TAQUERIA LOS PORTALES, INC..

All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINK NOT MAINTAINED.WATER EXTREMELY SLOWLY GOING DOWN,ALSO WASTE WATER BACKING UP ON MIDDLE AND LEFT SIDE COMPARTMENTS.INSTRUCTED TO CONTACT A PLUMBER. SERIOUS VIOLATION:7-38-030 H000076639-15

All food not stored in the original container shall be stored in properly labeled containers. NEED TO PROVIDE INGREDIENT LABEL FOR ALL SLICED SWEET, INCLUDING WHAT IS BROUGHT IN FROM BAKERY.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL SERVING AND COOKING SPOON MUST BE REMOVED FROM INSIDE FOOD ONCE IS STORED IN COOLERS.ALSO REORGANIZE INTERIOR CHEST FREEZER AND PROPERLY STORE FOOD.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. REMOVE EXCESS ICE BUILD-UP INSIDE THE CHEST FREEZER.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. THE FOLLOWING FAUCETS NEEDS UNTHREAD FAUCET(3 COMPARTMENT SINK AND MOP 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. PROVIDE THERMOMETER FOR INSIDE THE CHEST FREEZER.

OBSERVED MGR.ALLOWED CUSTOMERS USE TOILET GOING THROUGH KITCHEN PREP AREA.INSTRUCTED TO STOP CUSTOMERS ACCESS TO EMPLOYEE TOILET IN KITCHEN FOOD PREP/SERVING AREA.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. EVIDENCE OF LIFE ANIMALS NOTED ON FACILITY AT THE TIME OF INSPECTION. NOTED 3DOGS IN THE BASEMENT FOOD STORAGE AREA WITH STACKS OF DOG FECES ON THE FLOORS.CITATION ISSUED 7-38-020 CRITICAL INSTRUCTED TO REMOVE DOGS FROM PREMISES AND TAKE THEM HOME,CLEAN DOG FECES AND SANITZE FLOORS WITH SANITIZER.CDI.

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. OBSERVED NONCOMPLIANCE OF PREVIOUS MINOR VIOLATION OF 03-29-10 REPORT #88317 #34" floors in bsmt. storage areas not clean need detailed cleaning(corners). CITATION ISSUED 7-42-090 SERIOUS INSTRUCTED TO CLEAN ABOVE FLOORS BY REINSPECTION NEXT WEEK.

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 INVERT(STORE OR KEEP UPSIDE DOWN) ALL CLEANED MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES THROUGHOUT ON SHELVES AND COUNTERS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO TIGHTEN UP LOOSED TOILET SEAT.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPAIR PAINT PEELINB ON WALL IN DINING.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO REPLACE LIGHT SHIELD MISSING ABOVE PREP TABLE IN KITCHEN AT FRONT SECTION,AND REPAIR OUT LIGHGTS ABOVE MOP SINK IN REAR.

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 INSIDE ALL COOLERS.

The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. OBSERVED MGR.ALLOWED CUSTOMERS USE TOILET GOING THROUGH KITCHEN PREP AREA.INSTRUCTED TO STOP CUSTOMERS ACCESS TO EMPLOYEE TOILET IN KITCHEN FOOD PREP/SERVING AREA.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, storage shelving not clean need detailed cleaning(crevices).

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, cooking equipment, storage shelving/racks not clean need detailed cleaning(corners).floors in bsmt. storage areas not clean need detailed cleaning(corners).

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls in prep area not clean need cleaning, walls that had peeling paint/plaster by bathroom door shall be repair.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.missing light shields in rear kitchen area shall be provided. light shields that were missing bend caps shall be provided. light shields in kitchen prep area, dining areas not clean need detailed cleaning.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust canopy no clean needs detailed cleaning, exhaust vents(ventilation)in kitchen prep area not clean need cleaning, exhaust vents in collers, dining areas need cleaning.