TAQUERIA UPTOWN.

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 SINKS: WASH,RINSE,SANITIZE 100PPM. CRITICAL VIOLATION:7-38-030

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 MUST BE STORED INSIDE CLEAN SELF DRAIN CONTAINER. SERIOUS VIOLATION:7-38-005(A)

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 AVAILABLE FOR INSPECTOR VERIFICATION SERIOUS VIOLATION:7-38-012(a)

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.

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

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

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

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

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.

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

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.

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 MANAGER TO CALIBRATE AND MAINTAIN METAL STEM THERMOMETERS FOR FOOD HANDLERS.

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 COOLERS,TO MINIMIZE HAND CONTACT WITH FOOD.

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

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: 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 RE-INSTALL EXPOSED HAND SINK THAT WAS REMOVE IN REAR PREP AREA.

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-IN COOLER AT TEMP OF 102.9F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 6; VALUE 20.CRITICAL VIOLATION:7-38-005(A) HOOOO63674-10

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. NO SANITIZING SOLUTION USED AT 3 COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING AND RINSING MULTI USE UTENSILS(TONGS,POTS,PLATES ETC).THREE COMPARTMENT SINK WAS PROPERLY SET UP BY THE OWNER(WASH, RINSE AND SANITIZE 100 PPM).MUST USE SANITIZE SOLUTION AT THRIRD COMPARTMENT SINK AT ALL TIMES.CRITICAL VIOLATION:7-38-030 HOOOO63674-10

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 FROM FLOOR DRAIN WHEN WATER IS RELEASED FROM 3 COMPARTMENT SINK. INSTRUCTED TO CONTACT A PLUMBER.SERIOUS VIOLATION:7-38-030 HOOOO63675-11

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 COOLERS,TO MINIMIZE HAND CONTACT WITH FOOD.

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.

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.

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: 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 RE-INSTALL EXPOSED HAND SINK THAT WAS REMOVE IN REAR PREP AREA.