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EL TACONAZO RESTAURANT

2350 W CERMAK RD, CHICAGO, IL 60608 · Restaurant

17 inspections

  1. Réinspection de la plainte

    16 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED PREVIOUSLY TAGGED PREP COOLER BEING USED AND NOT MAINTAINING PROPER TEMPERATURE 58.2F INSTRUCTED MANAGER TO REPAIR PREP COOLER MUST MAINTAIN 40F OR BELOW. COOLER REMAINS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED COOKED CHICKEN 55.6F AND DICED TOMATOES 53.9F STORED IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 5LBS AND $10 OF FOOD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE. CRITICAL VIOLATION 7-38-005A.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEES WASHING FOOD EQUIPMENT AND UTENSILS WITH NO SANITIZER AND 3-COMPARTMENT SINK NOT SET UP. INSTRUCTED MANAGER TO PROPERLY WASH, RINSE, AND SANITIZE ALL FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030.
    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT #1567122 18-REAR DOOR NOT RODENT PROOFED. 1/4" GAP ON BOTTOM RIGHT SIDE OF DOOR. SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. CRITICAL VIOLATION 7-42-090
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED SEVERAL FOOD ITEMS STORED IN WALK-IN COOLERS UNCOVERED AND NOT PROTECTED FROM CONTAMINATION. INSTRUCTED MANAGER TO COVER ALL FOOD ITEMS IN WALK-IN COOLER. SERIOUS VIOLATION 7-38-005A
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • INSPECTION REPORT SUMMARY FROM 9-3-15 NOT POSTED AND DISPLAYED TO CUSTOMERS. SERIOUS VIOLATION 7-42-010B
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL PREPARED AND READY TO EAT FOOD IN WALK-IN COOLERS(RICE, BEANS, CHICKEN, PORK, SOUP, ETC)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL RUST DEPOSITS ON DOOR IN WALK-IN COOLERS, SHELVES IN WALK-IN COOLERS, STORAGE SHELVES AND BOTTOM OF PREP TABLES IN PREP AND STORAGE AREAS. REMOVE DUCT TAPE AND REPAIR DOOR ON CHEST FREEZER IN REAR PREP AREA. INSTALL SPLASH GUARD ON KITCHEN EXPOSED SINK BETWEEN PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, STORAGE SHELVES, GRILLS, FRYERS, PREP TABLES.
    • 34. 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 AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND PAINT ALL WALLS AND CEILINGS IN MIDDLE PREP AREA.SEAL OPENING IN WALL NEAR REAR WASHROOM. SEAL OPENINGS AROUND PIPE FITTINGS UNDER FRONT EXPOSED SINK. REPLACE MISSING CEILING TILE IN STAFF WASHROOM. REPLACE MISSING WALL TILES IN CUSTOMER WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS OR INSTALL SHATTERPROOF BULBS IN BOTH VENTILATION HOODS AND REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS IN PREP COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLERS AND PREP AREAS. REMOVE ALL UNUSED EQUIPMENT IN STORAGE AREAS TO PREVENT PEST HARBORAGE. SEPARATE CLEANING EQUIPMENT FROM FOOD IN REAR PREP AREA. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROPERLY STORE ICE SCOOP INSIDE ICE MACHINE. STORE WASH CLOTHS IN SANITIZING SOLUTION.
  2. Plainte

    17 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREP COOLER IN KITCHEN/MIDDLE PREP AREA NOT MAINTAINING PROPER TEMPERATURE 58.1F INSTRUCTED MANAGER TO REPAIR AND MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • IMPROPER TEMPERATURE OF COOKED CHICKEN 56.3F STORED IN PREP COOLER AND BEEF TONGUE 65.5F STORED ON STEAM TABLE. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW AND HOT FOOD 140F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SOAP AND PAPER TOWELS AT EXPOSED SINK IN MIDDLE PREP/DISH WASHING AREA. INSTRUCTED MANAGER TO PROVIDE SOAP AND PAPER TOWELS FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED SEVERAL FOOD ITEMS STORED IN WALK-IN COOLERS UNCOVERED AND NOT PROTECTED FROM CONTAMINATION. INSTRUCTED MANAGER TO COVER ALL FOOD ITEMS IN WALK-IN COOLER. SERIOUS VIOLATION 7-38-005A
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 40-50 FLYING INSECTS IN PREP, STORAGE AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. REAR DOOR NOT RODENT PROOFED, 1/4" GAP ON BOTTOM RIGHT SIDE OF DOOR. SEAL ALL OUTER OPENINGS ON DOORS TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT CLEAN AND MAINTAINED DUMPSTERS OVERFLOWING AND LIDS NOT TIGHT-FITTING. OBSERVED TRASH, FOOD DEBRIS, AND LIQUID WASTE ON GROUND AROUND DUMPSTERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN OUTSIDE GARBAGE AREA. SERIOUS VIOLATION 7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1537691 ON 5-6-15. 35-REPLACE MISSING AND STAINED CEILING TILES IN REAR DRY STORAGE AREAS. CLEAN ALL CEILING VENTS AND CEILING TILES IN PREP AREAS(DUST BUILDUP). SEAL OPENINGS AROUND ELECTRICAL OUTLETS IN STAFF WASHROOM. SEAL ALL OPENINGS IN WALLS IN PREP AND STORAGE AREAS. CLEAN AND PAINT WALLS AS NEEDED. REPAIR SWEEP ON REAR DOOR. 38-REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINKS IN JUICE PREP AREA AND KITCHEN. 43-REMOVE BOWLS, PLATES, CUPS, ETC AND PROVIDE LONG HAND UTENSILS FOR DISPENSING FOOD. 45-NO FOOD HANDLER CERTIFICATES AVAILABLE. MUST PROVIDE. SERIOUS VIOLATION 7-42-090
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL PREPARED AND READY TO EAT FOOD IN WALK-IN COOLERS(RICE, BEANS, CHICKEN, PORK, SOUP, ETC)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL RUST DEPOSITS ON DOOR IN WALK-IN COOLERS, SHELVES IN WALK-IN COOLERS, STORAGE SHELVES AND BOTTOM OF PREP TABLES IN PREP AND STORAGE AREAS. REMOVE DUCT TAPE AND REPAIR DOOR ON CHEST FREEZER IN REAR PREP AREA. INSTALL SPLASH GUARD ON KITCHEN EXPOSED SINK BETWEEN PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, STORAGE SHELVES, GRILLS, FRYERS, PREP TABLES.
    • 34. 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 AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENING IN WALL NEAR REAR WASHROOM. SEAL OPENINGS AROUND PIPE FITTINGS UNDER FRONT EXPOSED SINK. REPLACE MISSING CEILING TILE IN STAFF WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS OR INSTALL SHATTERPROOF BULBS IN BOTH VENTILATION HOODS AND REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS IN PREP COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLERS AND PREP AREAS. REMOVE ALL UNUSED EQUIPMENT IN STORAGE AREAS TO PREVENT PEST HARBORAGE. SEPARATE CLEANING EQUIPMENT FROM FOOD IN REAR PREP AREA. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROPERLY STORE ICE SCOOP INSIDE ICE MACHINE. STORE WASH CLOTHS IN SANITIZING SOLUTION.
  3. Canvass Re-Inspection

    6 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT #1537416 ON 4-28-15 29:32-RUSTY SHELVING INSIDE WALK-IN COOLERS MUST BE REPLACED OR REPAIRED USING A NON-TOXIC FINISH AND LOOSE GASKETS AT FOOD PREP COOLERS IN KITCHEN ARE MUST BE REPLACED. SPLASH GUARD IS NEEDED AT LEFT SIDE OF KITCHEN EXPOSED HAND SINK. 36-SOME LIGHT BULBS AT HOOD AREAS ARE NOT SHIELDED MUST BE SHIELDED OR PROVIDE SHATTER PROOF LIGHTING. 41-DETAIL CLEAN AND ORGANIZE REAR STORAGE SHELVING AND REMOVE UNNECESSARY ARTICLES ON TOP OF KITCHEN WALK-IN COOLER. CRITICAL VIOLATION 7-42-090
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING AND STAINED CEILING TILES IN REAR DRY STORAGE AREAS. CLEAN ALL CEILING VENTS AND CEILING TILES IN PREP AREAS(DUST BUILDUP). SEAL OPENINGS AROUND ELECTRICAL OUTLET IN STAFF WASHROOM. SEAL ALL OPENINGS IN WALLS IN PREP AND STORAGE AREAS. CLEAN AND PAINT WALLS AS NEEDED. REPAIR SWEEP ON REAR DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINKS IN JUICE PREP AREA AND KITCHEN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • REMOVE BOWLS, PLATES, CUPS, ETC AND PROVIDE LONG HANDLE UTENSILS FOR DISPENSING FOOD.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES AVAILABLE MUST PROVIDE.
  4. Canvass

    14 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • KITCHEN PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 55.2F INSTRUCTED MANAGER TO REPAIR AND MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH.CRITICAL VIOLATION 7-38-005A CITATION ISSUED,
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • IMPROPER TEMPERATURE OF RAW STEAK 54.7F AND SLICED TOMATOES 51.3F STORED IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 10LS $20. ALL COLD FOOD MUST BE 40F OR BELOW. CRITICAL VIOLATION 7-38-005A
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SOAP AND PAPER TOWELS AT KITCHEN EXPOSED SINK AND FRONT EXPOSED SINK FILLED WITH SAUCER AND SALSA BOWL. INSTRUCTED MANAGER TO REMOVE ALL ITEMS FROM EXPOSED SINKS AND PROVIDE SOAP AND PAPER TOWELS FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1493599 ON 8-14-14. 32-RUSTY SHELVING INSIDE THE WALK-IN COOLERS MUST BE REPLACED OR REPAIRED USING A NON-TOXIC FINISH AND LOOSE GASKETS AT FOOD PREP COOLERS IN KITCHEN AREA MUST BE REPLACED. SPLASHGUARD IS NEEDED AT LET SIDE OF KITCHEN EXPOSED HAND SINK. 33-CLEAN AND SANITIZE MANUAL CAN OPENER AND HOUSING ATTACHED TO FOOD PREP TABLE, SIDES OF HOOD, COOKING EQUIPMENT THROUGHOUT, TOP AND BOTTOM OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENT, FAN COVERS INSIDE THE WALK-IN COOLER, HOOD/FILTERS OVER COOKING EQUIPMENT, CUTTING BOARDS, SHELVING OVER 3-COMPARTMENT SINK, ETC. 34- FLOORS BENEATH THE COOKING EQUIPMENT, BENEATH THE REAR DRY STORAGE SHELVING ARE DIRTY, CLEAN FLOORS IN DETAIL. SOME LIGHT BULBS AT HOOD AREAS ARE NOT SHIELDED. MUST BE SHIELDED OR PROVIDE SHATTERPROOF LIGHTING AND CLEAN INTERIORS OF LIGHT SHIELDS THROUGHOUT PREMISES. 41-DETAIL CLEAN AND ORGANIZE REAR STORAGE SHELVING AND PERSONAL BELONGINGS MUST BE PROPERLY STORED IN A DESIGNATED AREA NOT ON DRY STORAGE SHELVING AND REMOVE UNNECESSARY ARTICLES ON TOP OF KITCHEN WALK-IN COOLER DUE TO POTENTIAL PEST HARBORAGE. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUSTY SURFACES ON SHELVING IN WALK-IN COOLER. INSTALL SPLASHGUARD ON LEFT SIDE OF KITCHEN EXPOSED SINK. MAINTAIN GASKETS ON PREP COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, SINKS, VENTILATION HOOD, CUTTING BOARDS.
    • 34. 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 AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING AND STAINED CEILING TILES IN REAR DRY STORAGE AREAS. CLEAN ALL CEILING VENTS AND CEILING TILES IN PREP AREAS(DUST BUILDUP). SEAL OPENINGS AROUND ELECTRICAL OUTLET IN STAFF WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS IN VENTILATION HOODS AND REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINKS IN JUICE PREP AREA AND KITCHEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT AND ARTICLES ON TOP OF WALK-IN COOLERS. STORE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND REAR STORAGE AREAS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • REMOVE BOWLS, PLATES, CUPS, ETC AND PROVIDE LONG HANDLE UTENSILS FOR DISPENSING FOOD.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES AVAILABLE MUST PROVIDE BY 7-28-15.
  5. Plainte

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE FRONT 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 55.0F. THE COOLER IS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS BEEF LIVER,BREADED BEEF, PORK CHORIZO AND DICED ONIONS ETC. NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW FOR COOLER.UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F AT ALL TIMES.CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED ASSORTED COOKED FOODS AND RAW MEATS AT IMPROPER TEMPERATURES RANGING FROM 50.7F-55.7F. NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.MANAGEMENT VOLUNTARILY DISCARDED,DENATURED SAID FOODS APPROXIMATELY 360#'S OF FOOD WORTH APPROX. $1200. MUST HAVE COLD HOLDING AT 40.0F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SHELVINGS INSIDE THE WALK-IN-COOLERS MUST BE REPLACED OR REPAIRED USING A NON-TOXIC FINISH AND LOOSE GASKETS AT FOOD PREP COOLERS IN KITCHEN AREA MUST BE REPLACED. SPLASHGUARD IS NEEDED AT LEFT SIDE AT THE KITCHEN EXPOSED HANDSINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE MANUAL CAN OPENER AND HOUSING ATTACHED TO FOOD PREP TABLE,SIDES OF HOOD COOKING EQUIPMENTS THROUGHOUT,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS,FAN COVERS INSIDE THE WALK-IN-COOLERS,HOOD/FILTERS OVER COOKING EQUIPMENTS,CUTTING BOARDS,SHELVINGS OVER THE 3 COMPARTMENT SINK ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS BENEATH THE COOKING EQUIPMENTS,BENEATH THE REAR DRY STORAGE SHELVINGS ARE DIRTY,CLEAN FLOORS IN DETAIL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SOME LIGHT BULBS AT HOOD AREAS ARE NOT SHIELDED,MUST BE SHIELDED OR PROVIDE SHATTER PROOF LIGHTING AND CLEAN INTERIORS OF LIGHT SHIELDS THROUGHOUT THE PREMISES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AND MAINTAIN VISIBLE THERMOMETERS INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • DETAIL CLEAN AND ORGANIZE REAR STORAGE SHELVINGS AND PERSONAL BELONGINGS MUST BE PROPERLY STORED IN A DESIGNATED AREA NOT ON DRY STORAGE SHELVINGS AND REMOVE UNNECESSARY ARTICLES ON TOP OF KITCHEN WALK-IN-COOLER DUE TO POTENTIAL PEST HARBORAGE.
  6. Plainte

    8 infractions

    • 21. * 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 (STEAKS,BEANS,RICE,PREPARING STEAK TORTAS 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.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SHELVINGS INSIDE THE WALK-IN-COOLERS MUST BE REPLACED OR REPAIRED USING A NON-TOXIC FINISH AND LOOSE GASKETS AT FOOD PREP COOLERS IN KITCHEN AREA MUST BE REPLACED. SPLASHGUARD IS NEEDED AT LEFT SIDE AT THE KITCHEN EXPOSED HANDSINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE MANUAL CAN OPENER AND HOUSING ATTACHED TO FOOD PREP TABLE,SIDES OF HOOD COOKING EQUIPMENTS THROUGHOUT,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS,FAN COVERS INSIDE THE WALK-IN-COOLERS,HOOD/FILTERS OVER COOKING EQUIPMENTS,CUTTING BOARDS,SHELVINGS OVER THE 3 COMPARTMENT SINK ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS BENEATH THE COOKING EQUIPMENTS,BENEATH THE REAR DRY STORAGE SHELVINGS ARE DIRTY,CLEAN FLOORS IN DETAIL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SOME LIGHT BULBS AT HOOD AREAS ARE NOT SHIELDED,MUST BE SHIELDED OR PROVIDE SHATTER PROOF LIGHTING AND CLEAN INTERIORS OF LIGHT SHIELDS THROUGHOUT THE PREMISES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR WATER LEAK AT DRAIN PIPE AT KITCHEN EXPOSED HANDSINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AND MAINTAIN VISIBLE THERMOMETERS INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • DETAIL CLEAN AND ORGANIZE REAR STORAGE SHELVINGS AND PERSONAL BELONGINGS MUST BE PROPERLY STORED IN A DESIGNATED AREA NOT ON DRY STORAGE SHELVINGS AND REMOVE UNNECESSARY ARTICLES ON TOP OF KITCHEN WALK-IN-COOLER DUE TO POTENTIAL PEST HARBORAGE.
  7. Plainte

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN AND/OR PAINT THE FOLLOWING: INTERIOR SHELVES INSIDE OF BOTH WALK-IN COOLER UNITS, EXTERIOR AND INTERIOR DOOR AND WALL OF WALK-IN COOLER IN FRONT PREP AREA, PAINT RUSTY SHELVES AT BOTTOMS OF PREP TABLES WHERE NEEDED, CLEAN CAN OPENER AT PREP TABLE WHERE RUSTY, CLEAN EXTERIOR OF GRILL AND SURFACE UNDERNEATH, CLEAN VENTS ABOVE COOKING EQUIPMENT, CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE OBSERVED AND CLEAN REAR STORAGE SHELVES WHERE BULK CONTAINERS STORED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER, AROUND AND BEHIND ALL KITCHEN AND STORAGE EQUIPMENT WHERE NEEDED AND MAINTAIN. REPLACE MISSING FLOOR TILE IN REAR STORAGE AREA WHERE BULK CONTAINERS LOCATED UNDER SHELF.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET AT THREE COMP SINK. PAINT EXTERIOR OF GREASE TRAP AT THREE COMP SINK (UNIT RUSTY).
  8. Réinspection de la plainte

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • The cooler fans are still greasy, and the wood racks are being replaced soon.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The baseboards behind the grill have been resealed, continue sealing the rest of the baseboards.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Continue to clean the bathroom walls and towel holder.
  9. Plainte

    5 infractions

    • 18. 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. Over 5 live cockroaches were found around and under shelving and baseboards behind the grill Remove all evidence of pest activity and clean up all areas of possible harborage. Have the pest control technician assess and remove exess old cockroach gel bait from the corners of the kitchen surfaces.
    • 33. 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. The front walk in cooler has grease buildup on the fan shield and the rear walk in cooler wood racks are dirty and unsanitary, clean and repair or replace the wood racks so they are smooth and sanitary.
    • 34. 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. The floors and baseboards around the kitchen have grease buildup in the corners, clean the floors from corner to corner. Repair the water damaged wall behind the hot water heater.
    • 35. 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. The bathroom walls and towel holder are dirty, clean and reseal so said areas are sanitary and easy to maintain.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. The missing light shields under the cooking hood and in the back kitchen need to be replaced.
  10. Réinspection de la plainte

    2 infractions

    • 32. 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. REMOVE RUST AND PAINT WITH NON TOXIC PAINT THE WALKIN COOLERS SHELVES AND INSIDE DOORS, SHELVES AND LEGS UNDER ALL THE PREP TABLES, UNDER COOKING EQUIPMENT AND PAINT THE RAW WOOD SHELVES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. CLEAN ALL LIGHT SHIELDS THROUGHOUT PREMISES HAS DUST BUILDUP.
  11. Plainte

    5 infractions

    • 18. 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. THE FRONT DOOR HAS A ONE FOURTH INCH GAP AT THE BOTTOM OF THE DOOR NOT TIGHT FITTING OR RODENT PROOFED. SERIOUS CITATION GIVEN.
    • 29. 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 NOW SERIOUS FROM REPORT #166385 MAY/03/2011 NOW SERIOUS 7-42-090,33 CLEAN THE TOPS SIDES,FRONT AND INSIDE OF THE COOKING EQUIPMENT HAS GREASE BUILDUP, SCRAP AND CLEAN UNDERNEATH THE DINING ROOM TABLES HAS GUM BUILDUP,34 CLEAN ALL THE FLOORS IN THE PREP AREA AND STORE ROOMS HAS GREASE BUILDUP,FOOD DEBRIS AND DIRT, 35 SEAL ALL HOLES IN THE WALLS THROUGHOUT PREMISES SO NO INSECT OR RODENT HARBORAGE AND CLEAN ALL VENTS THROUGHOUT PREMISES HAS DIRT BUILDUP ON TMEM.
    • 32. 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. REMOVE RUST AND PAINT WITH NON TOXIC PAINT WALKIN COOLERS SHELVES AND INSIDE DOORS, SHELVES AND LEGS UNDER ALL THE PREP TABLES, UNDER COOKING EQUIPMENT AND PAINT THE RAW WOOD SHELVES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Use dustless cleaning methods. CLEAN THE WEST WALL BY THE ICE MACHINE DIRT BUILDUP.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. CLEAN ALL THE LIGHT SHIELDS THROUGHOUT HAS DUST BUILDUP.
  12. Plainte

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. SOME FOODS IN THE WALKIN COOLER NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE SAME.
    • 33. 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. CLEAN THE TOPS, SIDES, FRONT AND INSIDE OF THE COOKING EQUIPMENT HAS GREASE BUILDUP. SCRAP AND CLEAN UNDERNEATH ALL THE DINING ROOM TABLES HAS GUM BUILDUP.
    • 34. 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. CLEAN ALL THE FLOORS IN THE PREP AREA AND STORE ROOMS HAS HAS GREASE BUILDUP, FOOD DEBRIS AND DIRT.
    • 35. 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. SEAL ALL HOLES IN THE WALLS THROUGHOUT PREMISES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN ALL VENTS THROUGHOUT PREMISES HAS DUST AND DIRT BUILDUP ON THEM.
  13. Réinspection de la plainte

    4 infractions

    • 32. 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. REMOVE RUST AND PAINT WITH NON TOXIC THE LID OF THE CHEST FREEZER, WALK IN COOLER SHELVING UNIT AND DOOR,PREP TABLES, AND GREASE TRAP AND HOT WATER TANK IN EMPLOYEES TOILET ROOM. ALSO PAINT THE RAW WOOD SHELVES. MUST REPAIR THE WORN DOOR GASKETS ON CHEST FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE THE FLOOR TILES IN DRY STORAGE ROOM AND THROUGHOUT PREMISES.
    • 35. 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. SOME BASE BOARDS ARE MISSING THROUGHOUT PREMISES. INSTRUCTED TO REPLACE THEM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PEPLACE THE MISSING LIGHT SHIELD IN REAR PREP AREA.
  14. Plainte

    7 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be 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.OBSERVED A PIN HOLE IN FAR LEFT COMPARTMENT OF 3- COMPARTMENT SINK IN REAR PREP AREA NOT ABLE TO PROPERLY WASH,RINSE,& SANITIZE MULTIUSE UTENSILS PROPERLY.MUST WELD HOLE IN SINK & MAINTAIN.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE & DATE ALL COOKED FOODS IN COOLERS.
    • 32. 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 REMOVE RUST FROM LID OF CHEST FREEZER,WALK IN COOLER SHELVING UNITS & DOOR,PREP TABLES,GREASE TRAP& HOT WATER TANK IN EMPLOYEES TOILET ROOM,RAW WOOD SHELVES.MUST PROVIDE SIGN ON EMPLOYEES TOILET ROOM DOOR.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON CHEST FREEZER.
    • 33. 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.MUST CLEAN FRYERS,PREP COOLERS,GRILL TABLE,WHEEL BASES,VENTS.
    • 34. 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.MUST REPLACE DAMAGED FLOOR TILES IN DRY FOOD STORAGE AREA NEAR EMPLOYEES TOILET ROOM & NEAR CHEST FREEZER.MUST CLEAN FLOOR ALONG WALL BASES.
    • 35. 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.MUST REPAIR OR REPLACE LOOSE & MISSING WALL BASES & TILE BEHIND,SERVICE COUNTER,NEAR REAR DOOR,DINING AREA,FRONT WINDOW,STAINED CEILING TILES WHERE NEEDED.MUST SCRAPE & PAINT PEELING PAINT IN EMPLOYEES TOILET ROOM.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO CEILING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE MISSING LIGHT SHIELD IN REAR PREP AREA.
  15. Complaint-Fire Re-inspection

    11 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP NOR PAPER TOWELS AT TWO OF THREE HAND WASH SINKS IN PREP AREAS. OWNER HAD TO LEAVE PREMISES TO PURCHASE PAPER TOWELS TO SUPPLY SAID SINKS. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL TIMES AT SAID SINKS TO PROPERLY WASH HANDS PER CITY CODE. CRITICAL 7-38-030 ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND VARIOUS COOKED AND PREPARED FOODS STORED IN ALL COOLERS WITHOUT LABELS-ALL COOKED AND PREPARED FOODS MUST BE PROPERLY LABELED AND DATED WHEN STORED IN COOLERS AND FREEZERS
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL ALUMINUM AND CARDBOARD LINING THROUGH OUT PREP SHELVES, BOTTOM OF PREP TABLES, AND DRY FOOD STORAGE RACKS. REPLACE VENTILATION FILTERS WITH DARK BLACK STAINS AT FRONT PREP AREA. REMOVE MILK CRATES AT JUICE BEVERAGE AREA-PROVIDE RACK FOR EASY CLEANING. REPLACE LID AT HORCHATA MACHINE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ICE MACHINE MUST BE LOCKED TO PROTECT FROM CUSTOMER MISHANDLING NEXT TO CUSTOMER TOILET ROOMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR CABINET & EXTERIOR OF DEEP FRYER, EXTERIORS OF ALL COOKING EQUIPMENT IN ALL FOOD PREP AREAS, HOODS & EXHAUST SYSTEMS ABOVE ALL COOKING EQUIPMENT, INTERIORS OF ALL COOLERS & FREEZERS, ALL PREP TABLES, CUTTING BOARDS, SHELVES,STEAM TABLES, GRILLS, STOVE TOPS, OVENS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. 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. DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT.
    • 35. 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. SEAL ALL LOOSE AND UNATTACHED WALL COVINGS THROUGHOUT. REPAIR WALL SECTIONS BY REAR EXIT DOOR, AND IN REAR BY WASHROOM AND DRY GOODS STORAGE CONTAINERS. CLEAN, PAINT OR RPLACE ALL UNCLEAN WALLS AND WALL PANELS THROUGHOUT INCLUDING DINING AREA. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN ALL LIGHT SHIELDS THROUGHOUT WHERE NEEDED. IN ORDER TO LEAVE REAR DOOR OPEN, INSIDE STORM DOOR MUST TIGHT-FITTING AT BOTTOM(RODENT-PROOF) AND AT TOP(INSECT-PROOF). CLEAN ALL DUSTY CEILING VENTS THROUGHOUT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. REPAIR EXHAUST FAN(S) IN WASHROOM(S)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOOD ABOVE COOKING EQUIPMENT IN REAR FOOD PREP AREA NOT LARGE ENOUGH TO EXTEND OVER ALL COOKING EQUIPMENT -MUST EITHER REMOVE SOME OF THE EQUIPMENT OR REPLACE HOOD WITH A LARGER ONE THAT PROPERLY EXTENDS OVER ALL COOKING EQUIPMENT IN THIS AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS AT FAUCET NECK AND AT PIPING UNDER LARGE THREE COMPARTMENT SINK.
    • 41. 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 AROUND OUTSIDE WASTE GREASE AREA AND OUTSIDE PLATFORM AT REAR EXIT SCREEN BY WALK-IN COOLER. STRONG SEWER ODOR NOTED-SANITIZE SAID AREA.
  16. Short Form Fire-Complaint

    11 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND 20 FRUIT FLIES AT JUICE BEVERAGE PREP AREA AROUND BANANAS, MULTI-USE CUPS, AND THREE COMPARTMENT SINK AND 5 FRUIT FLIES IN UNISEX TOILET ROOM, 4 HOUSE FLIES AT REAR EXIT DOOR BY ONION STORAGE CONTAINERS AND FLYING IN DRY STOTAGE AREA. ALSO, OPENINGS IN SCREEN DOORS AND 1/2 INCH GAPS UNDER AND TOP OF REAR EXIT SCREEN DOORS. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, RECOMMEND PEST CONTROL TO SERVICE PREMISES, AND MAKE SAID DOORS TIGHT FITTING TO PREVENT RODENT AND FLY ENTRY. SERIOUS 7-38-020 ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND VARIOUS COOKED AND PREPARED FOODS STORED IN ALL COOLERS WITHOUT LABELS-ALL COOKED AND PREPARED FOODS MUST BE PROPERLY LABELED AND DATED WHEN STORED IN COOLERS AND FREEZERS
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL ALUMINUM AND CARDBOARD LINING THROUGH OUT PREP SHELVES, BOTTOM OF PREP TABLES, AND DRY FOOD STORAGE RACKS. REPLACE VENTILATION FILTERS WITH DARK BLACK STAINS AT FRONT PREP AREA. REMOVE MILK CRATES AT JUICE BEVERAGE AREA-PROVIDE RACK FOR EASY CLEANING. REPLACE LID AT HORCHATA MACHINE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PAINT OR REPLACE ALL RUSTY STORAGE RACKS & SHELVES THROUGHOUT. PAINT RUSTY EXTERIOR & INTERIOR DOOR OF COOKED FOOD WALK-IN COOLER. PAINT ALL WOOD SHELVES INSIDE PRODUCE WALK-IN COOLER. REPLACE RUSTY CAN OPENER AND BASE ATTACHED TO PREP TABLE. REPLACE CUTTING BOARD ON SAME PREP TABLE THAT HAS BEEN BURNED AT CORNER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR CABINET & EXTERIOR OF DEEP FRYER, EXTERIORS OF ALL COOKING EQUIPMENT IN ALL FOOD PREP AREAS, HOODS & EXHAUST SYSTEMS ABOVE ALL COOKING EQUIPMENT, INTERIORS OF ALL COOLERS & FREEZERS, ALL PREP TABLES, CUTTING BOARDS, SHELVES,STEAM TABLES, GRILLS, STOVE TOPS, OVENS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. 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. DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT
    • 35. 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. SEAL ALL LOOSE AND UNATTACHED WALL COVINGS THROUGHOUT. REPAIR WALL SECTIONS BY REAR EXIT DOOR, AND IN REAR BY WASHROOM AND DRY GOODS STORAGE CONTAINERS. CLEAN, PAINT OR RPLACE ALL UNCLEAN WALLS AND WALL PANELS THROUGHOUT INCLUDING DINING AREA. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN ALL LIGHT SHIELDS THROUGHOUT WHERE NEEDED. IN ORDER TO LEAVE REAR DOOR OPEN, INSIDE STORM DOOR MUST TIGHT-FITTING AT BOTTOM(RODENT-PROOF) AND AT TOP(INSECT-PROOF). CLEAN ALL DUSTY CEILING VENTS THROUGHOUT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. REPAIR EXHAUST FAN(S) IN WASHROOM(S)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOOD ABOVE COOKING EQUIPMENT IN REAR FOOD PREP AREA NOT LARGE ENOUGH TO EXTEND OVER ALL COOKING EQUIPMENT -MUST EITHER REMOVE SOME OF THE EQUIPMENT OR REPLACE HOOD WITH A LARGER ONE THAT PROPERLY EXTENDS OVER ALL COOKING EQUIPMENT IN THIS AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS AT FAUCET NECK AND AT PIPING UNDER LARGE THREE COMPARTMENT SINK.
    • 41. 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 AROUND OUTSIDE WASTE GREASE AREA AND OUTSIDE PLATFORM AT REAR EXIT SCREEN BY WALK-IN COOLER. STRONG SEWER ODOR NOTED-SANITIZE SAID AREA.
  17. Plainte

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PRODUCE WALK-IN COOLER AT 465.7 DEGREES, COOKED FOOD WALK-IN COOLER AT 51.7 DEGREES- BOTH UNITS MUST MAINTAIN AIR TEMPS OF 40 DEGREES OR BELOW-CITATION ISSUED-CRITICAL
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • SHRIMP SOUP-48.8 DEGREES(COOKED 5-23-10), COOKED STEAK-101.6 DEGREES, COOKED PORK-75.3 DEGREES, SOUP-45.6 DEGRREES(COOKED 5-23-10)-ALL COOKED FOODS MUST BE BROKEN DOWN INTO SHALLOW CONTAINERS AND COOLED FROM 140 DEGREES TO 40 DEGREES WITHIN 6 HOURS-FOUND HALF-N-HALF IN PRODUCE WALK-IN COOLER AT 46.7 DEGREES, MIKK-55.1 DEGREES-INSTRUCTED TO DISCARD PRODUCTS, MUST BE STORED AT 40 DEGREES OR BELOW IN REFRIGERATION-CITATION ISSUED-CITATION ISSUED-CRITICAL 7-38-005(A)-150IB VALUED AT 225.00
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • OBSERVED A PINKISH LOOKING SUBSTANCE INSIDE ICE MACHINE DRIPPING ONTO ICE INSIDE- INSTRUCTED TO REMOVE ALL ICE FROM INSIDE, CLEAN AND SANITIZE ENTIRE INTERIOR OF MACHINE-CITATION ISSUED- CRITICAL
    • 28. * 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. CITATION ISSUED-SERIOUS
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND VARIOUS COOKED AND PREPARED FOODS STORED IN ALL COOLERS WITHOUT LABELS-ALL COOKED AND PREPARED FOODS MUST BE PROPERLY LABELED AND DATED WHEN STORED IN COOLERS AND FREEZERS
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PAINT OR REPLACE ALL RUSTY STORAGE RACKS & SHELVES THROUGHOUT. PAINT RUSTY EXTERIOR & INTERIOR DOOR OF COOKED FOOD WALK-IN COOLER. PAINT ALL WOOD SHELVES INSIDE PRODUCE WALK-IN COOLER. REPLACE RUSTY CAN OPENER AND BASE ATTACHED TO PREP TABLE. REPLACE CUTTING BOARD ON SAME PREP TABLE THAT HAS BEEN BURNED AT CORNER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR CABINET & EXTERIOR OF DEEP FRYER, EXTERIORS OF ALL COOKING EQUIPMENT IN ALL FOOD PREP AREAS, HOODS & EXHAUST SYSTEMS ABOVE ALL COOKING EQUIPMENT, INTERIORS OF ALL COOLERS & FREEZERS, ALL PREP TABLES, CUTTING BOARDS, SHELVES,STEAM TABLES, GRILLS, STOVE TOPS, OVENS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL LOOSE AND UNATTACHED WALL COVINGS THROUGHOUT. REPAIR WALL SECTIONS BY REAR EXIT DOOR, AND IN REAR BY WASHROOM AND DRY GOODS STORAGE CONTAINERS. CLEAN, PAINT OR RPLACE ALL UNCLEAN WALLS AND WALL PANELS THROUGHOUT INCLUDING DINING AREA. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN ALL LIGHT SHIELDS THROUGHOUT WHERE NEEDED. IN ORDER TO LEAVE REAR DOOR OPEN, INSIDE STORM DOOR MUST TIGHT-FITTING AT BOTTOM(RODENT-PROOF) AND AT TOP(INSECT-PROOF). CLEAN ALL DUSTY CEILING VENTS THROUGHOUT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REPAIR EXHAUST FAN(S) IN WASHROOM(S)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOOD ABOVE COOKING EQUIPMENT IN REAR FOOD PREP AREA NOT LARGE ENOUGH TO EXTEND OVER ALL COOKING EQUIPMENT -MUST EITHER REMOVE SOME OF THE EQUIPMENT OR REPLACE HOOD WITH A LARGER ONE THAT PROPERLY EXTENDS OVER ALL COOKING EQUIPMENT IN THIS AREA.