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LAZO'S TACOS, INC

2003-2009 N WESTERN AVE, CHICAGO, IL 60647 · Restaurant

14 inspections

  1. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED MISSING LID AT THE ICE BIN AT THE BAR. INSTRUCTED TO PROVIDE A LID FOR THE ICE STORAGE CONTAINER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOOR DRAINS AT THE DISH WASH AREA AND FLOORS UNDERNEATH THE PREP TABLE BY THE DISH WASHING AREA WITH DIRT, STANDING WATER AND FOOD PARTICLES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING PIPING AT THE BOTTOM PIPING OF THE HAND WASH SINK AT THE REAR PREP AREA BY THE 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR AND MAINTAIN....NOTED DIRTY AND DUSTY VENTS INSIDE THE CUSTOMER BATHROOMS. INSTRUCTED TO CLEAN AND MAINTAIN.
  2. Complaint Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOOR IN KITCHEN PREP AREA AND MUST MAINTAIN FLOOR DRY AT ALL TIMES TO PREVENT PEST BREADING.
  3. Complaint

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF IMPROPER PEST CONTROL INSIDE PREMISES. OBSERVED LIVE FRUIT FLIES ON WALLS CEILING AND SHELVING AT THE FRONT BAR AREA PREP AREA AND REAR DISHWASHING AREA. APPROXIMATELY 55 LIVE FRUIT FLIES WERE OBSERVED ON THIS AREAS. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. ADDITIONALM PEST CONTROL SERVICES NEEDED TO MINIMIZE OR ELIMINATE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARD AT THE FRONT PREP AREA WITH DEEP DARK GROOVES MUST BE SENDED/BLEACHED OR REPLACE. MUST NOT USE TIN FOIL AS A LINER FOR SHELVING AT THE COOKS LINE. MUST REMOVE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOOR IN KITCHEN PREP AREA AND MUST MAINTAIN FLOOR DRY AT ALL TIMES TO PREVENT PEST BREADING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST ACCUMULATION ON CONDENSER FAN COVER INSIDE REAR WALK-IN COOLERS.MUST CLEAN AND MAINTAIN.
  4. Complaint

    10 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GREASE CONTAINER NOT MAINTAINED. FOUND TO HAVE GREASE ENCRUSTED ON TOP LIP LID,SIDES AND GROUND SURROUNDING CONTAINER. ALSO OBSEVED ACCUMULATION OF GARBAGE, TRASH AND LIQUID FOOD WASTE ON GROUND SURROUNDING GARBAGE DUMPSTER SUCH AS BOTTLES, PLASTIC BAGS, CANS, CARDBOARD BOXES NEWS PAPER, FOOD DEBRIS ETC, THIS IS A FOOD SOURCE FOR RODENTS AND OTHER PEST. VIOLATION WAS CORRECTED DURING INSPECTION. ABOVE CLEANED GREASE CONTAINER AND SURROUNDING AREA ALSO CLEANED AREA SURROUNDING GARBAGE DUMPSTER. INSTRUCTED TO MAINTAIN GARBAGE AREA ADEQUATELY MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE PREP COOLERS AND WALK-IN COOLERS IN REAR AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR SURFACES OF ALL MICROWAVES THROUGHOUT PREMISES. MUST REMOVE DIRT AND DEBRIS. DETAIL CLEAN CHIPS CONTAINERS IN REAR FOOD STORAGE AREA. MUST REMOVE GREASE AND DIRT ACCUMULATION. FOUND DIRT AND FOOD DEBRIS ACCUMULATION ON THE INTERIOR OF THE STANDUP FREEZER NEXT THE DISH MACHINE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR THROUGHOUT FOOD PREPARATION AREAS ESPECIALLY UNDER AROUND AND BEHIND ALL HEAVY COOKING EQUIPMENT. REMOVE DIRT AND DEBRIS. MUST REGROUT FLOOR IN REAR FOOD PREPARATION AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CHIPPED AND PEELING PAINT ON CEILING IN FOOD PREP AREA. MUST SCRAPE AND REPAINT CEILING. DETAIL CLEAN CEILING IN REAR FOOD PREPARATION AREA AND REAR DISHWASHING AREA. REMOVE GREASE AND FOOD DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED DIRT AND GREASE ACCUMULATION ON REAR PREP AREA LIGHT SHIELDS. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HAND WASHING SINK LOCATED IN REAR DISHWASHING AREA IS DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN REAR STORAGE AREA. MUST REMOVE CLUTTER CLEAN AND ORGANIZE AREA.. MUST ELEVATE ITEMS INSIDE LIQUOR ROOM 6 INCHES OFF FLOOR/WALL.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOPS INSIDE ICE MACHINE. INSTRUCTED TO PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIREMENTS NOT MET. NO LOG, RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 2 10 POUND PANS OF BEEF IN THE WALK IN COOLER AT 48.3F AND 50.7F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED BEEF. INSTRUCTED TO ENSURE ALL COLD FOODS ARE HELD AT 40F OR BELOW AND ALL HOT FOODS ARE HELD AT 140F OR ABOVE AND TO MAINTAIN. CRITICAL CITATION ISSUED 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND APPROXIMATELY 6O SMALL FLIES IN VARIOUS AREAS OF THE FACILITY: BAR, NEAR ICE MACHINE, AND NEAR DISH AREA. INSTRUCTED FACILITY TO REMOVE ALL PESTS AND MAINTAIN. RECOMMEND TO CONTACT A LICENSED PEST CONTROL COMPANY FOR SERVICE. SERIOUS CITATION ISSUED 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND A LARGE BLACK CONTAINER WITH COOKED TORTILLA CHIPS UNLABELED. INSTRUCTED FACILITY TO LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED FACILITY TO INVERT ALL CLEAN PLATES AND UTENSILS DURING STORAGE TO HELP PREVENT POSSIBLE CONTAMINATION. OBSERVED CARDBOARD BEING USED AS SHELVING LINERS THROUGHOUT FACILITY. INSTRUCTED FACILITY TO REMOVE AND MAINTAIN SO SURFACES ARE SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED HEAVY GREASE BUILDUP ON LOWER COMPARTMENTS OF FRYERS. INSTRUCTED FACILITY TO CLEAN BOTTOM OF FRYERS AND TO MAINTAIN. OBSERVED DIRT AND FOOD DEBRIS ACCUMULATION ON THE INTERIOR OF THE STANDUP FREEZER NEAR THE DISH MACHINE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED FACILITY TO CLEAN THE FLOOR BEHIND THE BAR WITH FOCUS ON AREAS UNDER AND AROUND EQUIPMENT AND TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED PEELING PAINT ON VENT ABOVE ICE MACHINE. INSTRUCTED FACILITY TO REMOVE ANY PEELING PAINT, RESEAL, AND MAINTAIN. INSTRUCTED FACILITY TO SEAL HOLES IN CEILING ABOVE THE HOT WATER TANK AREA AND TO MAINTAIN. OBSERVED DIRT BUILD UP ON CEILING TILES ABOVE THE DISH MACHINE AREA. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. OBSERVED DUST ACCUMULATION ON DINING ROOM CEILING SPECIFICALLY ON OR AROUND VENT COVERS. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. OBSERVED PEELING PAINT ON VENT ABOVE ICE MACHINE. INSTRUCTED TO REMOVE ANY PEELING PAINT, RESEAL, AND MAINTAIN. INSTRUCTED FACILITY TO SEAL HOLES IN CEILING ABOVE THE HOT WATER TANK AREA AND TO MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND VERY FAINT LIGHTING IN THE NORTHSIDE WOMEN'S TOILET ROOM. INSTRUCTED FACILITY TO REPAIR/INCREASE LIGHTING AND TO MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A BROKEN URINAL IN THE SOUTH MEN'S TOILET ROOM. INSTRUCTED FACILITY TO REPAIR OR REMOVE AND TO MAINTAIN. FOUND A SMALL LEAK AT THE BASE OF THE NORTH FAUCET ON THE 3 COMPARTMENT SINK IN THE REAR PREP AREA. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER IN THE CLEANING SUPPLY CLOSET. INSTRUCTED FACILITY TO REMOVE ANY UNNECESSARY ITEMS, ORGANIZE REMAINING, STORE 6 INCHES OFF FLOOR AND WALLS AND MAINTAIN.
  7. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE, STORAGE SHELVES, COOKING EQUIPMENT, STORAGE RACKS INSIDE WALK-IN COOLER, SHELVES UNDER COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAMS UNDERNEATH AND AROUND 3 COMPARTMENT SINK IN REAR AND AROUND DISH MACHINE.---------MUST DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS, UNDER AND AROUND SODA SYRUP SHELVES WITH DRIED FOOD AND GREASE BUILDUP (FRONT PREP AREA).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION INSIDE (2) WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LOOSE FAUCET AT EXPOSED HAND SINK AT REAR PREP AREA AND FIX LEAKY FAUCET NECK (LEFT SIDE) AT 3 COMPARTMENT SINK IN REAR AREA.-----------MUST FIX SLOW DRAINING EXPOSED HAND SINK BEHIND BAR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
  8. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE THE FOOD CONTAINERS IN THE WALKIN COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT THE GREESE TRAP UNDERNEATH THR 3 -COMPARTMENT TRAP IS STARTING TO RUST.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND A DAMAGED CEILING TILE OVER DISHROOM AREA AND WALLS THROUGHOUT FOOD PREP AREAS REQUIRE A DETAIL CLEANING TO REMOVE FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN THE VENTS THROUGHOUT PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROPERLY STORE PERSONAL BELONGINGS IN A DESIGNATED AREA.
  9. Complaint

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL FOOD STORAGE CONTAINERS WITH COOKED AND PREPARED FOODS STORED, WITH DATES AND LABELS OF WHEN PRODUCT WAS MADE
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAINT CHIPPING WOOD SURFACES BY DISH AREA IN KITCHEN, REPAIR GASKET TO WALK-IN COOLER WHERE BEANS IS STORED AND REPLACE BROKEN MOP SINK
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN VENTS ABOVE COOKING EQUIPMENT IN KITCHEN AREA AND CLEAN BOTTOM SHELF OF FREEZER
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK IN FOOD PREP AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DETAIL CLEAN ALL STORAGE CLOSETS, BETTER MAINTAIN IN A NEATER FASHION
  10. Short Form Complaint

    7 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • VIOLATION STILL PENDING
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VIOLATION STILL PENDING
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • VIOLATION STILL PENDING
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • VIOLATION STILL PENDING
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VIOLATION STILL PENDING
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VIOLATION STILL PENDING
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • VIOLATION STILL PENDING
  11. Canvass

    8 infractions

    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • Hand washing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of 110F to 120F containing an adequate amount of detergent effective to remove grease and solids. OBSERVED EMPLOYEE IMPROPERLY WASHING DISHES, AT THREE COMPARTMENT SINK, SINKS NOT SET-UP TO WASH, RINSE AND SANITIZE, WASHING DISHES ONLY IN ONE COMPARTMENT NO SANITIZER BEING USED, INSTRUCTED ON THE PROPER WAY TO WASH DISHES, CRITICAL CITATION ISSUED: 7-38-030
    • 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. FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING
    • 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 CEILING VENTS IN KITCHEN AREA
    • 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. MUST REPLACE BURNT OUT LIGHT BULBS IN KITCHEN AREA
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE STORAGE SPACE FOR EMPLOYEES BELONGINGS TO BE STORED IN ONE DESIGNATED AREA, NICE AND NEATLY, RESTRICT STORING ON FOOD PRODUCT
    • 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 LEAKING FAUCET AT THREE COMPARTMENT SINK IN FOOD PREP AREA
    • 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. MUST PROVIDE ADEQUATE CALIBRATED THERMOMETERS TO TEST FOODS DAILY
    • 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. MUST DETAIL CLEAN ALL STORAGE CLOSETS, BETTER MAINTAIN IN A NEATER FASHION
  12. Complaint Re-Inspection

    0 infractions

  13. Complaint

    6 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 2 DOORS NOT RODENT PROOFED APPROXIMATELY 1/4" MODE OF ENTRY THAT IS FRONT DOUBLE DOORS,REAR CENTER DOOR.ALSO FOUND APPROXIMATELY 6 LIVE FRUIT FLIES AT BAR AREA ON UPPER WALLS.MUST RODENT PROOF SAID DOORS AND ENSURE NO MODE OF ENTRY,PEST CONTROL SERVICE NOW RECCOMENDED.SERIOUS VIOLATION 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.FOUND NO CERTIFIED FOOD MANAGER WHILE FOOD HANDLERS SERVING POTENTIALLY HAZARDOUS FOODS (RICE,BEEF)TO CUSTOMERS DURING THIS INSPECTION.SERIOUS VIOLATION 7-38-012.
    • 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.FOUND 3 COMPARTMENT SINK AT REAR KITCHEN NOT MAINTAINED I.E. WASTE WATER NOT PROPERLY DRAINING OUT AS REQUIRED,NO SINK STOPPERS,WATER LEAKING AT EXPOSED HANDSINK AT DISHWASHING AREA ALSO WATER LEAKING AT PIPE BEHIND HOT WATER TANK LOCATION.MUST REPAIR TO GOOD WORKING CONDITION,MAINTAIN AT ALL TIMES.SERIOUS VIOLATION 7-38-030.
    • 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 CARDBOARDS FROM SHELVINGS INSIDE THE WALK-IN-COOLER,PROPERLY CONNECT WASTE WATER LINES AT BAR GUNS AT BAR,PROVIDE PROPER WASTE LINE FOR TAP BEER SAME AREA AND PROVIDE,MAINTAIN SINK STOPPERS AT ALL 3 COMPARTMENT SINKS ALSO REMOVE UTENSILS THAT ARE STORED ON,BENEATH GAS METER ON SHELVING ABOVE THE 3 COMP 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.THE FOLLOWING AREAS REQUIRE A DETAIL CLEANING INTERIOR/EXTERIOR OF COOLERS INCLUDING BAR COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES AND LEGS OF EQUIPMENTS,DEEP FRYER,SIDES OF HOT COOKING EQUIPMENTS,EXTERIOR SURFACES OF DISHMACHINE,SHELVINGS THROUGHOUT THE FOOD PREP AREAS 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.REPLACE WORNED OUT UNCLEAN MATS IN KITCHEN AREAS AND MAINTAIN AT ALL TIMES.FOORS THUR OUT THE FRONT COUNTER KITCHEN,REAR KITCHEN, UNDER AND AROUND THE BAR AREA, BEHIND THE COOKING AREA, ON SIDE OF ALL COOKING EQUIPMENTS UNDER AND AROUND. NEEDS DETAIL CLEANING.
  14. Canvass

    6 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.MUST REPLACE WORNED OUT WOODEN SHELVINGS AT DISHROOM AREA,REPAIR/REPLACE GASKETS AT STAND-UP COOLER BEHIND FRONT SERVICE COUNTERS.
    • 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.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING INCLUDING INSIDE WALK-IN-COOLERS.
    • 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.FOUND A DAMAGED CEILING TILE OVER DISHROOM AREA AND WALLS THROUGHOUT FOOD PREP AREAS REQUIRE A DETAIL CLEANING TO REMOVE FOOD DEBRIS.
    • 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.MUST REPLACE BURNT OUT LIGHT BULBS ALONG WALK-IN-COOLER CORRIDOR.
    • 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.MUST PROPERLY STORE PERSONAL BELONGINGS IN A DESIGNATED 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.Wiping cloths must be stored in sanitizing solution.