LA BRUQUENA RESTAURANT & LOUNGE

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF FRYERS AND FRYER CABINETS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS ALONG BEER COOLER IN SECOND FLOOR BAR AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE STAINED CEILING TILE IN PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE DAMAGED LIGHT SHIELDS IN PREP AREA AND HALLWAY ABOVE STEAM TABLE. PROVIDE LIGHT SHIELD ABOVE EXPOSED SINK IN SECOND FLOOR DISH WASHING AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR HOT WATER HANDLE ON EXPOSED SINK IN SSECOND FLOOR DISHWASHING AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: PROVIDE PROPER ICE SCOOP FOR DISPENSING ICE. STORE ICE SCOOP HANDLE UP OR IN SEPARATE CONTAINER TO MINIMIZE BARE CONTACT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE A BACK FLOW DEVICE FOR THE UTILITY SINK IN REAR OF PREMISES

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED FRONT AND REAR EXIT DOORS NOT RODENT PROOF FOUND 1/4 INCH GAP AT BOTTOM OF DOORS ON THE RIGHT HAND CORNER MUST REPAIR DOOR SO THAT DOORS ARE RODENT PROOF ALSO OBSERVED BETWEEN 5 TO 6 LIVE FLIES INSIDE PREMISES MUST CONTACT PEST CONTROL OPERATOR FOR SERVICE CITATION ISSUED 7-38-020 ALSO HAS A INCOMPLETE PEST CONTROL LOG BOOK (MAP LOCATION MISSING

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT#1206336 DATE 10-25-2012 NOT CORRECTED (32)REPLACE/REPAIR RUST ON SHELVINGS INSIDE THGE WALK-IN COOLER USING NON-TOXIC PAINT ORPAIR REPLACE DOOR HANDLE OF WALK-IN COOLER AND CUTTIND BOARDS WITH DEEP DARK GROOVES MUST BE SANDED BLEACHED OR REPLACE INSTRUCTED TO CORRECT VIOLATIONS SERIOUS CITATION ISSUED 7-42-090

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE RUST FROM GREASE TRAP AT 3 COMPARTMENT SINK IN REAR OF PREMISES AND DETAIL CLEAN EXTERIOR OF GREASE TRAP ALSO REMOVE RUST FROM BOTTOM SHELVING OF PREP TABLE IN REAR PREP AREA ALSO MUST PROVIDE A BACK FLOW DEVICE FOR THE UTILITY SINK IN REAR OF PREMISES

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN BOTTOM COMPARTMENT OF DEEP FRYER HAS HEAVY GREASE BUILD-UP INSIDE COMPARTMENTS,CLEAN FILTERS ABOVE COOKING STOVE IN THE REAR PREP AREA AND CLEAN ALL OTHER COOKING EQUIPMENT IN REAR PREP AREA ALSO CLEAN INTERIOR OF ALL REACH-IN COOLERS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHTOUT REAR PREP AREA ALONG WALL BASE AND CORNERS ALSO MUST REMOVE CARDBOARD FROM PREP AREA NEAR COOKING EQUIPMENT

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Must properly,store and invert all multi-use utensils,pots in kitchen to prevent contamination before use.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Replace/repair rust on shelvings inside the walk-in-cooler using a non-toxic finish,repair/replace door handle at walk-in-cooler and Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors along walls and in all corners require a detail cleaning including bar areas.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Must provide,maintain thermometer inside the chicken 1 door cooler.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Detail clean,organize dry storage areas and remove unnecessary articles due to potential pest harborage.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL THE LARGE FOOD CONTAINERS LOCATED IN THE PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE COOKING EQUIPMENT AND THE HOOD AND FILTERS HAS GREASE BUILDUP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOORS IN THE PREP AREA HAS GREASE BUILDUP AND IN THE BASEMENT ALONG THE WALLS AND IN THE CORNERS HAS DUST BUILDUP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: STAINED CEILING TILES IN THE WOMENS TOILET ROOM. INSTRUCTED TO PAINT OR REPLACE THEM.

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 INTERIOR WALL BY GASKETS INSIDE WALK-IN COOLER

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 DETAIL CLEAN COOKING FRYERS INTERIOR CABINETS, AND INTERIOR OF OVENS, AND CLEAN INTERIOR PANEL OF ICE MACHINE, 2ND FLOOR

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 AND BEHIND EQUIPMENT, AND IN CORNERS ALONG WALL AREA

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST STORE EMPLOYEES BELONGS ONE DESIGNATED AREA NICE AND NEATLY

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 PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT SINK

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 CLEAN AND BETTER ORGANIZE ALL STORAGE AND OFFICE AREAS, REMOVE ALL CLUTTER

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.SPLASHGUARD MOP SINK AND AT 2ND FLOOR BAR AT EXPOSED HANDSINK NOT INSTALLED ALSO FOUND RUST ON SHELVING INSIDE THE WALK-IN-COOLER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND WALK-IN-COOLER AT IMPROPER TEMPERATURE AMBIENT AIR MEASURED 52.5F DURING THIS INSPECTION.TAGGED HELD FOR INSPECTION,MUST NOT USE, MUST REPAIR SAID UNIT MAINTAIN AT 40F OR BELOW AT ALL TIMES.OWNER MADE CALL TO THE REFRIGERATION CO FOR SERVICE AT THIS TIME.MUST NOTIFY THE CDPH VIA FAX 312-746-4240 WHEN READY,TAG REMOVAL.FURTHERMORE, FOUND NO TIME,TEMPERATURE LOGS BEING USED TO VERIFY SAID EQUIPMENT,POTENTIALLY HAZARDOUS FOODS THAT WERE FOUND IN THE TEMPERATURE DANGER ZONE DURING THIS INSPECTION.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOODS AT TEMPERATURE OF 58.7F-60F.ASSORTED FOODS PACKAGED SALAMI,PACKAGED SALTED FISH FILLETS,COOKED PIG FEET,STEAK,BEEF,3 DOZENS OF EGGS.ALL SAID FOODS APPROXIMATELY 65# MANAGER VOLUNTARILY DISCARDED,DENATURED SAID FOODS.TOTAL DOLLAR VALUE$700.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: FOUND LARGE AMOUNTS OF MOLD BUILD UP INSIDE THE ICE MACHINE.TAGGED HELD FOR INSPECTION.MUST DETAIL CLEAN,SANITIZE SAID EQUIPMENT.MUST NOT USE MUST NOTIFY THE CDPH 312-746-4240 WHEN READY,FOR TAG REMOVAL.

* 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 CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION POSTED AS REQUIRED DURING THIS INSPECTION.

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.SPLASHGUARD MOP SINK AND AT 2ND FLOOR BAR AT EXPOSED HANDSINK NOT INSTALLED ALSO FOUND RUST ON SHELVING INSIDE THE WALK-IN-COOLER.

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.FLOORS BEHIND BAR 2ND FLOOR ARE DIRTY,CLEAN FLOORS IN DETAIL.

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.RAW WOODEN SURFACES ON KITCHEN WALLS SHELVING AND ALONG UPPER SURFACES OF 3 COMP SINK NOT SMOOTH,EASILY CLEANABLE.

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 PERSONAL BELONGINGS IN KITCHEN AREAS,REMOVE ALL CLUTTER FROM 2ND FLOOR BAR AREAS.

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.ICE DISPENSING UTENSIL MUST BE PROPERLY STORED IN A CLEAN 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.REPLACE/REPAIR RUSTY SHELVING INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH,REPAIR GASKET WALK-IN- COOLER DOOR,SPLASHGUARD BETWEEN WORKTABLE,MOP SINK NOT INSTALLED.

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 FLOORS BENEATH DEEP FRYERS ARE DIRTY,CLEAN THE FLOORS IN DETAIL.

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.SOUTH WALL BEHIND MULTI-USE UTENSILS,DISHES SHELVING NOT SMOOTH,EASILY CLEANABLE.

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.REMOVE CLUTTER FROM HOT WATER TANK ROOM BEHIND BAR AREA.