Taqueria Uptown

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

SEAL THE GAP AROUND THE PIPE INSIDE THE WASHROOM AND MAINTAIN.

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

NO CERTIFIED FOOD MANAGER WHILE PREPARING AND COOKING POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN TOTILLA SOUP, BEEF TACOS, CHICKEN TACOS, CARNE ASADA,ETC. INSTRUCTED MANAGER THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE PREPARING AND COOKING POT...

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1537249 DATED 4/23/15. #35-OBSERVED WATER DAMAGED CEILING TILES ABOVE THE REAR EXIT DOOR, CUSTOMER/EMPLOYEE WASHROOM CEILING, AND THE HALLWAY CEILING THAT LEADS TO THE REAR. INSTRUCTED TO REPLACE A...

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

LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE REACH IN COOLER.

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

RE CAULK AROUND THE EXPOSED HAND SINK IN THE FRONT AREA. (CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE) AND MAINTAIN.

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

CLEAN LIGHT SHIELD ON THE LIGHT BULB ON THE HOOD/CANOPY(WITH GREASE BUILD-UP) AND MAINTAIN.

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

CLEAN THE FLOOR UNDER AND BEHIND THE REACH IN COOLER (WITH DEBRIS) IN THE PREP/COOK LINE AND MAINTAIN.

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

WATER STAINED AND DAMAGED CEILING TILES THRU-OUT THE DINING AREAS. MUST REPLACED AND MAINTAIN. SEAL THE GAP AROUND THE PIPE INSIDE THE WASHROOM AND MAINTAIN.

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

FOUND RAW BEEF STORED IN A BOSTON MARKET GROCERY BAG IN THE REFRIGERATOR. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE MEATS IN COOLERS.

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

MUST DETAIL CLEAN THE FAN VENT COVER AND FOOD STORAGE RACKS INSIDE THE COLD-HOLD UNIT TO REMOVE DUST AND FOOD DEBRIS BUILDUP.

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

OBSERVED WATER DAMAGED CEILING TILES ABOVE THE REAR EXIT DOOR, CUSTOMER/EMPLOYEE WASHROOM CEILING, AND THE HALLWAY CEILING THAT LEADS TO THE REAR. INSTRUCTED TO REPLACE ALL WATER DAMAGED CEILING TILES AND MAINTAIN.

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND PASTOR MEAT SHAVED FROM ROLL AND STORED ON PREP TABLE BY THE SPIT UNIT AT TEMP OF 79F TO 87F.HOT FOOD MUST TEMPERATURE OF 140F AND ABOVE. FOOD DISCARDED AND DENATURED.POUNDS 8,VALUE $30. CRITI...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

NO SANITIZER SOLUTION PROVIDED ON PREMISES.OBSERVED EMPLOYEE WASHING AND RINSING PLATES,POTS GLASSES ETC AND NOT SANITIZING. INSTRUCTED TO MANAGER FOR ONE OF THE EMPLOYEE TO PURCHASE A GALLON OF BLEACH FROM LOCAL GROCERY STORE.BLEACH PROVIDED AND THR...

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

OVER 30 MICE DROPPINGS WERE OBSERVED THROUGHOUT THE PREMISES: ALONG BASEBOARD WALLS,ON TOP THE CARDBOARDS ON FLOOR BY THE COOKING EQUIPMENT,UNDER THE SHELVES IN REAR AREA,ON TOP THE SHELVE WERE STAFF PERSONAL ITEMS ARE STORED AND ALONG HALLWAY.OUTER ...

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM4-10-14,REPORT #1107121 #32-DIRTY(FOOD DEBRIS AND OIL) ON CARD BOARDS AND ALUMINUM FOIL USED FOR SHELF LINERS INSTRUCTED TO PROVIDE SURFACE THAT IS SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL #33- ENCRUS...

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

OBSERVED CLEAN KNIVES STORED ON TOP DIRTY OILED WITH DEBRIS ON CARDBOARDS,INSTRUCTED TO REMOVE CARD BOARDS AND PROVIDE A KNIFE RACK

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

FRONT EXPOSED HAND SINK SLOWLY DRAINING,INSTRUCTED TO REPAIR. REAR /DISH ROOM EXPOSED HAND SINK DRAIN WATER PIPE IS LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINKS. OBSERVED EMPLOYEE WASHING AND RINSING PLATE, PLASTIC GLASSES,POTS ETC. MUST PROVIDE AN APPROVED SANITIZER AT THREE COMPARTMENT SINK TO SANITIZE PROPERLY. PERSONALLY SET UP THE THREE COMPARTMENT ...

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

FOOD(ICE) NOT PROPERLY STORED. FOUND ICE STORED INSIDE DIRTY(BLACK SUBSTANCE)CONTAINER FOR HUMAN CONSUMPTION.NO ICE MACHINE ON PREMISES NOR PROOF OF RECIPTS WERE ICE IS BOUGHT.ICE DISCARDED AND INSTRUCTED TO BUY ICE IN BAGS AND KEEP RECEIPTS,ALSO ICE...

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

UPON MY ARRIVAL ONLY ONE EMPLOYEE ON PREMISES WHICH HE CALLED VIA PHONE A MANAGER,HOWEVER NO PERSONAL IDENTIFICATION PROVIDED BY THE MANAGER. UNABLE TO VERIFY CERTIFIED FOOD HANDLER. THE FOOD HANDLER WHO IS CERTIFIED MUST HAVE AN IDENTIFICATION AVAIL...

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

DIRTY(FOOD DEBRIS AND OIL) ON CARD BOARDS AND ALUMINUM FOIL USED FOR SHELF LINERS INSTRUCTED TO PROVIDE SURFACE THAT IS SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.

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

ENCRUSTED FOOD DEBRIS UNDER THE BASE OF CHARCOAL GRILL, ON TOP THE PIPE BEHIND COOKING EQUIPMENT.INSTRUCTED TO CLEAN AND MAINTAIN.

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

GREASE ON FLOOR UNDER THE COOKING EQUIPMENT.INSTRUCTED TO CLEAN AND MAINTAIN

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

FOUND BROKEN STOPPERS FOR THE THREE COMPARTMENT SINK, INSTRUCTED TO PROVIDE

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

OBSERVED ONE MISSING STOPPER AT 3-COMPARTMENT SINK. MUST PROVIDE STOPPER.

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

OBSERVED FOOD BUILD UP INSIDE KITCHEN REACH IN COOLERS AND ON COOLER SHELVES ALSO OBSERVED FOOD BUILD UP INSIDE HORCHATA/RED DRINK MACHINE NOZZLES. MUST CLEAN EQUIPMENT AND MAINTAIN.

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

OBSERVED FOOD STAINS ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN WALL AND MAINTAIN.

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. OBSERVED FOOD BUILD UP INSIDE COOLER DOOR RAILS. MUST CLEAN AND MAINTAIN ALL UNCLEAN RAILS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. METAL STEM THERMOMETERS NOT CALIBRATED. INSTURCTED MA...

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. PROVIDE SERVING SPOON FOR EACH FOOD CONTAINERS IN ...

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.REPLACE OR FIX RUBBER GASKET IN REACH-IN COOLER

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. CLEAN ENCRUSTED FOOD DEBRIS UNDER THE FLAT GRILL, WERE CLEAN DISHES ARE STORED.

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...

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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.HOME MADE PASTOR MEAT STORED INSIDE BLACK PLASTIC BAG IN REACH...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dishwashing 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.OBSERVED WATER BACKING UP ...

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. PROVIDE SERVING SPOON FOR EACH FOOD CONTAINERS IN...

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. PROVIDE SPLASH GUARD BETWEEN DISPLAY PREP SINK AND EXPOSED HAND SINK,FRONT AREA.

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. REPLACE OR FIX RUBBER GASKET IN REACH-IN COOLER.

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. CLEAN ENCRUSTED FOOD DEBRIS UNDER THE FLAT GRILL, WERE CLEAN DISHES ARE STORED.

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...