Taco & Burritos Los 3 Pancho'S

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

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE LINE PREP COOLER. OBSERVED PORK AT 53.2-62.4F, CHORIZO AT 47.1F, SALSA AT 48.2F, SOUR CREAM AT 46.2F, STEAK AT 56.3-62F. MANAGEMENT VOLUNTARILY DISCARDED 25# OF FOOD...

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

ALL PREPARED FOODS IN REACH-IN COOLER MUST BE LABELED AND DATED.

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

MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN FREEZER AND COOLER. MUST BE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS. KNIVES STORED IMPROPERLY BETWEEN WALL AND METAL PREP TABLE. MUST PROVIDE PROPER KNIFE HOLDER.

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

MUST NOT USE CARDBOARD AS MATTING FOR FLOORS.

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

LEAK ON NOZZLE OF THREE COMPARTMENT SINK. MUST REPAIR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE INTERNAL THERMOMETER FOR FOUR DOOR REACH-N COOLER.

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

MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN REAR FOOD STORAGE AREA.

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

RUSTY SHELVING INSIDE DOUBLE DOOR REACH-IN COOLER LOCATED IN REAR PREP AREA. MUST REPAINT OR REPLACE.

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

DETAIL CLEAN FLOOR ALONG WALL BASE IN FOOD PREP AREA AND FLOOR UNDERNEAT FRONT EXPOSED HAND WASH SINK. MUST REMOVE FOOD DEBRIS.

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

MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.

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

DETAIL CLEAN THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.

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

DETAIL CLEAN THE FLOOR UNDER THE PREP TABLE AND AROUND WALLS.

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. WATER DAMAGED CEILING TILES IN DINING ROOM. MUST REPLACE.

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...

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. MUST NOT USE TINFOIL AS LINER FOR SHELVING THROUGHOUT FOOD PREP.

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 NOT USE CARDBOARD AS MATTING FOR FLOORS. FOOD DEBRIS BEHIND SODA COOLER, MUST CLEAN AND MAINTAIN.