Torteria Las Futboleras

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

NEED TO CLEAN STOVE, TABLE UNDER FLAT GRILL, INTERIOR OF COOLER FAN GUARD COVERS DOOR TRACK, MICROWAVE,CLEAN AND SANITIZE CUTTING BOARDS.

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

CLEAN FLOOR UNDER STOVE.GRILL REAR PREP AREA.

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

REPLACE ALL WATER/GREASE DAMAGED CEILING TILES.

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

CLEAN DUSTY LIGHT SHIELDS REAR PREP AREA.

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

NEED TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

EMPLOYEES WERE OBSERVED NOT WASHING HANDS IN BETWEEN HANDLING DIRTY TOWELS AND SHELL EGGS AND READY TO EAT FOOD AND OPENING COOLER DOORS, THE COOLER HANDLES HAVE A 1/4" BUILDUP OF FOOD ON THEM. OBSERVE GOOD HANDWASHING PRACTICES AND MINIMIZE BAERE H...

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

5 LIVE COCKROACHES WERE FOUND UNDER THE KITCHEN SINK BACKSPLASH, REMOVE ALL EVIDENCE OF PESTS.

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

THE KNIVES ARE STORED IN AN UNSANITARY HOLDER WITH FOOD ON THE BLADES, THE CUTTING BOARDS ARE STAINED AND UNSANITARY. CLEAN, RINSE AND SANITIZE THE KNIVES AND BOARDS.

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

THE MEAT SLICER IS DIRTY; WASH, RINSE AND SANITIZE THE MEAT SLICER IN DETAIL IN BETWEEN USE.

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

THE FLOOR BASEBOARDS BEHIND THE PREP COOLER AND ORDER WINDOW IS PULLED AWAY FROM THE WALL AND THE FLOORS ARE DIRTY, CLEAN AND REPAIR UNTIL THE FLOORS ARE CLEAN.

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. CLEAN THE STOVE,OVEN AND REACHIN COOLER HAS SOME FOOD DEBRIS BUILDUP. DEFROST AND CLEAN THE REACHIN CHEST FREEZER H...

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 THE FLOOR UNDER THE HEAVY EQUIPMENT IN PREP AREA AND IN THE BASEMENT ALONG THE WALLS AND IN THE CORNERS HAS SOME DUST BUILDUP.

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. FOUND SOME CEILING TILES IN THE PREP AREA ARE STAINED. INSTRUCTED TO REPLACE OR PAINT THEM.

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. CLEAN THE STOVE AND THE REACHIN COOLERS HAS FOOD DEBRIS ON THEM.

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 THE FLOORS IN THE PREP AREA UNDER AND BEHIND THE HEAVY EQUIPMENT HAS GREASE BUILDUP.

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 NEED CLEANING IN THE PREP AREA HAS SPLASHED ON FOOD DEBRIS ON THEM.

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...

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. FOUND LARGE CONTAINERS OF SUGAR AND BREAD CRUMBS WITH CONTAINER TOP NOT BIG ENOUGHT. INSTRUCTED TO PUT IN SUGAR AND BREAD CRUMBS IN CONTAINERS THAT HAVE...

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. FOUND RUSTY GREASE TRAP UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE THE RUST AND PAINT SAME.

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 THE COOKING EQUIPMENT-FRYER AND CABINET UNDERNEATH, STOVE, OVEN, PREP TABLES, FOOD STORAGE RACKS, HOOD AND FILTE...

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 THE FLOORS IN THE PREP AREA, HAS FOOD DEBRIS, OIL SPILLS AND GREASE ALL OVER THE FLOOR. INSTRUCTED TO CLEAN AND SANITIZE SAME.

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 IN THE PREP AREA ARE THICK WITH GREASE BUILDUP. INSTRUCTED TO REMOVE THE GREASE AND CLEAN AND PAINT ALL WALLS.

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. CLEAN ALL THE VENTS THROUGHOUT PREMISES HAS DUST AND DIRT BUILDUP.

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. Cleaning equipment shall be properly stored away fro...

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 INSTALL A SPLASH GUARD BETWEEN HAND SINK AND PREP TABLE, MUST REMOVE DETERIORATED WOODEN SHELF FROM ABOVE 3 COMP ...

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. ALL PREP COOLER DOORS RUBBER GASKETS ARE BROKEN AND IN POOR REPAIR, INSTRUCTED TO REPLACE AND MAINTAIN.

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 NOT CLEAN THROUGH OUT KITCHEN, FOOD DEBRIS, OIL SPILLS AND CRUMBS NOTED INSTRUCTED MGR TO CLEAN AND MAINTAIN.

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...