TAQUERIA Y TAMALERIA ROMANS.

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 sink. #40-Instructed to provide thermometer visible and accurate inside all coolers. #41-Noted unnecessary articles stored on top of reach-in cooler. Must remove. Instructed to clean and reorganize basement storage. Must remove clutter. Serious citation issued 7-42-090.

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

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

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

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

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. Instructed to repair or replace faucet to turn water on at top of faucet and not from waterline.

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. OBSERVED EMPLOYEE MANUALLY NOT USING THE SANITIZING RINSE COMPARTMENT WITH 100 PPM (CHLORINE) SANITIZER (3RD COMPARTMENT) OF THE 3 COMPARTMENT SINK, PRACTICING ONLY WASHING AND RINSING OF MULTI-USE UTENSIL (PLATES, CUPS, BOWLS ETC.). INSTRUCTED MANAGEMENT, A 3 COMPARTMENT SINK IS USE FOR PROPER WASHING, RINSING AND SANITIZING WITH PROPER EXPOSURE TO THE SANITIZING SOLUTION OF MULTI-USE UTENSIL SURFACES ALSO INSTRUCTED MANAGER TO PROVIDE CHLORINE TEST STRIPS TO PROVIDE PROPER SANITIZING CONCENTRATION (50-100 PPM). (EMPLOYEE INSTRUCTED HOW TO WASH, RINSE, AND SANITIZE MULTI-USE UTENSIL PROPERLY). CRITICAL CITATION ISSUED 7-38-030

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.

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 SOME DEBRIS ON GROUND).

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

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

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

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.

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

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

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. NOTED REFRIED BEANS AT 68.9F(WHICH WAS PREVIOUSLY MADE LAST NIGHT) AND STORED INSIDE REACH-IN COOLER WITH AN AIR TEMPERATURE OF 40.1F AND PORK TAMALES INTERNAL TEMPERATURE OF 98.9F STORED INSIDE ICE CHEST COOLER (LOCATED IN FRONT DINING AREA FOR SALE). INSTRUCTED PERSON IN CHARGE, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN HOT HOLDING TEMPERATURE OF 140F OR ABOVE AND COLD HOLDING TEMPERATURE OF 40F OR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $80.00. TOTAL WEIGHT 22 LBS. CRITICAL CITATION 7-38-005 (A)

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, COOKED RICE ETC) ARE BEING PREPARED AND SERVED. NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON PREMISE AT THIS TIME. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012

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.

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 BASEMENT.

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. INSTRUCTED TO FIX SLOW DRAINING EXPOSED HAND SINK IN REAR KITCHEN.

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 STORED IN BASEMENT TO PREVENT RODENT AND INSECT HARBORAGE.