RESTAURANT VENENO DE NAYARIT.

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 BASEMENT PREP AREA HAS ICE BUILD-UP.

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.

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 PROVIDE.

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 THE BASEMENT.INSTRUCTED TO CLEAN,ORGANIZE NO INSECT OR RODENT HARBORAGE.

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 ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED, WITH ACTUAL CERTIFICATE OR PROOF OF ENROLLMENT SERIOUS CITATION ISSUED: 7-38-012

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 TO USED UNTIL REPAIR, MUST FAX A LETTER INTO OFFICE ONCE REPAIRED, AND COOLER READING 40'F AND BELOW, FAX NUMBER 312746-4240, CRITICAL CITATION ISSUED, 7-38-005(A)

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 CRITICAL CITATION ISSUED, 7-38-005 (A)

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. OBSERVED EMPLOYEE WASHING DISHES AND UTENSILS WITHOUT PROPERLY SANITIZING, NO CHLORINE SOLUTION GOING INTO DISH MACHINE, CONTAINER COMPLETELY EMPTY, INSTRUCTED TO PROVIDE CHEMICAL TEST STRIPES TO TEST DISH WATER DAILY CRITICAL CITATION ISSUED, 7-38-030

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. OBSERVED 5 FLIES AND 10 FRUIT FLIES FLYING AROUND IN BASEMENT PREP AREA, LANDING ON TOP OF PREP TABLES AND BACK DOOR WIDE OPEN WITH NO SCREEN, INSTRUCTED TO CLOSE DOOR AND PROVIDE A SCREEN TO BACK DOOR SERIOUS CITATION ISSUED, 7-38-020

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

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN/REPAIR WALL REAR FIRST FLOOR KITCHEN PREP AREA

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: 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 LEAKING PIPES UNDER 3 COMPARTMENT SINK, BASEMENT PREP AREA

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 AREA, AND REMOVE STRONG SMELLY ODORS

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.

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 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: 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. FRONT COUNTER HANDWASH BOWL HOT WATER VALVE IN POOR REPAIR. MUST REPAIR AND MAINTAIN SINK.