Tortilla Soup

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

LOW HOT WATER PRESSURE AT FAUCET OF THREE COMPARTMENT SINK AT BAR AREA,

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

CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED, DATED 07/10/2015, INSPECTION REPORT # 1560097, FOR VIOLATIONS LISTED BELOW: 33 INSTRUCTED TO CLEAN AND MAINTAIN EXTERIOR SURFACES OF COOKING EQUIPMENT WITH EXCESSIVE GREASE BUILD-UP IN COOKING A...

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

MULTI-USE UTENSILS IMPROPERLY STORED, INSTRUCTED TO STORE IN ONE DIRECTION OR HANDLES FACING UP,

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

LARGE AMOUNTS OF ICE BUILD-UP INSIDE WALK-IN FREEZER, INSTRUCTED TO REMOVE AND BETTER MAINTAIN, AND REAR AREA PRODUCE DOOR HANDLE IN POOR REPAIR, INSTRUCTED TO REPAIR,

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

INTERIOR PANEL INSIDE ICE MACHINE NOT CLEAN, AND BOTTOM SHELF IN PRODUCE COOLER NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

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

LOW HOT WATER PRESSURE AT FAUCET OF THREE COMPARTMENT SINK AT BAR AREA,

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

INSTRUCTED TO CLEAN AND REFINISH OR REPLACE (STEAM TABLE)CUTTING BOARD WITH DEEP SEAMS AND STAIN IN PREP/COOKING AREA.----------MUST PROVIDE TIGHT FITTING LIDS FOR (2) ICE BIN BEHIND BAR.----------MUST CLEAN AND REPAINT OR REPLACE GREASE BOX EXTERIOR...

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

INSTRUCTED TO CLEAN AND MAINTAIN EXTERIOR SURFACES OF COOKING EQUIPMENT WITH EXCESSIVE GREASE BUILD-UP IN COOKING AREA.--------MUST CLEAN AND MAINTAIN SODA GUN HOLDER BEHIND BAR TO PREVENT PEST HARBORAGE.

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

INSTRUCTED TO REPLACE MISSING FLOOR TILES (ENTRANCE) INSIDE WALK IN COOLER.---------MUST CLEAN AND MAINTAIN FLOORS THROUGHOUT INSIDE WALK-IN COOLER.

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

INSTRUCTED TO REPLACE MISSING CEILING TILE ABOVE PREP/COOKING AREA.

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

INSTRUCTED TO PROVIDE LIGHT SHIELD OR SHATTERPROOF LIGHT BULB IN KITCHEN HOOD ABOVE COOKING EQUIPMENT.

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

INSTRUCTED TO REPAIR FAUCET NECK WITH HEAVY LEAK AT 3 COMPARTMENT SINK (LEFT FAUCET) AND FAUCET NECK AT ONE COMPARTMENT/PREP SINK IN PREP/COOKING AREA.

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

INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN REAR PREP/STORAGE AREA TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED ICE SCOOP STORED ON TOP OF ICE INSIDE ICE BIN BEHIND BAR. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.

FOOD HANDLER REQUIREMENTS MET

NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISES. INSTRUCTED TO PROVIDE. INFORMATION PROVIDED.

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

Found some food items not properly dated in walk in cooler, must properly dated in walk in cooler.

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

Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices).

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

Floor tiles in walk in cooler that were damaged, shall be repaired/replaced.

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

Missing light shields in rear kitchen areas, shall be provided/replaced.

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

Ice bin covers at the bar area are missing.Must provide and maintain. Shelvings inside the Walk-in-cooler are rusty.Must repair and maintain.

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

Remove excessive grease build-up on exterior surfaces of grease trap box beneath the 3 compartment sink.

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

Floors inside the furnace rooms,closets are dirty.Clean floors in detail throughout the premises.Elevate stored items inside the closets 6" off floor/wall for easier cleaning.

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

Light shield inside the walk-in-cooler is in poor repair.Must repair and maintain with adequate lighting at all times.

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

Additional exposed handsink is needed at the rear preaparation area/dishwashing machine for handwashing and repair water leaks at drain pipes beneath the 3 compartment sinks at bar areas.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

A metal stem thermometer is needed for monitoring food temperatures and maintain at all times.

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

Ice dispensing utensil for ice machine not properly stored.Must store in a clean container,invert to prevent contamination before use.

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

Walls/ceiling that had peeling paint/.plaster by dish machine area shall be repaired/sealed.

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

Missing light shields in rear storage area, shall be provided.

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

Above had no mop sink on premises, must provide mop sink to premises.

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

ADDITIONAL CLEANING OF FLOORS UNDER AND AROUND COOKING EQUIPMENT WITH DEBRIS AND GREASE ACCUMULATION.----------MUST REPAIR FLOOR BASEBOARD IN POOR REPAIR AND WITH HOLES BEHIND COOKING EQUIPMENT (BETWEEN COOKING EQUIPMENT AND 3 COMPARTMENT SINK).

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

INSTRUCTED TO DETAIL AND MAINTAIN FILTERS AND KITCHEN HOOD ABOVE COOKING EQUIPMENT WITH HEAVY DUST AND GREASE BUILD-UP.-----------MUST REPLACE HEAVY WATER STAINED CEILING TILES ABOVE REAR DINING AREA.

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

NO LIGHTING IN WALK-IN FREEZER. MUST PROVIDE.

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

LEAK ON NOZZLE OF THREE COMPARTMENT SINK. MUST REPAIR.

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

NOTED STANDING WATER (DRAINAGE) IN BETWEEN 2ND COMPARTMENT AND 3RD COMPARTMENT OF THE 3 COMPARTMENT SINK IN REAR PREP AREA. INSTRUCTED TO FIX.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OBSERVED OVERFLOWING GARBAGE BAGS CONTAINING FOOD IN BOTH OUTDOOR WASTE CONTAINERS.LIDS UNABLE TO CLOSE AND BAGS FOUND GNAWED AND TORN OPEN. INSTRUCTED TO REMOVE OVERFLOWING GARBAGE.SERIOUS CITATION ISSUED 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES OR POSTED. SERIOUS CITATION ISSUED 7-38-012.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

NO HOT WATER IN CUSTOMER MENS AND LADIES WASHROOM. MUST PROVIDE HOT AND COLD RUNNING WATER. SERIOUS CITATION ISSUED 7-38-030.

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

OBSERVED DIRTY DISHES FROM THE EVENING BEFORE. MUST CLEAN DIRTY DISHES DAILY.

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

THE FOLLOWING FOUND DIRTY WITH FOOD AND GREASE DEBRIS: INTERIOR/EXTERIOR ALL COOKS LINE EQUIPMENT, ALL SINKS IN BOTH FOOD PREP AREAS, DISH MACHINE, ALL PREP TABLES AND CUTTING BOARDS. MUST CLEAN ALL.

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

FLOORS THROUGHOUT ENTIRE ESTABLISHMENT WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. INCLUDING FLOOR OF WALK-IN FREEZER.

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

WALLS ON COOKS LINE WITH FOOD SPLATTER AND GREASE. MUST CLEAN. MISSING WALL TILES ON COOKS LINE AND IN REAR PREP. MUST REPLACE.

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

NO LIGHTING IN WALK-IN FREEZER. MUST PROVIDE.

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

LEAK ON NOZZLE OF THREE COMPARTMENT SINK. MUST REPAIR.

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

ALL STORED ITEMS THROUGHOUT MUST BE ELEVATED AND ORGANIZED.

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

FOR NEXT INSPECTION

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

MUST PROVIDE PROPERLY DESIGNED COVERS FOR ICE BINS IN BAR

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

DISHMACHINE IS NOT BEING USED AT THIS TIME,IMPROPER SANITIZING RINSE OF 10 ppm CHLORINE,TAG REMAINS ON THE DISHMACHINE ,INSTRUCTED TO FAX LETTERTO CDPH 312-746-4240 WHEN DISHMACHINE HAS BEEN FIXED ,MUST BE 100 ppm CHLORINE FINAL RINSE,NO CITATION ISS...

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OUTE...

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. PREVIOUS MINOR VIOLATIONS FROM REPORT #557541,09-13-12 NOT CORRECTED,NOW SERIOUS VIOLAT...

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

INSTRUCTED TO PROVIDE DRAIN STOPPERS IN 3 COMPARTMENT SINK WHICH WILL PROPERLY FIT INTO THE DRAINS. MUST PROVIDE PROPERLY DESIGNED COVERS FOR BAR ICE BINS (CURRENTLY USING SHEET PANS).

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

FOUND THE FOLLOWING UNCLEAN:SHELVES IN WALK IN COOLER,CHOPPING BOARDS,GREASE BOXES, SHELVES, UNUSED COOLERS, BUCKETS/COVERS OF DISHMACHINE CHEMICALS, EXTERIOR OF DISHMACHINE. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND MAINTAIN.

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

LIGHT IN PREP AREA NOT SHIELDED,MUST PROVIDE LIGHT SHIELD; FURNACE ROOM WITHOUT LIGHT,MUST PROVIDE LIGHT

FACILITIES TO MAINTAIN PROPER TEMPERATURE

Facility not maintaining proper temperature. Walk-in cooler internal temperature at 53.9 F while storing potentially hazardous foods. Instructed that internal temperature of cooler must maintain 40 F or below. Critical citation issued 7-38-005(A). "H...

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

Potentially hazardous foods does not meet temperature requirement during storage, preparation, display and service. Potentially hazardous foods in cooler stated above not maintaining proper temperature. Found Ribs Tips 10lbs at 52.4 F, Ribs 15 lbs at...

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

Sanitizing rinse for equipment and utensils not at proper concentration. While in use by employee, low temperature dishmachine not at proper concentration or sanitizing rinse. Chlorine sanitizer at 0 ppm. Chlorine bucket completely empty and establis...

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

Dish washing facilities not maintained or operated. While running and draining water in middle of three compartment sink, water coming back-up left and right sides of sink. Instructed manager to detail clean grease trap and/or drainline to prevent in...

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

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Ice bins not covered in bar area. Instructed to provide covers for ice bins to protect ice during storage.

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

Can opener, exhaust hood, filters and cooking equipment not cleaned. Instructed to detail clean and sanitize.

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

Floor behind equipment, along wallbase and storage rooms not cleaned. Instructed to detail clean daily.

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

Ceiling tile not maintained in dining area. Instructed to replace damaged ceiling tile. Ventilation and light covers in prep area not cleaned. Instructed to detail clean. Gap along wallbase not in prep area behind prep table. Instructed to seal...

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

Light bulb inside walk-in cooler not shielded. Instructed to shield bulb.

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

Employees door room door not self closing. Instructed to install self-closing device.

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

Soda holder in bar area not provided with drainline for liquid waste. Instructed to attacted drainline to holder.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided for several coolers. Instructed to provided thermometer conspicuous inside coolers.

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

Unnecessary articles and unused equipment stored on premises. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.

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

FOR NEXT REGULAR INSPECTION

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

FOR NEXT REGULAR INSPECTION

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

FOR NEXT REGULAR INSPECTION

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO P...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CURRENT VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED NOR PRESENT,NOT ON SITE ,PREMISES IS OPEN FOR BUSIN...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO SUMMARY OF INSPECTION REPORT POSTED VISIBLE TO CUSTOMERS,SERIOUS VIOLATION,CITATION ISSUED,INSTRUCTED MUST AT ALL TIMES POST THE SUMMARY OF INSPECTION ...

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. COOKING HOOD FULL OF GREASE,MUST CALL SERVICE FOR CLEANING,MUST CLEAN AND MAINTAIN

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. CHOPPING BOARD WITH DEEP BLACK CUTS ,MUST CLEAN 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. FLOOR UNDER COOKING EQUIPMENT ,UNDER 3 COMPARTMENT SINK IN BAR AREA UNCLEAN,MUST CLEAN AND MAINTAIN