TAQUERIA EL JALAPENO.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO INSTALL METAL DRAINBOARD ATTACHED AT 3 COMPARTMENT SINK.-----MUST RE CAULK AROUND EXPOSED HAND SINK IN FRONT FOOD PREP AREA.----MUST CLEAN AND REPAINT GREASE BOX UNDER 3 COMPARTMENT SINK, MUST REPAINT RAW WOOD BEHIND FRONT COUNTER SERVICE.-----INSTRUCTED TO REPAIR OR REPLACE BROKEN CHEST FREEZER DOOR WITH EXPOSED INSULATION AND BROKEN RUBBER GASKET AROUND REACH-IN COOLER AND PREP COOLER DOOR.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING IN NEED OF CLEANING AND MAINTAINING: INTERIOR SURFACE OF ICE MACHINE (BEHIND UPPER PANEL) WITH LIME BUILD-UP, INTERIOR CABINET UNDER HAND SINK (PREP/WASHROOM), FOOD CART WHEELS, AROUND PIPES WITH GREASE BUILD-UP, RUBBER GASKET AROUND COOLERS WITH GREASE AND DRIED FOOD DEBRIS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT.------MUST RESEAL UNSEALED FLOOR BASEBOARD IN FRONT DINING AREA (BY FRONT WINDOW).

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN WALLS THROUGHOUT FOOD PREP AREA WITH DRIED FOOD SPILLAGE OR REPAINT.-----MUST FIX WALLS WITH HOLE NEXT TO REACH-IN COOLER IN FRONT FOOD PREP AREA.

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. INSTRUCTED TO INSTALL BACK FLOW PREVENTER DEVICE AT MOP SINK.------MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT 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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLER AND FREEZERS.

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. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES STORED IN REAR PREP AREA TO PREVENT RODENT AND INSECT HARBORAGE.