TACO HOUSE.

NO CHEMICAL TEST KIT PROVIDED FOR 3 COMPARTMENT SINK TO TEST STRENGTH OF THE SANITIZER WHEN WASH,RINSE AND SANITIZING INSTRUCTED TO PROVIDED,SERIOUS VIOLATION 7-38-030

MUST CLEAN ALL COOKING EQUIPMENT OF GREASE BUILD-UP AND OLD FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT.

MUST REPLACE STAINED CEILING TILE IN THE PREP AREA

MUST REMOVE CLUTTER FROM THE REAR OF PREMISES,TO PREVENT RODENT HARBORAGE

MUST STORE THE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE IN THE PREP AREA

MUST CLEAN THE EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES AND AREA UNDERNEATH GRILL.

MUST CLEAN VENTS ABOVE COOKING EQUIPMENT IN HOODED SYSTEM. CLEAN INTERIOR OF LIGHT SHIELDS. CLEAN WALLS AROUND AND BEHIND EQUIPMENT.

PROVIDE THERMOMETERS FOR ALL REFRIGERATION UNITS; MAKE SURE THERMOMETERS ARE VISIBLE.

NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AS REQUIRED WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 ISSUED.

MUST CLEAN THE EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES AND AREA UNDERNEATH GRILL.

FLOORS NEED CLEANING UNDERNEATH COOKING EQUIPMENT.

MUST CLEAN VENTS ABOVE COOKING EQUIPMENT IN HOODED SYSTEM. CLEAN INTERIOR OF LIGHT SHIELDS. CLEAN WALLS AROUND AND BEHIND EQUIPMENT.

PROVIDE THERMOMETERS FOR ALL REFRIGERATION UNITS; MAKE SURE THERMOMETERS ARE VISIBLE.

MUST CLEAN AND DEFROST FREEZER IN THE REAR STORAGE.

NOTED WATER STAINED CEILING TILE IN THE FRONT PREP AREA. MUST REPLACE OR PAINT AND MAINTAIN.

HOT AND COLD WATER, AT EXPOSE HAND SINK ,IN PREP AREA, NOT WORKING. CRITICAL VIOLATION 7-38-030

INSTRUCTED TO PURCHASE FOOD GRADE FREEZER BAGS.

INSTRUCTED TO PROVIDE METAL STEM THERMOMETERS.

MUST REPAIR OR REPLACE DAMAGED DOOR HANDLES ON DOORS IN PREP AREAS.MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK.

MUST CLEAN MASSIVE AMOUNT OF GREASE FROM INTERIOR AND EXTERIOR OF ALL EQUIPMENT,CABINETS,SHELVING UNITS,REFRIGERATORS,WHEEL BASES,MOP SINK,FRYERS,REFRIGERATORS,EXTERIOR OF FOOD CONTAINERS,WIRE MESH AT UPPER WALL AT SERVICE COUNTER,CORRAL,FILTERS.MUST DEFROST FREEZER.

FLOORS THROUGHOUT NOT CLEAN. GREASE AND FOOD OBSERVED UNDER COOKING EQUIPMENT, DIRT AND DEBRIS OBSERVED IN CORNER AREAS OF STORAGE, GREASE ON FLOOR IN REAR STORAGE.

WALLS NEED DETAIL CLEANING BEHIND COOKING EQUIPMENT, IN FOOD PREP AREA, STORAGE.

MUST INCREASE HOT WATER PRESSURE AT THE EXPOSED HAND AND THE TOILET ROOM HAND SINK. WATER COMES OUT SLOWLY.

MUST REMOVE ALL CLUTER REAR STORAGE AREA, CLEAN AND BETTER MAINTAIN.

CLEAN INTERIOR BOTTOM OF FRYER TO REMOVE GREASE NOTED.

CLEAN FLOOR UNDER COOKING EQUIPMENT.

REMOVE DUST FROM CEILING VENTS WHERE NEEDED. REPLACE WATER STAINED CEILING TILE WHERE NEEDED.

CLEAN INTERIOR AND EXTERIOR OF MOP BUCKET. HANG WET MOP TO DRY.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.STILL FINDING EVIDENCE OF LIVE COCK ROACH ACTIVITY THROUGHOUT PREMISES.PEST CONTROL ON SITE AT THIS TIME.

All food not stored in the original container shall be stored in properly labeled containers.Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL FOOD STORAGE CONTAINERS.

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE DAMAGED DOOR HANDLES ON DOORS IN PREP AREAS.MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK

Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN MASSIVE AMOUNT OF GREASE FROM INTERIOR & EXTERIOR OF ALL EQUIPMENT,CABINETS,SHELVING UNITS,REFRIGERATORS,WHEEL BASES,MOP SINK,FRYERS,REFRIGERATORS,EXTERIOR OF FOOD CONTAINERS,WIRE MESH AT UPPER WALL AT SERVICE COUNTER,CORRAL,FILTERS.MUST DEFROST FREEZERS.

Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS THROUGHOUT.

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS & CEILINGS THROUGHOUT.MUST SCRAPE & PAINT PEELING PAINT ON WALLS & CEILINGS IN MOP SINK AREA.MUST REPLACE OR REPAIR STAINED & DAMAGED CEILING TILES.MUST SEAL ALL OPENINGS IN WALLS,CRACKS & CREVICES.

Inspector Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE LIGHT SHIELD AT HOOD OF COOKING EQUIPMENT

Inspector Comments: 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.MUST REPAIR OR REPLACE LOW HOT WATER PRESSURE AT HAND SINK IN PREP AREA & LOW COLD WATER PRESSURE AT 3- COMP SINK.

Inspector Comments: 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.THERMOMETER NEEDED FOR ALL COLD HOLDING UNITS.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.OBSERVED AN INFESTATION OF LIVE ROACHES THROUGHOUT PREMISES IN CRACKS & CREVICES OF ALL WOOD SHELVING UNITS AT SERVICE COUNTER,HOT WATER TANK,AT GREASE TRAP AT 3- COMPARTMENT SINK,SHELVING UNITS AT WOK STATION,UNDER HAND SINK IN PREP AREA,MOP SINK,CRAWLING ON FLOOR & WALLS IN FOOD PREP AREA,ALSO MASSIVE AMOUNT OF DEAD ROACHES IN LOWER VANITY AT HAND SINK IN PREP AREA,REFRIGERATOR & SHELVING UNITS .ALSO LIVE DRAIN FLIES FLYING THROUGHOUT PREMISES.RODENT DROPPINGS ON SHELF AT HOT WATER TANK.REMOVE DROPPINGS,CLEAN & SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/30/11.(CRITICAL 7-38-020)

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL FOOD STORAGE CONTAINERS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE DAMAGED DOOR HANDLES ON DOORS IN PREP AREAS.MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN MASSIVE AMOUNT OF GREASE FROM INTERIOR & EXTERIOR OF ALL EQUIPMENT,CABINETS,SHELVING UNITS,REFRIGERATORS,WHEEL BASES,MOP SINK,FRYERS,REFRIGERATORS,EXTERIOR OF FOOD CONTAINERS,WIRE MESH AT UPPER WALL AT SERVICE COUNTER,CORRAL,FILTERS.MUST DEFROST FREEZERS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS THROUGHOUT.

The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS & CEILINGS THROUGHOUT.MUST SCRAPE & PAINT PEELING PAINT ON WALLS & CEILINGS IN MOP SINK AREA.MUST REPLACE OR REPAIR STAINED & DAMAGED CEILING TILES.MUST SEAL ALL OPENINGS IN WALLS,CRACKS & CREVICES.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE LIGHT SHIELD AT HOOD OF COOKING EQUIPMENT.

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.MUST REPAIR OR REPLACE LOW HOT WATER PRESSURE AT HAND SINK IN PREP AREA & LOW COLD WATER PRESSURE AT 3- COMP SINK.

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.THERMOMETER NEEDED FOR ALL COLD HOLDING UNITS.

INSTRUCTED TO CLEAN TOPS AND SIDES OF COOKING EQUIPMENT, INTERIOR CABINETS OF COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, AND STORAGE SHELVES IN STORAGE ROOM VIOLATION STILL PENDING

MUST INCREASE HOT WATER PRESSURE AT ALL SINKS VIOLATION STILL PENDING

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 20 RAT DROPPINGS IN REAR STORAGE AREA, UNDER STORAGE SHELVES, INSTRUCTED TO CLOSE ALL OUTER OPENING TO PREVENT ENTRY, AND CLEAN AND SANITIZE AREA SERIOUS CITATION ISSUED

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN TOPS AND SIDES OF COOKING EQUIPMENT, INTERIOR CABINETS OF COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, AND STORAGE SHELVES IN STORAGE ROOM

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, AND REPLACE BROKEN FLOOR TILE

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN/REPAINT WALL SURFACES REAR KITCHEN

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. MUST INCREASE HOT WATER PRESSURE AT ALL SINKS

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 ALL CLUTER REAR STORAGE AREA, CLEAN AND BETTER MAINTAIN.