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LA COPACABANA

2732 W CERMAK RD, CHICAGO, IL 60608 · Grocery Store

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND APPROXIMATELY 10 POUNDS OF PORK SKINS INSIDE GLASS CABINET AT 84.5F. CRITICAL VIOLATION. 7-38-005A. DISPOSED APPROXIMATELY 10 POUNDS OF PORK SKINS. VALUE ABOUT 20 DOLLARS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND 3 COMPARTMENT SINK NOT CLEAN. MUST CLEAN AND SANITIZE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND SMALL HOLES AT WALLS AT DISHWASHING AREAS. MUST SEAL ALL HOLES AT DISHWASHING AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER STORED INSIDE OF WALK IN COOLER: BICYCLE, MOP AND BROOMS, AND MOP BUCKET. MUST REMOVE ALL CLUTTER FROM WALK IN COOLER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOODHANDLERS AT PREMISES WITH NO FOODHANNDLER CERTIFICATES. MUST PROVIDE.
  3. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED TWO DRAINAGE HOSES DISCHARGE INTO THE EXPOSED HAND SINK LOCATED IN THE REAR PREP AREA. INSTRUCTED TO REMOVE FROM HAND SINK AND MAINTAIN.
  4. Canvass

    12 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED TOILET NOT MAINTAINED. WHEN FLUSHED TOILET WATER FLOWS HEAVILY FROM THE BOTTOM OF THE TOILET ONTO THE FLOOR. PREMISES ONLY HAS ONE WASHROOM. INSTRUCTED TO REPAIR AND MAINTAIN AT ALL TIMES. OBSERVED REAR EXPOSED HAND SINK WITH DIRTY DISHES IN SAID SINK. INSTRUCTED TO HAVE EXPOSED HAND SINK AVAILABLE AND NOT BLOCKED AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • EVIDENCE OF RODENT INFESTATION. OBSERVED OVER 40 RODENT DROPPINGS AROUND THE GREASE TRAP IN THE REAR UTENSIL WASHING AREA, 20 RODENT DROPPINGS AROUND REACH IN FREEZERS IN REAR, 40 RODENT DROPPINGS IN VARIOUS AREAS OF THE WALK IN COOLER, 25 AT THE BOTTOM OF THE PREP TABLE OF THE WALK IN COOLER, 10 RODENT DROPPINGS BY MOP AND SALT DISPLAY LOCATED BY THE PRODUCE AREA, OVER 60 DROPPINGS UNDER FOOD DISPALY SHELVES. INSTRUCTED TO CLEAN AND SANITIZE ALL AFFECTED AREAS AND CONTACT PEST CONTROL FOR SERVICE. CRITICAL VIOLATION 7-38-020.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE CONCENTRATION OF THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1561931 DATED ON 08/06/2015 38 INSTALL BACK FLOW DEVICE ON UTILITY SINK. PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK. INSTRUCTED TO CORRECT PREVIOUS MINOR VIOLATION. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (BEEF, PORK) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS LOCATED IN THE WALK IN COOLER WITHOUT PROPER LABELS CONTAINING PRODUCT NAME AND DATE OF PREPARATION. INSTRUCTED TO LABEL ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED UTENSILS (BOWLS) BEING STORED DIRECTLY IN BINS OF RICE, FLOUR AND BREADING. INSTRUCTED TO STORE ALL MULTI USE UTENSILS PROPERLY AND MAINTAIN. CLEAN UTENSILS DIRECTLY ABOVE REAR EXPOSED HAND SINK. MUST RELOCATE UTENSILS AWAY FROM HAND SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DIRTY CARDBOARD BEING USED AS A SHELF AND FLOOR LINER ON ALL PREP TABLES AND ON THE FLOOR OF THE WALK IN COOLER AND REAR PREP AREA. OBSERVED FOIL WRAPPED AROUND A WIRE ABOVE THE 3 COMPARTMENT SINK. INSTRUCTED TO NOT USE CARDBOARD OR FOIL LININGS. ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE. RUST ON EXTERIOR SURFACES OF CHEST FREEZERS AND GREASETRAP. MUST REPLACE OR REFINISH TO BE SMOOTH AND EASILY CLEANABLE. PLUMBERS PUTTY AROUND DRAIN OF 3 COMPARTMENT SINK. MUST REMOVE PUTTY AND PROPERLY REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GASKETS OF ALL MEAT REACH IN COOLERS WITH FOOD DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN. ACCUMULATED FOOD DERIS ON SHELVES, RACKS AND EQUIPMENT THROUGH-OUT PREMISES. MUST CLEAN AND MAINTAIN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS THRU OUT ENTIRE PREMISES WITH EXCESSIVE ACCUMULTED FOOD, DIRT, AND RODENT DROPPING DEBRIS. INSTRUCTED TO CLEAN ALONG ALL WALLS, UNDER SHELVES AND EQUIPMENT AND IN ALL CORNERS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS UNDER 3 COMPARTMENT SINK, BEHIND COOKING EQUIPMENT AND BEHIND ALL REFRIGERATION WITH ACCUMULATED GREASE AND DIRT DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED EXPOSED HAND SINK NEEDED IN WALK IN COOLER WHERE FOOD PREP IS BEING DONE. INSTRUCTED TO PROVIDE AND MAINTAIN. NO FILTERS IN VENTILATION HOOD ABOVE COOKING EQUIPMENT. MUST REPLACE FILTERS. EXHAUST FAN IN TOILET ROOM NOT WORKING, MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED SODA CRATES BEING STORED ON THE FLOOR OF THE CUSTOMER DISPLAY AREA AND UNDER PRODUCE STANDS. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES ABOVE FLOOR AND MAINTAIN.
  5. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN WALK-IN COOLER. REMOVE GROCERY BAGS AND PROPERLY STORE FOOD IN STORAGE BAGS OR CONTAINERS. INSTALL SPLASH GUARD BETWEEN EXPOSED SINK AND PREP TABLE IN MEAT PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL OPENINGS IN WALLS AROUND PIPE FITTINGS UNDER EXPOSED SINK IN MEAT PREP AREA. SEAL ALL OPENINGS ALONG UPPER WALLS IN MEAT PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL BACK FLOW PREVENTION DEVICE ON UTILITY SINK.
  6. Canvass

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • HEAT LAMP UNIT NOT MAINTAINING PROPER TEMPERATURE 72.1F. INSTRUCTED MANAGER TO REPAIR HOT HOLDING UNIT MUST MAINTAIN 140F OR ABOVE. HEAT LAMP UNIT 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
      • OBSERVED CARNITAS DISPLAYED FOR SALE AND STORED IN HEAT LAMP UNIT AT IMPROPER TEMPERATURE 75.3F. INSTRUCTED MANAGER TO DISCARD. ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE DURING STORAGE, PREPARATION DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT/MEAT GRINDER PARTS IN 3-COMPARTMENT SINK WITH NO SANITIZER. INSTRUCTED MANAGER TO PROPERLY SET UP 3-COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030
    • 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 BOTH EXPOSED HAND SINKS IN MEAT AND REAR PREP AREAS.INSTRUCTED MANAGER TO PROVIDE SOAP AND SANITARY HAND DRYING DEVICES AT EXPOSED SINKS FOR PROPER HAND WASHING. EXPOSED SINK IN REAR PREP AREA NOT ACCESSIBLE FILLED WITH MIXER, CONTAINER, BOWLS, AND UTENSILS. INSTRUCTED MANAGER TO REMOVE ALL ITEMS FROM EXPOSED SINK. EXPOSED SINK IS FOR HAND WASHING ONLY. CRITICAL VIOLATION 7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED THREE FLY STRIPS HANDING ABOVE PREP TABLE IN MEAT PREP AREA. INSTRUCTED MANAGER TO REMOVE FLY STRIPS FROM PREPARATION AREA. OBSERVED LIVE FLIES INSIDE FRIED PORK SKIN HOLDING UNIT AND LANDING ON FOOD. INSTRUCTED MANAGER TO DISCARD AFFECTED PRODUCT. SERIOUS VIOLATION 7-38-005A
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1496404 ON 9-5-14. 30-LABEL ALL BULK CONTAINERS IN REAR PREP AREA. 33-CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, SINKS, CUTTING BOARDS, SLICERS, KNIFE RACKS, PREP TABLES, STEAM TABLE, COOKING EQUIPMENT. 34-GROUT LOOSE FLOOR TILES IN REAR PREP AREA. REMOVE EXCESS WATER OFF FLOOR IN WALK-IN COOLER. CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, SALES, AND STORAGE AREAS. 36-REPLACE MISSING LIGHT SHIELDS IN WALK-IN COOLER. 41-STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN PREP, SALES, AND STORAGE AREAS. 42- ALL FOOD HANDLERS MUST WEAR CLEAN APRONS. 43-STORE WASH CLOTHS IN SANITIZING SOLUTION. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN WALK-IN COOLER. REMOVE GROCERY BAGS AND PROPERLY STORE FOOD IN STORAGE BAGS OR CONTAINERS. REPLACE WORN CUTTING BOARDS IN MEAT PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FAN GUARDS INSIDE WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL OPENINGS IN WALLS AROUND PIPE FITTINGS UNDER EXPOSED SINK IN MEAT PREP AREA. SEAL ALL OPENINGS ALONG UPPER WALLS IN MEAT PREP AREA. CLEAN ALL WALLS IN PREP AREA(SPILLS). REPLACE MISSING WALL TILES IN REAR PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTALL SELF-CLOSING DEVICE ON WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL BACK FLOW DEVICE ON UTILITY SINK. PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK.
  7. Canvass

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • HEAT LAMP UNIT NOT MAINTAINING PROPER TEMPERATURE 90.4F. INSTRUCTED MANAGER TO REPAIR HOT HOLDING UNIT MUST MAINTAIN 140F OR ABOVE. UNIT 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
      • OBSERVED CARNITAS DISPLAYED FOR SALE AND STORED UNDER HEAT LAMP AT IMPROPER TEMPERATURE 87.9F. INSTRUCTED MANAGER TO DISCARD. ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 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 SINKS IN FRONT MEAT PREP AND REAR HOT FOOD PREP AREAS. FRONT EXPOSED SINK BLOCKED BY CUTTING BOARD AND REAR EXPOSED SINK FILLED WITH BOWLS AND UTENSILS. INSTRUCTED MANAGER REMOVE ALL ITEMS FROM SINKS AND PROVIDE SOAP AND PAPER TOWELS AT EXPOSED SINKS FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS IN REAR PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE WORN GASKETS ON DOOR OF CHEST FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZEERS, SINKS, CUTTING BOARDS, SLICERS, KNIFE RACKS, PREP TABLES, STEAM TABLES, COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GROUT LOOSE FLOOR TILES IN REAR PREP AREA. REMOVE EXCESS WATER OFF FLOOR IN WALK-IN COOLER. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, SALES, AND STORAGE AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS IN WALK-IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN PREP, SALES AND STORAGE AREAS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR CLEAN APRONS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  8. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE CARDBOARD FROM REAR WALK-IN COOLER STORAGE SHELVES, NEED TO REPAINT OR REPLACE RUSTY COOLER STORAGE/AND DRY GOOD STORAGE RACKS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN FRONT MEAT COUNTER, CLEAN AND SANITIZE CUTTING BOARDS.DEFROST BOX FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THRU-OUT NEEDS TO BE RESEALED. REMOVE STANDING WATER IN WALK-IN COOLER. ELEVATE ALL STOCK 6" OFF FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO CLEAN WALLS AND CEILING BEHIND ABD ABOVE SODA STORAGE WEST WALL. CLEAN DUSTY CEILING VENT IN REAR RESTROOM.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • RESTROOM DOOR NOT SELF CLOSING NEED TO PROVIDE DOOR CHECK TO MAKE SELF CLOSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED CHICKEN ROTISSERIE MACHINE NOT IN USE AT THIS TIME NO VENTILATION HOOD NEED TO PROVIDE OR HAVE VENTILATION DEPARTMENT COME AND REVIEW AND GIVE YOU A LETTER IF YOU DON'T NEED. 3 COMP. SWINK LEAKING AT LOWER PIPE 2ND COMPARTMENT NEED TO REPAIR. NEED SINK STOPPERS FOR 3 COMP. SINK.MUST PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER BEHIND BOX FREEZERS, UNDER PRODUCE STORAGE SHELVES AND IN REAR COOLER NEED TO REMOVE ITEMS NOT BEING USED.
  9. Canvass

    7 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. FOUND 40-45 MICE DROPPINGS IN THE STOREROOM BEHIND BOTH REACHIN FREEZER CHEST. INSTRUCTED TO CLEAN UP THE AREAS AND CALL YOUR LICENSED PEST CONTROL TECH TO SERVICE THIS ESTABLISHMENT. SERIOUS CITATION GIVEN 7-38-020.
    • 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. NO CERTIFIED FOOD MANAGER ON SITE WITH A CITY OF CHICAGO FOOD MANAGERS CERTIFICATE WHEN POTENTIALLY HAZARDOUR FOODS ARE PREP AND SERVED.SERIOUS CITATION GIVEN 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN AND PAINT THE RUSTY GREASE TRAP UNDER THE 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. CLEAN THE RACKS IN THE WALKIN COOLER HAS FOOD DEBRIS ON THEM. DEFROST AND CLEAN ALL THE REACHIN FREEZERS THICK WITH ICE BUILDUP. CLEAN AND SANITIZE MEAT SLICER,BAND SAW,GRINDER,STORAGE RACKS, KNIFE AND KNIFE STORAGE RACK.
    • 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 THE FLOOR IN THE WALKIN COOLER, PREP AREA,STORE ROOM, STORE AND LIFT THE STORE SHELVES AND CLEAN UNDER THEM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Use dustless cleaning methods. CLEAN THE WALLS IN THE PREP AREA HAS SPLASHED ON FOOD DEBRIS.
    • 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. THE EXPOSED HAND SINK HAS A HOLE IN THE DRAIN PIPE UNDER NEATH IT. INSTRUCTED TO REPLACE THE DRAIN PIPE SO THE SINK WORKS PROPERLY. THE UTILITY SINK FAUCIT IN POOR REPAIR AND WATER COMES OUT VERY SLOWLY SOMETHING BROKE OFF INSIDE THE FAUCIT. INSTRUCTED TO REPLACE FAUCIT AND PROVIDE A BACK FLOW DEVICE TO THE NEW FAUCIT.