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SUPERMERCADO GUADALAJARA #2

2300 S KEDZIE AVE, CHICAGO, IL 60623 · Grocery Store

9 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD STORAGE SHELVING UNITS AT FRONT PREP AREA. INSTD TO PAINT/SEAL ALL RAW WOOD SURFACES. DIPPERWELL IN POOR REPAIR. INSTD TO REPAIR SAME. MEAT BAN SAW WITH RUSTY SURFACES THRU-OUT. INSTD TO REMOVE RUST
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL FOOD/NON-FOOD EQUIPMENT THRU-OUT NOT CLEAN, EXCESSIVE DEBRIS ACCUMULATION: INCLUDING STORAGE SHELVES, ALL COOLERS, ALL EXTERIOR/INTERIOR DELI/MEAT DISPLAY CASES INCLUDING THE GLASS DOORS, INBETWEEN GLASS, AROUND DOOR TRACKS AND RUBBER GASKETS, FREEZERS, DISPLAY SHELVES, CUTTING BOARDS, STOVE, INTERIOR BOTTOM OF FRYER, PREP TABLES. COOKING EQUIPMENT, LEGS AND WHEELS OF ALL ATTACHED EQUIPMENT. INSTD TO DETAIL CLEAN AND MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THRU-OUT NOT CLEAN. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED AND MISSING CEILING TILES THRU-OUT. INSTD TO REPLACE SAME. WALLS THRU-OUT NOT CLEAN. CLEAN SAME AND MAINTAIN
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTSHIELDS AND ENDCAPS MISSING IN VARIOUS AREAS OF PREP AREAS. INSTD TO PROVIDE SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK FAUCET LEAKING, WRAPPED IN PLASTIC. REPAIR SAME
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EXTREME CLUTTER/UNNECESSARY ARTICLES THRU-OUT REAR OF PREMISES. INSTD TO REMOVE ALL UNNECESSARY ARTICLES AND ORGANIZE AREA.
  3. Complaint

    9 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HANDSINKS IN BUTCHER/DELI PREP AREA AND COOKING PREP AREA NOT MAINTAINED, UNABLE TO DRAIN. INSTD TO REPAIR SINKS AND HAVE ABLE TO DRAIN. EMPLOYEE TOILET ROOM NOT MAINTAINED, SINK, FLOORS, WALLS, TOILET, TRASH BIN NOT CLEAN, EXCESSIVE DEBRIS BUILD-UP. INSTD TO CLEAN AND MAINTAIN TOILET ROOM. CITATION ISSUED 7-38-030 CRITICAL.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • LIVE FRUIT FLIES AND HOUSE FLIES (OVER 30) NOTED IN VARIOUS AREAS ON WALLS AND SURFACES. RAT DROPPINGS ALSO NOTED (OVER 20) IN REAR STORAGE AREA. FRONT ENTRANCE DOOR NOT RODENT PROOF, APPROX 1/2 INCH GAP AT BOTTOM OF DOOR. INSTD TO REMOVE ALL INSECTS AND RODENT ACTIVITY, CLEAN AND SANITIZE ALL AFFECTED AREAS AND RODENT PROOF DOOR. INSTD TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD STORAGE SHELVING UNITS AT FRONT PREP AREA. INSTD TO PAINT/SEAL ALL RAW WOOD SURFACES. DIPPERWELL IN POOR REPAIR. INSTD TO REPAIR SAME. MEAT BAN SAW WITH RUSTY SURFACES THRU-OUT. INSTD TO REMOVE RUST.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL FOOD/NON-FOOD EQUIPMENT THRU-OUT NOT CLEAN, EXCESSIVE DEBRIS ACCUMULATION: INCLUDING STORAGE SHELVES, ALL COOLERS, ALL EXTERIOR/INTERIOR DELI/MEAT DISPLAY CASES INCLUDING THE GLASS DOORS, INBETWEEN GLASS, AROUND DOOR TRACKS AND RUBBER GASKETS, FREEZERS, DISPLAY SHELVES, CUTTING BOARDS, STOVE, INTERIOR BOTTOM OF FRYER, PREP TABLES. COOKING EQUIPMENT, LEGS AND WHEELS OF ALL ATTACHED EQUIPMENT. INSTD TO DETAIL CLEAN AND MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THRU-OUT NOT CLEAN. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED AND MISSING CEILING TILES THRU-OUT. INSTD TO REPLACE SAME. WALLS THRU-OUT NOT CLEAN. CLEAN SAME AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTSHIELDS AND ENDCAPS MISSING IN VARIOUS AREAS OF PREP AREAS. INSTD TO PROVIDE SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK FAUCET LEAKING, WRAPPED IN PLASTIC. REPAIR SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EXTREME CLUTTER/UNNECESSARY ARTICLES THRU-OUT REAR OF PREMISES. INSTD TO REMOVE ALL UNNECESSARY ARTICLES AND ORGANIZE AREA.
  4. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE KITCHEN AND BUTCHER SURFACES ARE DIRTY; WASH, RINSE AND SANITIZE THE SHELVING, KNIFE HOLDERS AND SURFACES THROUGHOUT THE FOOD PREPARATION AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE KITCHENS ARE DIRTY, CLEAN AND SANITIZE THE KITCHENS AND ALL EQUIPMENT PRIOR TO FINISHING WORK ON A DAILY BASIS. THE BUTCHER DELI COOLER AND SLIDING DOORS ARE DIRTY: WASH, RINSE AND SANITIZE THE ENTIRE COOLER FROM TOP TO BOTTOM AND REMOVE WATER UNDERNEATH WHEN FINISHED SO IT IS DRY AND SANITARY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE BATHROOM AND BASEMENT LIGHTING IS NOT WORKING, REPAIR THE LIGHTING.
  5. Canvass

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING VIOLATIONS WERE DOCUMENTED ON INSPECTION # 1174399 DATED SEPTEMBER 20, 2013. (32) MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF PREP COOLER IN FRONT PREP AREA, EXTERIOR OF ALL COOKING EQUIPMENT IN BOTH PREP AREAS, INTERIOR BOTTOM OF FRYERS, CUTTING BOARD SURFACES, MEAT SAW, MEAT SLICER AND PREP TABLES. (34) CLEAN FLOORS THROUGHOUT STORE AND STORAGE UNDER, AROUND AND BEHIND ALL LARGE EQUIPMENT TO REMOVE TRASH, DEBRIS, ETC. ALSO OBSERVED THREE SMALL WET SPOTS ON FLOOR OF BASEMENT; KEEP DRY. (35) REPLACE STAINED CEILING TILES THROUGHOUT STORE WHERE NEEDED. CLEAN WALLS AROUND AND BEHIND ALL COOKING EQUIPMENT AND BUTCHER EQUIPMENT. CLEAN WALLS IN WALK-IN COOLER AND MAINTAIN. (38) CLEAN INTERIOR OF HANDSINK AND THREE COMP SINKS. PROVIDE AN ADEQUATE AMOUNT OF DRAIN STOPPERS FOR THREE COMP SINKS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE KITCHEN AND BUTCHER SURFACES ARE DIRTY; WASH, RINSE AND SANITIZE THE SHELVING, KNIFE HOLDERS AND SURFACES THROUGHOUT THE FOOD PREPARATION AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE KITCHENS ARE DIRTY, CLEAN AND SANITIZE THE KITCHENS AND ALL EQUIPMENT PRIOR TO FINISHING WORK ON A DAILY BASIS. THE BUTCHER DELI COOLER AND SLIDING DOORS ARE DIRTY: WASH, RINSE AND SANITIZE THE ENTIRE COOLER FROM TOP TO BOTTOM AND REMOVE WATER UNDERNEATH WHEN FINISHED SO IT IS DRY AND SANITARY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE BATHROOM AND BASEMENT LIGHTING IS NOT WORKING, REPAIR THE LIGHTING.
  6. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF PREP COOLER IN FRONT PREP AREA, EXTERIOR OF ALL COOKING EQUIPMENT IN BOTH PREP AREAS, INTERIOR BOTTOM OF FRYERS, CUTTING BOARD SURFACES, MEAT SAW, MEAT SLICER AND PREP TABLES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO PAINT MEAT SAW EXTERIOR IN BUTCHER AREA TO COVER RUST SPOTS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT STORE AND STORAGE UNDER, AROUND AND BEHIND ALL LARGE EQUIPMENT TO REMOVE TRASH, DEBRIS, ETC. ALSO OBSERVED THREE SMALL WET SPOTS ON FLOOR OF BASEMENT; KEEP DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES THROUGHOUT STORE WHERE NEEDED. CLEAN WALLS AROUND AND BEHIND ALL COOKING EQUIPMENT AND BUTCHER EQUIPMENT. CLEAN WALLS IN WALK-IN COOLER AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN INTERIOR OF HANDSINK AND THREE COMP SINKS. PROVIDE AN ADEQUATE AMOUNT OF DRAIN STOPPERS FOR THREE COMP SINKS.
  7. Canvass Re-Inspection

    6 infractions

    • 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 GUARD BETWEEN 3- COMPARTMENT SINK & HAND SINK IN DELI AREA,SINK STOPPERS.MUST REPLACE MISSING SUMP PUMP LID,MISSING OUTLET COVER ON SALES FLOOR.
    • 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 MEAT DISPLAY UNIT,UNUSED COOLER,CUBER,HOOD,PREP TABLES,DEEP FRYER,WINDOW SILLS,WALK IN COOLER FANGUARD COVER.
    • 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 REPLACE DAMAGED FLOOR TILES IN DELI AREA.MUST CLEAN FLOOR IN PREP AREA & REMOVE WATER FROM BASEMENT FLOOR & KEEP DRY.
    • 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 SCRAPE & PAINT PEELING PAINT ON WALLS & WINDOW SILLS THROUGHOUT.MUST REPLACE OR REPAIR STAINED CEILING TILES THROUGHOUT,MISSING & DAMAGED WALL TILES IN DELI AREA.MUST CLEAN WALLS IN PREP AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: 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 IN DELI AREA.
    • 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.CHEST FREEZER.
  8. Canvass

    10 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 MORE THAN 40 RODENT DROPPINGS ON FLOOR IN UNUSED WALK IN COOLER,UNDER CRATES OF 2-LITER POPS ON DISPLAY FLOOR,ON FLOOR IN SMALL STORAGE AREA& A BAG OF POISON ON FLOOR.ALSO FRONT DOUBLE DOORS NOT TIGHT FITTING.MUST REMOVE DROPPINGS,POISON,CLEAN & SANITIZE AREAS,RODENT PROOF DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 5/23/11.
    • 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.OBSERVED 3- COMPARTMENT SINK FAUCET TOO SHORT TO REACH FAR LEFT & RIGHT COMPARTMENTS OF SINK TO WASH,RINSE,SANITIZE UTENSILS.ALSO 3- COMPARTMENT SINK GREASE TRAP IN POOR REPAIR LEAKING WATER FROM UNDERNEATH.MUST REPAIR OR REPLACE FAUCET & GREASE TRAP & MAINTAIN.
    • 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 GUARD BETWEEN 3- COMPARTMENT SINK & HAND SINK IN DELI AREA,SINK STOPPERS.MUST REPLACE MISSING SUMP PUMP LID,MISSING OUTLET COVER ON SALES FLOOR.
    • 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 MEAT DISPLAY UNIT,UNUSED COOLER,CUBER,HOOD,PREP TABLES,DEEP FRYER,WINDOW SILLS,WALK IN COOLER FANGUARD COVER.
    • 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 REPLACE DAMAGED FLOOR TILES IN DELI AREA.MUST CLEAN FLOOR IN PREP AREA & REMOVE WATER FROM BASEMENT FLOOR & KEEP DRY.
    • 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 SCRAPE & PAINT PEELING PAINT ON WALLS & WINDOW SILLS THROUGHOUT.MUST REPLACE OR REPAIR STAINED CEILING TILES THROUGHOUT,MISSING & DAMAGED WALL TILES IN DELI AREA.MUST CLEAN WALLS IN PREP 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 PROVIDE LIGHT SHIELD IN DELI AREA.
    • 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 HOT WATER TANK.
    • 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.CHEST FREEZER.
    • 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 REAR AREA.
  9. Canvass

    12 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. OBSERVED BUTCHER AND ANOTHER EMPLOYEE'S RISING THEIR HANDS INSIDE 3PART SINK AT FRONT BUTCHER AREA. INSTRUCTED HANDS MUST BE WASHED INSIDE EXPOSED SINK WITH WARM WATER AND SOAP, THE WASHING OF HANDS INSIDE A UTENSIL WASHING SINK IS PROHIBITED. POOR HYGIENIC PRACTICES. CITATION ISSUED 7-38-010[A] CRITICAL.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR SANITARY HAND DRYING DEVICES/PAPER TOWELS AT EXPOSED SINKS OF WASHROOMS. MUST PROVIDE SOAP AND PAPER TOWELS AT ABOVE SINKS FOR PROPER HAND WASHING. CITATION ISSUED 7-38-030 CRITICAL.
    • 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 WHEN POTENCIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST HAVE A CERTIFIED FOOD MANAGER ON DUTY WITH CITY CERTIFICATE. CITATION ISSUED 7-38-012 SERIOUS.
    • 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 RUSTY SHELVES INSIDE DISPLAY AND PREP COOLERS.
    • 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, STORAGE TABLES, MEAT GRINDER, SAW, SLICER, DISPLAY TABLES AND STORAGE SHELVES AND REMOVE FOIL COVERING FROM SHELVES AND TABLES.
    • 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 THRU-OUT PREMISES, INCLUDING BASEMENT AND 2ND FLOOR STORAGE ROOMS.
    • 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 MISSING BASEBOARDS AND WALL TILES THRU-OUT MAIN KITCHEN, AND REPLADE DAMAGED CEILING PANELS THRU-OUT.
    • 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 MISSING LIGHT SHIELDS ABOVE DISPLAY COOLER AT BUTCHER AREA, AND PROVIDE ADEQUATE LIGHTING THRU-OUT BASEMENT.
    • 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 BUTCHER AREA 3PART SINK FAUCET, AND PUMP IN BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES THRU-OUT 2ND FLOOR STORAGE ROOMS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AND AWAY FROM WALLS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 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. CLEANING TOWELS MUST BE PROPERLY STORED.