EL GUANACO 2

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. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS IN REAR FOOD PREP AREA ESPECIALLY UNDER AND AROUND 3 COMPARTMENT SINK.

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. INSTRUCTED TO CLEAN AND MAINTAIN WALLS IN REAR FOOD PREP AREA WITH DRIED FOOD SPILLAGE.

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. INSTRUCTED TO FIX BROKEN VENTILATION IN LADIES WASHROOM (BASEMENT).

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. ADDITIONAL CLEANING OF BOILER ROOM IN THE BASEMENT. ALL USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.--------REMOVE UNNECESSARY ARTICLES IN REAR PREP AREA.

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. INSTRUCTED TO CLEAN, REPAINT RUSTY METAL RACKS INSIDE WALK-IN COOLER OR REPLACE. AND ALSO REPAINT METAL DIVIDER WITH RUST BETWEEN URINAL IN MEN'S WASHROOM.

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. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, AND FREEZERS, INTERIOR OF ICE MACHINE, INTERIOR OF ALL STORAGE CABINETS, COUNTER SHELVES,PREP SHELVES ETC.

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. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREMISES (FRONT, REAR AREA, OFFICE, BASEMENT). ----- INSTRUCTED TO REPAIR OR LEVEL MISSING FLOOR TILES BY HAND SINK INSIDE MEN'S WASHROOM.

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. INSTRUCTED TO REPLACE HEAVY WATER STAINED CEILING TILES ABOVE REACH-IN COOLER IN THE KITCHEN AND MUST REPAIR BROKEN CEILING TILES INSIDE OFFICE.

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. INSTRUCTED TO PROVIDE ADDITIONAL LIGHTING IN THE KITCHEN. MUST REPLACE DEAD LIGHTBULBS.

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. INSTRUCTED TO PROVIDE BACKFLOW PREVENTER DEVICE AT MOPSINK. ---- INSTRUCTED TO REPAIR LEAKY FAUCET NECK AT HANDSINK IN LADIES WASHROOM.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: Soiled and clean linens, coats, and aprons shall be properly stored. INSTRUCTED TO PROPERLY STORED SOILED WASHCLOTH IN A CONTAINER WITH LID. NOTED SOILED WASHCLOTH SCATTERED IN THE KITCHEN.

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. OBSERVED CLUTTER AND UNNECESSARY ARTICLES (OLD NEWSPAPER, MAGAZINES, EMPTY CARDBOARD BOXES, BROKEN FREEZER ETC) ON PREMISES, INCLUDING INSIDE THE OFFICE, COUNTER SHELVES BEHIND FRONT COUNTER, BOILER ROOM IN THE BASEMENT ETC. INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES, AND REORGANIZE TO PREVENT RODENT AND INSECT HARBORAGE.