Taqueria Uptown

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

SWEEP FLOOR IN BASEMENT AREA,ELEVATE ITEMS NEEDED 6" OFF THE FLOOR.HOT WATER TANK IS STORED IN BASEMENT

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE WORKING THERMOMETERS FOR THE COOLERS AND FREEZER ALSO STEM THERMOMETER TO BE ABLE TO CHECK FOOD.

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

NO SOAP OR PAPER TOWELS PROVIDED AT EXPOSED HAND SINK IN REAR PREP AREA.UPON MY REQUEST MANAGER PROVIDED SOAP BY TAKING HALF FROM WOMEN'S WASHROOM, ALSO PAPER TOWELS WAS PROVIDED.INFORMATION GIVEN ON HAND WASHING. CRIITICAL VIOLATION:7-38-030

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM FROM 10-20-11, REPORT #660237 #21-NO CERTIFIED FOOD MANAGER FOUND PRESENT ON PREMISES ,NOR GENUINE CITY OF CHICAGO SANITATION CERTIFICATE AT THE TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH ...

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 10-20-11, REPORT #660237 #31-REMOVE CLEAN COOKING UTENSILS HANGING ON STORAGE SHELF AT EXPOSE HAND SINK BARELY TOUCHING THE SINK IN REAR PREP KITCHEN,AND STORE PROPERLY. #32- MUST PROVIDE SPLASH GUARD ON...

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

LABEL AND DATED STORED FOOD INSIDE COOLERS AND FREZEERS.

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

REPLACE RUSTY SHELVES INSIDE THE TWO DOOR COOLERS,NORTH WALL.

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

CLEAN INTERIOR OF ICE MACHINE, MINERAL BUILD-UP

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

SWEEP FLOOR IN BASEMENT AREA,ELEVATE ITEMS NEEDED 6" OFF THE FLOOR.HOT WATER TANK IS STORED IN BASEMENT

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

CLEAN LIGHT SHIELD IN PREP AREA, ABOVE THE THREE COMPARTMENT SINKS

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE WORKING THERMOMETERS FOR THE COOLERS AND FREEZER ALSO STEM THERMOMETER TO BE ABLE TO CHECK FOOD.

* 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. NO CERTIFIED FOOD MANAGER FOUND PRESENT ON PREMISES ,NOR GENUINE CITY OF CHICAGO SANITATION CERTIFICATE AT THE TIME O...

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. INVERT ALL CLEAN UTENSILS (POTS, PANS,PLATES,BOW...

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 PROVIDE SPLASH GUARD ON EXPOSE HAND SINK IN REAR ON THE SIDE OF CLEAN UTENSILS STORAGE SHELF.

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. REPAIR OPENING WATER DAMAGED ON CEILING TILES IN GIRLS RESTROOM.

* 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. no certified mgr. with city of chicago food sanitation certificate on premises. mgmt. was advised to have a person with ...

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. non food contact surfaces of cooler shelving that had rust, peeling paint shall be repair.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, ...

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. floors under heavy equipment, cooking equipment, storage shelving, storage rooms need detailed cleaning.

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. Use dustless cleaning methods. walls that had peeling paint, shall be repair. damaged, stained ceiling tiles in prep area, dining areas, and storage areas shall be replaced/repair.

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. Shielding to protect against broken glass falling into food shall be prov...

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

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 co...