TAQUERIA EL ARCO.

CUTTING BOARDS IN NEED OF REPLACING WHEN WORN WITH DEEP CUTS AND DARK IN COLOR CORRECT AND MAINTAIN.

COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP. CLEAN AND MAINTAIN.

FLOORS IN REAR DISH AREA IN NEED OF CLEANING AND BROKEN TILES IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.

CUTTING BOARDS IN NEED OF REPLACING WHEN WORN WITH DEEP CUTS AND DARK IN COLOR CORRECT AND MAINTAIN.

COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP. CLEAN AND MAINTAIN.

FLOORS IN REAR DISH AREA IN NEED OF CLEANING AND BROKEN TILES IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.

ALL COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN.

CUTTING BOARDS IN NEED OF REPLACING WHERE WORN. DEEP CUTS, DISCOLORED MUST CORRECT AND MAINTAIN.

THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF ALL WALK IN COOERS, REACH IN COOLERS, COOKING EQUIPMENT, PREP TABLES AND HOOD VENTILATION. MUST CLEAN TO REMOVE ALL FOOD SPILLS AND BUILD UP.

FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS, DEBRIS, AND ALL FOOD ITEMS FROM FLOOR. CLEAN IN CORNERS AND UNDER EQUIPMENT . CORRECT AND MAINTAIAN.

WALLS AND CEILINGS THROUGHOUT PREP AREA AND DINING AREAS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER AND DUST BUILD UP. MUST CLEAN AND MAINTAIN.

AIR VENTS IN DINING AREA AND WALK IN COOLER IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN.

ALL UNNECESSARY CLUTTER IN SIDE STORAGE AREA MUST BE ORGANIZED AND OR REMOVED. CORRECT AND MAINTAIN.

ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION. CORRECT AND MAINTAIN.

ONLY AUTHORIZED PERSONNEL MAY PASS THROUGH THE KITCHEN TO USE BATHROOM. INSTRUCTED MANAGER TO DIRECT ALL CUSTOMERS TO OTHER DINING AREA FOR BATHROOM USE. CORRECT AND MAINTAIN.

HANDSINK IN REAR PREP AREA IN POOR REPAIR. P-TRAP BADLEY LEAKING. INSTRUCTED MANAGER TO CONTACT PLUMBER TO CORRECT SINK, AND USE THE SINK LOCATED IN FRONT PREP AREA. SERIOUS VIOLATION 7-38-030

CUTTING BOARDS IN NEED OF REPLACING WHERE WORN. DEEP CUTS, DISCOLORED MUST CORRECT AND MAINTAIN.

THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF ALL WALK IN COOERS, REACH IN COOLERS, COOKING EQUIPMENT, PREP TABLES AND HOOD VENTILATION. MUST CLEAN TO REMOVE ALL FOOD SPILLS AND BUILD UP.

FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS, DEBRIS, AND ALL FOOD ITEMS FROM FLOOR. CLEAN IN CORNERS AND UNDER EQUIPMENT . CORRECT AND MAINTAIAN.

WALLS AND CEILINGS THROUGHOUT PREP AREA AND DINING AREAS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER AND DUST BUILD UP. MUST CLEAN AND MAINTAIN.

AIR VENTS IN DINING AREA AND WALK IN COOLER IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN.

ALL UNNECESSARY CLUTTER IN SIDE STORAGE AREA MUST BE ORGANIZED AND OR REMOVED. CORRECT AND MAINTAIN.

ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION. CORRECT AND MAINTAIN.

ONLY AUTHORIZED PERSONNEL MAY PASS THROUGH THE KITCHEN TO USE BATHROOM. INSTRUCTED MANAGER TO DIRECT ALL CUSTOMERS TO OTHER DINING AREA FOR BATHROOM USE. CORRECT AND MAINTAIN.

MUST LABEL BULK FOOD CONTAINERS IN REAR OF PREMISES

MUST DETAIL CLEAN DEEP FRYERS AND STOVE OF OLD FOOD PARTICLES AND GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

MUST CLEAN FLOORS IN THE PREP AREA.ALONG WALL BASE AND CORNERS AND NEAR STOVE ,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

MULTI-USE UTENSILS AS WELL AS SINGLE SERVICE UTENSILS STORED IMPROPERLY. THESE ITEMS MUST BE STORED INVERTED(UP OR OUT IN THE SAME DIRECTION) IN CONTAINERS.

ALL UNCOVERED FOODS STORED IN WALK-IN COOLERS AND FREEZERS MUST BE PROPERLY STORED IN FOOD GRADE APPROVED PLASTIC BAGS(NO GROCERY/MULTI-PURPOSE BAGS).

CLEAN THE FOLLOWING: MOP SINK WHICH IS BEING USED AS A PREP SINK(FOOD PARTICLES AND STRAINER INSIDE BASIN, ALL STORAGE RACKS AND SHELVES THROUGHOUT REAR FOOD PREP AND STORAGE AREAS, AND INSIDE ALL WALK-IN UNITS WHERE NEEDED.

DETAIL CLEAN ALL FLOORS THROUGHOUT ALL AREAS(NOT PREVIOUSLY MENTIONED) ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(FOOD DEBRIS, DIRT).

REMOVE ALL DEBRIS FROM LIGHT SHIELDS THROUGHOUT.

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: COOKED BEANS-130.1F SITTING ON TOP OF PANS OF HOT FOOD INSIDE HOT HOLDING UNIT IN FOOD PREP AREA, COOKED ONIONS AT 117.1 SITTING OUT AT ROOM TEMPERATURE ON TOP OF THE HOT HOLDING UNIT IN FOOD PREP AREA. CUT WATERMELON SITTING 6 TO 8 INCHES ABOVE THE RIM OF THE CONTAINER IN A DOUBLE PAN AT 47.1F IN THE COLD HOLDING UNIT IN DINING ROOM. INSTRUCTED TO STORE ALL POTENTIALLY HAZARDOUS FOODS DOWN INSIDE THE HOLDING UNITS IN SINGLE PANS SO THAT PRODUCTS ARE MAINTAINED AT 140 DEGREES OR ABOVE AND 40 DEGREES OR BELOW. CRITICAL VIOLATION 7-38-005(A). 15LB VALUED AT $45 DISCARDED.

THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 12-15-15 ON REPORT # 1591743 NOT CORRECTED:-30-OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN, SHRIMP, BEEF) WITHOUT LABELS AND HELD FOR OVER 24 HOURS IN THE REFRIGERATOR AND THE WALK IN COOLER. INSTRUCTED TO PROVIDE LABELS CONTAINING PRODUCT NAME AND DATE FOR ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS.-31-OBSERVED BOWLS, USED AS SCOOPS, BEING STORED IN THE SALSA CONTAINERS LOCATED IN THE WALK IN COOLER. INSTRUCTED TO PROPERLY STORE ALL MULTI USE UTENSILS AND MAINTAIN. -33- OBSERVED THE FOLLOWING EQUIPMENT WITH FOOD DEBRIS; INSIDE OF FRYERS, UNDER AND ON TOP OF GRILLS.-34-OBSERVED FLOORS IN THE DRY STORAGE AREA WITH ACCUMULATED FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.-35- OBSERVED ACCUMULATED GREASE DEBRIS BEHIND ALL OF THE COOKING EQUIPMENT. OBSERVED A MINOR GREASE BUILD UP ON THE VENTS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL AND MAINTAIN.-45-FOOD HANDLER REQUIREMENT NOT MET FOR ALL EMPLOYEES OF THIS ESTABLISHMENT(SOME HAVE NO ID'S TO VERIFY CERTIFICATES AND OTHERS HAVE NO DOCUMENTATION)- MUST PROVIDE. NON COMPLIANT VIOLATION 7-42-090 SERIOUS.

MULTI-USE UTENSILS AS WELL AS SINGLE SERVICE UTENSILS STORED IMPROPERLY. THESE ITEMS MUST BE STORED INVERTED(UP OR OUT IN THE SAME DIRECTION) IN CONTAINERS.

ALL UNCOVERED FOODS STORED IN WALK-IN COOLERS AND FREEZERS MUST BE PROPERLY STORED IN FOOD GRADE APPROVED PLASTIC BAGS(NO GROCERY/MULTI-PURPOSE BAGS).

CLEAN THE FOLLOWING: MOP SINK WHICH IS BEING USED AS A PREP SINK(FOOD PARTICLES AND STRAINER INSIDE BASIN, ALL STORAGE RACKS AND SHELVES THROUGHOUT REAR FOOD PREP AND STORAGE AREAS, AND INSIDE ALL WALK-IN UNITS WHERE NEEDED.

DETAIL CLEAN ALL FLOORS THROUGHOUT ALL AREAS(NOT PREVIOUSLY MENTIONED) ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(FOOD DEBRIS, DIRT).

CLEAN AND RE-PAINT ALL WALLS IN REAR STORAGE AND FOOD PREP AREAS THAT HAVE STAINS AND CHIIPING PAINT PRESENT. REMOVE ALL DEBRIS FROM LIGHT SHIELDS THROUGHOUT.

ALL FOOD HANDLERS THAT HANDLE OPEN FOODS ARE REQUIRED TO WEAR HAIR RESTRAINTS.

ICE SCOOPS FOUND IMPROPERLY STORED INSIDE AND ON TOP OF MACHINES. MUST PROPERLY STORE TO PREVENT CONTAMINATION.

OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN, SHRIMP, BEEF) WITHOUT LABELS AND HELD FOR OVER 24 HOURS IN THE REFRIGERATOR AND THE WALK IN COOLER. INSTRUCTED TO PROVIDE LABELS CONTAINING PRODUCT NAME AND DATE FOR ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS.

OBSERVED BOWLS, USED AS SCOOPS, BEING STORED IN THE SALSA CONTAINERS LOCATED IN THE WALK IN COOLER. INSTRUCTED TO PROPERLY STORE ALL MULTI USE UTENSILS AND MAINTAIN.

OBSERVED THE INSIDE OF THE ICE MACHINES IN THE FOOD PREP AREA AND AT THE WAIT STATION HAVE A SLITE PINKISH BUILD UP INSIDE. OBSERVED THE FOLLOWING EQUIPMENT WITH FOOD DEBRIS; INSIDE OF FRYERS, UNDER AND ON TOP OF GRILLS. OBSERVED NOZZLES OF DRINK FOUNTAIN WITH SLITE WHITE BUILD UP. INSTRUCTED TO CLEAN ALL SURFACES AND MAINTAIN.

OBSERVED FLOORS IN THE DRY STORAGE AREA WITH ACCUMULATED FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED ACCUMULATED GREASE DEBRIS BEHIND ALL OF THE COOKING EQUIPMENT. OBSERVED A MINOR GREASE BUILD UP ON THE VENTS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

OBSERVED FOOD HANDLER'S REQUIREMENT NOT MET. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.

WIPE INTERIOR PANEL OF ICE MACHINE IN REAR OF KITCHEN.

SOME DUST, GREASE AND FOOD PARTICLES OBSERVED IN THE BOTTOM AREA OF THE FRYERS; CLEAN AND MAINTAIN FRYERS.

CLEAN FLOORS AROUND AND BEHIND COOKING EQUIPMENT.

SOME DUST OBSERVED ON THE VENT FANS ON THE CEILINGS OF THE WASHROOMS; CLEAN VENT FANS WHERE NEEDED. SOME BUILD-UP ON VENTS ABOVE COOKING EQUIPMENT IN PREP AREA; CLEAN SAME.

OBSERVED 12 LARGE OVERFLOWING CONTAINERS OF COOKED CHICKEN AT IMPROPER TEMPERATURES RANGING FROM 54.2-67.1F IN WALK IN COOLER. NO TEMPERATURE LOGS IN PLACE. OWNER STATES CHICKEN COOKED YESTERDAY. ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED AT THIS TIME. APPROX 250LBS $ 700 VALUE. CITATION ISSUED 7-38-005A CRITICAL.

PROVIDE METAL STEM THERMOMETERS FOR FOOD HANDLERS.

PROVIDE PROPER DISPENSING UTENSILS FOR DRY STORAGE.

FOOD NOT PROTECTED DURING SERVICE. SAME COUNTER BEING USED FOR CUSTOMERS PLACING ORDER AND WHERE WAITRESSES PICK UP FOOD FOR DINE-IN, WITHOUT ANY BARRIER FROM PUBLIC CONTAMINATION. INSTD TO PROVIDE PROPER BARRIER TO PROTECT FOOD AT ALL TIMES. ALSO NOTED ROLLING CART OF UNCOVERED CHIPS AND SALSAS IN DINING AREA, NOT PROTECTED FROM PUBLIC CONTAMINATION. CITATION ISSUED 7-38-00A SERIOUS.

LIVE FRUIT FLIES NOTED IN REAR DRY STORAGE AREA (OVER 20). INSTD TO REMOVE FLIES, CLEAN AND SANITIZE ALL AFFECTED AREAS. CITATION ISSUED 7-38-020 SERIOUS.

RUBBER GASKET, TORN ON FRONT PREP COOLER DOOR. REPLACE SAME. MISSING COVERS FOR DRY STORAGE BINS. PROVIDE.

FLOOR WET IN SOME AREAS. INSTD TO KEEP FLOOR CLEAN AND DRY.

WALLS THRU-OUT REAR NOT CLEAN, SPLASHED WITH DEBRIS. CLEAN SAME AND MAINTAIN.

MISSING LIGHTSHIELD COVER FOR LIGHT INSIDE COOKING HOOD. PROVIDE.

PROVIDE METAL STEM THEMOMETERS FOR FOOD HANDLERS.

IMPROPER DISPENSING UTENSILS BEING USED FOR DRY STORAGE (USING BOWLS). INSTD TO PROVIDE PROPER UTENSILS.

CUTTING BOARDS STAINED AND WITH DEEP, DARK GROOVES. INSTD TO REPAIR OR REPLACE SAME AND MAINTAIN.

CAN OPENER, INTERIOR RUBBER GASKETS, TRACKS AND DOORS OF COOLERS NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO DETAIL CLEAN AND MAINTAIN.

EXPOSED HANDSINK NOT CONVENIENT OR ACCESSIBLE, EQUIPMENT AND EXCESSIVE DEBRIS IN BASIN OF SINK AND NO SANITARY HAND DRYING DEVICE AVAILABLE. INSTD TO KEEP SINK BASIN EMPTY AND CLEAN AND HAVE SANITARY HAND DRYING DEVICE AT ALL TIMES. CITATION ISSUED 7-38-030 CRITICAL.

OVER 30 LIVE FRUIT FLIES NOTED ON STORAGE BOXES, AND WALLS IN REAR STORAGE AREA. INSTD TO ELIMINATE FLIES AND CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.

CUTTING BOARDS STAINED AND WITH DEEP, DARK GROOVES. INSTD TO REPAIR OR REPLACE SAME AND MAINTAIN.

CAN OPENER, INTERIOR RUBBER GASKETS, TRACKS AND DOORS OF COOLERS NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO DETAIL CLEAN AND MAINTAIN.

3-COMPARTMENT SINK FAUCET LEAKING. REPAIR SAME.

THE KNIVES ARE STORED IN A KNIFE HOLDER ATTCHED TO A DIRTY AND DAMAGED WALL, REPAIR HOLDER AREA SO IT IS SMOOTH AND SANITARY.

THE SHELVING ABOVE THE HOT LINE GARBAGE AREA AND BEHIND THE SANDWICH PREP COOLER IS DIRTY, CLEAN AND REPAIR AREA SO IT IS EASY TO CLEAN.

THE LEGS AND WHEELS OF THE EQUIPMENT ARE DIRTY, CLEAN THE GREASY BUILDUP OFF THE LOWER SECTIONS OF THE EQUIPMENT.

THE WEST LADIES ROOM HAS SOME MISSING BASEBORAD TILES, REPAIR THE BATHROOM BASEBOARD SO IT IS EASY TO MAINTAIN.

THE KITCHEN LIGHT SHIELDS HAVE SOME LOOSE DEBRIS INSIDE, CLEAN OUT THE SHIELDS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. WIPE INTERIOR PANEL OF ICE MACHINE AND MAINTAIN. CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED. REPLACE OR REPAIR GASKETS AT 3 DOOR UNIT IN KITCHEN WHERE LOOSE/WORN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN VENTS IN HOODED SYSTEM ABOVE GRILL.

CLEAN FLOORS UNDER AND AROUND KITCHEN EQUIPMENT AND DRY FLOOR IN WALK-IN UNIT.

The walls and ceilings shall be in good repair and easily cleaned. CLEAN LOWER WALLS BEHIND COOKING EQUIPMENT AND MAINTAIN.

REPAIR LEAKING PIPE UNDER THREE COMP SINK IN KITCHEN.

INSTRUCTED ON PROPER STORAGE OF WET MOPS; STORE WITH MOP HEADS UPWARD TO DRY. RECOMMENDED INSTALLING A MOP RACK FOR HANGING MOPS WHEN NOT IN USE.

Inspector Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CITY FOOD MANAGERS CERTIFICATE POSTED TO VIEW FROM PERSON ON SITE STATING HE IS THE FOOD MANAGER.MUST PROVIDE & POST AT ALL TIMES.

Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST PROPERLY LABEL DESSERTS FROM OUTSIDE SOURCE WITH NAME,ADDRESS,PHONE NUMBER,INGREIDENTS.

Inspector Comments: 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.MUST STORE PLASTIC WEAR PROPERLY.

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 REMOVE RUST FROM LOWER SHELF OF PREP TABLE.

Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST REMOVE GREASE & FOOD DEBRI FROM HOOD,FILTERS,DEEP FRYERS,SHELVING UNITS IN PREP AREA & COOLERS,HORCHATA MACHINE.MUST DEFROST ICE CREAM FREEZER.

Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPLACE DAMAGED FLOOR TILE AT FRONT ENTRY DOOR.MUST CLEAN GREASE & FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALLBASES THROUGHOUT.

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS.MUST REPAIR OR REPLACE MISSING & DAMAGED,STAINED CEILING TILES THROUGHOUT,LOOSE WALLBASES IN OVERFLOW ROOM,REAR DOOR SWEEP MISSING.

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.ALL COLD HOLDING UNITS.

Inspector Comments: 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 ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR THROUGHOUT.

Inspector Comments: All employees must wear garments that are clean and of washable character and nature.MUST STORE PERSONAL BELONGINGS PROPERLY.

Shellfish shall be obtained from an approved source and kept in their original package until sold. Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels.OBSERVED RAW OYSTERS IN A BUCKET OF WATER SITTING ON FLOOR IN WALK IN COOLER WITHOUT 90 DAY SHELL FISH TAGS WITH PRODUCT MUST KEEP WITH PRODUCT UNTIL FINISHED.PRODUCT WAS VOLUNTARILIY DUMPED & DENATURED.APPX.30LBS.$60.

Thawing frozen food for further processing shall be accomplished by storage in a refrigerator at 40?F or less, or by other approved method.OBSERVED IMPROPER THAWING OF RAW SHRIMP UNTHAWING IN A LARGE GARBAGE CAN OF WATER IN REAR STORAGE AREA.MUST PROPERLY THAW FOOD UNDER PROPER METHODS.PRODUCT REMOVED & PLACED IN SINK UNDER RUNNING COLD WATER AT THIS TIME.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OBSERVED OUTSIDE GARBAGE DUMPSTER FRAME DAMAGED LIDS NOT ABLE TO CLOSE PROPERLY & GREASE ON EXTERIOR LID OF OUTSIDE GREASE CONTAINER.MUST REMOVE & CLEAN GREASE FROM CONTAINER & REPAIR OR REPLACE LIDS TO BE TIGHT FITTING.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CITY FOOD MANAGERS CERTIFICATE POSTED TO VIEW FROM PERSON ON SITE STATING HE IS THE FOOD MANAGER.MUST PROVIDE & POST AT ALL TIMES.

All food not stored in the original container shall be stored in properly labeled containers.MUST PROPERLY LABLE DESSERTS FROM OUTSIDE SOURCE WITH NAME,ADDRESS,PHONE NUMBER,INGREIDENTS.

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.MUST STORE PLASTIC WEAR PROPERLY.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST REMOVE GREASE & FOOD DEBRI FROM HOOD,FILTERS,DEEP FRYERS,SHELVING UNITS IN PREP AREA & COOLERS,HORCHATA MACHINE.MUST DEFROST ICE CREAM FREEZER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPLACE DAMAGED FLOOR TILE AT FRONT ENTRY DOOR.MUST CLEAN GREASE & FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALLBASES THROUGHOUT.

The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS.MUST REPAIR OR REPLACE MISSING & DAMAGED,STAINED CEILING TILES THROUGHOUT,LOOSE WALLBASES IN OVERFLOW ROOM,REAR DOOR SWEEP MISSING.

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.ALL COLD HOLDING UNITS.

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 ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR THROUGHOUT.

All employees must wear garments that are clean and of washable character and nature.MUST STORE PERSONAL BELONGINGS PROPERLY.

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE, FOUND ABOUT 10 LBS CKD. CHICKEN AT 53.2F. ALSO NOTED CHICKEN HAD BAD ODOR. INADEQUATE FOOD PROTECTION. MUST KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 40F OR BELOW. OWNER DISCARDED CHICKEN, V=$40.OO. CITATION ISSUED 7-38-005[A] CRITICAL.

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. CLEAN MULTI USE LARGE COOKING UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE, COOLERS AND FREEZERS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER COOKING EQUIPMENT AND THRU-OUT REAR STORAGE ROOMS.

MUST CLEAN CEILING ATTACHMENTS THRU-OUT BOTH DINING AREAS.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLERS.

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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RUSTY PANELS BOTTOM PANELS OF PREP TABLES.

Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, STOVES, GRILLS, MICROWAVE OVENS, FRYERS, ICE MACHINE, STORAGE SHELVES, MOP SINK, ETC...

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE AND DEBRIS THRU-OUT PREMISES, MUST CLEAN FLOORS THUR-OUT PREMISES.

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN/PAINT WALLS THRU-OUT REAR PREP AREA, REPLACE MISSING BASEBOARDS THRU-OUT MAIN DINING AREA, AND CLEAN HOODS AND FILTERS ABOVE 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 3PART SINK FAUCET.

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. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.

MUST REMOVE UNNECESSARY ARTICLES THRU-OUT STORAGE ROOMS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. --------------------------------------------------------------------------------

All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED. --------------------------------------------------------------------------------

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE; FOUND FRONT COOKING AREA PREP REACH IN COOLER AT 49.08F. INADEQUATE FOOD PROTECTION. MUST REPAIR COOLER AND KEEP COOLER AT 4OF OR BELOW. TAG HELD FOR INSPECTION PLACED ON UNIT, WHEN REPAIRED MUST FAX LETTER FOR TAG REMOVAL. CITATION ISSUED 7-38-005[A] CRITICAL.

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; 20LBS OF CKD. RICE AT 70.3F, 8LBS. RAW BEEF 55.7F, 2LBS. FISH SALAD 54.8F, 10LBS. RAW CHICKEN 62.4F, 2LBS. HAM 49.6F, AND 3LBS. CKD. STUFFED PEPPERS WITH CHEESE 49.8F, INADEQUATE FOOD PROTECTION. MUST KEEP COLD FOODS AT 40F OR BELOW. FOOD DISCARDED; 45LBS.=$250.00. CITATION ISSUED 7-38-005[A]CRITICAL.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED DISH WASHER WASHING, RINSING AND SANITIZING MULTI -USE UTENSILS IN 3PART SINK WITH SANITIZER CONCENTRATION ONLY AT 10PPM, IMPROPER SANITATION. CONCENTRATION OF CHLORINE MUST BE AT 100PPM. CITATION ISSUED 7-38-030 CRITICAL.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED SINK AT JUICE/SHAKES/LIQUADOS/PREP AREA NOT ACCESIBLE FOR PROPER HAND WASHING. MANY MULTI-USE UTENSILS INSIDE ABOVE SINK. INSTRUCTED, SINK MUST BE ACCESSIBLE FOR PROPER HAND WASHING. CITATION ISSUED 7-38-030 CRITICAL.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLERS.

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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RUSTY PANELS BOTTOM PANELS OF PREP TABLES.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, STOVES, GRILLS, MICROWAVE OVENS, FRYERS, ICE MACHINE, STORAGE SHELVES, MOP SINK, ETC...

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE AND DEBRIS THRU-OUT PREMISES, MUST CLEAN FLOORS THUR-OUT PREMISES.

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN/PAINT WALLS THRU-OUT REAR PREP AREA, REPLACE MISSING BASEBOARDS THRU-OUT MAIN DINING AREA, AND CLEAN HOODS AND FILTERS ABOVE 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 3PART SINK FAUCET.

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. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.

MUST REMOVE UNNECESSARY ARTICLES THRU-OUT STORAGE ROOMS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.