PEREZ MEXICAN FOOD

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. The restaurant has moved its meat cutting and grinding operation into the basement where there is no sink for the food handlers to wash there hands. The basement meat preparation area is tagged held for inspection and cannot be used to prepare food until said area meets minimum requirements. Fax a tag removal request to 312-746-4240 when you are ready.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The floor under the three compartment sink is dirty, clean the floor from corner to corner.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Shield the exposed glass bulbs above the kitchen sink area.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: 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. There are 40 rat droppings in the west basement under the power washer and next to a dead rat caught in a glue board in the east basement. Seal up all possible rodent entry points including the floor drains and clean up all evidence of rodent activity.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. The certified manager was not present at the time of inspection, during food preparation. Mr.Perez arrived 1 hour after the inspection began.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: 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. The following violations were documented on report # 157573 dated May 13, 2009 include: (34) The kitchen floors and baseboards are full of grease and food buildup under and behind equipment and tables. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. (36) Replace the missing light sheild above the butcher table in the walk-in cooler.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Remove the sharpening steel from the dirty hole in the brickwork in the kitchen and reseal the brick so it is smooth and sanitary.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Wash, rinse and sanitize the floors and baseboards so they are smooth and sanitary from corner to corner.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.