TORTERIA LAS FUTBOLERAS.

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

CLEAN FLOOR UNDER STOVE.GRILL REAR PREP AREA.

REPLACE ALL WATER/GREASE DAMAGED CEILING TILES.

CLEAN DUSTY LIGHT SHIELDS REAR PREP AREA.

NEED TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES.

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 HAND CONTACT WITH READY TO EAT FOOD. WASH HANDS WHEN THEY ARE DIRTY AND IN BETWEEN JOBS.

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

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.

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

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.

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 HAS ICE BUILDUP.

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.

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.

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.

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.

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: 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. CLEAN THE VENTS IN THE PREP AERA HAS DUST ON THEM.

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 TOPS THAT FIT TIGHTLY.

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.

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 FILTERS THICK WITH GREASE BUILDUP. INSTRUCTED TO CLEAN AND SANITIZE SAME. ALSO CLEAN THE REACHIN COOLERS AND DEFROST AND CLEAN THE REACH IN FREEZERS.

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.

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.

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.

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 from food, utensils,equipment, and clean linens. FOUND CLUTTER IN THE BASEMENT UNDER THE STAIRS. INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.