TECALITLAN.

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 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 ABOVE COLD FOOD 40F AND BELOW. FOOD DISCAERDED AND DENATURED. POUNDS 8,VALUE CRITICAL VIOLATION:7-38-005(A)

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

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

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 RUBBER GASKET INSIDE THE TWO REACH-IN COOLER,NEED TO REPLACE.

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

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.

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

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

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

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

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

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 FLOOR LIQUOR STORAGE AREA.

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.

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

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).

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

ELEVATE DRINK MIX OFF FLOOR IN WEST BAR AREA.

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

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

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.

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

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.

INVERT ALL GLASSES IN BAR AREA.

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

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.

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

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

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-COMPARTMENT SINK IN BAR AREAS.

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

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

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

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.

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

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. Critiical citation issued 7-38-030. "Held for Inspection" tag placed on dishmachine.

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 faucet to properly reach all three compartments with hot and cold running water. Serious citation issued 7-38-030.

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

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

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.

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

WIPE INTERIOR PANEL OF LARGE ICE MACHINE AND MAINTAIN.

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

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

Inspector Comments: MUST LABEL ALL BULK FOOD STORAGE CONTAINERS

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

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 TOILET ROOM.

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.

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 RUSTING OUT.

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

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 2ND FL. WALK IN COOLER.MUST PROVIDE SPLASH GUARDS AT ALL EXPOSED HAND BOWLS WHERE NEEDED TO PREVENT CONTIMINATION.#33- MUST CLEAN TOPS AND SIDES OF ALL COOKING EQUIPMENT 1ST & 2ND FL.#35-MUST REMOVE ALL MOLDY LOOKING SEALANT 1ST & 2ND FL. AREAS BY 3- COMPARTMENT SINKS.#36-MUST REPLACE ALL CRACKED LIGHT SHIELDS & MISSING LIGHT SHIELDS IN 1ST & 2ND FL.#39 MUST PROVIDE SANITIZING BUCKETS FOR DIRTY DISH TOWELS TO BE STORED DURING USE.#40-MUST PROVIDE THERMOMETERS IN ALL COOLERS.#41-REMOVE UNNECESSARY ARTICLES STORED AT REAR BENEATH THE STAIRS.(SERIOUS 7-42-090)

MUST LABEL ALL BULK FOOD STORAGE CONTAINERS.

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

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.

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

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.

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

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.

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 AND EASILY CLEANABLE, MUST ALSO REPAIR BROKEN HANDLE TO 2ND FLOOR WALK-IN COOLER MUST PROVIDE SPLASH GUARDS AT ALL EXPOSED HAND BOWLS WHERE NEEDED TO PREVENT CONTAMINATION

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

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

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

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 FLOOR KITCHEN

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. MUST PROVIDE ADEQUATE SINK STOPPERS FOR ALL THREE COMPARTMENT SINKS

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

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 COOKS WITH THERMOMETERS TO TAKE TEMPERATURE OF FOODS

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 THE STAIRS.

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 AND EASILY CLEANABLE, MUST ALSO REPAIR BROKEN HANDLE TO 2ND FLOOR WALK-IN COOLER MUST PROVIDE SPLASH GUARDS AT ALL EXPOSED HAND BOWLS WHERE NEEDED TO PREVENT CONTAMINATION

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

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

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

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 FLOOR KITCHEN

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. MUST PROVIDE ADEQUATE SINK STOPPERS FOR ALL THREE COMPARTMENT SINKS

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

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 COOKS WITH THERMOMETERS TO TAKE TEMPERATURE OF FOODS

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 THE SAME COOLER, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE

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 AREAS, AND FRONT SALSA COOLER NEEDS CLEANING

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

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

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 LIGHT SHIELD 2ND FLOOR KITCHEN

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. MUST REPAIR LEAKING FAUCET AT 1ST FLOOR 3 COMPARTMENT SINK

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 COOKS WITH THERMOMETERS TO TAKE TEMPERATURE OF FOODS

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 AREA

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 CUTTING BOARDS.

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 REQUIRE DETAIL CLEANING.

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.

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.

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

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.

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 CUTTING BOARDS.

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 REQUIRE DETAIL CLEANING.

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.

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.

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

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.

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,MUST NOT USE UNTIL REPAIRED,THE CDPH IS NOTIFIED VIA FAX 312-746-4240 FOR TAG REMOVAL.

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,GUACAMOLE 8#.SAID FOODS DISCARDED,DENATURED.TOTAL DOLLAR VALUE$500.

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 CUTTING BOARDS.

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 REQUIRE DETAIL CLEANING.

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.

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.

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

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.