TAQUERIA UPTOWN.

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 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 AS RICE,BEANS,BEEF,ETC. WERE BEING PREPARED AND SERVED TO THE PUBLIC,CITATION ISSUED 7-38-012 SERIOUS. INSTRUCTED TO HAVE FOOD SERVICE EMPLOYEES ENROLL IN SANITATION CLASS TO HAVE ONE AVAILABLE ON FACILITY AT ALL TIMES WHEN FOODS ARE PREPARED AND SERVE.ALSO MANAGEMENT HAVE A PHOTO COPY OF CITY CERTIFICATE THAT SAYS VOID ON IT, WITH THE NAME OF JUAN F. PEREZ WHO IS PRESENTLY NOT AVAILABLE ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE A GENUINE CITY OF CHICAGO CERTIFICATE ON DISPLAY ON FACILITY, AND BE PRESENT TO OVERSEE OPERATIONS. AGAIN TODAY NO CERTIFIED FOOD HANDLER ON PREMISES, NOR A VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES. WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED, SERVED TO CUSTOMERS AND STORED(REFRIED BEANS.BEEF CHICKEN ETC.) MS.MARIANA E GONZALEZ WAS CALLED BY THE MANAGER,UPON MY REQUEST AND REPORTED ON PREMISES AT 3:35PM. NO PROOF OF ENROLLMENT OF SANITATION CLASS AT PRESENT TIME. VIOLATION CORRECTED AT PRESENT TIME. CRITICAL VIOLATION: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 EXPOSE HAND SINK IN REAR ON THE SIDE OF CLEAN UTENSILS STORAGE SHELF. #35-REPAIR OPENING WATER DAMAGED ON CEILING TILES IN GIRLS RESTROOM. SERIOUS VIOLATION: 7-42-090

LABEL AND DATED STORED FOOD INSIDE COOLERS AND FREZEERS.

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

CLEAN INTERIOR OF ICE MACHINE, MINERAL BUILD-UP

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

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

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

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 the city of chicago food sanitation certificate for license re-inspection.(no citation issued due to license inspection on 7/26/2010).

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.

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.

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.

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.

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. light shields in prep area, exhaust canopy, coolers, and bathrooms need 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 had excess grease build up needs detailed cleaning. exhaust vents(ventilation) in coolers, prep area, and bathrooms not clean need cleaning.