Taqueria LA Lagartija

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICIES ON SITE FOR FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO CLEAN UP OR NECCESARY ITEMS OUTLINED IN POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

OBSERVED TCS FOODS (CHICKEN,STEAK, RICE, AND FRESH SALSAS ) WITHOUT PROPER LABELS IN ALL REFRIGERATION UNITS. INSTRUCTED TO PROVIDE A DISCARD OR USE BY DATE (NOT TO EXCEED 7 DAYS) ON ALL TCS FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS.INST...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NO CONSUMER ADVISORY DISCLOSURE OR REMINDER STATEMENT IN MENU FOR RAW OR UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE AND INCLUDE ASTERICKING BY MENU ITEMS OFFERED. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CEILING ABOVE ENTIRE REAR PREP AREA WITH CHIPPED/PEELING PAINT. INSTRUCTED TO REMOVE AND MAKE CEILINGS SMOOTH AND EASILY CLEANABLE.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING COMPLETION CERTIFICATES FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED TO MEET REQUIREMENTS.

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

MUST REAR BROKEN DOOR GASKET ON PREP COOLER BEHIND FRONT PREP AREA, AND DISCONTINUE USING GROCERY BAGS IN SAID COOLER. USE FOOD GRADE BAGS INSTEAD FOR FOOD STORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST REMOVE PEELING PAINT FROM CEILING IN REAR PREP AREA AND FROM BLUE WALL ADJACENT TO FRONT BAR. ALSO, SEAL SMALL HOLES IN CEILING IN REAR PREP.

LINEN: CLEAN AND SOILED PROPERLY STORED

MUST STORE SOILED RAGS IN SANITIZER SOLUTION (BUCKET) WHILE NOT IN USE TO PREVENT CROSS CONTAMINATION.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED STAFF PREPARING FOOD WITHOUT HAIR RESTRAINT, INSTRUCTED TO WEAR HAIR RESTRAINT AT ALL TIMES WHILE PREPARING FOOD

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

MUST REAR BROKEN DOOR GASKET ON PREP COOLER BEHIND FRONT PREP AREA, AND DISCONTINUE USING GROCERY BAGS IN SAID COOLER. USE FOOD GRADE BAGS INSTEAD FOR FOOD STORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST REMOVE PEELING PAINT FROM CEILING IN REAR PREP AREA AND FROM BLUE WALL ADJACENT TO FRONT BAR. ALSO, SEAL SMALL HOLES IN CEILING IN REAR PREP.

LINEN: CLEAN AND SOILED PROPERLY STORED

MUST STORE SOILED RAGS IN SANITIZER SOLUTION (BUCKET) WHILE NOT IN USE TO PREVENT CROSS CONTAMINATION.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED STAFF PREPARING FOOD WITHOUT HAIR RESTRAINT, INSTRUCTED TO WEAR HAIR RESTRAINT AT ALL TIMES WHILE PREPARING FOOD.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED COLA-COLA COOLER IN REAR PREP AREA NOT MAINTAIN TEMPERATURE, 57F. COOLER HAS POTENTIALLY HAZARDOUS FOODS INSIDE. INSTRUCTED TO DISCONTINUE USING COOLER UNTIL SERVICED AND MAINTAINING A TEMPERATURE OF 40F OR BELOW.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN A PREP COOLER IN THE REAR PREP AREA. 10 LBS OF COOKED RICE, 51F, VALUED AT $100, 1 GAL OF WHOLE MILK, 51F VALUED AT $3. MANAGER VOLUNTARILY DISCARDED AND DENATURED THE FOOD. INSTRUCTED ...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OBSERVED GREASE RECEPTICLE NOT CLEAN OR MAINTEAINED, EXCESSIVE GRESE ACCUMULATION IS COVERING THE EXTERIOR OF THE RECEPTICLE. INSTRUCTED TO DETAIL CLEAN RECEPTICLE DAILY AND MAINTAIN. SERIOUS VIOLATION 7-38-020

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

MUST REAR BROKEN DOOR GASKET ON PREP COOLER BEHIND FRONT PREP AREA, AND DISCONTINUE USING GROCERY BAGS IN SAID COOLER. USE FOOD GRADE BAGS INSTEAD FOR FOOD STORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST REMOVE PEELING PAINT FROM CEILING IN REAR PREP AREA AND FROM BLUE WALL ADJACENT TO FRONT BAR. ALSO, SEAL SMALL HOLES IN CEILING IN REAR PREP.

LINEN: CLEAN AND SOILED PROPERLY STORED

MUST STORE SOILED RAGS IN SANITIZER SOLUTION (BUCKET) WHILE NOT IN USE TO PREVENT CROSS CONTAMINATION.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED STAFF PREPARING FOOD WITHOUT HAIR RESTRAINT, INSTRUCTED TO WEAR HAIR RESTRAINT AT ALL TIMES WHILE PREPARING FOOD.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS AND CEILINGS IN REAR PREP AREA IN POOR REPAIR, CHIPPING PAINT, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

ICE MACHINE NOT CLEAN, SOURCE OF CROSS CONTAMINATION, INTERIOR OF ICE MACHINE, TOP AREA AND INTERIOR PANELS, HAVE BLACK SLIMY SUBSTANCE BUILD-UP, INSTRUCTED TO PROPERLY CLEAN AND SANITIZE, SERIOUS CITATION ISSUED: 7-38-005 (A)

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO FOOD CERTIFIED MANAGER ON DUTY WITH A VALID CITY OF CHICAGO SANITATION CERTIFICATE, POSTED OR AVAILABLE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, SEE BELOW, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS WITH PROOF OF ...

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

DETAIL CLEAN FLOORS THROUGHOUT ALL AREAS, ALONG BASES OF WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL EQUIPMENT(REMOVE ALL DIRT, DEBRIS).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS AND CEILINGS IN REAR PREP AREA IN POOR REPAIR, CHIPPING PAINT, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

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

NO THREE SINK STOPPER FOR THREE COMPARTMENT SINK REAR PREP AREA, INSTRUCTED TO PROVIDE,

FOOD HANDLER REQUIREMENTS MET

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a re...

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

EXCESSIVE WATER FROM CONDENSOR NOTED ON BOTTOM INTERIOR OF PREP COOLER AT FRONT PREP LINE. INSTD TO REMOVE WATER AND MAINTAIN.

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

MOTORS AND ATTACHED HARDWARE OF PREP COOLERS WITH EXCESSIVE DUST ACCUMULATION. INTERIOR PANEL OF ICE MACHINE WITH SLIGHT BUILD-UP. INSTD TO CLEAN AND MAINTAIN

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION. USING CUP TO DISPENSE ICE , WHICH IS BEING STORED IN ICE. INSTD TO USE PROPER ICE SCOOP DISPENSER AND STORE PROPERLY

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

MICE DROPPINGS (OVER 30) SCATTERED ALONG WALLBASE IN BAR AREA, BEHIND CHEST FREEZER IN REAR AND AROUND FURNACE. REAR DOOR NOT RODENT PROOF, APPROX, 1/2 INCH GAP AT BOTTOM RIGHT AND LARGE GAP AT TOP OF DOOR. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SA...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM 4/11/16 REPORT 1751745 NOT CORRECTED: 32 BOTTOM OF PREP TABLES WITH RUST. INSTD TO REMOVE RUST/PAINT SURFACES. 35 SEAL HOLES IN WALL BEHIND 3-COMPARTMENT SINK. INSTD TO SEAL SAME. 38 NO EXPOSED HANDSINK BEHIND B...

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

EXCESSIVE WATER FROM CONDENSOR NOTED ON BOTTOM INTERIOR OF PREP COOLER AT FRONT PREP LINE. INSTD TO REMOVE WATER AND MAINTAIN.

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

MOTORS AND ATTACHED HARDWARE OF PREP COOLERS WITH EXCESSIVE DUST ACCUMULATION. INTERIOR PANEL OF ICE MACHINE WITH SLIGHT BUILD-UP. INSTD TO CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION. USING CUP TO DISPENSE ICE , WHICH IS BEING STORED IN ICE. INSTD TO USE PROPER ICE SCOOP DISPENSER AND STORE PROPERLY

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

BOTTOM OF PREP TABLES WITH RUST. INSTD TO REMOVE RUST/PAINT SURFACES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SEAL HOLES IN WALL BEHIND 3-COMPARTMENT SINK. INSTD TO SEAL SAME

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

NO EXPOSED HANDSINK BEHIND BAR. INSTD TO PROVIDE SAME. PROPER STOPPERS MISSING FOR 3-COMPARTMENT SINKS. INSTD TO PROVIDE SAME.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

METAL STEM THERMOMETERS MISSING FOR FOOD HANDLERS. PROVIDE SAME.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

MICE DROPPINGS NOTED (0VER 40) SCATTERED IN REAR BEHIND CHEST FREEZER AND IN STORAGE CLOSET. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.

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

BOTTOM OF PREP TABLES WITH RUST. INSTD TO REMOVE RUST/PAINT SURFACES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SEAL HOLES IN WALL BEHIND 3-COMPARTMENT SINK. INSTD TO SEAL SAME.

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

NO EXPOSED HANDSINK BEHIND BAR. INSTD TO PROVIDE SAME. PROPER STOPPERS MISSING FOR 3-COMPARTMENT SINKS. INSTD TO PROVIDE SAME.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

METAL STEM THERMOMETERS MISSING FOR FOOD HANDLERS. PROVIDE SAME.

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

PROVIDE A LID FOR ICE BIN BEHIND BAR.

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

: DETAIL CLEAN FLOORS THROUGHOUT ALL AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(REMOVE ALL DIRT, DEBRIS).

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

INSTALL MECHNANICAL VENTILATION IN BOTH WASHROOMS.

FOOD HANDLER REQUIREMENTS MET

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a re...

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

PRE-COOKED CHICKEN - 46.1F, PRE-COOKED STEAK -48.1F, PRE-COOKED CHORRIZ0-46.1F. ALL COOKED FOODS MUST BE STORED AND OR HELD AT 40 DEGREES OR BELOW. ALL PRODUCT WAS BEING COOLED AND STORED IN DEEP CONTAINERS. INSTRUCTED TO USE SHALLOW CONTAINERS WHEN ...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

IMPROPER PEST CONTROL NOTED ON PREMISES. 5 LARGE HOUSE FLIES(OBSERVED FLYING AROUND IN BOTH FOOD PREP AREAS. 20 SMALL FLIES NOTED IN REAR FOOD PREP/DISH WASHING AREA AND AT BAR IN FRONT DINING AREA. ALSO OBSERVED 20 MICE DROPPINGS SCATTERED ALONG THE...

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

PROVIDE A LID FOR ICE BIN BEHIND BAR.

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

DETAIL CLEAN FLOORS THROUGHOUT ALL AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(REMOVE ALL DIRT, DEBRIS, DEAD INSECTS, AND RODENT DROPPINGS).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN, REPAIR(CHIPPED PAINT THROUGHOUT), AND PAINT OR INSTALL WALL COVERING TO WALLS AND CEILING THROUGHOUT REAR FOOD PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

PROVIDE SHIELDS FOR LIGHTS ABOVE PREP TABLE IN REAR PREP AREA.

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

INSTALL MECHNANICAL VENTILATION IN BOTH WASHROOMS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ORGANIZE STORAGE CLOSETS MAKING SURE TO ELEVATE ALL ARTICLES 6 INCHES OFF THE FLOOR. MUST CLEAN AND SANITIZE REAR OUTSIDE AREA AT EXIT DOOR. MUST ELIMINATE PUDDLES OF WATER AND SMALL FLY ACTIVITY IN THIS AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOPS MUST BE PROPERLY STORED IN A CLEAN CONTAINER.

FOOD HANDLER REQUIREMENTS MET

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a re...

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

NEW CUTTING BOARDS NEEDED WORN, DISCOLORED. MUST REPLACE AND MAINTAIN. DOOR TO REACH IN PREP COOLER ON PREP LINE IN NEED OF REPAIR. MUST CORRECTED.

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

THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF REACH IN COOLERS, RUBBER GASKETS, INTERIOR OF ICE MACHINE, ALL COOKING EQUIPMENT, PREP TABLES, DUST PANS AND ALL SUPPLY BINS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS IN REAR PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. FLOORS IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL COOKING EQUIPMENT IN THE FRONT LINE AREA. FLOOR DAMAGE AT DOOR AREA IN NEED OF REPAIR. MUST CORRECT ...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS AND CEILING IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. WALL DAMAGE AT WEST WALL IN REAR PREP AREA. MUST REAIR AND MAINTAIN.

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

LEAK AT P-TRAP ON 3 COMPARTMENT SINK. DRAIN STOPPERS NEEDED AT BOTH 3 COMPARTMENT SINKS. MUST CORRECT AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST INSTALL THERMOMETERS IN ALL REACH IN COOLER UBITS. INSTALL AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ANY AND ALL UNNECESSARY CLUTTER MUST BE REMOVED AND OR ORGANIZED. CORRECT AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION. ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER. MUST PROVIDE AND MAINTAIN

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

MUST CLEAN INTERIOR BOTTOM SHELF OF 2 DOOR COOLER TO REMOVE SPILLS AT REAR PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETER IN DAIRY/DESSERT COOLER.

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

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL ALL FOOD NOT IN ORIGINAL CONTAINERS AT ALL TIMES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST PROVIDE ICE RECEPTACLES FOR ICE DISPENSING UTENSILS AT ALL TIMES.

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

CLEAN INTERIOR PANEL OF ICE MACHINE.

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

Any food utensils that are stored in any standing water or sanitizer must be removed. Air dry all multi-use dispensing and cutting equipment after sanitizing.

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. THE CEILING ABOVE THE REAR PREP AREA HAS SOME FOOD SPLATTER, CLEAN THE REAR PREP AREA CEILING.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. THE LIGHT FIXTURE IN THE REAR KITCHEN IS NOT WORKING, REPAIR THE LIGHT...

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. Cove the front kitchen prep area baseboards so the floors are easy to maintain.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Shield the exposed glass bulbs above the front prep area in the ceiling fixtures.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Repair the ventilation in both washrooms so odors are drawn out.