EL PROGRESO

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP OR SANITARY HAND DRYING DEVICE AT EXPOSED HANDSINKS IN BOTH FRONT AND REAR PREP AREAS. ALSO BASINS OF SINKS NOT CLEAN AND REAR EXPOSED HANDSINK WITH EQUIPMENT IN BASIN. INSTD TO PROVIDE SOAP AND SANITARY HAND DRYING DEVICE AT ALL TIMES, KEEP CLEAN AND BASINS EMPTY. CITATION ISSUED 7-38-030 CRITICAL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INTERIOR OF CHEST FREEZER WITH EXCESSIVE ICE BUILD-UP. INSTD TO REMOVE EXCESSIVE ICE. SOILED CHIP DISPLAY UNITS ON SITE. REPLACE SAME.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER CHIP DISPLAY UNITS NOT CLEAN, EXCESSIVE DUST ACCUMULATION. CLEAN SAME.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE STAINED CEILING TILES IN VARIOUS AREAS. CLEAN WALLS IN TOILET ROOM AND PAINT IF NECESSARY.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE GREASE INTERCEPTOR AND ATTACHED METAL DRAINBOARD AT FRONT 3-COMPARTMENT SINK IN MEAT PREP AREAS. PROVIDE BACKFLOW DEVICE AT ICE MACHINE WATER LINE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE BUTCHER WALKING COOLER IS DIRTY; WASH, RINSE AND SANITIZE THE COOLER IN DETAIL.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOOR AND BASEBOARD AREA AROUND THE REAR STOVES IS ROUGH AND UNSANITARY, REPAIR SAID AREA AND COVE IN THE FLOOR / WALL JOINT SO IT CAN BE EASILY CLEANED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE CEILING ABOVE THE BUTCHER PREP AREA AND IN FRONT OF THE BUTCHER CASE IS WATER DAMAGED, REPAIR AND SEAL THE CEILING IN A LIGHT COLOR SO IT IS SMOOTH AND SANITARY IN APPEARANCE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE EXPOSED HAND SINK IN THE BUTCHER SHOP HAS A BROKEN DRAIN HANDLE, REPAIR THE DRAIN HANDLE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST CLEAN INTERIOR BOTTOM OF MEAT DISPLAY CASE AND DELI MEAT DISPLAY CASE, CLEAN INTERIOR PANEL OF LARGE ICE MACHINE IN BASEMENT (CDI), CLEAN MEAT SLICER IN BUTCHER AREA, CLEAN FOOD STOCK SHELVES ON SALES FLOOR AND PAINT SHELVES IN WALK-IN COOLER WHERE RUSTY. CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT IN REAR PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR IN STORAGE CLOSET BY REAR EXIT DOOR (CDI). SWEEP FLOOR IN BASEMENT, CLEAN IN KITCHEN BEHIND AND UNDER COOKING EQUIPMENT AND REMOVE EXCESS WATER FROM WALK-IN COOLER FLOOR AFTER MOPPING FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE ALL WATER STAINED AND DAMAGED CEILING TILES WHERE NEEDED. CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT. PROVIDE A WALL COVING AT LOWER WALL IN BASEMENT WHERE NEEDED. SEAL HOLES AROUND ALL PIPES LEADING INTO CEILING WHERE NEEDED.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS AND FREEZERS. PROVIDE A THERMOMETER FOR HOT HOLDING UNIT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: SOME UNNECESSARY CLUTTER IN BASEMENT; ORGANIZE AND MAINTAIN. (OWNER WILL HAVE AN ADDITIONAL WALK-IN UNIT INSTALLED ON THE FIRST FLOOR AND HAS SOME ITEMS STORED THERE UNTIL UNIT IS INSTALLED)

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL FOOD STORAGE CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - 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 REACH IN MILK,BEER COOLERS,WALK IN COOLER.MUST REMOVE RUST FROM VENTILATION VENTS ON SALES FLOOR,MEAT & MILK WALK IN COOLER.MUST REPLACE MISSING FAN GUARD COVER IN MEAT & MILK WALK IN COOLER & REACH IN FREEZER IN BASEMENT.MUST PROVIDE SPLASH GUARD BETWEEN HAND SINK & 3- COMPARTMENT SINK IN MEAT PROCESSING AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FAN GUARD COVERS IN BEER WALK IN COOLER,REACH IN FREEZER IN BASEMENT,INTERIOR OF ICE MACHINE PANEL.MUST DEFROST CHEST & ICE CREAM FREEZERS.

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.MUST CLEAN FLOORS UNDER DISPLAY SHELVES.MUST REPLACE DAMAGED & MISSING FLOOR TILES ON SALES FLOOR & BEHIND SERVICE COUNTER,TOILET ROOM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE STAINED & MISSING CEILING TILES THROUGHOUT,MISSING FRONT DOOR SWEEP.MUST CLEAN WALLS & CEILINGS IN BEER WALK IN COOLER.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST PROVIDE LIGHT SHIELDS IN MEAT DISPLAY UNIT,END CAPS ON LIGHT SHIELDS IN REAR PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - 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 REMOVE PUTTY FROM FAR LEFT 3-COMPARTMENT SINK & WELD . MUST REPAIR OR REPLACE MISSING DRAIN LINE IN REACH IN FREEZER IN BASEMENT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - 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.HOT HOLDING UNIT & DELI DISPLAY UNIT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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 MASSIVE AMOUNT OF ARTICLES OFF OF FLOOR IN BASEMENT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.STORE ICE SCOOP IN CLEAN CONTAINER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL/PAINT BOTTOM PANEL OF MEAT PREP AREA CUTTING TABLE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; BASEMENT FREEZER, COOLERS THRU-OUT PREMISES AND KITCHEN EXPOSED SINK.

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. MUST REPAIR/SEAL WALK IN COOLER FLOOR, CLEAN FLOORS AT CORNERS AND ALONG WALLS THRU-OUT, AND KEEP BASEMENT FLOOR DRY TO PREVENT PEST FEEDING/BREEDING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE MISSING AND DAMAGED CEILING PANELS AND SEAL OPENINGS AROUND PIPES ON CEILING AND WALLS THRU-OUT PREMISES. CLEAN/PAINT WALLS THRU-OUT KITCHEN AND CLEAN CEILING ATTACHMENTS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - 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. MUST PROVIDE ADEQUATED THERMOMETERS FOR COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTER THRU-OUT BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.