Tecalitlan

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

OBSERVED IMPROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS INSIDE WALK-IN COOLER AND PREP COOLERS. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLERS LOCATED ON THE 2ND FLOOR. MUST REPAINT OR REPLACE MUST USE NON TOXIC PAINT.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN REAR KITCHEN DISHWASHING AREA. MUST REPAIR AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED SLOW DRAINING AT THE 2-COMPARTMENT SINK LOCATED IN THE 2ND FLOOR PREP AREA. MUST REPAIR AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED WASTE RECEPTACLES PROVIDED INSIDE WOMEN'S WASHROOM. MUST PROVIDE MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRT AND DUST BUILD UP ON LIGHT SHIELD COVERS THROUGHOUT KITCHEN FOOD PREP AREA IN THE 1ST AND 2ND FLLOR. MUST CLEN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED MISSING LIGHT BULBS IN REAR KITCHEN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS IN THE 1ST AND 2ND FLOOR KITCHEN FOOD PREP AREAS. MUST CLEAN VENTILATION VENTS AND MAINTAIN.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

PREMISES HAS NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION #7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

PREMISES HAS NO CLEAN UP PROCEDURES. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION. #7-38-005.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

PREMISES HAS NO CONSUMER ADVISORY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.

THERMOMETERS PROVIDED & ACCURATE

INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN WORKING THERMOMETER FOR COOLERS AND AT STEAM TABLE.

WIPING CLOTHS: PROPERLY USED & STORED

INSTRUCTED MANAGER TO STORE WIPING CLOTHES IN SANITIZING SOLUTION WHEN NOT IN USE FOR PROPER CLEANING AND SANITIZING.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED CLEAN PLATES IN THE PREP AREA WITH FOOD DEBRIS ON THE TOP PLATES. INSTRUCTED MANAGER TO INVERT CLEAN DISHES IN STORAGE RACK TO PREVENT CONTAMINATION.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NOTED THE EXPOSED HAND SINK IN THE POT WASHING AREA WITH A SLOW DRAIN. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. NOTED ONE OF THE HAND SINKS IN THE WOMENS WASHROOM NOT WORKING. MUST REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED THE FLOORS THROUGH OUT 1st FLOOR PREP AREA DIRTY AND IN POOR REPAIR (MISSING GROUT). INSTRUCTED MANAGER TO CLEAN, AND REGROUT TO PREVENT BREEDING AREA FOR PESTS.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE OR CITATIONS WILL FOLLOW.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

IMPROPER DISHWASHING WITHOUT SANITIZING DISHES AND UTENSILS: OBSERVED AN EMPLOYEE WASHING AND RINSING UTENSILS IN A 2-COMPARTMENT SINK WITHOUT SANITZING AND PLACING DISHES IN A CLEAN CONTAINER FOR FUTURE USE. INSTRUCTED STAFF THAT DISHWASHING MUST BE...

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

OBSERVED PLASTIC CUPS IN THE CONTAINERS OF SALSA USED TO DISPENSE FOOD AND ICE SCOOPS IN THE CONTAINERS OF ICE WITH THE HANDLES FACING DOWN IN THE FOOD. INSTRUCTED TO USE HANDLED SCOOPS/SPOONS TO DISPENSE FOOD AND TO STORE SCOOPS EITHER IN A SEPARATE...

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

OBSERVED PLASTIC CUPS IN THE CONTAINERS OF SALSA USED TO DISPENSE FOOD AND ICE SCOOPS IN THE CONTAINERS OF ICE WITH THE HANDLES FACING DOWN IN THE FOOD. INSTRUCTED TO USE HANDLED SCOOPS/SPOONS TO DISPENSE FOOD AND TO STORE SCOOPS EITHER IN A SEPARATE...

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

MUST RESURFACE THE BOTTOM OF THE STAIRCASE IN THE REAR PREP ON THE FIRST FLOOR THAT LEADS TO THE SECOND FLOOR PREP TO PREVENT PAINT AND RUST FROM CHIPPING OFF AND ENDING UP IN THE 1ST FLOOR FLOORS, TOP OF COOLERS, ETC.

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

OBSERVED THE GASKETS AROUND THE TWO DOOR COLD-HOLDING UNIT DOORS SOILED WITH FOOD DEBRIS BUILDUP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

REPLACE MISSING CEILING TILE ABOVE THE FIRST FLOOR PREP AREA NEAR THE STAIRCASE.

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

REPLACE THE GASKET ON THE FAUCET HEAD OF THE 3-COMPARTMENT SINK TO REPAIR LEAK AND MAINTAIN.

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

REPLACE CEILING TILES INSIDE THE HOT WATER TANK AREA THEY ARE BROKEN AND STAINS NOT CLEANABLE. SURACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED INSIDE THE MICROWAVE ATTEMP OF 89.9F TO 128.4F; COOKED DICED BEEF AT TEMP OF 77.7F, PRODUCT WAS STORED INSIDE PREP COOLER ON THE FIRST FLOOR KITCHEN. HOT FOOD MUST MAINTAIN TEMP OF 140F AND AB...

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

OUTER OPENING NOT PROTECTED SIDE BOTTOM DOOR WITH 1/4 TO 1" GAP.INSTRUCTED TO RODENT/INSECT PROOF DOOR. SERIOUS VIOLATION:7-38-020

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

NO INGREDIENT LABELS PROVIDED FOR SINGLE SERVNG CAKE FOR CUSTMERS TO GO. NEED TO PROVIDED

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

BROKEN CABINET IN THE STAFF WASHROOM AT SECOND FLOOR NEED TO REPLACE. BROKEN SHELF UNDER THE PREP TABLE AT SECOND FLOOR KITCHEN, IS BENDED ,TILTED AND ALMOST TOUCHING THE FLOOR ALSO SURFACE IS RUSTED. INSTRUCTED TO REPAIR/REPLACE SAID SHELFBROKEN ...

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

NEED TO CLEAN INTERIOR OF DEEP FRYER AT SECOND FLOOR PREP AREA,REMOVE ENCRUSTED BUILD-UP

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

DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES UNDER AND BEHIND EQUIPMENTS,SHELVES ,UNDER DISH MACHINE, UNDER THREE COMPARTMENT SINK ALONG BASE BOARD AND CORNERS. REPLACE BROKEN FLOOR TILES AT EMPLOYEE DRESSING ROOM AT SECOND FLOOR.

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

REPLACE CEILING TILES INSIDE THE HOT WATER TANK AREA THEY ARE BROKEN AND STAINS NOT CLEANABLE. SURACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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

SALSA REACH IN COOLER IN NEED OF NEW RUBBER GASKETS AND SEAL TO INNER DOOR TO COVER EXPOSED INSULATION. MUST CORRECT AND MAINTAIN.

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

FRYERS IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. INTERIOR OF REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND STANDING WATER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

LIGHTS IN NEED OF PROPER SHEILDING WITH END CAPS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

FAUCET AT 2ND FLOOR PREP AREA IN NEED OF REPAIR. FAUCET LEAKS AND TIED WITH PLACTIC. MUST CORRECT AND MAINTAIN.

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

INSTALL SPLASH GUARD BETWEEN EXPOSED SINK AND GRILL IN FIRST FLOOR PREP AREA. REPAIR RIGHT DOOR ON MIDDLE PREP COOLER IN FIRST FLOOR PREP AREA. REMOVE RUSTY SURFACES ON SHELVES IN FIRST FLOOR SALSA REACH-IN COOLER. SEAL RAW WOOD SHELVES IN SECOND FLO...

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

REMOVE EXCESS WATER OFF FLOOR IN EAST BAR. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND BAR AREAS.

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

REMOVE DUST BUILDUP ON CEILING IN PREP AREA. CLEAN LIGHT SHIELDS IN PREP AREA.

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

REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK IN FIRST FLOOR PREP AREA. REPAIR LEAKING FAUCET ON 2-COMPARTMENT SINK IN FIRST FLOOR PREP AREA. EXTEND WASTE LINES TO FLOOR DRAIN IN EAST BAR(CURRENTLY DRAINING IN CONTAINER).

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

ORGANIZE REACH-IN COOLERS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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

ELEVATE DRINK MIX OFF FLOOR IN WEST BAR AREA.

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

REPAIR CEILING NEAR 3-COMPARTMENT SINK IN FIRST FLOOR PREP AREA. SEAL OPENINGS ALONG BASEBOARDS IN SECOND FLOOR STORAGE AREA,

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

REPLACE MISSING LIGHT SHIELDS IN FIRST AND SECOND FLOOR PREP AREAS.

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

PROVIDE RUNNING WATER AT UTILITY SINK IN FIRST FLOOR PREP AREA AND 1-COMP SINK IN SECOND FLOOR PREP AREA. PROVIDE ADEQUATE STOPPERS AT 3-COMPARTMENT SINK IN BAR AREAS.

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

STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. ORGANIZE ALL COOLERS.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NOT HOT OR COLD RUNNING WATER AT EXPOSED SINK IN EAST BAR AREA. INSTRUCTED MANAGER TO REPAIR EXPOSED SINK FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.

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

INVERT ALL GLASSES IN BAR AREA.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, PREP TABLES, SINKS.

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

ELEVATE DRINK MIX OFF FLOOR IN WEST BAR AREA. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND BAR AREAS.

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

REPAIR CEILING NEAR 3-COMPARTMENT SINK IN FIRST FLOOR PREP AREA. SEAL OPENINGS ALONG BASEBOARDS IN SECOND FLOOR STORAGE AREA,

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

REPLACE MISSING LIGHT SHIELDS IN FIRST AND SECOND FLOOR PREP AREAS.

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

PROVIDE RUNNING WATER AT UTILITY SINK IN FIRST FLOOR PREP AREA AND 1-COMP SINK IN SECOND FLOOR PREP AREA. REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK AND LEAKING FAUCET ON 3-COMPARTMENT SINK IN FIRST FLOOR PREP AREA. PROVIDE ADEQUATE STOPPERS AT 3-CO...

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

STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. ORGANIZE ALL COOLERS.

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

Ice bins not provided with covers in bar/beverage area. Instructed to provide covers for all ice bins.

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

Utensils and equipment not cleaned in prep areas. Instructed to detail clean and sanitize.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily. Floor tile not maintained in areas. Instructed to repair all damaged floor tile and seal cracks in floor tile.

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

Ceiling tile not maintained in areas. Instructed to replace any damaged ceiling tile.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Dishmachine not properly sanitizing equipment and utensils. Low temp dishmachine final rinse at 50 ppm of chlorine while being used. Instructed that low temperature dishmachine final rinse must be at 100 ppm of chlorine to properly sanitize utensils....

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

Dish washing facilities not maintained or operated. Faucet at three compartment sink broken and disconnected from wall, no running water to compartment and not able to properly wash, rinse or sanitize utensils or equipment. Instructed to repair fauce...

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

Ice bins not provided with covers in bar/beverage area. Instructed to provide covers for all ice bins.

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

Utensils and equipment not cleaned in prep areas. Instructed to detail clean and sanitize.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily. Floor tile not maintained in areas. Instructed to repair all damaged floor tile and seal cracks in floor tile.

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

Ceiling tile not maintained in areas. Instructed to replace any damaged ceiling tile.

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

WIPE INTERIOR PANEL OF LARGE ICE MACHINE AND MAINTAIN.

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

CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED. CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT WHERE NEEDED, BOTTOM CABINETS OF FRYERS AND UNDER GRILLS.

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

CLEAN FLOOR UNDER KITCHEN EQUIPMENT WHERE NEEDED AND BEHIND ICE MACHINE TO REMOVE STANDING WATER.

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

Inspector Comments: MUST LABEL ALL BULK FOOD STORAGE CONTAINERS

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

Inspector Comments: MUST REPAIR OR REPLACE ALL WORN CUTTING BOARDS,3- COMPARTMENT SINK IN JUICE AREA IS SEPERATING FROM WALL.

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

Inspector Comments: MUST REMOVE FOOD DEBRI & GREASE FROM PIPES OF PLUMBING & EQUIPMENT,PREP COOLERS,CABINETS,UNDER SIDE OF DISH MACHINE,DISH RACKS IN JUICE AREA,FAN GUARD COVERS IN ALL COOLERS,EXTERIOR OF GREASE TRAPS AT SINKS,VENTILATION VENTS IN TO...

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

Inspector Comments: MUST GROUT FLOORS THROUGHOUT PREP,BAR & DISH WASHING AREAS.MUST CLEAN ALL FLOOR DRAINS & FLOOR THROUGHOUT.MUST REPAIR OR REPLACE RUSTED OUT STAIR CASES.

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

Inspector Comments: MUST REPAIR OR REPLACE ALL DAMAGED & MISSING WALL TRIM,WALL BASES,CEILING TILES.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS & HOLES IN WALLS IN DRY FOOD STORAGE,PREP AREAS & WHERE NEEDED.REAR DOOR IS ...

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

Inspector Comments: MUST REPAIR OR REPLACE 1ST FL.PREP AREA HAND SINK PIPE LEAKING,2ND FL. 2-COMP SINK LEAKY PIPE & FAUCET.

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

PREVIOUS MINOR VIOLATIONS FROM REPORT #659774 12/21/11 NOT CORRECTED #32-REPLACE/RESEAL RUSTY WIRE SHELVING IN COOLERS,AND REPLACE GASKETS IN ALL COOLERS WHERE NEEDED,ALL SURFACES MUST BE SMOOTH & EASILY CLEANABLE,MUST ALSO REPAIR BROKEN HANDLE ON 2N...

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

MUST LABEL ALL BULK FOOD STORAGE CONTAINERS.

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

MUST REPAIR OR REPLACE ALL WORN CUTTING BOARDS,3- COMPARTMENT SINK IN JUICE AREA IS SEPERATING FROM WALL.

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

MUST REMOVE FOOD DEBRI & GREASE FROM PIPES OF PLUMBING & EQUIPMENT,PREP COOLERS,CABINETS,UNDER SIDE OF DISH MACHINE,DISH RACKS IN JUICE AREA,FAN GUARD COVERS IN ALL COOLERS,EXTERIOR OF GREASE TRAPS AT SINKS,VENTILATION VENTS IN TOILET ROOM.

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

MUST GROUT FLOORS THROUGHOUT PREP,BAR & DISH WASHING AREAS.MUST CLEAN ALL FLOOR DRAINS & FLOOR THROUGHOUT.

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

MUST REPAIR OR REPLACE ALL DAMAGED & MISSING WALL TRIM,WALL BASES,CEILING TILES.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS & HOLES IN WALLS IN DRY FOOD STORAGE,PREP AREAS & WHERE NEEDED.REAR DOOR IS RUSTING OUT.

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

MUST REPAIR OR REPLACE 1ST FL.PREP AREA HAND SINK PIPE LEAKING,2ND FL. 2-COMP SINK LEAKY PIPE & FAUCET.

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

MUST PROVIDE A SEPERATE ICE BIN IN BAR AREA TO SERVE ICE FROM AND NOT THE SAME BIN AS BEER & SODA LINES ARE STORED IN FOR CONSUMPTION.

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.REPLACE/RESEAL RUSTY WIRE SHELVING IN COOLERS, AND REPLACE GASKET IN ALL COOLER WHERE NEEDED, ALL SURFACES MUST BE SMOOTH...

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.MUST CLEAN TOPS AND SIDES OF ALL COOKING EQUIPMENT 1ST AND 2ND FLOOR AREAS

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. CLEAN FLOORS AFTER EACH SPILL OF FOOD DEBRI

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.MUST REMOVE ALL MOLDY LOOKING SEALANT 1ST AND 2ND FLOOR AREAS BY 3 COMPARTMENT SINKS

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST REPLACE ALL CRACKED LIGHT SHIELDS 1ST FLOOR KITCHEN AND MISSING LIGHT SHIELD 2ND FL...

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...

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored.MUST PROVIDE SANITIZING BUCKETS FOR DIRTY DISH TOWELS TO BE STORED DURING USE

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.MUST PROVIDE THERMOMETERS IN ALL COOLERS AND PROVIDE COOK...

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.REMOVE UNNECESSARY ARTICLES STORED AT REAR BENEATH TH...

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. REPLACE/RESEAL RUSTY WIRE SHELVING IN COOLERS, AND REPLACE GASKET IN ALL COOLER WHERE NEEDED, ALL SURFACES MUST BE SM...

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. MUST CLEAN TOPS AND SIDES OF ALL COOKING EQUIPMENT 1ST AND 2ND FLOOR AREAS

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. CLEAN FLOORS AFTER EACH SPILL OF FOOD DEBRI

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. MUST REMOVE ALL MOLDY LOOKING SEALANT 1ST AND 2ND FLOOR AREAS BY 3 COMPARTMENT SINKS

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE ALL CRACKED LIGHT SHIELDS 1ST FLOOR KITCHEN AND MISSING LIGHT SHIELD 2N...

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...

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored. MUST PROVIDE SANITIZING BUCKETS FOR DIRTY DISH TOWELS TO BE STORED DURING USE

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. MUST PROVIDE THERMOMETERS IN ALL COOLERS AND PROVIDE ...

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 REMOVE ALL FOIL FROM COOLER SURFACES, REPLACE/RESEAL RUSTY WIRE SHELVING IN SALSA COOLER, AND REPLACE GASKET IN ...

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. MUST CLEAN VENTS ABOVE COOKING EQUIPMENT 1ST FLOOR COOKING AREA, TOPS AND SIDE OF ALL EQUIPMENT 1ST AND 2ND FLOOR AR...

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. FLOOR BY FRONT SERVICE AREA, WHERE SYRUP IS STORED NEEDS 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. MUST REMOVE ALL MOLDY LOOKING SEALANT 1ST AND 2ND FLOOR AREAS BY 3 COMPARTMENT SINKS

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. MUST REPLACE ALL CRACKED LIGHT SHIELDS 1ST FLOOR KITCHEN AND MISSING L...

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. MUST PROVIDE THERMOMETERS IN ALL COOLERS AND PROVIDE ...

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. MUST CLEAN AND BETTER ORGANIZE 3RD FLOOR STORAGE ...

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.REPLACE GASKETS AT 2 DOOR COOLERS,REPLACE/REPAIR ALL RUSTY COOLERS USING A NON-TOXIC FINISH ALSO REPLACED WORNED OUT CUTT...

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 KITCHEN EQUIPMENTS COOLERS,FOOD PREP TABLES,GRILLS,ATTACHED EQUIPMENTS,SHELVING,BAR GUNS,BEHIND FRONT COUNTERS REQUI...

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 ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING ESPECIALLY IN STORAGE AREAS.

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.WALLS/CEILING IN FOOD PREP AREA NEED CLEANING,SEAL OPENINGS AT CEILING ALONG DISHMACHINE.

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.LIGHT BULB IN WALK-IN-COOLER NOT SHIELDED.

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

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.EMPLOYEE TOILET ROOM VENTILATION NOT WORKING.

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.REMOVE ALL CLUTTER THROUGHOUT THE PREMISES.

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.REPLACE GASKETS AT 2 DOOR COOLERS,REPLACE/REPAIR ALL RUSTY COOLERS USING A NON-TOXIC FINISH ALSO REPLACED WORNED OUT CUTT...

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 KITCHEN EQUIPMENTS COOLERS,FOOD PREP TABLES,GRILLS,ATTACHED EQUIPMENTS,SHELVING,BAR GUNS,BEHIND FRONT COUNTERS REQUI...

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 ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING ESPECIALLY IN STORAGE AREAS.

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.WALLS/CEILING IN FOOD PREP AREA NEED CLEANING,SEAL OPENINGS AT CEILING ALONG DISHMACHINE.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULB IN WALK-IN-COOLER NOT SHIELDED.

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

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.EMPLOYEE TOILET ROOM VENTILATION NOT WORKING.

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.REMOVE ALL CLUTTER THROUGHOUT THE PREMISES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND 2 FOOD PREP COOLERS IN KITCHEN WITH IMPROPER TEMPERATURES AMBIENT AIR 60F.TAGGED HELD FOR INSPECTION,MUS...

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.FOUND VARIOUS POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN SAID COOLERS INTERNAL TEMPERATURES RANGING FROM 60F-66F,COOKED PORK 12#,COOKED STEAK 7#,CHEESE 5#,SOUR CREAM 6 GALLONS...

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.REPLACE GASKETS AT 2 DOOR COOLERS,REPLACE/REPAIR ALL RUSTY COOLERS USING A NON-TOXIC FINISH ALSO REPLACED WORNED OUT CUTT...

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 KITCHEN EQUIPMENTS COOLERS,FOOD PREP TABLES,GRILLS,ATTACHED EQUIPMENTS,SHELVING,BAR GUNS,BEHIND FRONT COUNTERS REQUI...

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 ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING ESPECIALLY IN STORAGE AREAS.

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.WALLS/CEILING IN FOOD PREP AREA NEED CLEANING,SEAL OPENINGS AT CEILING ALONG DISHMACHINE.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULB IN WALK-IN-COOLER NOT SHIELDED.

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

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.EMPLOYEE TOILET ROOM VENTILATION NOT WORKING.

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.REMOVE ALL CLUTTER THROUGHOUT THE PREMISES.