Taqueria Los Barrilitos

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

NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (STEAK, PORK). INSTD TO HAVE ON DUTY AT ALL TIMES.

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

ALL INTERIOR OF COOLERS NOT CLEAN, DEBRIS, SPILLS. INSTD TO CLEAN SAME.

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

FLOOR IN CORNERS AND ALL WALLBASE NOT CLEAN, DEBRIS. INSTD TO CLEAN SAME.

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

IMPROPER STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE SAME. 3-COMPARTMENT SINK FAUCET LEAKING, WRAPPED IN PLASTIC. INSTD TO REPAIR SAME.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE INTERNAL THERMOMETERS FOR ALL COOLERS.

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

CLUTTER/PROPANE TANKS ON SITE. INSTD TO REMOVE SAME.

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

THE INTERIOR OF THE TWO DOOR COOLER HAS DIRTY ALUMINUM FOIL COVERING THE SHELF, REMOVE THE FOIL.

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

THE FLOORS ARE DIRTY FROM CLEANING OUT THE MAIN DRAIN, CLEAN THE FLOOR AND SANITIZE IT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. REFRIGERATOR IN PREP AREA HAS AN AIR TEMP OF 60F; THERMOMETER INSIDE READ 70F. INSTRUCTED TO HAVE UNIT SERV...

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

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND RAW BEEF AT 48F AND COOKED PORK AT 47.6F IN REFRIGERATOR MENTIONED IN VIOLATION #2. INSTRUCTED THAT FOODS MUST BE ...

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 AND DATE ALL COOKED FOOD ITEMS IN REFRIGERATION UNITS.

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

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. INSTRUCTED TO STORE KNIVES IN A KNIFE RACK (OBTAIN...

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. REATTACH LOOSE WALL COVING ALONG WALLBASE BY MOP SINK WHERE NEEDED.

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

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. FOOD HANDLERS MUST WEAR APPROPRIATE CLOTHING (APRONS)& HAIR RESTRAINTS.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees.MUST PROVIDE SOAP & HAND DRYING DEVICE AT ALL HAND SINKS.

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

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.MUST P...

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

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.MUST PROVIDE OUTSIDE GARBAGE DUMPSTER.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.MUST PROVIDE A CITY FOOD MANAGERS CERTIFICATE.

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

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 MISSING WALL OUTLET COVERS,MISSING SINK STOPPERS,SUMP PUMP LID,LOWER VANITY IN TOILET ROOM IN POOR...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN WINDOW SILLS,REACH IN COOLER.

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.MUST REMOVE WATER FROM BASEMENT FLOOR & KEEP DRY.MUST PROVIDE FLOOR TILES IN PREP AREA.

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.MUST REPAIR OR REPLACE MISSING WALL BASES IN PREP AREA,MISSING IN TOILET ROOM,STAINED & DAMAGED CEILING & TILES IN TOILET ROOM.MUST SEAL WINDOW TRIM & SILLS IN DINING AREA.

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.MUST REPLACE BURNT OUT LIGHT BULBS IN DINING AREA.

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

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...

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

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 ARTICLES OFF OF FLOOR IN BASEMENT.