FISH, AT $50, AND SHRIMPS, 5LBS, AT $100 OF RETAIL COST, PRODUCT DUMPED AND DENATURED CRITICA...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

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. OB...

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. MUST CLEAN FLOORS FIRST FLOOR AND BASEMENT AREA, UNDER AND BEHIND ALL EQUIPMENT

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. MUST CLEAN/REPAIR WALL REAR FIRST FLOOR KITCHEN PREP AREA

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. BOTH MEN/WOMEN WASHROOM DOORS NOT SELF CLOSING, MUST PROVIDE SELF CLOSING DEVICE AT DOORS

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. MUST CLEAN AND REMOVE ALL CLUTTER IN BASEMENT ARE...

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. 1ST FLOOR PREP AREA REACH IN DOOR COOLER RUBBER GASKETS RIPPED. MUST REPAIR AND MAINTAIN DAMAGED GASKETS.

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 CRACKED/DAMAGED FLOOR TILES IN 1ST FLOOR PREP AREA BY STAND UP COOLER. MUST REPAIR AND MAINTAIN FLOOR/MUST KEEP FLOOR DRY.

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. BOTH MENS/WOMENS WASHROOM DOORS NOT SELF CLOSING. MUST PROVIDE AND INSTALL SELF CLOSING DEVICE FOR BOTH WASHROOM DOORS.

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...