TAQUERIA LA CHIQUITA

2635 S PULASKI RD, CHICAGO, IL 60623 · Restaurant

28 inspections

1. Canvass Re-InspectionOct 9, 2025

   3 infractions

   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • 4-903.11 (A;B; ;D) OBSERVED LARGE POTS AND BOWLS NOT STORED INVERTED. INSTRUCTED PERSON IN CHARGE TO STORE ALL COOKING EQUIPMENT (POTS, PANS, BOWLS) INVERTED FOR THE PREVENTION OF CONTAMINATION.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • 4-602.13 OBSERVED FRONT COLD HOLD UNIT WITH DRAWERS (USED FOR STORAGE) WITH GRIME AND FOOD DEBRIS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.12 OBSERVED REAR PREP AREA WALLS NEAR METAL SHELVES WITH FOOD SPLATTERS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
2. CanvassOct 8, 2025

   4 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED MECHANICAL WAREWASHING MACHINE NOT MAINTAINING PROPER PH CONCENTRATION OF CHEMICAL SANITIZER(CHLORINE). INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN MACHINE TO MINIMUM OF 50 PPM CONCENTRATION OF CHEMICAL SANITIZER(CHLORINE) AT ALL TIMES. PRIORITY VIOLATION #7-38-025. CITATION ISSUED. (MACHINE TAGGED AT THIS TIME BY CDPH)-THREE COMPARTMENT SINK AVAILABLE AND IN USE.
   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • OBSERVED LARGE POTS AND BOWLS NOT STORED INVERTED. INSTRUCTED PERSON IN CHARGE TO STORE ALL COOKING EQUIPMENT (POTS, PANS, BOWLS) INVERTED FOR THE PREVENTION OF CONTAMINATION.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED FRONT COLD HOLD UNIT WITH DRAWERS (USED FOR STORAGE) WITH GRIME AND FOOD DEBRIS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED REAR PREP AREA WALLS NEAR METAL SHELVES WITH FOOD SPLATTERS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
3. CanvassDec 5, 2024

   3 infractions

   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED A BUILD UP OF GREASE AND FOOD SPLATTER/SPILLAGE ON THE SIDES OF THE COOKING EQUIPMENT IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED THE LOWER REACH IN COOLING UNITS IN THE FRONT FOOD PREP AREA WITH A BUILD UP OF FOOD DEBRIS ON THE FLOOR AREA OF THE UNITS AND DOORS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED A BUILD UP OF GREASE AND FOOD DEBRIS ON THE FLOOR IN THE FRONT FOOD PREP AREA UNDER AND AROUND THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN AREA.
4. Canvass Re-InspectionNov 6, 2023

   5 infractions

   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • OBSERVED SALT OUT OF THE ORIGINAL CONTAINER WITHOUT LABEL CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • BOWLS BEING USED AS DISPENSING ICE FOR FOOD. INS TD TO USE PROPER DISPENSING UTENSILS (LADLES, SCOOPS, ETC) AND STORE PROPERLY (HANDLE NOT IN ICE OR FOOD).
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED BUILD UP GRIME AND FOOD DEBRIS ON SHELVES IN WALK IN COOLER. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED THE FLOORS AND WALLS WITH FOOD SPLATTER, FOOD DEBRIS, AND FOOD DEBRIS BUILD UP ALONG THE BASEBOARDS. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED 2 BURNT OUT LIGHT BULBS. INSTRUCTED TO REPLACE AND MAINTAIN
5. CanvassOct 30, 2023

   7 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED THE 3 COMPARTMENT SET UP AND NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION DUE TO SANITIZER OUT (THERE IS A HIGH DISH MACHINE ON SITE WHICH IS ALSO IN USE). INSTRUCTED MANAGER SAID 3 COMPARTMENT SANITIZER MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • OBSERVED SALT OUT OF THE ORIGINAL CONTAINER WITHOUT LABEL CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • BOWLS BEING USED AS DISPENSING ICE FOR FOOD. INS TD TO USE PROPER DISPENSING UTENSILS (LADLES, SCOOPS, ETC) AND STORE PROPERLY (HANDLE NOT IN ICE OR FOOD).
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED BUILD UP GRIME AND FOOD DEBRIS ON SHELVES IN WALK IN COOLER. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
   • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
     • OBSERVED OUTSIDE GARBAGE DUMPSTER LID MISSING. MUST REPLACE LIDS TO BE TIGHT FITTING AND KEEP AREA CLEAN. (PRIORITY FOUNDATION 7-38-020(B)(CITATION ISSUED)
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED THE FLOORS AND WALLS WITH FOOD SPLATTER, FOOD DEBRIS, AND FOOD DEBRIS BUILD UP ALONG THE BASEBOARDS. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED 2 BURNT OUT LIGHT BULBS. INSTRUCTED TO REPLACE AND MAINTAIN
6. CanvassNov 17, 2022

   4 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HANDWASHING SIGNAGE AT REAR PREP AREA HANDSINK NEAR TWO-COMPARTMENT SINK. INSTRUCTED PERSON IN CHARGE TO PLACE AND MAINTAIN HANDWASHING SIGNAGE.
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • BOWLS BEING USED AS DISPENSING UTENSILS FORFOOD. INS TD TO USE PROPER DISPENSING UTENSILS (LADLES, SCOOPS, ETC) AND STORE PROPERLY (HANDLE NOT IN ICE OR FOOD).
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED BUILD UP GRIME AND FOOD DEBRIS ON SHELVES IN WALK IN COOLER. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED EXCESSIVE LEAK AT TWO COMPARTMENT SINK BOTTOM PIPE (NEAREST TO WALK-IN COOLER). INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
7. Complaint Re-InspectionOct 22, 2021

   0 infractions

8. ComplaintOct 8, 2021

   6 infractions

   • 8. HANDS CLEAN & PROPERLY WASHED
     • 2 FOOD HANDLERS WASHING HANDS AT 3-COMPARTMENT SINK. INSTD TO WASH HANDS PROPERLY AT HANDWASHING SINK ONLY. PRIORITY FOUNDATION 7-38-010 CITATION ISSUED
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • HIGH TEMPERATURE WAREWASHING MACHINE (ACCORDING TO DATA PLATE) UNABLE TO SANITIZE PROPERLY, FINAL RINSE AT 142F. WAREWASHING MACHINE ALSO HAS CHLORINE SANITIZER INSTALLED, HOWEVER 0PPM OF CHLORINE AT FINAL RINSE. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO REPAIR AND DESIGNATE UNIT AS EITHER A HIGH TEMPERATURE OR LOW TEMPERATURE UNIT TO PROPERLY SANITIZE. UNIT NOT BEING USED AT THIS TIME. PRIORITY VIOLATION 7-38-025
   • 23. PROPER DATE MARKING AND DISPOSITION
     • NUMEROUS CONTAINERS OF COOKED REFRIGERATED TCS FOODS (PORK, BEEF, RICE, BEANS) WITHOUT ANY DATE MARKING. READY TO EAT TCS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PREPARATION DATE SHALL BE COUNTED AS DAY 1. CITATIONS ISSUED PRIORITY FOUNDATION VIOLATION 7-38-005. ALL SAID FOOD DISCARDED AND DENATURED, APPROXL 30LBS $150 VALUE
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • BOWLS BEING USED AS DISPENSING UTENSILS FOR ICE AND FOOD. INSTD TO USE PROPER DISPENSING UTENSILS (LADLES, SCOOPS, ETC) AND STORE PROPERLY (HANDLE NOT IN ICE OR FOOD)
   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • MULTI USE UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY, HANDLE UP
   • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
     • SINGLE USE UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY, HANDLE UP
9. Complaint Re-InspectionNov 10, 2020

   0 infractions

10. ComplaintOct 26, 2020

    12 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • MUST DETAIL CLEAN INTERIOR WHITE PANEL IN ICE MACHINE IN PREP ARA, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED PREMISES CURING SALT PORK ONSITE WITHOUT THE REQUIRED VARIANCE ISSUED FROM THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. 30 LBS OF SALT PORK WAS BEING DRIED HANGING FROM THE HOOD FILTERS OVER COOKING EQUIPMENT IN THE PREP AREA. INSTRUCTED TO CONTACT CDPH FOR VARIANCE INFORMATION. SALT PORK TAGGED. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • OBSERVED PREMISES CURING SALT PORK ONSITE WITHOUT THE REQUIRED VARIANCE ISSUED FROM THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. 30 LBS OF SALT PORK WAS BEING DRIED HANGING FROM THE HOOD FILTERS OVER COOKING EQUIPMENT IN THE PREP AREA. INSTRUCTED TO CONTACT CDPH FOR VARIANCE INFORMATION. SALT PORK TAGGED. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED (SEE VIOLATION #29)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 10 LIVE SMALL FLIES ON WALLS AND EQUIPMENT IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE FLIES, CLEAN AND SANITIZE THE AFFECTED AREA, CONTACT PEST CONTROL FOR SERVICE AND MAINTAIN. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR BROKEN DOOR GASKET ON 1-DOOR STAINLESS STEEL COOLER IN PREP AREA, INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST DETAIL CLEAN DRIED FOOD DEBRIS ON CUTTING BLADE ON MOUNTER CAN OPENER IN PREP AREA. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. INSTRUCTED TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN LOOSE FOOD DEBRIS FROM LOWER SHELVES ON PREP AND STORAGE TABLES, CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR LEAK UNDER LOW TEMPERATURE DISH MACHINE IN PREP AREA. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM WALLS THROUGHOUT THE FOOD PREP AREA. INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNED OUT LIGHTS IN REAR FOOD PREP AREA, INSTRUCTED TO MAINTAIN.
11. CanvassJul 22, 2020

    3 infractions

    • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
      • 3-301.11(B) OBSERVED A MALE FOOD HANDLER HANDLING READY TO EAT FOODS (TORTILLAS, CHOPPED LETTUCE) WITH HIS BARE HANDS. INSTRUCTED TO DISCARD FOODS AND NEVER ALLOW BARE HAND CONTACT WITH READY TO EAT FOODS, INSTEAD USE TONGS, SPOONS OR FOOD GRADE DISPOSABLE GLOVES AT ALL TIMES WHILE HANDLING ALL READY TO EAT FOODS. MANAGER PROVIDED FOOD HANDLER WITH FOOD GRADE DISPOSABLE GLOVES DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • 3-501.16(A:1) OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED RICE, COOKED VEGETABLES) AT IMPROPER HOT HOLDING TEMPERATURES LOCATED IN THE FOOD PREP AREA; 4 POUNDS OF COOKED RICE AT 82F AND 1 POUND OF COOKED VEGETABLES AT 93F. INSTRUCTED TO DISCARD AND DENATURE SAID ITEMS AND ALWAYS MAINTAIN ALL HOT HOLDING FOODS AT 135F OR ABOVE AT ALL TIMES. MANAGER DISCARDED $70 WORTH OF TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED ONE OF TWO HAND WASHING SINKS IN THE WOMEN'S TOILET ROOM NOT TURNING ON PROPERLY. INSTRUCTED TO REPAIR.
12. CanvassJun 5, 2019

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE AND CLEAN UP KIT FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY FOR RAW/UNDERCOOKED ANIMAL BASED FOOD ITEMS IN THE DELI AREA. INSTRUCTED TO PROVIDE A DISCLOSURE AND REMINDER FOR RAW/UNDERCOOKED ANIMAL BASED FOOD ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED LARGE POTS AND PANS NOT STORED PROPERLY IN THE REAR KITCHEN AREA. INSTRUCTED THAT POTS AND PANS MUST BE STORED INVERTED TO ENSURE PROPER AIR DRYING.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE SURFACES OF THE FLATTOP, GRILL, OVEN, AND DEEP FRYER WITH FOOD DEBRIS AND GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS AND WALLS WITH FOOD SPLATTER, FOOD DEBRIS, AND FOOD DEBRIS BUILD UP ALONG THE BASEBOARDS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING FROM THE CERTIFIED MANAGER. INSTRUCTED THAT ALL MANAGERS WITH A CITY OF CHICAGO SANITATION CERTIFICATE MUST COMPLY WITH ALLERGEN TRAINING.
13. CanvassFeb 9, 2018

    8 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED HAND WASHING FACILITIES NOT ACCESSIBLE.OBSERVED REAR PREP AREA/DISH WASHING AREA HAND SINK WITH A PLASTIC WATER BOTTLE INSIDE OF HAND SINK BASIN AND ADDITIONAL REAR HAND SINK WITH A MOP BUCKET IN FRONT OF SINK AT THIS TIME.MANAGER REMOVE BOTTLE AND MOP BUCKET FROM INSIDE AND IN FRONT OF SINKS AT THIS TIME.MUST KEEP ACCESSIBLE AND MAINTAINED AT ALL TIMES.(CRITICAL 7-38-030)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTIUSE UTENSILS ON DISH STORAGE SHELVES AND PREP TABLES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE WORN DOOR GASKET ON DRAWER PREP COOLER GRILL TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DEBRIS FROM FRYER CABINET,INTERIOR OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR OR REPLACE DAMAGED FLOORING UNDER COOKING EQUIPMENT IN REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE STAINED CEILING TILES IN DINING AREA,LOOSE WALL PANEL NEAR ICE MACHINE AND DAMAGED WALL AT REAR SWINGING DOOR.MUST ADJUST THRESHOLD AT FRONT DOOR.MUST CLEAN DUST BUILD UP ON VENTILATION VENTS IN DINING AREA,WALK IN COOLER COMPRESSOR UNIT AND FANGUARD COVERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT AND CRACKED LIGHT SHIELD IN DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST ADJUST FAUCET HANDLES TO STAY ON LONGER AT HAND SINKS IN MEN'S TOILET ROOM.MUST PLACE COOKING EQUIPMENT COMPLETELY UNDER HOOD.
14. CanvassMay 15, 2017

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF ICE MACHINE. CORRECT AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN NEED OF DETAIL CLEANING THROUGHOUT PREP AREAS. MUST DETAIL CLEAN ALONG ALL WALL BASES AND AROUND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CEILING IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST DETAIL CLEAN ANDMAINTAIN.
15. CanvassDec 15, 2016

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN BOTTOM COMPARTMENT OF DEEP FRYER,HAS ACCUMLICATION OF GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE LIGHT SHEILS COVERS OF DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE PREP COOLERS,INSTRUCTED TO PROVIDE
16. CanvassJan 12, 2016

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • COOKED CHICKEN SOUP FOUND AT ROOM TEMPERATURE ON BURNER THAT WAS TURNED OFF AT 105.6F. COOKED BEANS AND COOKED PORK FOUND STORED IN WALK-IN COOLER DATED 1/11/16 IN LARGE DEEP BUS PANS AT 45.6F, 45.2F AND 45.8F, AND 45.6F. ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 OR ABOVE DEGREES UNTIL SERVED. ALL COOKED FOODS BEING COOLED MUST BE STORED IN SHALLOW CONTAINERS AND MUST REACH 40 DEGREES WITHIN 6 HOURS. ALL PRODUCTS(165LB VALUED AT $720.00) FOUND AT IMPROPER TEMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT EXTERIOR OF WALK-IN COOLER DOOR IN REAR PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: CAN OPENER AND SLEEVE CONNECTED TO PREP TABLE, CABINET INTERIOR OF DEEP FRYER IN FRONT FOOD PREP AREA, EXTERIOR OF REACH-IN COOLER INREAR PREP ARE, AND INTERIOR OF DOOR TO LARGE ICE MACHINE IN REAR PREP AREA. CLEAN AND/OR PAINT STORAGE RACK NEAR DOOR IN REAR PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG THE BASES OF THE WALLS BEHIND ALL HEAVY EQUIPMENT WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL WALLS THROUGHOUT REAR PREP AND DISH WASHING AREA WHERE DIRT, AND STAINS ARE PRESENT. SEAL ALL LARGE HOLES AND OPENINGS IN WALLS THROUGHOUT REAR PREP AND DISH WASHING AREA,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHTS UNDERNEATH HOOD IN REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY FAUCET AT 2 COMPARTMENT SINK IN REAR DISH WASHING AREA.
17. CanvassAug 20, 2015

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CAN OPENER, LOCATED IN THE REAR PREP AREA, IN NEED OF CLEANING TO REMOVE EXCESSIVE FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD SPLATTER ON THE CEILING BY THE COOKING EQUIPMENT LOCATED BY THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED A BLACK SUBSTANCE AROUND THE CAULKING OF THE 3 COMPARTMENT SINK LOCATED IN THE REAR. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE SINK STOPPER IN POOR REPAIR FOR THE FAR RIGHT COMPARTMENT OF THE 3 COMPARTMENT SINK LOCATED IN THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
18. Canvass Re-InspectionAug 14, 2014

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WORN CAULKING WITH BLACK SUBSTANCE ACCUMULATION AT BASE OF 3-COMPARTMENT SINK AND WALL. INSTD TO REPAIR/REPLACE SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS BEHIND AND UNDER DISHMACHINE AND 3-COMPARTMENT SINK NOT CLEAN. CLEAN SAME AND PAINT IF NECESSARY AFTER CLEANING
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • IMPROPER FOOD DISPENSING UTENSILS (CUPS, BOWLS) BEING USED AND STORED IN FOOD (SALSAS, SPICES, ETC). INSTD TO USE PROPER FOOD DISPENSING UTENSILS AND ALSO PROPERLY STORE
19. CanvassAug 8, 2014

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • HIGH TEMPERATURE DISHMACHINE IN USE, UNABLE TO PROPERLY SANITIZE, FINAL RINSE AT 162F. UNIT TAGGED AT THIS TIME AND INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY CDPH. INSTD TO USE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE EQUIPMENT. CITATION ISSUED 7-38-030 CRITICAL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WORN CAULKING WITH BLACK SUBSTANCE ACCUMULATION AT BASE OF 3-COMPARTMENT SINK AND WALL. INSTD TO REPAIR/REPLACE SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS BEHIND AND UNDER DISHMACHINE AND 3-COMPARTMENT SINK NOT CLEAN. CLEAN SAME AND PAINT IF NECESSARY AFTER CLEANING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • IMPROPER FOOD DISPENSING UTENSILS (CUPS, BOWLS) BEING USED AND STORED IN FOOD (SALSAS, SPICES, ETC). INSTD TO USE PROPER FOOD DISPENSING UTENSILS AND ALSO PROPERLY STORE
20. ComplaintDec 20, 2013

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED A PLASTIC CONTAINER WITH PORK RIBS INSIDE PAN THAT WERE FOUND AT IMPROPER TEMPERATURE WHICH WAS AT 49.9F CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED THE FOOD ITEM WAS DESTROYED AND DENATURED AT THIS TIME OF INSPECTION TOTAL WEIGHT 35LBS TOTAL COST $209.00 CRITICAL VIOLATION 7-38-005(A)CITATION ISSUED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEEP FRYER HASGREASE BUILD-UP INSIDE BOTTOM COMPARTMENT OF DEEP FRYER
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN THE FRONT PREP AREA,ALONG WALL BASE AND CORNERS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL PREP COOLERS AT PREP AREA
21. CanvassJun 10, 2013

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE ICE MACHINE HAS SOME LIGHT BUILDUP INSIDE, WASH, RINSE AND SANITIZE THE MACHINE. THE CAN OPENER IS WORN AND HAS METAL FILINGS, REPAIR OR REPLACE THE UNIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOOR COVING IS DIRTY AND DAMAGED ALONG THE WEST WALL, REPAIR THE COVING SO IT IS SMOOTH AND SANITARY.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • THE WIPING CLOTHS ARE LEFT OUT ON THE TABLES, NO SANITIZER AVAILABLE, STORE CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.
22. CanvassOct 16, 2012

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF FRYER CABINET TO REMOVE GREASE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES OBSERVED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN CEILING VENTS AND INTERIORS OF LIGHT SHIELDS TO REMOVE DUST NOTED. PAINT WALLS OF WALK-IN COOLER FOR RESTAURANT KITCHEN WHERE PAINT IS WEARING OFF.
23. CanvassJan 23, 2012

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF FRYER CABINET AND ETERIOR SURFACES OF GRILL AND FRYER.
24. Canvass Re-InspectionJul 29, 2011

    2 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 REMOVE RUST FROM LOWER SHELF OF GRILL TABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: 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 HAVE DRAIN LINES FROM ICE MACHINE TO FLOOR DRAIN.
25. CanvassJul 20, 2011

    4 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.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED INSIDE OF WALK IN COOLER SUCH AS ROJAS 50.1F,CHICHARON 50.1F,PORK 49.2F,POBLANO PEPPERS 46.7 F. PRODUCT WAS DUMPED & DENATURED.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW. APPX. 385 LBS. $85.(CRITICAL 7-38-005 (A) ).
    • 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 VIOLATION FROM REPORT #547364 4/18/11 #30 MUST LABLE BULK FOOD STORAGE CONTAINERS & DESSERTS WITH PROPER INFO NAME,ADDRESS,PHONE NUMBER,INGREDIENTS.#32 MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR PREP COOLER & ON DRINK COOLER IN DINING AREA.MUST APPLY A SEALANT OR PAINT WOOD SHELVING UNIT IN REAR PREP AREA.#33 MUST CLEAN VENTILATION VENTS IN DINING AREA.(SERIOUS 7-42-090).MUST REPAIR & 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 REMOVE RUST FROM LOWER SHELF OF GRILL TABLE.
    • 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 HAVE DRAIN LINES FROM ICE MACHINE TO FLOOR DRAIN.
26. Tag RemovalApr 21, 2011

    3 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 REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR PREP COOLER & ON DRINK COOLER IN DINING AREA.MUST PAINT OR APPLY A SEALANT ON WOOD SHELVING UNITS IN REAR PREP AREA.
    • 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 VENTILATION VENTS IN DINING AREA,FILTERS,DEEP FRYER.
    • 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 SCRAPE & PAINT PEELING PAINT ON FLOOR IN PREP AREA.
27. CanvassApr 18, 2011

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF 3- DOOR PREP COOLER AT 49.2 F. WITH COOKED FOOD STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT .ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40 OR BELOW.
    • 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.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED IN 3- DOOR PREP COOLER SUCH AS CHIROZO 49.2F,PASTOR 55.4F,PICADELLA 44.0F,SHRIMP 44.8F,CEVICHE 45.5F-47.3F,TRIPE48.5F,PORK 46.9F,TONGUE 55.0F.NO TIME & TEMPERTAURE LOGS AVAILABLE TO VIEW AT THIS TIME.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED AT THIS TIME.APPX.15LBS. $30.
    • 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.OBSERVED DISH MACHINE NOT IN USE AT THIS TIME.BUT OBSERVED FINAL RINSE AT 160.0F AT THIS TIME ON A HIGH TEMPERATURE DISH MACHINE .A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.INSTRUCTED TO USE 3- COMPARTMENT SINK TO WASH,RINSE & SANITIZE UTENSILS.
    • 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 BULK FOOD STORAGE CONTAINERS & DESSERTS WITH PROPER INFO NAME,ADDRESS,PHONE NUMBER,INGREDIENTS.
    • 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 GASKETS ON 3- DOOR PREP COOLER & ON DRINK COOLER IN DINING AREA.MUST PAINT OR APPLY A SEALANT ON WOOD SHELVING UNITS IN REAR PREP 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 VENTILATION VENTS IN DINING AREA,FILTERS,DEEP FRYER.
    • 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 SCRAPE & PAINT PEELING PAINT ON FLOOR IN PREP AREA.
28. CanvassJan 11, 2010

    6 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 NOTED; OBSERVED FOOD HANDLER, HANDLING RAW STEAK AND READY TO EAT FOODS AND NOT WASHING HIS HANDS, SAME FOOD HANDLER ALSO WASHED HIS HANDS WITH HIS GLOVES ON. INSTRUCTED HANDS MUST BE WASHED AFTER ANY CONTAMINATED CONDITION. CITATION ISSUED 7-38-010{A} CRITICAL.
    • 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 BROKEN DRAIN HOSE INSIDE FRONT PREP AREA COOLER.
    • 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; PREP REACH IN COOLER AT FRONT PREP AREA, AND REACH IN FREEZER IN KITCHEN.
    • 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 INSIDE MAIN KITCHEN, UNDER, BEHIND EQUIPMENT.
    • 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 FANS THRU-OUT DINING 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 LEAKING FAUCET AT 2PART SINK.