FRANCISCO POLLO VIVO

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. PREMISES NOT SANITIZING ANY FOOD EQUIPMENT AND UTENSILS. OBSERVED NO CLEAN FOOD UTENSILS FOR USE. MUST CLEAN AND PROPERLY STORE FOR USE. CRITICAL CITATION ISSUED.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.OBSERVED WASTE/SEWAGE WASTE WATER STANDING IN BASEMENT,AND IN BASEMENT STAIRWAY. ALSO BLACK WASTE WATER IN SECTIONS OF PREP AREA FLOORS,FOUL SMELL. GREASE TRAP NOT MAINTAINED IN BASEMENT,IN POOR REPAIR, OPEN, OVERFLOWING. INSTD TO REPAIR SAME. CRITICAL CITATION 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.NO HAND SOAP/PAPER TOWELS AT EXPOSED HANDSINKS, NOT CONVENIENT, OR ACCESSIBLE. CRITICAL CITATION ISSUED.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OBSERVED OUTSIDE REAR AREA NOT MAINTAINED,RAW SEWAGE/WASTE WATER STANDING AT DRAIN OUTSIDE BASEMENT DOOR.ALSO UNCLEAN STORAGE CONTAINERS IN REAR GARBAGE AREA. MUST CLEAN AND MAINTAIN. SERIOUS CITATION ISSUED

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.PREMISES NOT MAINTAINED, UNSANITARY CONDITIONS. MUST CLEAN BUILD-UP OF EXCESSIVE DEBRIS FECES. INSTD TO CLEAN ALL FOOD AND NON-FOOD CONTACT EQUIPMENT INCLUDING CABINETS, SINKS, CUTTING BOARDS, KNIVES AND CAGES, NOT CLEAN. INSTD TO CLEAN SAME.

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.WE OBSERVED FLOORS NOT CLEAN OF DEBRIS, CHICKEN FECES BEHIND ,BETWEEN CAGES. FLOORS NOT SEALED IN PREP AREA. MUST SEAL/PAINT SAME. INSTD FLOOR TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE. ALSO BASEMENT FLOORS NOT CLEAN. CLEAN SAME, FREE OF DEBRIS.WATER. ELEVATE ALL STOCK 6 INCHES OFF FLOOR.

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. OBSERVED WALLS NOT CLEAN OF DEBRIS IN PREP,STORAGE AREA OF CHICKENS AND BASEMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. OBSERVED SPRAYERS IN POOR REPAIR AT 2-COMP SINKS,AND MUST CONNECT PIPE CONNECTION UNDER 2-COMP SINK IN POOR REPAIR.

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 BASEMENT STORAGE AREA THRU-OUT NOT MAINTAINED OF EXCESSIVE CLUTTER, STORAGE ON FLOOR AREA, STANDING WATER IN BUCKETS AND PANS, AND CLUTTER IN EMPLOYEE WASHROOM, 1ST FLOOR. MUST REMOVE ALL UNNECESSARY ARTICLES AND ORGANIZE AREA. BASEMENT MUST BE NEAT AND CLEAN. OBSERVED BASEMENT STAIRS NOT CLEAN. MUST CLEAN.

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. RUSTY STORAGE CABINET & SHELVES IN FRONT FOOD PREP AREA NEED PAINTING

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. CLEAN ALL EQUIPMENT SURFACES & HOOD IN PREP AREA WHERE POULTRY IS KILLED. CLEAN ALL UNUSED EQUIPMENT KEPT ON PREMISES.

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. DETAIL CLEAN FLOORS THROUGHOUT WHERE NEEDED INCLUDING BASEMENT.

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. CLEAN WALLS THROUGHOUT WHERE NEEDED. PAINT OR REPLACE CEILING TILES IN POULTRY KILL/PREP ROOM. CLEAN ALL DUSTY CEILING VENTS THROUGHOUT. CLEAN ALL LIGHT SHIELDS WHERE NEEDED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. OPEN PIPE IN BASEMENT CEILING, WATER LEAKING ONTO FLOOR- MUST REPAIR THIS

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 ELIMINATE ALL CLUTTERED AREAS THROUGHOUT BASEMENT AND REMOVE ALL UNNECESSARY ARTICLES FROM SAME.