Taqueria Y Tamaleria Romans

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

Previous minor violations not corrected:12-22-2011, report: #34-Noted broken floor tile at rear kitchen between 3 compartment sink and mop sink. Instructed to fix/replace. #38-Instructed to provide backflow preventer device or vacuum breaker at mop...

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

Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.

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

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Interior ice machine, cooking equipment, coolers, prep tables, sinks, unused coolers for dry storage and utensils not cleaned. Instructed to detail clean and sanitize daily.

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

Floors not maintained along wallbase and behind equiment. Instructed to detail clean daily.

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

Light and ventilation covers through-out premises not cleaned. Instructed to detail clean.

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

Drainline under three compartment sink leaking. Instructed to repair to prevent leak. Sink stoppers not provided at three compartment sink. Instructed to provide stoppers for each compartment. Hot water faucet in women's toilet room broken. Ins...

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. ...

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

INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF HAND SINK CABINET WITH BLACK MOLD LIKE BUILD-UP INSIDE LADIES AND MEN'S TOILET ROOM OR REPLACE.

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

NOTED BROKEN FLOOR TILES AT FRONT PREP AREA, FLOORS AT REAR KITCHEN BETWEEN 3 COMPARTMENT SINK AND MOP SINK, AND INSIDE LADIES TOILET ROOM. INSTRUCTED TO FIX/REPLACE.--------MUST CLEAN AND MAINTAIN UNDER AND AROUND OUTSIDE GARBAGE DUMPSTER. (FOUND SO...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH HEAVY DUST BUILD-UP INSIDE LADIES TOILET ROOM.

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

INSTRUCTED TO REPLACE DEAD LIGHT BULBS ABOVE REAR KITCHEN TO PROVIDE ADDITIONAL LIGHTING.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

INSTRUCTED TO REPAIR BROKEN SELF CLOSING DEVICE AT MEN'S TOILET ROOM DOOR.

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

INSTRUCTED TO PROVIDE BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER AT MOP SINK FAUCET (KITCHEN AREA) AND FAUCET AT BASEMENT (NOTED HOSE ATTACHED, INSTRUCTED TO REMOVE).-----------MUST FIX SLOW DRAINING 3 COMPARTMENT SINK AT KITCHEN AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

NOTED UNNECESSARY ARTICLES STORED ON TOP OF REACH-IN COOLER. MUST REMOVE.--------INSTRUCTED TO CLEAN AND REORGANIZE BASEMENT STORAGE. MUST REMOVE CLUTTER.

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 FOODS (REFRIED BEANS AND PORK TAMALES) AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE. ...

* 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. FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EX. REFRIED BEANS, TAMALES, PORK, CHICKEN, ...

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. INSTRUCTED TO CLEAN AND REPAINT RUSTY GREASE BOX UNDER 3 COMPARTMENT SINK.

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. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR FOOD PREP AREA ESPECIALLY BEHIND COOLERS AND FLOORS THROUGHOUT BASE...

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES STO...

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. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS, IN ALL CORNERS, REAR PREP AREA AND IN BASEMENT.

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...

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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE I...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ARTICLE...