SUPERMERCADO EL TAPATIO

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED EQUIPMENT DIRTY BEHIND THE DELI COUNTER SUCH AS THE BANDSAW, MEAT GRINDER, DELI SLICER. ALSO INTERIOR OF THE DELI COOLER DIRTY WITH DEBRIS, SPILLS AND ICE BUILD UP. MUST DETAIL CLEAN AND DEFROST DELI COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS DIRTY IN THE FOLLOWING AREAS: BEHIND THE DELI COUNTER, UNDER THE PRODUCE COOLER, INSIDE THE WALK IN COOLERS IN THE BASEMENT AND THE BASEMENT FLOORS. MUST CLEAN AND MAINTAIN FLOORS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED OPENINGS INTO THE WALL AT TOP AND BOTTOM LANDING OF BASEMENT STAIRS. MUST SEAL TO PREVENT RODENT ENTRY.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: MUST REMOVE RUST FREOM THE SHELVES INSIDE THE WALK-IN COOLER IN BASEMENT AREA

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTERIOR OF THE MEAT COUNTER,MEAT SLICER AND EXTERIOR TOP OF THE CHEST FREEZERS IN BASEMENT AREA AND CLEAN EXTERIOR OF KNIFE RACK IN PREP AREA

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS IN THE PREP AREA AND BA1SEMENT AREA,ALONG WALL BASE AND CORNERS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SEAL OPENINGS INTO WALL AT TOP AND BOTTOM LANDING OF BASEMENT STAIRS,MUST SEAL TO PREVENT RODENT ENTRY

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELD COVERS INSIDE THE MEAT DISPLAY CASE AND OPEN PRODUCE

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST PROVIDE THE SPRING ON THE WASHROOM DOOR FOR SELF-CLOSING

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS INSIDE ALL COLD HOLDING UNITS

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: THE REAR EXIT DOOR IS NOT RODENT PROOF,HAS A 1/4 INCH GAP AT BOTTOM OF DOOR,INSTRUCTED TO REPAIR DOOR TO PREVENT RODENT ENTRY,SERIOUS VIOLATION7-38-020

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: THE 2 OUTSIDE GARBAGE DUMPSTERS ARE OVERFLOWING PREVENTING LID CLOSURE,THIS IS A FOOD SOURCE FOR RODENTS AND OTHER PEST,SERIOUS VIOLATION 7-38-00

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FREOM THE SHELVES INSIDE THE WALK-IN COOLER IN BASEMENT AREA

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTERIOR OF THE MEAT COUNTER,MEAT SLICER AND EXTERIOR TOP OF THE CHEST FREEZERS IN BASEMENT AREA AND CLEAN EXTERIOR OF KNIFE RACK IN PREP AREA

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS IN THE PREP AREA AND BA1SEMENT AREA,ALONG WALL BASE AND CORNERS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SEAL OPENINGS INTO WALL AT TOP AND BOTTOM LANDING OF BASEMENT STAIRS,MUST SEAL TO PREVENT RODENT ENTRY

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELD COVERS INSIDE THE MEAT DISPLAY CASE AND OPEN PRODUCE COOLER

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST PROVIDE THE SPRING ON THE WASHROOM DOOR FOR SELF-CLOSING

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS INSIDE ALL COLD HOLDING UNITS

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALL HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS DELI MEATS,AERIOUS VIOLATION 7-38-012

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE CUTTING BOARDS IN THE PREP AREA,HAS DEEP DARK OPEN SEAMS

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INSIDE THE MEAT/DELI COUNTER OF OLD FOOD DEBRIS ,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOORS IN THE PREP AREA AND BASEMENT AREA,ALONG WALL BASE AND CORNERS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN AND REMOVE CHIP PAINT ON WALL NEAR CUTTING BOARDS

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE SLICER, BAND SAW, CUTTING BOARDS, AND GRINDER, NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN/SANITIZE THE HOT SAUCE PUMP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED BASEMENT FLOOR IN THE PRODUCE COOLER NOT CLEAN, INSTRUCTED TO CLEAN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE NOZZLE AT THE 3 COMPARTMENT SINK NOT REACHING ALL 3 COMPARTMENTS, THERE IS A SPRAYER ATTACHED, INSTRUCTED TO PROVIDE NOZZLE THAT REACHES ALL 3 COMPARTMENTS.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED DELI MEAT SLICER USED FOR SLICING DELI READY TO EAT MEATS/CHEESES LOCATED BETWEEN MEAT SAW USED FOR CUTTING RAW MEAT AND MEAT GRINDER.NO BARRIER TO PROTECT FOOD DURING PREPARATION.MUST INSTALL BARRIER.SERIOUS CITATION ISSUED

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: DISHWASHING FACILITIES NOT MAINTAINED.FAUCET AT 3-COMP SINK IN POOR REPAIR,LOOSE,SECURED WITH TAPE.MUST REPAIR OR REPLACE.SERIOUS CITATION ISSUED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN PREP TABLES,NOT CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NOT CLEAN THRU-OUT BASEMENT.MUST CLEAN/MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SEAL OPENING IN WALLS IN BASEMENT AREAS,AND WINDOW IN BASEMENT.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. FOUND EXPOSED HAND WASHING SINK NOT ACCESSIBLE/OR MAINTAINED-BEING BLOCKED BY A LARGE GARBAGE CAN WITH DISHES IN THE BOWL OF IT. ALSO, SINK WAS UNSANITARY. INSTRUCTED TO ALWAYS MAKE SINK ACCESSIBLE AND DETAIL CLEAN IT. MANAGER CLEANED AND UNBLOCKED SINK. CITATION #64669-15 ISSUED.

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. FOUND EXPOSED HANDWASHING SINK WITH NO SOAP/SANITARY HAND DRYING DEVICE. INSTRUCTED TO ALWAYS PROVIDE AND MAINTAIN ITEMS AT SINK FOR PROPER/ADEQUATE HAND WASHING. MANAGER PROVIDED SOAP AND PAPER TOWELS.

* 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. FOUND NO ORIGINAL CITY OF CHICAGO CERTIFICATE OR CERTIFIED MANAGER ON SITE WHILE PREPARING SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, PORK, CHICKEN. ETC.). MUST HAVE BOTH ON SITE AT ALL TIMES. CITATION #64670-16 ISSUED.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS NON-COMPLIANCE INSPECTION SUMMARY NOT POSTED/VISIBLE FOR VIEWING CUSTOMERS. INSTRUCTED TO LEAVE/DO NOT BLOCK NON-COMPLIANCE SUMMARY THAT I POSTED.

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 REPLACE/OR SAND TO MAKE SMOOTH AND EASILY CLEANABLE CUTTING BOARDS WITH DEEP, DARK GROOVES AND PROVIDE A PARTITIONER/DIVIDER TO SEPARATE EXPOSED HAND WASHING SINK FROM 3-COMP. SINK IN PREP AREA.. ALSO, MUST PROVIDE DIVIDERS INSIDE MEAT DISPLAY COOLER IN PREP 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. MJUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF FREEZERS IN BASEMENT, ALL COOLERS, DISPLAY SHELVES AND COUNTERS.

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 REPLACE MISSING/DAMAGED FLOOR TILES IN TOILET ROOM AND DETAIL CLEAN FLOORS IN BASEMENT AND 1ST FL.

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 DETAIL CLEAN AND MAINTAIN WALLS IN 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 FIX AND MAINTAIN LEAKS AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK IN PREP AREA.

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 REMOVE ANY/ALL UNUSED EQUIPMENT FROM BASEMENT.