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THAT LITTLE MEXICAN CAFE II

1055 W BRYN MAWR AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

THAT LITTLE MEXICAN CAFE II has been inspected 17 times by Chicago Department of Public Health since January 27, 2011. The most recent inspection, on August 16, 2018, found no infractions.

3 of 17 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, Pests and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 5 separate inspections, most recently on December 1, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 3 times across 3 separate inspections, most recently on December 1, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 June 12, 2017. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 12, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 24 times across 11 separate inspections, most recently on December 8, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

17 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING FANS IN DINING ROOM ABOVE DINING TABLES,WITH EXCESS DUST,INSTRUCTED TO CLEAN AND MAINTAIN.
  3. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • WE OBSERVED EVIDENCE OF ROACHES AT TWO LOCATIONS OF PREMISES: AT ELBOW OF DRAIN PIPE UNDER THE EXPOSED HAND SINK AT FRONT SERVING HOT UNIT,ROACHES CLUSTERED TOGETHER AT SAID PIPE AND THREE ROACHES UNDER THE ICE BIN SHELF BY THE MOTOR OF POP UNIT AND BETWEEN THE POP HOSES.INSTRUCTED TO REMOVE ROACHES,CLEAN,SANITIZE AND MAINTAIN MENTIONED AREA. SERIOUS VIOLATION:7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PLATES STORED ON SHELF UNDER HOT HOLDING UNIT AND UNDER THE CASH REGISTRARS SURFACE OF PLATES HAS FOOD PARTICLES,LIQUID SPILLAGE ETC,.INSTRUCTED TO INVERT,COVER,STORE THEM ELEVATED SHELVES OR RELOCATE ORANGE HAND SQUEEZER FOR FRESH CITRUS,PAINT IS PEELING,INSTRUCTED TO REMOVE AND REPLACE,IN BAR AREA. ICE SCOOPS THROUGHOUT THE PREMISES NOT PROPERLY STORED,PROVIDE AN ICE SCOOP HOLDER/A CLEAN BUCKET TO STORE THEM
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BOTH DEEP FRYERS ARE EXTREMELY GREASY,ALSO UNDER THE FLAT GRILLS.INSTRUCTED TO CLEAN AND MAINTAIN. WHITE CONTAINER WITH NOZZLE TO DISPENSE FRESH SQUEEZED JUICE HAS A BLACK SLIME AROUND THE NOZZLE,INSTRUCTED TO CLEAN AND MAINTAIN. BEGINNING OF MINERAL BUILD UP AT INTERIOR OF ICE MACHINE CLEAN,SANITIZE AND MAINTAIN. A MARBLE CONTAINER WITH DEEP HOLE STORED ON FLOOR UNDER THE LAST SHELF (TO HOLD SHELF)INSIDE THE WALK-IN COOLER IS EXTREMELY DIRTY WITH ALL KIND OF DEBRIS AND GREASE,INSTRUCTED TO REMOVE AND REPAIR MENTIONED SHELF. STICKY FLUID SPILLAGE UNDER THE CABINET OF FRESH CITRUS SQUEEZER,AND UNDER THE ICE BIN NEED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE ON FLOOR UNDER THE COOKING EQUIPMENT/DEEP FRYERS, ALSO DEBRIS AND DRY BLOOD UNDER THE SHELVES OF WALK-IN COOLER. UNSEALED PLASTIC COVING UNDER THREE COMPARTMENT SINK NEED TO SEAL. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED AREA.MISSING GROUT BETWEEN FLOOR TILES IN FRONT OF LOW TEMP DISH MACHINE,INSTRUCTED TO RE-GROUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING FANS IN DINING ROOM ABOVE DINING TABLES,WITH EXCESS DUST,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING PIPE UNDER THREE COMPARTMENT SINK ACROSS FROM LOW TEMP DISH MACHINE,REPAIR CAUSE. ADDITIONAL WORKING STOPPER IS NEEDED AT THREE COMPARTMENT SINK,IN DISH ROOM
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • STEM THERMOMETER IS NEEDED AT PREP AREA,TO BE ABLE TO CHECK FOOD TEMPERATURE
  4. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY SHELVES INSIDE WALK IN COOLER AND SERVICE COOLER AT THE BAR. INSTRUCTED TO CLEAN OR REPLACE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER THE BAR AREA WITH EXCESS DEBRIS AND GRIMES UNDER PIPES AND FLOOR DRAIN NEED TO CLEAN AND MAINTAIN.GRIMES AT REAR PREP AREA UNDER ALL EQUIPMENTS AND SHELVES AND ALL FLOOR DRAINS WITH EXCESS BLACK/BROWN SLIME SUBSTANCE MUST CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRAIN PIPE THAT WAS REPAIRED UNDER THE THREE COMPARTMENT SINK AT BAR AREA STILL LEAKING,INSTRUCTED TO REPAIR
  5. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND TWO DOOR REACH-IN COOLER AT IMPROPER TEMPERATURE,AIR TEMP OF 46.5F TO 49F.THEIR OWN THERMOMETER SHOWED 48F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT: BEEF,CHICKEN ,SALSA ETC. COOLER MUST MAINTAIN AIR TEMP OF 40F AND BELOW. TAGGED UNIT HELD FOR INSPECTION "DO NOT USE".OTHER COOLERS ON SITE WITH TEMP OF 40F AND BELOW. CRITICAL VIOLATION :7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND 80 POUNDS OF MARINATE BEEF AT TEMP OF 46.2F-47.5F AND 48.6F; 11 POUNDS OF MARINATE CHICKEN AT TEMP OF 47.6F TO 48.2F.RED SALSA(BOROCHA) USED TO MARINATE THE MENTIONED PRODUCTS AT TEMP OF 45F TO 45.1F; 4 FRESH EGGS AT TEMP OF 46.2 TO 46.7F; 3 PEEPER FILLED WITH CHEESE AND EGGS AT TEMP OF 46.4F;1/2 GALLON OF MILK AT TEMP OF 46.7F TO 47F.VARIOUS KIND OF SALSA AT TEMP OF 45.5F TO 46F; THREE LECHES CAKES AT TEMP OF 44.5F TO 47.2F; FLAN 46.8F TO 47F. ALL FOOD MENTIONED WAS STORED INSIDE THE TWO DOOR REACH-IN COOLER.FOUND GUACAMOLE AT TEMP OF 46F TO 49.7F; PICA DE GALLO AT TEMP OF 46.2F TO 47F ,BOTH PRODUCTS WERE STORED INSIDE THE PREP COOLER AT FRONT PREP AREA.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. FOOD DISCARDED WAS DISCARDED AND DENATURED BY THE MANAGER.POUNDS 95,VALUE 522. CRITICAL VIOLATION 7-38-005(A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES.OBSERVED THE COOK WIPING WITH A BLUE CLOTH CUTTING BOARD AND AROUND THE CONTAINERS OF THE STEAM TABLE,THAN GLOVED THE RIGHT HAND AND WITH GLOVED HAND PICK-UP ONE TORTILLAS AT TIME AND DUNKED TO A RED SAUCE(TORTILLAS AND THE TIP OF THE GLOVES WERE RED IN COLOR) AND PUT IT TO CUSTOMER PLATE TO BE SERVED.NO HAND WASHING PRIOR TO GLOVE HAND. EXPLAINED TO MANAGER HYGIENIC PRACTICES AND FOOD GLOVE ISSUE. MANAGER CORRECTED PROBLEM(PROPER HAND WASHING DONE BY THE COOK) MANAGER CORRECTED THE PROBLEM. CRITICAL VIOLATION:7-38-010(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD(ICE) NOT PROTECTED DURING STORAGE.OBSERVED THE COOK GETTING ICE FROM ICE BIN OF THE ICE MACHINE,HANDS ON BOTH SIDE OF STAINLESS LARGE CONTAINER AND GETTING ICE TO PUT INSIDE COMPARTMENT OF THE THREE COMPARTMENT SINK FOR COOLING PROCESS.HANDS TOUCHING ICE CUBES,WHICH SAME ICE IS USED FOR HUMAN CONSUMPTION. OBSERVED PLASTIC BOTTLE HALF FULL WITH LIQUID FLUID MIX FOR DRINKS INSIDE ICE BIN AT BAR AREA.INSIDE AT BOTTOM OF ICE BIN OBSERVED A GREEN STEM FROM PRODUCE AND OTHER BLACK/GREEN UNKNOWN PARTICLES, MIX WITH ICE CUBES.ICE IS SERVED TO CUSTOMERS. MANAGER REMOVED ICE FROM BOTH UNIT,WHICH WILL BE REFILL WITH CLEAN ICE CUBES.INSTRUCTED TO USE ICE SCOOP TO PICK UP ICE FROM ICE MACHINE.ALSO MUST KEEP ICE BIN AT BAR AREA CLEAN. SERIOUS VIOLATION:7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • POP GUN AT BAR AREA WITH PINK SLIME SUBSTANCE,INSTRUCTED TO CLEAN AND MAINTAIN. HOSES FROM JUICE BOXES ARE STICKY AND HAS EXCESS GRIMES ON THEM NEED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER THE BAR AREA WITH EXCESS DEBRIS AND GRIMES UNDER PIPES AND FLOOR DRAIN NEED TO CLEAN AND MAINTAIN.GRIMES AT REAR PREP AREA UNDER ALL EQUIPMENTS AND SHELVES AND ALL FLOOR DRAINS WITH EXCESS BLACK/BROWN SLIME SUBSTANCE MUST CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRAIN PIPE THAT WAS REPAIRED UNDER THE THREE COMPARTMENT SINK AT BAR AREA STILL LEAKING,INSTRUCTED TO REPAIR.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED FRUIT FLY ACTIVITY AT PREMISES. OBSERVED ABOUT 40 FRUIT FLIES ON WALLS AT DISHWASHING AREAS AND STORAGE AREAS. SERIOUS VIOLATION. CITATION ISSUED. 7-38-020. MUST NOTIFY PEST CONTROL OPERATOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT FOLLOWING AREAS: DISHWASING AREAS, MOP SINK AREAS, AND STORAGE AREAS. MUST CLEAN AND SANITIZE.
  8. Canvass

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 7-2-15. INSPECTION # 1559837. VIOLATION 45. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES. SERIOUS VIOLATION. CITATION ISSUED. 7-42-090.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOODHANDLER NOT WEARING HAIR RESTRAINT. MUST PROVIDE.
  9. Canvass Re-Inspection

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • SOME THERMOMETERS MISSING INSIDE REACH IN COOLERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS FOR ALL COOLERS.
  10. Canvass

    5 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE DUMPSTER AREA NOT MAINTAINED, OBSERVED LITTER/GARBAGE ON GROUND AROUND DUMPSTERS ALSO DUMPSTER LIDS UNCOVERED. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN GROUND AROUND DUMPSTERS AND HAVE DUMPSTER LIDS CLOSED AND TIGHT FITTED TO PREVENT POTENTIAL PEST HARBORAGE. SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAINBOARDS, VENTILATION HOOD FILTERS WITH GREASE BUILD UP ABOVE GRILL, FOOD BUILD UP ON EXTERIOR OF DISHMACHINE AND INSIDE BAR GUN HOLDER ALSO OBSERVED FOOD DEBRIS ON SHELVES AT SERVER AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD DEBRIS/DIRT BUILD UP INSIDE FLOOR DRAINS. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ALL FLOOR DRAINS AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • SOME THERMOMETERS MISSING INSIDE REACH IN COOLERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS FOR ALL COOLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  11. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT BAR AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND EXPOPSED HAND SINK LOOSE AGAINST WALL AT REAR KITCHEN AREAS. MUST FASTEN CORRECTLY.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND ICE SCOOPS NOT STORED PROPERLY INSIDE ICE BIN.
  12. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING AREAS THAT WERE SOILED; CAN OPENER IN REAR PREP WITH FOOD DEBRIS, RUST BUILDUP ON THE EXTERIOR OF THE ICE MACHINE, SODA DISPENSING NOZZLE AT THE BAR AREA COVERED WITH DISCOLORATION/MOLD LIKE SUBSTANCE, AND THE HOOD VENTS ABOVE THE COOKING EQUIPMENT. REPLACE THE DAMAGED RUBBER GASKET IN THE ICE CREAM COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOORS BEHIND THE ICE MACHINE IN REAR PREP AND ALSO THE FLOORS IN THE REAR VEGETABLE STORAGE AREA TO REMOVE FOOD DEBRIS BUILDUP.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELD FOR THE LIGHT BULB IN THE REAR REACH-IN COOLER NEXT TO THE TWO COMPARTMENT SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROVIDE A SEPERATE CONTAINER FOR BULK FOOD SCOOPS OR KEEP HANDLE OUT OF FOOD.
  13. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY SHELVES INSIDE WALK IN COOLER AND SERVICE COOLER AT THE BAR. INSTRUCTED TO CLEAN OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN UPPER COMPARTMENT OF ICE MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK BY THE DISH WASHER. INSTRUCTED TO REPAIR. MUST ALSO CLEAN FANS INSIDE WALK IN COOLER (DUST).
  14. Canvass Re-Inspection

    0 infractions

  15. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF DEEP FRYERS, AND BOTTOM OF STOVE,GREASE BUILD-UP
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR DRAINS THROUGHOUT THE PREMISES, MINERAL AND BLACK SUBSTANCE BUILD-UP. NEED TO CLEAN FLOOR UNDER COOKING EQUIPMENTS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL UNDER THE UNUSED ICE BIN AT BAR AREA,BOTTOM PART.FOOD STAINS ON WALL.
  16. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND SMALL DISPLAY PREP COOLER WITH IMPROPER AIR TEMP. PRESENTLY AIR TEMP OF 51.1F TO 52F. THEIR OWN THERMOMETER SHOWED TEMP OF 51F. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT " HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION: 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED BLACK BEANS STORED INSIDE THE WALK-IN COOLER AT TEMP OF 45.8F TO 46F,FOOD WAS COOKED ON 5-21-12,PER MANAGER STATEMENT; WALK-IN COOLER AIR TEMP OF 39.7F. ALSO FOUND DICED TOMATOES AT TEMP OF 51.2F; SOUR CREAM AT TEMP OF 52.5F; HALF GALLON OF MILK AT TEMP OF 55.2F; A OPENED CAN OF WHIPPED CREAM AT TEMP OF 67.2. THESE PRODUCTS WERE STORED INSIDE THE SMALL DISPLAY PREP COOLER, AT FRONT PREP AREA.UNIT MAINTAINED AIR TEMP OF 51.1F TO 52F. ALL FOOD WAS DISCARDED AND DENATURED. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME AND TEMPERATURE LOGS AVAILABLE AT THIS TIME. POUNDS 30, VALUE $65. CRITICAL VIOLATION:7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF DEEP FRYERS, AND BOTTOM OF STOVE,GREASE BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR DRAINS THROUGHOUT THE PREMISES, MINERAL AND BLACK SUBSTANCE BUILD-UP. NEED TO CLEAN FLOOR UNDER COOKING EQUIPMENTS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL UNDER THE UNUSED ICE BIN AT BAR AREA,BOTTOM PART.FOOD STAINS ON WALL.
  17. Canvass

    4 infractions

    • 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. INSTRUCTED TO INVERT ALL CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVING UNITS THROUGHOUT.
    • 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. INSTRUCTED TO REDUCE THE LENGTH OF DETERGENT AND CHEMICAL DISPENSER HOSE ON 3COMP.SINK,AND PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK AT FRONT KITCHEN NW SIDE,ON PREP TABLE SIDE.ALSO MUST REMOVE TRADITIONAL BLACK STONE OR GRAVEL MOLCAJETE(MORTAR) FOOD GRINDER FROM FACILITY.
    • 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. INSTRUCTED TO CLEAN DEBRIS ON FILTER ON DISHMACINE HOOD,AND CAN OPENER OPENER BLADE.
    • 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. INSTRUCTED TO ELEVATE DISH MACHINE RACK 6" OFF THE FLOOR AT TIMES.

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