Xoctli Mexican Restaurant

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHES LAYING ON THE PREP TABLES. MUST PROPERLY STORE IN SANITIZE SOLUTION WHEN NOT IN USE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN THE INTERIOR OF THE REACH IN COOLERS, DRY STORAGE SHELVING AND EXTERIOR OF BULK STORAGE CONTAINER TO REMOVE SPILLS AND DEBRIS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS NEED CLEANING AROUND COOKING EQUIPMENT AND IN THE BASEMENT ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS AND DEBRIS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST ORGANIZE CLUTTER IN THE BASEMENT TO PREVENT HARBORAGE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN THE INTERIOR OF THE REACH IN COOLERS TO REMOVE SPILLS AND DEBRIS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS NEED CLEANING THROUGH OUT THE BASEMENT PREP/STORAGE AREA TO REMOVE SPILLS,DUST AND DEBRIS.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO DISCLOSUER, OR REMINDER ON THE MENU AT THIS TIME, INSTRUCTED TO PROVIDE DISCLOSURE AND REMINDER ON MENU ADVISORY, LABEL STATMENTS, PLACECARDS,TABLE TENT OR OTHER EFFECTIVE WRITTEN MEANS. PRIORITY FOUNDATION CITATION ISSUED #7-38-005.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN THE INTERIOR OF THE REACH IN COOLERS TO REMOVE SPILLS AND DEBRIS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS NEED CLEANING THROUGH OUT THE BASEMENT PREP/STORAGE AREA TO REMOVE SPILLS,DUST AND DEBRIS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

SEE VIOLATION #60.

ALLERGEN TRAINING AS REQUIRED

SEE VIOLATION #60.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT #2293345 DATE 6-11-19: (57)EMPLOYEE FOOD HANDLER REQUIREMENTS AND (58) ALLERGEN TRAINING FOR THE CITY CERTIFIED MANAGER, ALSO REQUIRED. INSTRUCTED MANAGER TO COMPLY OR MORE CITATIONS WILL FOLLOW. PRIO...

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO PROCEDURES FOR CLEANING UP VOMIT, AND DIARRHEAL EVENTS, INSTRUCTED TO PROVIDE PROPER EQUIPMENT/DISINFECTANT RATED FOR NOROVIRUS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO DATE MARKING ON PREPARED FOODS TCS/READY TO EAT HELD FOR MORE THAT 24 HOURS IN REAR COOLERS, INSTRUCTED TO CLEARLY MARK THE DATE OR DAY WHICH THE FOOD SHALL BE SOLD ,CONSUMED,OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41*F OR LESS, FOR A...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO DISCLOSUER, OR REMINDER ON THE MENU AT THIS TIME, INSTRUCTED TO PROVIDE DISCLOSURE AND REMINDER ON MENU ADVISORY, LABEL STATMENTS, PLACECARDS,TABLE TENT OR OTHER EFFECTIVE WRITTEN MEANS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVEDWIPING CLOTHES IMPROPERLY STORED ON THE COUNTERS, INSTRUCTED TO STORE IN SANITIZING SOLUTION WHEN NOT IN USE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED THE REAR TWO DOOR COOLER FANGUARD COVER NOT CLEAN, INSTRUCTED TO CLEAN. ALSO BASEMENT BOX FREEZER WITH EXCESSIVE ICE, INSTRUCTED TO DEFROST AND CLEAN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO EMPLOYEES ON PREMISES WITHOUT FOOD HANDLER TRAINING, INSTRUCTED TO PROVIDE.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO ALLERGENT TRAINING ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE.

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

REMOVE CLUTTER IN BASEMENT STORAGE AREA NEXT TO PREP AREA. ORGANIZE AND MAINTAIN AT ALL TIMES

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

OBSERVED 30 SMALL FLYING INSECTS ON WALL,CEILING, EXTERIOR OF CONTAINERS AND POTS/PANS. ALSO OBSERVED OVER 15 SMALL FLYING MOTHS IN SAME AREAS. MUST REMOVE AND CLEAN/SANITIZE AFFECTED AREAS. RECCOMMEND CONTACTING PEST CONTROL FOR SERVICE. SERIOUS VIO...

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

OBSERVED SLOW DRAINING WATER AT 3-COMP SINK IN BASEMENT PREP AREA. MUST REPAIR. SERIOUS VIOLATION 7-38-030.

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

CLEAN FLOOR IN FOLLOWING AREAS: 1ST FLOOR AT GRILL/PREP AREA, BASEMENT PREP AREA AND STORAGE AREA.

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

MUST REMOVE PEELING PAINT AT WALL ABOVE EXPOSED HAND SINK IN BASEMENT PREP AREA.

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

REMOVE CLUTTER IN BASEMENT STORAGE AREA NEXT TO PREP AREA. ORGANIZE AND MAINTAIN AT ALL TIMES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND THE REACH IN COOLER NEXT TO THE BASEMENT STAIRS ON THE 1ST FL. NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER. THE AMBIENT TEMPERATURE WAS 50F. INSTRUCTED TO HAVE UNIT FIXED SO THAT IT HOLDS AN AMBIENT TEMPERATURE OF 40F OR LOWER...

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

FOUND POTENTIALLY HAZARDOUS FOODS STORED IN THE ABOVE COOLER AT IMPROPER TEMPERATURS. APPROXIMATELY 60LBS. OF BEEF (48.9F-49.6F)AND 30LBS. OF CHEESE (55.6F-58.3F). MANAGER VOLUNTARILY DENATURED AND DISCARDED OF THE PRODUCT, ALL VALUED AT APPROXIMATEL...

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

THE REACH IN FREEZER IN THE BASEMENT BY THE STAIRS HAS THICK ICE BUILD UP INSIDE. INSTRUCTED TO REMOVE EXCESS ICE AND MAINTAIN.

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

THE INTERIOR OF THE DEEP FRYER AND THE COOLERS (INCLUDING THE GASKETS) HAS FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

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

THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS AND THE FLOORS BEHIND THE COOKING EQUIPMENT HAS FOOD, GREASE AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

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

THE FILTERS ON THE VENTILATION HOOD IN THE MAIN COOKING AREA HAS THICK GREASE, DIRT AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FILTERS.

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

THE 1ST FL. 3-COMPARTMENT SINK HAS NO DRAINBOARD ATTACHED TO IT OR ABOVE IT. INSTRUCTED TO PROVIDE FOR ADEQUATE DRAINING BACK INTO THE SINK. MAINTAIN SAME.

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

THE MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP. MAINTAIN SAME.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

THE WASH CLOTHS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZER (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

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

OBSERVED THE BASEMENT BOX FREEZER WITH EXCESSIVE ICE, INSTRUCTED TO DEFROST, AND CLEAN.

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

OBSERVED STANDING WATER ON THE BASEMENT FLOOR, INSTRUCTED TO REMOVE AND KEEP FLOOR DRY.

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

OBSERVED THE FOLLOWING NOT CLEAN THE HOOD OVER THE COOKING AREA, WALL NEXT TO HOOD, AND OBSERVED A WATER DAMAGED SPOT ON CEILING IN FRONT OF THE HOOD, INSTRUCTED TO CEAN/REPAIR.

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

OBSERVED BASEMENT SINK WITH SPRAYER ONLY, INSTRUCTED TO PROVIDE NOZZLE THAT REACHES ALL 3 COMPARTMENTS.

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

OBSERVED FOOD HANDLER EATING IN PREP AREA, ANOTHER FOOD HANDLER REMOVING FRIED STEAK FROM FRYER WITH BARE HANDS, TOUCHING COOKED SLICED STEAK, SHREDDED LETTUCE, TOMATOES, CHEESE, SOILED WASH CLOTH WITH BARE HANDS AND PLACING FOOD ON CUSTOMER PLATE FO...

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

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

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND BASEMENT AREAS.

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

CLEAN CEILING AND LIGHT SHIELDS ABOVE 3-COMPARTMENT SINK PREP AREA, IN REAR STORAGE AND BASEMENT AREAS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS IN ALL COOLERS AND METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

REMOVE SOILED WASH CLOTHS FROM CUTTING BOARDS, PREP TABLES, ETC AND PROPERLY STORE IN SANITIZING SOLUTION.

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

CLEAN INTERIOR OF ALL COOKING EQUIPMENT, FRYER CABINETS, FAN GUARDS IN REACH-IN COOLERS.

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND BASEMENT AREAS.

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

CLEAN INTERIOR OF VENTILATION HOOD.

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

ELEVATE ALL STOCK OFF FLOOR IN PREP AND BASEMENT AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

FOOD HANDLER REQUIREMENTS MET

PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.

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

ALL CLEAN MULTI-USE UTENSILS AND POTS/PAND MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENTS AND ATTACHED PIPES TO REMOVE GREASE BUILD-UP IN FRONT PREP AREA AND MAINTAIN.

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

WALL SURFACES ABOVE THE BASEMENT PREP 3 COMPARTMENT SINK AREA MUST BE SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.

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

ELEVATE ALL STOCK OFF FLOOR IN BASEMENT PREP AREA AND STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING AND MAINTAIN.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTAINTS.

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

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (RICE,BEANS, CHICKEN, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT A...

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

CUTTING BOARDS WITH DEEP-DARK GROOVES/STAINS STORED ON SHELVINGS MUST BE REPLACED AND ALUMINUM FOIL LINERS ON SHELVINGS NEAR COOKING EQUIPMENTS MUST BE REMOVED.

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

THE FOLLOWING REQUIRES A DETAIL CLEANING HOOD/FILTERS AND SIDES OF HOT COOKING EQUIPMENTS AT COOKLINE AND INTERIOR/EXTERIOR OF COOLERS.

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

LIGHT BULBS MUST BE SHIELDED OR PROVIDE SHATTER-PROOF LIGHTING IN BASEMENT FOOD PREP AREA.

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

TOILET ROOM DOOR MUST BE SELF-CLOSING.

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

GREASE TRAP BOX BENEATH THE BASEMENT 3 COMPARTMENT SINK NEEDS PAINTING USING A NON-TOXIC FINISH. PROVIDE AND MAINTAIN 3 ADEQUATE WORKING SINK STOPPERS FOR THE 3 COMPARTMENT SINK.

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

REMOVE CLUTTERED CONDITIONS FROM THE BASEMENT DRY STORAGE AREAS,CLEANING EQUIPMENTS MUST BE PROPERLY STORED IN A DESIGNATED AREA.

NO SMOKING REGULATIONS

The required no smoking signs not posted at the entrance of the food establishment. (a) ?No Smoking? signs or the international ?No Smoking? symbol, consisting of a pictorial representation of a burning cigarette enclosed in a red circle with a r...

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

MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SIDES OF ALL COOKING EQUIPMENT, TOP OF STOVE, INSIDE BOTTOM OF FRYER, GRILL ETC. CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE, CLEAN INTERIORS OF REFRIGERATION UNITS AND FREEZERS.

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

FLOORS NEED DETAIL CLEANING UNDER, AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT; CLEAN AND MAINTAIN.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

FOUND 1 1/2 LBS OF UNCOOKED FRESH LOOSE OYSTERS IN FREEZER WITH NO SHELLFISH TAG AND 5 LBS OF UNCOOKED FRESH CLAMS IN A MESH BAG WITH NO SHELLFISH TAG AS REQUIRED VERIFYING PROOF OF SOURCE. NO SHELLFISH TAGS ANYWHERE ON PREMISES FOR PREVIOUSLY PURCH...

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

NO PEST CONTROL LOG BOOK ON PREMISES AS REQUIRED WITH NECESSARY DOCUMENTS INSIDE (MAP, MSDS SHEETS, COPY OF STATE OF ILLINOIS LICENSE). I WAS PRESENTED RECEIPTS FROM JUNE 2012 AND A RECEIPT DATED 8/21/12 WAS POSTED ON A BOARD WITH THE BUSINESS LICEN...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

NO INSPECTION SUMMARY REPORT POSTED FROM PREVIOUS INSPECTION MADE IN APRIL 2012 AS REQUIRED FOR CUSTOMER VIEW. NO INSPECTION REPORT ON PREMISES AT THIS TIME EITHER. INSTRUCTED TO POST AND MAINTAIN SUMMARY.

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

LABEL AND DATE ALL COOKED FOOD ITEMS IN REFRIGERATION UNITS AND MAINTAIN . LABEL BULK STORAGE CONTAINERS IN BASEMENT PREP AREA WITH NAME OF PRODUCT.

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

MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SIDES OF ALL COOKING EQUIPMENT, TOP OF STOVE, INSIDE BOTTOM OF FRYER, GRILL ETC. CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE, CLEAN INTERIORS OF REFRIGERATION UNITS AND FREEZERS.

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

FLOORS NEED DETAIL CLEANING UNDER, AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT; CLEAN AND MAINTAIN.

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

WALLS NEED CLEANING AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT IN BOTH PREP AREAS. CLEAN CEILING VENT TO REMOVE DUST OBSERVED ON VENT.

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

PAINT EXTERIOR OF GREASE RECEPTOR AT THREE COMP SINK IN BASEMENT WHERE RUSTY.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Turn on all refrigeration so it can be checked for adequate temperature.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

There is no exposed hand sink in the basement prep area and dish room. Adequate and convenient hand washing facilities shall be provided for all employees with sanitary soap and towels.

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

No certified manager present during inspection. Have a certified manager affiliated with the business present so violations can be shown to someone connected to the business.

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

the 3-compartment sink sprayer has no valve. Install a valve or sprayer head of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.

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. The equipment, sinks, utensils and serving area is dirty; clean, rinse and sanitize everything so the business may be...

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

The exposed metal portion ceiling above the 3-comp sink is damaged and unsanitary. The walls and ceilings shall be in good repair and easily cleaned.

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

Toilet rooms shall have self closing doors.

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

The fresh air vent covers in the cooking hood are dirty, remove the covers and clean out dirty deposits.

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. Clean and maintain the dusty used equipment and f...