SOL DE SUR.

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

PEST CONTROL LOG BOOK NOT COMPLETE, NO PEST CONTROL BUSINESS LICENSE, TECH LICENSE, CHEMICALS USE, MAP, OR CURRENT PEST CONTROL REPORTS, OBSERVED SEVERAL FRUIT AND HOUSE FLIES, FIRST FLOOR AND BASEMENT AREAS, SERIOUS CITATION ISSUED: 7-38-020

OUTSIDE GARBAGE AREA NOT CLEAN AND MAINTAINED, BOXES AND TRASH ON GROUND AREA OUTSIDE BACK DOOR CAUSING A RODENT HARBORAGE, OVER FLOWING CITY GARBAGE CONTAINERS, AND NO PRIVATELY OWNED GARBAGE DUMPSTER, MUST PROVIDE, SERIOUS CITATION ISSUED: 7-38-020

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, SERIOUS CITATION ISSUED: 7-38-012

MUST REMOVE ICE BUILT UP IN KITCHEN FREEZER

MUST CLEAN TOPS AND SIDE OF ALL COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, AND INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS,

MUST CLEAN FLOORS THROUGHOUT PREMISES, FIRST FLOOR AND BASEMENT AREAS, UNDER AND BEHIND ALL EQUIPMENT

MUST CLEAN AND REPAIR WALLS IN KITCHEN AREA, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE

MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT

MUST CLEAN AND BETTER ORGANIZE BASEMENT AREA, REMOVE ALL CLUTTER AND BETTER ORGANIZE AREA

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CERTIFIED FOOD MANAGER ON SITE OBSERVED FOOD HANDLER COOKING MEATS ON GRILL FOR PREPARING BURRITOS DURING THIS INSPECTION.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.FOUND MISSING SINK STOPPER FOR 3 COMP SINK-MUST PROVIDE AND FOUND MIDDLE DOOR TO 3 DOOR FOOD PREP COOLER IN POOR REPAIR-MUST REPAIR ALSO RAW WOODEN SHELVING IN BASEMENT DRY STORAGE-MUST SEAL USING A NON-TOXIC FINISH.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST ELEVATE THRESHOLD AT FRONT DOOR TO PREMISES AND DETAIL CLEAN FLOORS IN BASEMENT DRY STORAGE AREAS.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULB IN BASEMENT DRY STORAGE AREA IS NOT SHIELDED-MUST 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.MUST REMOVE CLUTTER FROM BACKYARD DUE TO POTENTIAL PEST HARBORAGE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REDUCE THE LENGTH OF CHEMICAL DISPENSING HOSE IN 3COMP.SINK.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN TOILET BOWLS IN THE TOILETS AND EXPOSE HAND WASH SINK IN KITCHEN WITH STAINS

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 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. REPAIR SLOW DRAINING ON EXPOSE HAND WASH SINK.