Salseria Grill & Cantina

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

MUST PROVIDE SPLASH GUARDS AT EXPOSED HAND WASH SINK WITHIN FRONT COUNTER NEXT TO CUSTOMER SERVICE WINDOW WHERE FOOD IS PASS THRU. ALSO AT EXPOSED HAND WASH SINK AT FRONT PREP AREA. MUST PROVIDE.

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

REPLACE/REPAIR, SEAL LOOSE, MISSING BASEBOARD TILES IN DSHWASHING AREA AND 3-COMP SINK AREA OR WHERE NECESSARY TO PREVENT PEST HARBORAGE. CLEAN FLOORS UNDER SHELVING OF BIN IN BASEMENT AREA AND WALK-IN COOLER IN SAME AREA.

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

REPAIR/REPLACE MISSING/DAMAGED WALL TILES AT REAR DISHWASHING AREA AND WHERE NECESSARY.

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

REPLACE DAMAGED LIGHT SHIELD AT CEILING AND BURNT OUT BULBS AT SAME IN WALK-IN COOLER ON MAIN FLOOR.

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

FUACET AT 3-COMP SINK NOT ABLE TO REACH ALL COMPARTMENTS. MUST PROVIDE.

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

CLEAN ORGANIZE/MAINTAIN BASEMENT DRY FOOD STORAGE BIN AT ALL TIMES.

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE

HOT WATER TURNED OFF AT BOTTOM VALVE OF 3-COMP SINK BEHIND BAR DURING INSPECTION. INSTRUCTED TO PROVIDE HOT RUNNING WATER AT ALL TIMES. CRITICAL VIOLATION 7-38-030 ISSUED.

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

LOW TEMPT DISH MACHINE NOT SANITIZING PROPERLY. NO SANITIZING CHEMICAL SOLUTION PROVIDED. MUST PROVIDE PROPER SANITIZING. CRITICAL VIOLATION 7-38-030.

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

NOTED ICE IN BUCKET AT OUTSIDE WAITERS STATION USED FOR CUSTOMERS DRINKS NOT PROTECTED FROM THE ELEMENTS AS WELL AS SALSA IN CONTAINER EXPOSED IN SAME AREA. MANAGER DISCARDED. SERIOUS VIOLATION 7-38-005(A).

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATION (38)(29)MUST REPAIR LEAK AT BASE OF 3-COMP SINK FAUCET IN THE REAR PREP AREA. MUST TIGHTEN COLD AND HOT WATER FAUCET HANDLES AT THE BAR HAND WASHING SINK, FROM INSPECTION REPORT# 1345344 DATED 6/24/2013, NOT CORRECTED. UPGRAD...

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

MUST PROVIDE SPLASH GUARDS AT EXPOSED HAND WASH SINK WITHIN FRONT COUNTER NEXT TO CUSTOMER SERVICE WINDOW WHERE FOOD IS PASS THRU. ALSO AT EXPOSED HAND WASH SINK AT FRONT PREP AREA. MUST PROVIDE.

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

REPLACE/REPAIR, SEAL LOOSE, MISSING BASEBOARD TILES IN DSHWASHING AREA AND 3-COMP SINK AREA OR WHERE NECESSARY TO PREVENT PEST HARBORAGE. CLEAN FLOORS UNDER SHELVING OF BIN IN BASEMENT AREA AND WALK-IN COOLER IN SAME AREA.

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

REPAIR/REPLACE MISSING/DAMAGED WALL TILES AT REAR DISHWASHING AREA AND WHERE NECESSARY.

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

REPLACE DAMAGED LIGHT SHIELD AT CEILING AND BURNT OUT BULBS AT SAME IN WALK-IN COOLER ON MAIN FLOOR.

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

FUACET AT 3-COMP SINK NOT ABLE TO REACH ALL COMPARTMENTS. MUST PROVIDE.

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

CLEAN ORGANZE/MAINTAIN BASEMENT DRY FOOD STORAGE BIN AT ALL TIMES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST USE PROPER UTENSILS FOR DISPENSING ICE, NOT HANDLESS CUPS.

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

MUST CLEAN AND DRY THE BOTTOM SHELF OF 3DR COOLER WHICH HAS POOLING WATER.

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

MUST MAINTAIN FLOORS DRY AT THE DISH MACHINE AREA.

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

MUST REPAIR LEAK AT BASE OF 3COMP SINK FAUCET IN THE REAR PREP AREA. MUST TIGHTEN COLD AND HOT WATER FAUCET HANDLES AT THE BAR HAND WASHING SINK.

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

DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE 3LBS OF BEEF STEAK IN A DEEP STAINLESS STEEL PAN AT 48.4F IN A 1DR COOLER MAINTAINING 37.6F INSTRUCTED MANAGEMENT TO MAINTAIN COLD FOODS AT 40F AND BELOW AT ALL TI...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

DURING INSPECTION FOUND NO HOT WATER AT THE MEN'S AND LADIES RESTROOM FACILITIES. INSTRCUTED MANAGEMENT TO ALWAYS PROVIDE HOT AND COLD RUNNING WATER AT THE WASH ROOM FACILITIES.

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

MUST CLEAN AND DRY THE BOTTOM SHELF OF 3DR COOLER WHICH HAS POOLING WATER.

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

MUST MAINTAIN FLOORS DRY AT THE DISH MACHINE AREA.

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

MUST REPAIR LEAK AT BASE OF 3COMP SINK FAUCET IN THE REAR PREP AREA. MUST TIGHTEN COLD AND HOT WATER FAUCET HANDLES AT THE BAR HAND WASHING SINK.

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

MUST CLEAN AND SANITIZE CEILING PANELS AT PREP AREA TO REMOVE FOOD SPLASHES.

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

MUST REPAIR CRACKED LIGHTSHIELD AT WALK-IN COOLER.

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

MUST TIGHTEN COLD WATER FAUCET BASE AT 3COMP SINK IN THE REAR PREP AREA. MUST REPAIR LEAKY PIPE UNDER 3COMP SINK AT THE BAR AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE WORKING THERMOMETERS AT THE 1DR REFRIGERATOR BY THE EXPO AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE AN ICE RECEPTACLE FOR ALL ICE SCOOPERS ON PREMISES AT ALL TIMES.

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

(7-38-012) NO ONE ON PREMISES WITH A CURRENT CITY SANITATION CERTIFICATE WHILE HANDLING, PREPPING, SERVING POTENTIALLY HAZARDOUS FOODS. MUST HAVE SUCH PERSON AT ALL TIMES FOOD IS PREPPED & SERVED.

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

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. BAR COOLER DOORS THAT HAVE LOST THEIR HINGES MUST BE FIXED OR REPLACED. HEAVY ICE BUILD-UP ON THE CONDENSER OF THE BEER KEG COOLER AT THE BAR-MUST CLEAN & MAINTAIN.

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

FOLLOWING NEED CLEANING: INTERIOR FLOORS OF BAR COOLERS, INTERIOR PANELS OF ICE MACHINE-DUE TO DEBRIS/CONDENSATION WATER.

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

POOR FLOOR GROUTING AT THE BAR (TOWARDS THE KITCHEN WINDOW), & THE BAR FLOOR DRAINS MUST BE KEPT CLEAN ALSO. FLOORS AT DISHROOM/POT WASH AREA MUST BE KEPT DRY.

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

WATER LEAKING FROM UNDER THE 3-COMP SINK DRAINS, MUST FIX.

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. TORTILLA REACH IN COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE DAMAGED DOOR GASKETS.

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. THE FOLLOWING NOT CLEAN- OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE AND MIXED DRINK MACHINES NOZZLES WITH SLIG...

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. FLOOR TILES GROUT IN POOR REPAIR ALONG COOKLINE AND AT DISHMACHINE AREA. MUST REPAIR/REGROUT DAMAGED FLOOR TILES.

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. CEILING LIGHT COVER WITH FOOD DEBRIS AT DISHMACHINE ROOM. MUST CLEAN AND MAINTAIN LIGHT COVER.

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...

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. MUST PROVIDE THERMOMETERS FOR ALL COOLERS AND PROVIDE...

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. Floors unde bar sinks, especially around floor drains must be cleaned.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. Found interior parts of ice machine with evidence of slime build-up from the ice ...

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

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.Following need cleaning: interior floor of bar coolers with water, drains of all bar sinks, ice build-up on a condenser ...

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.Floors under bar sinks, especially around floor drains must be cleaned due to mildew/dirt/food debris.

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. Bathroom vents must be free of dust build-up.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...