Taste of Peru

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND 3 LIVE ROACHES AT REAR KITCHEN AREAS BY REAR EXIT DOOR. SERIOUS VIOLATION. CITATION ISSUED.

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

FOUND FOLLOWING NOT CLEAN: INTERIOR OF STOVES, EXHAUST HOOD, AND EXTERIOR OF DEEP FRYER.

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

FOUND SMALL HOLES ON WALLS BY REAR EXIT DOOR AND ABOVE FRONT REACH IN COOLER. MUST SEAL ALL SMALL HOLES IN WALLS AT KITCHEN AREAS TO PREVENT PEST HARBORAGE.

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

FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR,ETC.)

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

FOUND FOOD CONTAINERS NOT STORED PROPERLY.(MUST STORE INVERTED)

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

FOUND HOOD EXHAUST NOT CLEAN.

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

BROKEN RUBBER GASKET INSIDE REACH-IN COOLER BY THE CHEST FREEZER, INSTRUCTED TO REPLACE.

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

MINERAL BUILD-UP INSIDE THE ICE MACHINE,INSTRUCTED TO CLEAN,SANITIZE UNIT AND MAINTAIN.

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

INTERIOR OF STOVE WITH DEBRIS AND DIRTY POTS,INSTRUCTED TO CLEAN AND KEEP ONLY CLEAN POTS INSIDE THE UNIT

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

VENT COVERS ON CEILING INSIDE THE PREP AREA ARE COVERED WITH RED TAPE AND CARDBOARD,INSTRUCTED TO REMOVE AND PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE PREP COOLER:COOKED PULLED CHICKEN AT TEMP OF 49.7F TO 50F; SCALLOPS AT TEMP OF 50F; AND COOKED VEGETABLE MIXED WITH MAYO AT TEMP OF 49F TO 49.9F. FOOD WAS DISCARDED AND DENATURED...

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

FOUND EXPOSED HAND SINK IN PREP AREA WITHOUT SOAP AND PAPER TOWELS .EXPLAINED THE IMPORTANCE OF HAND WASHING.SOAP AND PAPER TOWELS PROVIDED UPON MY REQUEST CRITICAL VIOLATION:7-38-030 HOOOO77783-16

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

REPLACE RUBBER GASKET AT CHEST FREEZER.

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

CLEAN/ SWEEP FLOOR BEHIND THE PREP COOLER.(DEBRIS)

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

REPAIR LEAKING PIPE UNDER THE 3 COMPARTMENT SINK(MIDDLE SINK).

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

INSTRUCTED TO CLEAN STAINS AND SPILLS IN CHEF REACH IN COOLER.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

INSTRUCTED TO HAVE HAIR RESTRAINT ON WHILE FOODS ARE HANDLED IN KITCHEN AT ALL TIMES.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND PREPARED AND READY TO EAT FOODS(SLICED VEGGIES,COOKED BEAN,STEWED BEEF,SOUP,ETC), IN COOLERS NOT PROTECTED DURING STO...

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

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. FOUND PREVIOUS MINOR VIOLATIONS OF 05-10-10 REPORT NUMBER 88372 #s 30,35,AND 36 NOT C...

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. INSTRUCTED TO CLEAN STAINS AND SPILLS IN CHEF COOLERS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED TO HAVE HAIR RESTRAINT ON WHILE FOODS ARE HANDLED IN KITCHEN AT ALL TIMES.

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

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked ani...

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 cooking equipment,...

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 need cleaning(corners).

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.damaged, stained ceiling tiles in kitchen prep area, rear kitchen, and dining area shall be replaced.walls in kitchen prep area not clean need cleaning.

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...