XOCTLI MEXICAN RESTAURANT.

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 VIOLATION 7-38-020.

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

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

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

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

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. CRITICAL VIOLATION 7-38-005(A)

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 APPROXIMATELY $300.00. INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER DURING STORAGE. CRITICAL VIOLATION 7-38-005(A)

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

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

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.

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.

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.

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

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.

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

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

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.

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

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 FOR SERVICE. SAME FOOD HANDLER WASHING HANDS IN 3-COMPARTMENT SINK WITH NO SOAP. INSTRUCTED MANAGER TO MONITOR EMPLOYEE HAND WASHING. HANDS MUST BE WASHED IN EXPOSED SINK WITH SOAP AND RUNNING WARM WATER AND DRIED IN A SANITARY MANNER. HANDS MUST BE PROPERLY WASHED BETWEEN TASKS, AFTER EACH ACTIVITY, AND BEFORE HANDLING FOOD. THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. CRITICAL VIOLATION 7-38-010A

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

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

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

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

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

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

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

CLEAN INTERIOR OF VENTILATION HOOD.

ELEVATE ALL STOCK OFF FLOOR IN PREP AND BASEMENT AREAS.

STORE WASH CLOTHS IN SANITIZING SOLUTION.

PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.

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

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

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

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTAINTS.

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 ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

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.

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

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

TOILET ROOM DOOR MUST BE SELF-CLOSING.

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.

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

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 red bar across it, shall be clearly and conspicuously posted in each public place and place of employment where smoking is prohibited by this chapter by the owner, operator, manager, or other person in control of that place. 7-32-020(a).

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

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 PURCHASED OYSTERS OR CLAMS. INSTRUCTED THAT SHELLFISH TAGS MUST BE IN PLACE AT ALL TIMES SHELLFISH ARE ON PREMISES AND ONCE DEPLETED THE TAG MUST BE KEPT ON PREMISES IN A FILE FOR 90 DAYS. ITEMS DISGARDED AND DENATURED VALUED AT A TOTAL OF $50.00.

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 LICENSE. MUST PROVIDE A LOG BOOK WITH A CURRENT RECEIPT OF SERVICE FOR 2013. REAR EXIT DOOR NOT COMPLETELY RODENT PROOF AT BOTTOM AS REQUIRED. A ONE INCH GAP IS AT BOTTOM RIGHT CORNER OF DOOR; MUST RODENT PROOF DOOR.

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.

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

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

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

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

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.

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.

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.

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.

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 inspected in ready to operate condition.

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 rooms shall have self closing doors.

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

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 furnishings throughout the premises.