TWISTED LIZARD.

FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. COOKS LINE COOLER FOUND RANGING IN TEMPERATURES BETWEEN 44.9F TO 46.9F WITH FOODS SUCH AS COOKED CHICKEN AT 46.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).

THE FOLLOWING FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER APPROXIMATELY 3LBS COOKED CHICKEN AT 46.2F, 3LBS COOKED BEEF AT 45.8F, 10 LBS CHEESE AT 46.7F, 1LB COOKED SHRIMP AT 44F. ALSO OBSERVED FOODS BEING IMPROPERLY COOLED, ONE PAN STACKED ON TOP OF ANOTHER ON PREP TABLE. THE FOODS BEING COOKED RICE AT 107.2F, COOKED BEEF AT 83.8F, PORK AT 91.9F. NO TEMPERATURE LOGS ON PREMISES. MANAGEMENTS STATES APPROXIMATELY 40LBS TOTAL POUNDS WITH AN ESTIMATED VALUE OF $350.00. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).

OBSERVED THE FOLLOWING CROSS-CONTAMINATION. 8 DOZEN RAW EGGS ON CARDBOARD FLATS ON TOP COOLER SHELF WITH SEVERAL CRACKED EGGS DRIPPING DOWN ONTO UNCOVERED, FRESH APPLES AND BEETS ON BOTTOM SHELF. ALL CONTAMINATED FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).

NO PAPER TOWELS AT COOKS LINE EXPOSED HAND SINK. NO SOAP OR PAPER TOWELS AT BAR EXPOSED HAND SINK. EMPLOYEES PROVIDED DURING INSPECTION. CRITICAL CITATION ISSUED 7-38-030.

NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION AND NO CITY CERTIFICATES POSTED ON PREMISES. SERIOUS CITATION ISSUED 7-38-012.

SUMMARY REPORT GIVEN ON 5-18-12 NOT POSTED VISIBLE TO CUSTOMERS. SUMMARY WAS COVERED BY BUSINESS LICENSES AND UNABLE TO SEE. SERIOUS CITATION ISSUED 7-42-010(B).

RUSTED WIRE RACK SHELVING INSIDE TALL REACH-IN COOLER. MUST REMOVE RUST. REPAINT/RESEAL.

DIRTY INTERIOR COOKS LINE COOLER WITH FOOD DEBRIS. MUST CLEAN.

MUST NOT USE CARDBOARD AS MATTING FOR FLOOR ON COOKS LINE.

MUST INSTALL HOT AND COLD RUNNING WATER ABOVE MARGARITA MAKER MACHINE AT BAR TO UNABLE ADEQUATE WASHING RINSING AND SANITIZING. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL PLUMBING INSTALLED. SPRAY ARM HANGING INTO WASH BASIN OF ONE COMPARTMENT SCRAPPING SINK AT DISH MACHINE. SPRAY NOZZLE MUST HANG ABOVE WASH BASIN SINK.

GARBAGE IN WASTE BASKETS OVERFLOWING FROM PREVIOUS DAYS SERVICE IN BOTH WASHROOMS. MUST DISCARD ALL GARBAGE ON DAY OF OPERATION.

ALL EMPLOYEES IN FOOD PREP AREAS MUST WEAR HAT/HAIR RESTRAINTS.

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PREP COOLERS WITH AN AIR TEMPERATURE OF 51.4F AND 47.8F. BOTH COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNITS TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN BELOW 40F. DO NOT USE COOLERS UNTIL THEY HAVE BEEN REINSPECTED AND THE HELD FOR INSPECTION TAG HAS BEEN REMOVED. CRITICAL VIOLATION 7-38-005A.

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS. THE FOLLOWING WAS OBSERVED: GUACAMOLE AT 45.F, SHRIMP AND SCALLOPS AT 46.2F, SHREDDED CHEESE AT 46.7F, VARIOUS SALSAS AND MOLE SAUCES AT 48.0F-67.2F, SOUR CREAM AT 57.3F, GARLIC IN OIL MIXTURE AT 66.3F, BEEF AT 53.2F, COOKED BLACK BEANS AT 50.3F, SKIRT STEAK AT 53.0F, CHICKEN AT 50.3F, CHICKEN FLAUTAS AT 44.2F, SALAD DRESSINGS AT 48.0F, REFRIED BEANS AT 44.9F, COOKED RICE AT 50.5F, ORANGE JUICE AT 46.7F, CREAM PIE AT 49.2F, CHORIZO AT 45.6F, CHIPOTLE CREAM SAUCE AT 50.3F. MANAGEMENT VOLUNTARILY DISCARDED 200# OF FOOD WORTH APPROXIMATELY $692. CRITICAL VIOLATION 7-38-005A.

MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.

REPLACE THE TORN DOOR GASKETS INSIDE OF BOTH STAND-UP 2 DOOR PREP COOLERS.

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED AT RE-INSPECTION THE FOLLOWING ICE/FOOD NOT PROTECTED FROM CONTAMINATION. OPEN TO THE PUBLIC WITHOUT SHIELDING OR COVERING. LARGE ICE BIN OPEN WITH OUT LID COVERING ICE INSIDE USED FOR CONSUMPTION IN ENTRANCE HALLWAY FOR CUSTOMERS TO BASEMENT DINING ROOM AND ACCESS TO OUT DOOR SIDE WALK CAFE. OBSERVED IN DINING ROOM HALLWAY LEADING TO CUSTOMER WASHROOMS THREE LARGE PLASTIC BINS FILLED WITH COOLING, WARM, READY TO EAT TORTILLA CHIPS OPEN TO THE PUBLIC WITH OUT LIDS/COVERS PROTECTION. ALL ICE DISCARDED. ALL CHIPS DISCARDED AND DE-NATURED. MANAGER STATES APPROXIMATELY 30LBS @ $60.00.

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM 6-23-11 #517420 NOT CORRECTED. #29- PREVIOUS MINOR VIOLATION #32 NOT CORRECTED FROM 154357 ON 4-28-10. MUST PROVIDE PROPER TIGHT FITTING LID FOR BULK ICE BIN FOR ICE TRANSPORTED FROM LOCATION ACROSS THE STREET,1963 N. SHEFFIELD. OBSERVED SAME ICE BIN IN SAME LOCATION WITH SAME NON-TIGHT FITTING LID NOT BEING USED TO COVER ICE. ICE BIN REMOVED FROM PREMISES AND INSTRUCTED NOT TO USE.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INITIAL INSPECTION. MANAGEMENT WAS TELEPHONED UPON THIS INSPECTORS ARRIVAL AND ARRIVED APPROXIMATELY 20 MINUTES LATER.

All food not stored in the original container shall be stored in properly labeled containers.BULK TORTILLA CHIPS MUST BE LABELED AND DATED.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR BEHIND FRONT THREE COMPARTMENT SINK WITH MISSING GROUT AND DAMAGED TILE AND POOLING WATER MUST REPAIR TILES, REMOVE POOLING WATER.

The walls and ceilings shall be in good repair and easily cleaned.WALL AT BLENDER AND MARGARITA MIX MACHINE WITH DRINK SPLATTER. MUST CLEAN AND MAINTAIN.

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.ATTACHED HOSE TO DISH MACHINE SLOP SINK MUST BE REMOVED FROM PREMISES OR INSTALL A BACK FLOW PREVENTION DEVICE.

All employees shall be required to use effective hair restraints to confine hair.ALL EMPLOYEES IN FOOD PREP AREA MUST HAVE HAT/HAIR RESTRAINT.