Say Grace Restaurant Group Inc./love Taco

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

OBSERVED NO HOT RUNNING WATER UNDER CITY PRESSURE AT EXPOSED SINK, 3-COMPARTMENT SINK, WASHBOWL AND UTILITY SINK. INSTRUCTED MANAGER TO PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE. CRITICAL VIOLATION 7-38-030

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

NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR ORIGINAL CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS(BEEF 167.6F, BEANS 151.9F)PREPARED AND SERVED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AND ORIGINAL CERTIFICATE POSTED AT ALL TIMES P...

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

INVERT ALL CARRYOUT CONTAINERS IN PREP AREA TO PROTECT FROM DUST, DIRT, CONTAMINATION.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT, HOLDING UNITS, PREP TABLES, WINDOW LEDGES, AND SHELVES UNDER FRONT COUNTER(DUST BUILDUP, DEBRIS, ETC).

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND DINING/LOBBY AREAS.

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

REMOVE DUST BUILDUP ON CEILING TILES AND CEILING VENTS IN PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS IN ALL COOLERS.

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

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ALL LITTER AND DEBRIS IN OUTSIDE GARBAGE AREA. ELEVATE ALL STOCK OFF FLOOR AND AWAY FROM WALLS IN REAR STORAGE AREA FOR EASY CLEANING AND PEST CONTROL.