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LA NUEVA IMAGEN GROCERY, INC.

2459 S MILLARD AVE, CHICAGO, IL 60623 · Grocery Store

8 inspections

  1. Canvass

    0 infraction

  2. Canvass Re-Inspection

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OPEN FOOD PRODUCTS ARE NOT LABELED OR DATED, LABEL AND DATE ALL OPEN FOOD PRODUCTS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE THE CEILINGS ABOVE THE RESTAURANT AND BUTCHER HAVE WATER SOAKED TILES, REPLACE ALL DAMAGED CEILING TILES.
  3. Canvass

    7 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • THE SIDE LOT OF THE STORE HAS 4 BALES OF CARDBOARD STACKED NEAR THE BALER, A PALLET SIZED STACK OF BRICKS AND SHELVES BEHIND THE GREENHOUSE FULL OF LITTER AND A POSSIBLE RODENT HARBORAGE. REMOVE THE LITTER AND CARDBOARD AND MAINTAIN THE AREA SO IT IS CLEAN AND FREE OF RODENT HARBORAGE.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES ON PREMISES, ONLY VALID STATE OF ILLINOIS CERTIFICATES WERE POSTED. OBTAIN PROOF OF CITY CERTIFICATES AND/OR RECEIPTS FOR RECIPROCITY FROM HAROLD WASHINGTON COLLEGE. PORK STEW IS BEING COOKED AND CHICKENS HELD HOT AT THIS TIME.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OPEN FOOD PRODUCTS ARE NOT LABELED OR DATED, LABEL AND DATE ALL OPEN FOOD PRODUCTS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE KITCHEN TABLES AND SHELVES ARE DIRTY, CLEAN SURFACES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE MEAT GRINDER HAS DRIED MEAT INSIDE OF THE HOPPER, THE MACHINE WAS TAKEN APART AND WASHED, RINSED AND SANITIZED. THE COOKING EQUIPMENT IS GREASY, CLEAN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE THE FLOORS ARE FULL OF FOOD AND PRODUCE, CLEAN THE FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE THE CEILINGS ABOVE THE RESTAURANT AND BUTCHER HAVE WATER SOAKED TILES, REPLACE ALL DAMAGED CEILING TILES.
  4. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ADDITIONAL CLEANING NEEDED IN FOOD PREP AREA TO FLOOR UNDER FRYER.
  5. Canvass

    11 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED TEN OR MORE LIVE FLIES ON PREMISES. ONE WAS OBSERVED INSIDE OF TWO DOOR COOLER IN REAR STORAGE ROOM HOLDING CHICKEN. INSTRUCTED TO ELIMINATE FLY ACTIVITY. OBSERVED TEN MOUSE DROPPINGS ON BOTTOM SHELVES IN FRONT OF STORE HOLDING PACKAGES OF DRIED VEGETABLES; REMOVE.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATES ON PREMISES AS REQUIRED. MR. E. BARBAN AND MR. R. BARBAN BOTH HAVE VALID STATE OF ILLINOIS CERTIFICATES ON PREMSISES ISSUED ON 9/10/11. INSTRUCTED TO OBTAIN THE CITY OF CHICAGO AND OR HAVE PROOF OF PAYMENT FOR CERTIFICATE ON SITE DURING REINSPECTION.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OPEN SITE DRAIN AT THREE COMP SINK IN REAR PREP AREA FULL OF WATER; NOT MAINTAINED. SINK IS NOT BEING USED AT THIS TIME BUT UPON RUNNING WATER DRAIN WILL OVERFLOW; MUST HAVE DRAIN RODDED. PROVIDE THREE METAL DRAIN STOPPERS FOR ALL THREE THREE COMP SINKS FOR PROPER SET UP OF WASH, RINSE AND SANITIZING.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM APRIL 5, 2011 AS DESCRIBED BELOW IN MINOR VIOLATIONS #30, 32, 33, 34, 35, 40. MUST CORRECT AND MAINTAIN.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL SALSA IN COOLER FOR SALE,COOKED FOODS IN COOLERS. ALSO LABEL HOMEMADE GUACAMOLE AND SOUR CREAM.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SPLASH GUARDS BETWEEN ALL HAND SINKS & 3- COMPARTMENT SINKS IN PREP AREAS,SINK STOPPERS.MUST REPAIR OR REPLACE WORN CUTTING BOARDS,REMOVE RUST FROM PREP TABLES,CARD BOARD FROM SURFACES,RUST FROM GREASE TRAP AT REAR 3- COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN EXTERIOR OF FOOD STORAGE CONTAINERS,DISH RACKS,STEAM & GRILL TABLE,MEAT DISPLAY UNIT,HOOD,FILTERS,NOZZLE ON DRINK MACHINE,VENTS,ALL DISPLAY SHELVES,PREP COOLERS.MUST DEFROST CHEST FREEZERS. ALSO CLEAN AND MAINTAIN MILK COOLER (FOUL ODOR NOTED), INTERIORS OF PREP COOLERS, WALK-IN COOLER, STORAGE SHELVES ETC. CLEAN AND MAINTAIN CUTTING BOARDS, SLICER AND MEAT GRINDER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN MASSIVE AMOUNT OF FOOD DEBRI & GREASE ON FLOOR UNDER,AROUND COOKING EQUIPMENT & WALK IN COOLER.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES THROUGHOUT.MUST REMOVE CARD BOARD FROM FLOORS THROUGHOUT. CLEAN FLOOR IN WALK-IN COOLER UNDER SHELVES TO REMOVE MOLD, FOOD, DIRT ETC.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALLS THROUGHOUT.MUST SCRAPE & PAINT PEELING PAINT ON WINDOW SILLS.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS.MUST REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS FOR ALL COLD AND HOT HOLDING UNITS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROVIDE CLEAN TOWELS FOR CLEANING AND WIPING IN PREP AREAS. STORE TOWELS DURING BUSINESS HOURS IN A SANITIZING SOLUTION.
  6. Canvass Re-Inspection

    10 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • 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 REPORT #547337 4/5/11 # 18 NOT CORRECTED.STILL FINDING EVIDENCE OF RODENT DROPPINGS SCATTERED IN SAME AREAS & DOORS NOT TIGHT FITTING.MANAGER IS REMOVING DROPPINGS,CLEANING & SANITIZING AREAS & REPLACING DOOR SWEEPS AT THIS TIME OF INSPECTION.
    • 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.SEE VIOLATION #14.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL SALSA IN COOLER FOR SALE,COOKED FOODS IN COOLERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Inspector Comments: 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.MUST INVERT UTENSILS ON SHELVING UNITS & PLASTIC WEAR PROPERLY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE SPLASH GUARDS BETWEEN ALL HAND SINKS & 3- COMPARTMENT SINKS IN PREP AREAS,SINK STOPPERS.MUST REPAIR OR REPLACE WORN CUTTING BOARDS,REMOVE RUST FROM PREP TABLES,CARD BOARD FROM SURFACES,RUST FROM GREASE TRAP AT REAR 3- COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN EXTERIOR OF FOOD STORAGE CONTAINERS,DISH RACKS,STEAM & GRILL TABLE,MEAT DISPLAY UNIT,HOOD,FILTERS,NOZZLE ON DRINK MACHINE,VENTS,ALL DISPLAY SHELVES,PREP COOLERS.MUST DEFROST CHEST FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN MASSIVE AMOUNT OF FOOD DEBRI & GREASE ON FLOOR UNDER,AROUND COOKING EQUIPMENT & WALK IN COOLER.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES THROUGHOUT.MUST REMOVE CARD BOARD FROM FLOORS THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS THROUGHOUT.MUST SCRAPE & PAINT PEELING PAINT ON WINDOW SILLS.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS.MUST REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: 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.MUST REPAIR OR REPLACE LEAKY BACK FLOW DEVICE ON MOP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.ALL COLD & HOT HOLDING UNIT.
  7. Canvass

    12 infractions

    • 8. 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 180F.OBSERVED BOTH DISH WASHERS NOT PROPERLY WASHING,RINSING & SANITIZING MULTIUSE UTENSILS AT 3- COMPARTMENT SINK.OBSERVED BOTH DISH WASHERS SQUIRT SOAP ON A TOWEL AT 3- COMP SINK WASH DISHES WITH TOWEL AND USED A GARDEN HOSES TO RINSE SOAP FROM UTENSILS,INSTRUCTED & DEMONSTATED PROPER WAY TO SET UP SINK TO WASH,RINSE & SANITIZE UTENSILS.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.OBSERVED ALL 3 PREP AREA HAND SINKS NOT ACCESSIBLE,OBSERVED BOWLS,DETERGENT,PARTS OF MEAT SLICER,WIRE BRUSHES,SCRUBBERS INSIDE OF ALL HAND SINK & GARBAGE CANS & DOLLY IN FRONT OF BOTH HAND SINKS IN FOOD PREP & DELI PREP AREAS.FOOD HANDLERS REMOVED EQUIPMENT & ARTICLES FROM SINKS AT THIS TIME.INSTRUCTED TO KEEP HAND SINKS FREE OF ARTICLES.
    • 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.OBSERVED EVIDENCE OF NUMEROUS RODENT DROPPINGS SCATTERED IN VARIOUS AREAS SUCH AS UNDER & NEXT TO MILK DISPLAY UNIT,PALLETS ON SALES FLOOR,ON SHELVING UNITS WHERE GALLONS OF JUICE & WATER IS STORED,UNDER DETERGENT DISPLAY,ON FLOOR NEAR BASEMET DOOR,ALONG WALL BASES IN BASEMENT.ALSO OBSERVED SEVERAL OPENINGS ALONG WALLBASES UNDER DETERGENT DISPLAY & FRONT SERVICE COUNTER & BASEMENT & 1ST FL. REAR DOORS ARE NOT TIGHT FITTING.MUST REMOVE DROPPINGS,SEAL OPENINGS & DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/5/11.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE FOOD IS BEING PREPARED& SERVED AT THIS TIME.MUST BE ON SITE AT ALL TIMES .
    • 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 LABEL SALSA IN COOLER FOR SALE,COOKED FOODS IN COOLERS.
    • 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.MUST INVERT UTENSILS ON SHELVING UNITS & PLASTIC WEAR PROPERLY.
    • 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 PROVIDE SPLASH GUARDS BETWEEN ALL HAND SINKS & 3- COMPARTMENT SINKS IN PREP AREAS,SINK STOPPERS.MUST REPAIR OR REPLACE WORN CUTTING BOARDS,REMOVE RUST FROM PREP TABLES,CARD BOARD FROM SURFACES,RUST FROM GREASE TRAP AT REAR 3- COMPARTMENT SINK.
    • 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 EXTERIOR OF FOOD STORAGE CONTAINERS,DISH RACKS,STEAM & GRILL TABLE,MEAT DISPLAY UNIT,HOOD,FILTERS,NOZZLE ON DRINK MACHINE,VENTS,ALL DISPLAY SHELVES,PREP COOLERS.MUST DEFROST CHEST FREEZERS.
    • 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 CLEAN MASSIVE AMOUNT OF FOOD DEBRI & GREASE ON FLOOR UNDER,AROUND COOKING EQUIPMENT & WALK IN COOLER.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES THROUGHOUT.MUST REMOVE CARD BOARD FROM FLOORS 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.MUST CLEAN WALLS THROUGHOUT.MUST SCRAPE & PAINT PEELING PAINT ON WINDOW SILLS.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS.MUST REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT.
    • 38. 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 and Regulations of the Board of Health.MUST REPAIR OR REPLACE LEAKY BACK FLOW DEVICE ON MOP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.ALL COLD & HOT HOLDING UNIT.
  8. Canvass

    10 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES, OBSERVED BUTCHER HANDLING RAW PORK AND COOKED CHICKEN BUT NOT WASHING HIS HAND, JUST CHANGED GLOVES. ANOTHER EMPLOYEE AT BUTCHER AREA, WASHED HIS HANDS INSIDE 3PART SINK, AND COOK HANDLING MONEY WASHING HER HANDS IN 3PART SINK WITH GLOVES ON AND RETURNIG TO PREPARED TACOS. INSTRUCTED HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION, AT EXPOSED HAND SINK WITH WARM WATER AND SOAP. THE WASHING OF HANDS INSIDE A UTENSIL WASHING SINK IS PROHIBITED. CITATION ISSUED 7-38-010[A] CRITICAL.
    • 8. 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 180F. OBSERVED DISH WASHER ONLY WASHING AND RINSING MULTI-USE UTENSILS INSIDE 3PART SINK, NOT SANITIZING. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK FOR WASH, RINSE AND SANITIZE WITH 100PPM CHLORINE. INADEQUATE UTENSIL SANITATION. CITATION ISSUED 7-38-030 CRITICAL.
    • 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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
    • 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 SEAL RAW WOOD SHELVES THRU-OUT BASEMENT, AND REPLACE CUTTING BOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, CHEST FREEZERS, BOTTOM PANELS OF PREP/BUTCHER TABLES, COOKING EQUIPMENT, MEAT SLICERS, CABINET UNDER HAND BOWL IN WASHROOM, ETC...
    • 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 CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, THRU-OUT PREMISES INCLUDING BASEMENT.
    • 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 REPLACE DAMAGED CEILING PANELS THRU-OUT, AND CLEAN WALLS AT BUTCHER AND COOKING AREAS.
    • 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. MUST REPLACE BROKEN LIGHT SHIELD ABOVE BUTCHER TABLE.
    • 38. 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 and Regulations of the Board of Health. MUST SEAL RUSTY GREASE TRAP UNDER 3PART SINK AT REAR PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROPERLY STORED CLEANING TOWELS.