TAQUERIA CHILE BRAVO.

CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM OF FRYER, EXTERIOR SURFACES OF FRYER AND GRILLS, CLEAN UNDERNEATH GRILL/GRIDDLE, PREP TABLES, ETC.

CLEAN FLOORS UNDER COOKING EQUIPMENT AND MAINTAIN .

CLEAN WALLS AND PIPES BEHIND COOKING EQUIPMENT AND MAINTAIN. REMOVE PEELING PAINT FROM CEILING IN FRONT OF COOKING EQUIPMENT IN BASEMENT; EQUIPMENT NOT BEING USED.

REMOVE BOXES OBSERVED ON TOP OF UTILITY SINK AND EXPOSED HANDSINK IN BASEMENT.

All cold food shall be stored at a temperature of 40F or less. FOUND SEVEN DOZEN EGGS SETTING ON THE FLOOR BEHIND THE BAR AT WAITRESS STATION AT 69.9F. MANGER DISPOSED OF THE EGGS PUT IN THE GARBAGE. POTENTIALLY HAZARDOUS FOODS DID NOT MEET TEMPERATURE REQUIREMENTS. CRITICAL CITATION GIVEN 7-38-005 (A).

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. FOUND 10-15 FRUIT FLIES FLYING AROUND IN THE BACK AREA BY THE BACK DOOR. ALSO FOUND A ONE INCH OPENING ABOVE THE BACK DOOR NOT INSECT OR RODENT PROOFED. SERIOUS CITATION GIVEN 7-38-020. INSTRUCTED TO CALL YOUR PEST CONTROL TECH TO COME HERE AND TAKE SERVICE THIS ESTABLISHMENT.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN ALL THE COOKING EQUIPMENT AND BOTH HOODS AND FILTERS IN PREP AREAS HAS GREASE BUILDUP.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOORS UNDER AND BEHIND THE COOKING EQUIPMENT HAS GREASE BUILDUP.

Use dustless cleaning methods. SEAL ALL HOLES IN THE WALLS THROUGHOUT PREMISES SO NO INSECT OR RODENT HARBORAGE.

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. The 1st floor kitchen exposed handsink drain was disconnected upon entry and draining onto the front kitchen floor , employees were able to repair the pipe at this time.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. Employees were unable to provide proof they had completeed and passed a certified manager class, no identification was available.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. The sharpening steel handle is encrusted with dried on meat and must be washed, rinsed and sanitized daily.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The floors behind the grill are full of food and grease.

All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair.