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Los Caminos De Michoacan

3948 N SHERIDAN RD, CHICAGO, IL 60613 · Restaurant

Inspection summary

Los Caminos De Michoacan has been inspected 11 times by Chicago Department of Public Health since March 22, 2010. The most recent inspection, on November 4, 2016, found no infractions.

1 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 10 times across 5 separate inspections, most recently on June 24, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on February 18, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on February 18, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 19, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 25 times across 9 separate inspections, most recently on February 25, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FOOD STORED IN GROCERY PLASTIC BAGS INSIDE UPRIGHT FREEZER IN REAR FOOD STORAGE AREA. INSTRUCTED TO STORE FOOD IN A FOOD GRADE BAGS. OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUIL-UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED DIRT ON LIGHT SHIELD COVER OBOVE PREP TABLE IN REAR KITCHEN AREA. MUST CLEAN AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOPS STORED ON TOP OF ICE MACHINE AT THE FRONT SERVING AREA. MUST PROPERLY STORED IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
  3. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • 2-DOOR PREP REACH IN COOLER BY COOKLINE NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 51.8 F, FOUND BEEF, CHICKEN, ETC. HELD INSIDE COOLER. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTAILLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- BEEF HELD AT 49.4 F, CHICKEN HELD AT 49.0 F, CHOPPED TOMATOES HELD AT 48.9 F AND SOUR CREAM HELD AT 48.9 F. INSTRUCTED MANAGER ALL POTENTAILLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED DUST BUILD UP INSIDE STAND UP REACH IN COOLER ON FAN COVER ALSO OBSERVED FOOD BUILD UP INSIDE PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS AND AT CORNERS/COOLERS DOOR HINDGES. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED ONE MISSING CEILING LIGHT COVER ABOVE DINING AREA BY HORCHATA DRINK MACHINE. INSTRUCTED MANAGER TO PROVIDE LIGHT COVER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PREP AREA EXPOSED HANDWASH BOWL DRAIN PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  4. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR THE BROKEN FAUCET HANDLES ON THE 3-COMPARTMENT SINK AND HAVE THE HOODVENTS IN THE KITCHEN SERVICED TO REMOVE GREASE ACCUMULATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE FOOD STORAGE RACKS INSIDE THE WALK-IN COOLER ENCRUSTED WITH FOOD DEBRIS BUILDUP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE THE MISSING CEILING TILES IN THE CUSTOMER SERVICE AREA.
  5. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE LOWER LEVEL FLOORS ARE WET FROM MELTING SNOW SEEPAGE, MOP AND SANITIZE THE FLOORS.
  6. Canvass

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THE THREE COMPARTMENT SINK HAS A BENT WATER SPIGOT AND IT LEAKS WHILE BEING USED AND THERE ARE NO SANITARY STOPPERS SO THE SINK CAN BE FILLED PROPERLY, REPAIR THE SINK AND SUPPLY THREE SANITARY STOPPERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • THE MEAT MALLET IS DIRTY; WASH, RINSE AND SANITIZE THE MALLET.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE KITCHEN EQUIPMENT IS DIRTY / GREASY; WASH, RINSE AND SANITIZE THE EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE LOWER LEVEL FLOORS ARE WET FROM MELTING SNOW SEEPAGE, MOP AND SANITIZE THE FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE BATHROOM AREA CEILING IS LEAKING, REPAIR THE LEAK AND WATER DAMAGE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • THE COOK HAS NO HAIR RESTRAINT, OBTAIN A HAT FOR THE COOK.
  7. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIORS OF PREP COOLERS AND WALK-IN COOLER IN BASEMENT FOOD STORAGE AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • BROKEN THERMOMETER AT RECH-IN REAR MEAT COOLER. MUST REPLACE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP STORED ON TOP OF ICE MACHINE. MUST PROPERLY STORE ICE SCOOP IN A CLEAN CONTAINER.
  8. Complaint Re-Inspection

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOOD ENCRUSTED AND RUSTY TABLE TOP CAN OPENER. MUST CLEAN OR REPLACE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY AND PAINT PEELING METAL RACK SHELVING THROUGHOUT WALK-IN COOLER. MUST REMOVE RUST, PEELING PAINT. RE-PAINT OR REPLACE ALL SHELVING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • POOLING WATER ON FLOOR THROUGHOUT BASEMENT. MUST REMOVE AND MAINTAIN DRY
  9. Canvass

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. COOKS LINE COOLER FOUND AT 45.9F WITH FOODS SUCH AS COOKED CHICKEN AT 55.8F AND CHORIZO AT 48.3F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 40F OR BELOW AND C.D.P.H. CONTACTED BY FAX REQUEST AT 312-746-4240 FOR INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING FOODS FOUND IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 5LBS COOKED CHICKEN AT 55.8F, 5LBS CHEESE AT 44.9F, 2LBS CHORIZO AT 48.3, BEEF AT 44.4F. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005 (A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS AT KITCHEN EXPOSED HAND SINK. NO PAPER TOWELS IN MENS WASHROOM. MANAGER PROVIDED PAPER TABLE NAPKINS DURING THE INSPECTION.CRITICAL CITATION ISSUED 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED OVER 100 SMALL FLIES ON AND BREEDING IN A LARGE PLASTIC BIN OF MOLDY, ROTTEN ONIONS FOUND WITH OTHER DRY FOOD PRODUCTS ON BASEMENT SHELVING NEXT TO WALK-IN COOLER AND FREEZER. STAFF REMOVED AND CLEANED DURING INSPECTION. FLIES REMAINED SWARMING IN THE AREA. INSTRUCTED TO HAVE PEST CONTROL CO. TREAT FOR FLIES AND ELIMINATE OR MINIMIZE ACTIVITY. SERIOUS CITATION ISSUED. 7-38-020.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • NO HOT WATER IN MENS WASHROOM USED FOR CUSTOMERS AND EMPLOYEES. MUST PROVIDE HOT AND COLD RUNNING WATER IN MENS WASHROOM. SERIOUS CITATION ISSUED 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM 3-29-10 NOT CORRECTED. #31-MUST REMOVE PLATE USED AS UTENSIL FROM INSIDE FOOD PRODUCTS.PROVIDE UTENSIL WITH HANDLES TO PICK UP FOOD. #33-CLEAN AND MAINTAIN PIPE BEHIND COOKING EQUIPMENT, AND INSIDE DEEP FRYER,AND UNDER COOKING EQUIPMENT(GREASE BUILD-UP).REMOVE EXCESS WATER FROM INSIDE THE REACH-IN COOLER (FRONT PREP LINE ). #34-REPLACE BROKEN AND MISSING FLOOR TILES THROUGHOUT THE PREMISES,INCLUDED BASEMENT AND UNDER SHELFS.SERIOUS CITATION ISSUED 7-42-090.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOOD ENCRUSTED AND RUSTY TABLE TOP CAN OPENER. MUST CLEAN OR REPLACE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY AND PAINT PEELING METAL RACK SHELVING THROUGHOUT WALK-IN COOLER. MUST REMOVE RUST, PEELING PAINT. RE-PAINT OR REPLACE ALL SHELVING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL COOLERS THROUGHOUT FOUND DIRTY WITH FOOD SPLATTER AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • POOLING WATER ON FLOOR THROUGHOUT BASEMENT. MUST REMOVE AND MAINTAIN DRY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETER FOR TALL TWO DOOR REACH-IN COOLER.
  10. Canvass Re-Inspection

    7 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • .MUST REMOVE PLATE USED AS UTENSIL FROM INSIDE FOOD PRODUCTS.PROVIDE UTENSIL WITH HANDLES TO PICK UP FOOD.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • .REMOVE FLOOR TILE FROM UNDER ONE BURNER. REPLACE METAL LEG TO UNIT,FOR PROPER CLEANING.REPAIR OR REPLACE BASE OF INTERIOR OF REACH-IN COOLER ,IN FRONT OF 3 COMPARTMENT SINK,(INSULATION EXPOSED).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND MAINTAIN PIPE BEHIND COOKING EQUIPMENT, AND INSIDE DEEP FRYER,AND UNDER COOKING EQUIPMENT(GREASE BUILD-UP).REMOVE EXCESS WATER FROM INSIDE THE REACH-IN COOLER (FRONT PREP LINE ).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE BROKEN AND MISSING FLOOR TILES THROUGHOUT THE PREMISES,INCLUDED BASEMENT AND UNDER SHELFS.S
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD IS NEEDED IN PREP REAR AREA,AND BASEMENT ABOVE PRODUCE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A STEM THERMOMETER TO CHECK FOOD TEMPERATURE, ALSO WORKING THERMOMETERS IS NEED IN COOLERS
  11. Canvass

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND REFRIED BEANS STORED I STEAM TABLE AT TEMPERATURE OF 117.9F TO 125.7F, RICE AT TEMP OF 128.6F(WATER TEMPERATURE OF THE UNIT IS 150.5F).ALSO FOUND 2 CONTAINERS WITH COOKED BEANS, STORED IN WALK-IN COOLER(BASEMENT)AT TEMPERATURE OF 45.9F- 46.7F AND 47.6F,MANAGER/OWNER STATED THAT FOOD WAS COOKE ON 3-21-10.ALSO FOUND COOKED BEANS STORED IN SMALL COOLER AT TEMPERATURE OF 47.9F.ALL FOOD MENTIONED WAS DISCARDED AND DENATURED, POUNDS 15, VALUE 20. CRITICAL VIOLATION:7-38-005(A) HOOOO59434-18
    • 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 EMPLOY DOING MULTI TASK ,INCLUDING WASHING UTENSIL, WIPING COOKING EQUIPMENT AND WORK STATION AND WITH BARE HANDS, WITHOUT WASHING THEM, WHEN FOOD ORDER WAS CALLED,PREPARED REA DY TO EAT FOOD (ROLLED UP TACOS,PICK-UP SHREDDED LETTUCE, CHEESE ETC)CRITICAL VIOLATION:7-38-010(A) HOOOO59434-18.
    • 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.NO SANITIZING SOLUTION USED AT 3 COMPARTMENT SINK. OBSERVED EMPLOY WASHING AND RINSING MULTI USE UTENSILS,AT 3 COMPARTMENT SINK AND A KNIFE RINSING ONLY AT EXPOSED HAND SINK. SHOWED HOW TO SET UP 3 COMPARTMENT SINK(WASH, RINSE AND SANITIZE, 100 PPM).SINK MUST BE SET UP AT ALL TIMES.CRITICAL VIOLATION:7-38-030 HOOOO59435-10
    • 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 NOT CORRECTED FROM 6-12-09, REPORT #156880. #32 MUST REPAIR OR REPLACE LOOSE RUBBER GASKET AROUND WALK-IN FREZEER IN BASEMENT (OBSERVED TODAY RUBBER GASKET BROKEN AND EXCESS OF ICE BUILD UP ON DOOR AND SHELVES,UNABLE TO PROPERLY CLOSE DOOR). #38 MUST REPAIR LEAKING DRAIN PIPE UNDER EXPOSED HAND SINK IN PREP AREA. #38 MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.SERIOUS VIOLATION:7-42-090 HOOOO59435-10
    • 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 REMOVE PLATE USED AS UTENSIL FROM INSIDE FOOD PRODUCTS.PROVIDE UTENSIL WITH HANDLES TO PICK UP FOOD.
    • 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 FLOOR TILE FROM UNDER ONE BURNER. REPLACE METAL LEG TO UNIT,FOR PROPER CLEANING.REPAIR OR REPLACE BASE OF INTERIOR OF REACH-IN COOLER ,IN FRONT OF 3 COMPARTMENT SINK,(INSULATION EXPOSED).
    • 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 AND MAINTAIN PIPE BEHIND COOKING EQUIPMENT, AND INSIDE DEEP FRYER,AND UNDER COOKING EQUIPMENT(GREASE BUILD-UP).REMOVE EXCESS WATER FROM INSIDE THE REACH-IN COOLER (FRONT PREP LINE ).
    • 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 BROKEN AND MISSING FLOOR TILES THROUGHOUT THE PREMISES,INCLUDED BASEMENT AND UNDER SHELFS.S
    • 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.LIGHT SHIELD IS NEEDED IN PREP REAR AREA,AND BASEMENT ABOVE PRODUCE.
    • 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.NEED TO CAP PIPE OF REMOVED URINAL(MEN'S WASHROOM),ALSO OPENED PIPE BIND GREASE TRAP(STRONG FOUL ODOR,IN PREP AND DINING AREA).REPAIR LEAKING WATER HANDLE , STORED ON FLOOR(A DISH MACHINE WAS REMOVED, PER MANAGER STATEMENT). OBSERVED WATER DISCHARGING ON FLOOR FROM A DISCHARGE HOSE FROM ICE UNIT, REROUTE IT TO A FLOOR DRAIN .
    • 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 A STEM THERMOMETER TO CHECK FOOD TEMPERATURE, ALSO WORKING THERMOMETERS IS NEED IN COOLERS.

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