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LOS TRES HERMANOS

2858 S PULASKI RD, CHICAGO, IL 60623 · Grocery Store

Inspection summary

LOS TRES HERMANOS has been inspected 14 times by Chicago Department of Public Health since January 12, 2010. The most recent inspection, on October 20, 2017, found no infractions.

4 of 14 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, Food source, labelling and allergens and Handwashing and staff hygiene.

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 6 times across 4 separate inspections, most recently on April 7, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on January 3, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times across 2 separate inspections, most recently on March 24, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 September 20, 2011. 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 26 times across 10 separate inspections, most recently on April 7, 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.

14 inspections

  1. Canvass

    0 infractions

  2. Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND PACKAGED DRIED CHORIZZO SITTING OUT AT ROOM TEMPERATURE AT 73F. INSTRUCTED TO KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR COLD OR AT 140 DEGREES OR ABOVE HOT. PRODUCT(8LB VALUED AT $20) DISCARDED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT ALL RUSTY SHELVES ON SALES FLOOR, AND RUSTY LID ON GREASE TRAP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN DIRT AND DEBRIS BUILD-UP ON STORAGE SHELVES IN THE BASEMENT STORAGE AREA WHERE ALL UNUSED EQUIPMENT IS STORED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN AND KEEP FLOOR THROUGHOUT BASEMENT DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL IN AREA NEAR EMPLOYEE WASHROOM, AND SEAL ALL LOOSE WALL COVE(BASEBOARDS) THROUGHOUT. CLEAN DUST BUILD-UP FROM CEILING VENTS AND TILES THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR PROFUSELY LEAKING PIPE CONNECTED TO HOT WATER TANK IN BASEMENT. INSTALL AN EXPOSED HAND SINK IN HOT FOOD KITCHEN PREP AREA WHICH IS SEPARATED BY A DOOR.
  3. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY SHELVING LOCATED IN THE PREP AREA. INSTRUCTED TO REPLACE OR REPAINT SHELVES AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CUTTING BOARDS WITH DEEP DARK GROOVES LOCATED IN THE DELI BY THE MEAT SLICER. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS THRU OUT IN NEED OF CLEANING TO REMOVE DIRT AND DUST DEBRIS ALONG THE WALL AND IN ALL CORNERS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT SHIELDS NEEDED OVER THE PRODUCE AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AS REQUIRED WHILE SLICING MEATS. BUTCHER AREA IN OPERATION AT TIME OF INSPECTION. A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES. SERIOUS VIOLATION 7-38-012 ISSUED.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM JULY 14, 2014 AS DESCRIBED BELOW. #38 NO DRAINBOARD FOR 3-COMPARTMENT SINK INSTD TO PROVIDE ATTACHED METAL DRAINBOARD. SERIOUS VIOLATION 7-42-090 ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN AND MAINTAIN SLICER BLADE OF MEAT SLICER ON PREP TABLE IN BUTCHER AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BUMPED UP TO A SERIOUS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE OF THREE DOOR REFRIGERATOR WHERE MILK, EGGS AND CHEESE STORED; PROVIDE A THERMOMETER.
  6. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS STAINED WITH DEEP, DARK GROOVES. INSTD TO REPAIR OR REPLACE SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO DRAINBOARD FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE ATTACHED METAL DRAINBOARD.
  7. Consultation

    0 infractions

  8. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • 15 POUNDS OF SAUSAGE IS HANGING OUT AT 75 F IN THE BUTCHER SHOP. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT 40 F OR LESS. THE SAUSAGE WAS DENATURED AND DISCARDED AT THIS TIME.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON PREMISES, THE ABOVE COOKS AND COOLS SOUPS, SALSAS AND MEATS. SAUSAGES ARE LEFT OUT TO DRY IN THE BUTCHER SHOP. OBTAIN PROOF OF ENOUGH CERTIFIED SANITATION MANAGERS TO COVER YOUR HOURS OF OPERATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE BUTCHER SHOP HAS DRIED BLOOD ON THE CUTTING BOARDS AND KNIVES ON THE TABLE BELOW WHERE THE SAUSAGES ARE HANGING. WASH, RINSE AND SANITIZE THE ENTIRE BUTCHERS AREA AND SURFACES AND MAINTAIN IN SANITARY CONDITION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE WALK IN COOLERS HAVE DIRTY SHELVES AND THE MEAT AND PREPARED ITEMS WALK IN COOLER HAS A BAD ODOR; WASH, RINSE AND SANITIZE THE WALK IN COOLERS FROM TOP TO BOTTOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEVERAL WATER STAINED CEILING TILES WERE FOUND ABOVE THE PRODUCE DISPLAY COOLER AND CENTER GROCERY AISLE, REPAIR OR REPLACE THE STAINED TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE WALK IN MEAT COOLER IS DARK AND IT IS DIFFICULT WITHOUT A FLASH LIGHT TO SEE THE DIRTY BUILDUP INSIDE, INSTALL BRIGHTER LIGHTING INSIDE OF THE COOLER.
  9. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL HOLES IN FLOOR AROUND PIPES WHERE NEEDED BEHIND EQUIPMENT (REFRIGERATION UNITS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS INSIDE OF WALK-IN COOLERS; PAINT RUST SPOTS WHERE NEEDED.
  10. Complaint

    3 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.MUST LABEL FOOD STORAGE CONTAINERS.
    • 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 REPAIR OR REPLACE SOME MISSING FLOOR TILES ON SALES FLOOR.
    • 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 COMPRESSOR LINE IN WALK IN COOLER.
  11. Complaint Re-Inspection

    0 infractions

  12. Complaint

    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.OBSERVED EVIDENCE OF 10-12 LIVE ROACHES CRAWLING IN CRACKS & CREVICES OF DOOR JAM AT PIPING HOUSING UNDER HAND SINK IN PREP AREA,ALSO 60 OR MORE RODENT DROPPINGS ON FLOOR IN SAME AREA AS ROACHES,ON FLOOR & SHELVING UNIT NEAR SIDE EXIT DOOR,ON FLOOR & SHELVING UNITS IN BASEMENT,ON FLOOR AT CANDY DISPLAY,ALSO DEAD RODENT ON FLOOR IN BASEMENT WHERE TOILET IS LOCATED.NO PEST CONTROL LOG BOOK AVAILABLE TO VIEW.MUST PROVIDE A PEST CONTROL LOG BOOK,REMOVE DROPPINGS & DEAD RODENT,CLEAN & SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 9/20/11. (SERIOUS 7-38-020)CITATION ISSUED
    • 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 FROM REPORT #547319 3/24/11 NOT CORRECTED #30 MUST LABEL CONTAINERS OF RECYCLED LARD THAT'S FOR SALE.#32MUST REMOVE FOIL FROM PREP TABLES,RUST FROM GREASE TRAP AT 3- COMPARTMENT SINK,WALK IN COOLER SHELVES & PREP TABLES.#33 MUST CLEAN MICROWAVE,SHELVING UNITS IN WALK IN COOLER,PREP TABLES,CUBBER,POP COOLER FANGUARDS.#34MUST CLEAN FLOOR IN BASEMENT.MUST REPAIR OR REPLACE MISSING & DAMAGED FLOOR TILES THROUGHOUT PREMISES,MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO FLOOR.#35 MUST REPAIR OR REPLACE STAINED CEILING TILES,DAMAGED & LOOSE WALLBASES & WALL TILES.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.MUST SCRAPE & PAINT PEELING PAINT ON WALLS WHERE NEEDED.#42 MUST REMOVE EMPLOYEES CLOTHING ARTICLES FROM FOOD SHELVING UNITS.MUST REPAIR & MAINTAIN.(SERIOUS 7-42-090)CITATION ISSUED.
    • 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 REPAIR OR REPLACE WORN DOOR GASKET ON MILK COOLER.MUST REMOVE RUST FROM DOORS & WALLS IN INSIDE WALK IN COOLER,MUST PAINT OR APPLY A SEALANT ON RAW WOOD SHELVING UNITS IN OUTSIDE WALK IN COOLER & PREP TABLE.
    • 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 SAW MACHINE,MEAT SLICERS,GRINDER,FOOD STORAGE CONTAINERS.
    • 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 ELEVATE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN BASEMENT & SALES FLOOR.
  13. Complaint

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED IMPROPER TEMPERATURE OF HOT HOLDING UNIT AT 85.8F WITH READY TO EAT FOODS SUCH AS COOKED TACOS STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG PLACED ON UNIT,ONCE REPAIRED FAX LETTER TO (312)746-4240. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.MUST HAVE HOT HOLDING AT 140 OR ABOVE.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher.OBSERVED COOKED TACOS IN SELF SERVICE HOT HOLDING UNIT AT 100.4F-105.4F FOR SALE.NO TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED AT THIS TIME.APPX 6LBS.$11.50
    • 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 READY TO EAT FOODS ARE 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 CONTAINERS OF RECYCLED LARD THATS FOR SALE.
    • 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 FOIL FROM PREP TABLES,RUST FROM GREASE TRAP AT 3- COMPARTMENT SINK ,WALK IN COOLER SHELVES & PREP TABLES.MUST REPLACE MISSING OUTLET COVER IN DELI AREA.
    • 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 MICROWAVE,SHELVING UNITS IN WALK IN COOLER,PREP TABLES,CUBBER,POP COOLER FANGUARDS.
    • 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 FLOOR IN BASEMENT.MUST REPAIR OR REPLACE MISSING & DAMAGED FLOOR TILES THROUGHOUT PREMISES,BROKEN CONCRETE IN REAR PREP AREA.MUST SEAL OPENING AROUND PIPE LEADING INTO FLOOR NEAR SIDE DOOR.
    • 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 STAINED CEILING TILES,DAMAGED & LOOSE WALL BASES & WALL TILES.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.MUST SCRAPE & PAINT PEELING PAINT ON WALLS WHERE NEEDED.
    • 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 PROVIDE LIGHT SHIELD OR SHATTER PROOF BULBS IN HOT HOLDING UNIT.
    • 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 PROVIDE VENTILATION IN TOILET ROOM.MUST REPAIR OR REPLACE LEAKY PIPE AT 2- COMP 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.HOT HOLDING UNIT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees must wear garments that are clean and of washable character and nature.MUST REMOVE EMPLOYEES CLOTHING ARTICLES FROM FOOD SHELVING UNIT.
  14. Canvass

    7 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 FOOD HANDLER WEARING GLOVES AND PERFORMING MULTI TASK AND NOT WASHING HIS HANDS; {CLEANING BUTCHER TABLES, HANDLING RAW AND READY TO EAT MEATS} WHEN TOLD TO WASH HANDS, HE WASHED HANDS IN 3PART SINK. MUST WASH HANDS AFTER ANY CONTAMINATING CONDITIONS, IN EXPOSED SINK WITH WARM WATER AND SOAP. CITATION ISSUED 7-38-010{A} CRITICAL.
    • 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 PREP FOODS INSIDE WALK-IN COOLER.
    • 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 PROPERLY STORE MULTI-USE UTENSILS ON KITCHEN STORAGE SHELVES.
    • 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; MEAT SLICERS, MEAT SAW, MICROWAVE OVEN, AND DISPLAY SHELVES THRU-OUT.
    • 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 TILES THRU-OUT PREMISES AND SEAL OPENINGS AROUND PIPES TO PREVENT PEST ENTRY.
    • 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 PROVIDED DRAIN STOPPERS FOR 3PART SINK.

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