TAQUERIA PEREJIL.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAINT CHIPPING RAW WOOD SHELVING INSIDE BASEMENT WALK-IN COOLER

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 PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT SINK, AND REPAIR LEAK AT FAUCET BASE AREA AT HAND SINKS

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT SHIELD IS BROKEN OVER 2 DOOR COOLER IN KITCHEN-MUST REPLACE.

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.ADDITIONAL EXPOSED HANDSINK IN BASEMENT FOOD PREP IS NEEDED-MUST INSTALL.

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.REMOVE CLUTTER FROM BASEMENT BENEATH STAIRCASE DUE TO POTENTIAL PEST HARBORAGE.

All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE DATE ON PREPARED FOOD CONTAINERS IN 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. CLEANED MULTI-USE UTENSILS AND SINGLE SERVICE ON SHELVING UNITS THRU-OUT FACILITY NOT PROPERLY STORED,INSTRUCTED MANAGEMENT TO INVERT[UPSIDE DOWN] OR COVER WITH LIDS AT ALL TIMES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAIR PREP TABLE TOPS IN BASEMENT TO BE DURABLE,SMOOTH & CLEANABLE[NON-ABSORBANT SURFACE].

All utensils shall be thoroughly cleaned and sanitized after each usage. SHELVES AND COUNTERS IN BASEMENT WITH FOOD CRUMBS AND STAINS NEEDS CLEANING. ALSO SHELVING UNITS IN WALK-IN COOLER AT BASEMENT WITH SAME PROBLEM ABOVE NEEDS CLEANING. WALK IN COOLER FLOORS NEEDS CLEANING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN BASEMENT PREP AREA THROUGHOUT,AND ALONG WALLS WITH DEBRIS AND STAINS NEEDS CLEANING.

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 ORGANIZE AND OR REMOVE UNNECESSARY CLUTTER IN BASEMENT,AND ON ICE MACHINE TOP.