Sabor Latino #2

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL PREPARED FOODS INSIDE THE WALK-IN-COOLER MUST BE LABELED/DATED.

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

MUST REPLACE WORNED-OUT CUTTING BOARDS,REMOVE ALUMINUM FOIL LINERS FROM KITCHEN SHELVINGS ALSO PROVIDE,MAINTAIN 3 SINK STOPPERS FOR THE 3 COMPARTMENT SINK.

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

THE FOLLOWING REQUIRE A DETAIL CLEANING COOKING EQUIPMENTS,HOOD/FILTERS OVER COOKING STOVE,INTERIOR COMPARTMENT OF DEEP FRYERS,SHELVINGS IN KITCHEN FOOD PREP AREAS,INTERIOR/EXTERIORS OF COOLERS,CABINETS OF FOOD EQUIPMENTS ETC.

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

FLOORS BENEATH THE COOKING EQUIPMENTS IN THE KITCHEN FOOD PREP ARE DIRTY,CLEAN FLOORS IN DETAIL AND REMOVE GREASE BUILD-UP. ALSO SEAL OPENINGS ON FLOOR IN BASEMENT AREAS WHERE NOTED TO MANAGER.

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

MUST CLEAN AND SANITIZE WALLS THROUGHOUT THE KITCHEN FOOD PREP AREAS TO REMOVE FOOD DEBRIS SPLASHES AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACES.

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

LIGHT SHIELDS REQUIRE A DETAIL CLEANING THROUGHOUT THE PREMISES AND REPLACE BURNT-OUT LIGHT BULBS IN THE KITCHEN FOOD PREP AREAS.LIGHTS ABOVE THE HOT HOLDING UNIT MUST BE SHIELDED.

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

UNNECESSARY ARTICLES STORED IN KITCHEN FOOD PREP AREAS,BASEMENT STORAGE AREAS MUST BE REMOVED DUE TO POTENTIAL PEST HARBORAGE. ALL ITEMS KEPT MUST BE PROPERLY STORED 6" OFF FLOOR/WALL FOR EASIER CLEANING,AND CLEANING EQUIPMENTS MUST BE PROPERLY STOR...

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. MUST CLEAN/REPLACE STAINED CUTTING BOARD IN PREP AREA VIOLATION STILL PENDING

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/REPLACE FLOOR SURFACE, FIRST FLOOR AND BASEMENT AREAS VIOLATION STILL PENDING

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 REPAIR/REPLACE STAINED CEILING AND BROKEN PLASTER ON WALL IN KITCHEN AREA VIOLATION STILL PENDING

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 BETTER ORGANIZE BASEMENT AREA ...

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. MUST CLEAN/REPLACE STAINED CUTTING BOARD IN PREP AREA

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/REPLACE FLOOR SURFACE, FIRST FLOOR AND BASEMENT AREAS

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 REPAIR/REPLACE STAINED CEILING AND BROKEN PLASTER ON WALL IN KITCHEN AREA

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 BETTER ORGANIZE BASEMENT AREA

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

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.FOUND SINGLE SERVICE ARTICLES SPOONS/FORKS BEHIND SE...

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.FOUND FLOORS DIRTY BY COOKING EQUIPMENTS,BASEMENT AREAS.

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 WALLS NOT SMOOTH AND EASILY CLEANABLE CHIPPING PAINT BY 3 COMPARTMENT SINK AREA.

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.FOUND CLUTTERED CONDITIONS IN BASEMENT AREAS.

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 REPAIR WATER DAMAGED CEILING TILE IN DINING,AND SEAL ALL OPENINGS ON CEILING IN DINING AND IN KITCHEN.VENT ATTACHED TO CEILING IN KITCHEN AND IN TOILET WITH DUST NEEDS CLEANIN...

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. ...