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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SKIRT STEAK AT 44-63.6F, CHICKEN AT 49.2F, FISH AT 46.7F, TACO MEAT AT 44.6F, BEEF AT 46.0F, CARNITAS AT 45.3F, COOKED BLACK BEANS AT 43.7F, SOUR CREAM AT 47.1F. MANAGEMENT VOLUN...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED THE EXPOSED HANDSINK IN THE SERVICE AREA NOT ACCESSIBLE FOR USE. A WATER HOSE WAS HOOKED UP FROM THE FAUCET OF THE SINK TO A PORTABLE AIR CONDITIONING UNIT. WATER WAS UNAVAILABLE FOR HANDWASHING UNTIL THE HOSE WAS DISCONNECTED BY MANAGEMEN...

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

OBSERVED BAR EXPOSED HANDSINK WITHOUT SOAP AND PAPER TOWELS AND THE SERVICE AREA EXPOSED HANDSINK WITHOUT PAPER TOWELS. MANAGEMENT INSTRUCTED TO KEEP ALL HANDSINKS STOCKED WITH SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED FOOD (ICE) NOT PROTECTED DURING STORAGE IN THE SERVICE AREA ICE BIN. OBSERVED A STAINLESS STEEL CONTAINER OF LEMONS AND LIMES STORED INSIDE OF THE ICE USED FOR CUSTOMER'S DRINKS. MANAGEMENT REMOVED THE CONTAINER AND THE ICE FROM THE ICE BI...

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

MUST PROVIDE ICE BIN COVERS FOR ALL ICE BINS BEHIND THE BAR.

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

DETAIL CLEAN THE INTERIOR OF THE SALSA COOLER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL REFRIGERATION AND FREEZER UNITS MUST BE OPERATING AT PROPER TEMPERATURES.

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

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 40F. B...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. MUST PROVIDE HOT WATER THROUGHOUT PREMISES.

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. REAR ...

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. MUST PROVIDE LIDS FOR ALL BAR ICE BINS. METAL SHELVING RACKS INSIDE WALK-IN COOLER WITH RUST AND ENCRUSTED FOOD DEBRIS, ...

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. INTERIOR OF THE FOLLOWING COOLERS AND RUBBER GASKETS OF COOLERS MUST CLEAN: FRONT PREP, COOKS LINE. PLASTIC DISH RACKS ...

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 DRAIN COVER AT DISH AREA MUST BE ATTACHED.

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

The walls and ceilings shall be in good repair and easily cleaned. WALLS IN THE FOLLOWING AREAS WITH CRACKED, MISSING TILES AND HOLES MUST BE REPAIRED, SMOOTH AND CLEANABLE: ON COOKS LINE, IN REAR PREP, IN DISH AREA, AT REAR BOX FREEZER, AT METAL BAS...

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

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...

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. CONSTRUCTION DEBRIS ON REAR GARAGE WALKWAY MUST BE R...