CARBON

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN/SANITIZE INTERIOR OF REFRIGERATION UNITS AND COUNTER TOP BY HOT HOLDING UNIT OF FOOD SPILLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS BEHIND FRONT SERVICE COUNTER OF FOOD SPILLS AND AT REAR OF SPILLS FROM SYRUP BOXES.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT AN IMPROPER TEMPERATURE IN THE WALK-IN COOLER. FOUND RAW FISH AT 47.3F AND 50.2F THAT WAS PREPPED THIS MORNING PER EMPLOYEE AND MANAGER ON DUTY. INSTRUCTED THAT FISH MUST BE MAINTAINED AT 40F OR BELOW. FISH DISCARDED AT THIS TIME. 20LBS VALUED AT $64.00. CRITICAL VIOLATION ISSUED 7-38-005(A).

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLERS ON DUTY. FOOD HANDLERS NOT WASHING HANDS IN BETWEEN TASKS, CASHIER TOUCHING FOOD CONTACT SURFACES OF EQUIPMENT AFTER HANDLING MONEY AND EMPLOYEES LEAVING THE PREP AREA AND RETURN TO PREP AREA WITHOUT WASHING THEIR HANDS. INSTRUCTED ON PROPER FOOD HANDLING PRACTICES. EMPLOYEES MUST WASH HANDS BETWEEN TASKS AND AS FREQUENTLY AS NEEDED AFTER EVERY POSSIBLE CONTAMINATION. CRITICAL VIOLATION ISSUED 7-38-010(A).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED RAW CONCRETE FLOOR IN BASEMENT PREP/STORAGE AREA. INSTRUCTED MANAGER TO REPAIR AND SEAL FLOOR. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. GROUT ALL LOOSE FLOOR TILES IN PREP AND DISH WASHING AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED EXPOSED BRICK, PEELING PAINT AND UNCAPPED WASTE LINES IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO REPAIR WALLS AND CEILINGS IN BASEMENT STORAGE AREA. ALL WALLS AND CEILINGS MUST SMOOTH AND EASILY CLEANABLE. ALL WASTE LINES MUST BE COVERED TO PREVENT CONTAMINATION.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO INSTALL A GREASE INTERCEPTOR ON 3-COMPARTMENT SINK IN BASEMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND NO BACKFLOW DEVICE AT THE SPRAYER OR A SPIGOT AT THE FAUCET OF THE THREE COMP SINK. MUST INSTALL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED MANAGER TO INSTALL A SPLASH GUARD BETWEEN UTILITY SINK, PREP TABLE, AND PREP SINK IN REAR PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED RAW CONCRETE FLOOR IN BASEMENT PREP/STORAGE AREA. INSTRUCTED MANAGER TO REPAIR AND SEAL FLOOR. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. GROUT ALL LOOSE FLOOR TILES IN PREP AND DISH WASHING AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED EXPOSED BRICK, PEELING PAINT AND UNCAPPED WASTE LINES IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO REPAIR WALLS AND CEILINGS IN BASEMENT STORAGE AREA. ALL WALLS AND CEILINGS MUST SMOOTH AND EASILY CLEANABLE. ALL WASTE LINES MUST BE COVERED TO PREVENT CONTAMINATION.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO INSTALL A GREASE INTERCEPTOR ON 3-COMPARTMENT SINK IN BASEMENT.

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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER FOOD TEMPERATURES, 5LBS OF GREEN SALSA AT 44.0F-47.1F , 3LBS OF RED SALSA AT 45.0F-48.0F, 2 LBS OF CHUNKY RED SALSA AT 47.4F, 3LBS OF GUACAMOLE AT 50.0F, 3LBS OF ELOTE MIX (CHEESE, MAYO AND MARGARINE), 1/2 LB OF SOUR CREAM AT 46.7F, 1/2 LB OF TEQUILA LIME SAUCE AT 52.1F, 2 1/2LBS OF SHREDDED CHEESE AT 48.2F, 5LBS OF SLICED AVACADOS AT 61.6F AND 10LBS OF RAW FISH AT 47.4F. ALL FOOD WERE FOUND INSIDE OF THE WALK IN COOLER AND THE 2 DOOR PREP COOLER IN THE REAR PREP AREA, INSIDE OF THE 2 DOOR PREP COOLER AT THE FRONT PREP LINE OR ON THE PREP TABLE IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40.0F OR BELOW. MANAGER VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 34LBS OF FOOD VALUED AT $70. CRITICAL VIOLATION 7-38-005(A)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER WASHING THEIR HANDS AT THE EXPOSED HAND WASHING SINK USING COLD WATER ONLY. INSTRUCTED TO USE TEMPERED HOT WATER FOR ALL HAND WASHING. CRITICAL VIOLATION 7-38-010(A)

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED A FOOD HANDLER NOT SANITIZING CUTTING BOARDS IN BETWEEN USE. INSTRUCTED TO PROPERLY SANITIZE ALL CUTTING BOARDS BETWEEN USE. CRITICAL VIOLATION 7-38-030

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO HOT WATER AND NO PAPER TOWELS AT THE BASEMENT EMPLOYEE RESTROOM. INSTRUCTED TO PROVIDE AND MAINTAIN HOT WATER AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED SINGLE USE GRATED CHEESE CONTAINERS BEING REUSED TO STORE FOOD. INSTRUCTED TO DISCONTINUE THE USE OF SINGLE SERVICE CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED EXPOSED INSULATION INSIDE OF THE BASEMENT WALK IN FREEZER. ALSO OBSERVED THE CUTTING BOARDS WITH DEEP DARK GROOVES. INSTRUCTED TO COVER THE INSULATION AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE AS WELL AS REPLACING ALL CUTTING BOARDS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE EXTERIOR AND INTERIOR OF ALL EQUIPMENT WITH ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE THE EXTERIOR AND INTERIOR OF ALL EQUIPMENT AND FOOD CONTACT SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOORS THROUGHOUT THE FACILITY AND IN CORNERS WITH GREASE AND FOOD DEBRIS BUILSD UP. ALSO OBSERVED AREAS OF RAW CONCRETE IN THE REAR PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE ALL FLOORS AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED UNSHIELDED LIGHTS INSIDE OF THE BASEMENT WALK IN FREEZER. INSTRUCTED TO SHIELD ALL LIGHTS.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: OBSERVED THE BASEMENT RESTROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DOOR FOR THE BASEMENT RESTROOM DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE MOP SINK FAUCET BASE AND THE WATER LINE BELOW THE MOP SINK LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED WET MOPS SITTING ON THE FLOOR IN THE DISH WASHING ROOM AND SOILED WIPING CLOTHS IN A BUCKET UNDER THE REAR PREP TABLE. INSTRUCTED TO STORE ALL WET MOPS HANGING OR INVERTED AND SOILED WIPING CLOTHS IN SANITIZER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE FOLLOWING EQUIPMENT: INTERIOR BOTTOM AND EXTERIOR SIDES OF FRYERS, EXTERIOR SURFACES OF GRILL AND STOVE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS AROUND AND BEHIND COOKING EQUIPMENT, STORAGE AND THREE COMP SINK.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT TO REMOVE HEAVY BUILD UP.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DRAIN BOARD IN POOR REPAIR, INSTRUCTED TO ISTALL PROPERLY SO IT DRAINS TOWARDS SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING REFRIGERATION THERMOMETR IN SEVERAL PREP COOLERS, INSTRUCTED TO INSTALL.

FOOD HANDLER REQUIREMENTS MET - Comments: FOOD HANDLERS REQUIRMENTS NOT MET

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUSTOMERS SEATING IN REACH OF OPEN FOOD AND PREP COUNTER WITHOUT A SNEEZE GUARD INSTRUCTED TO INSTALL A SNEEZE GUARD AT FRONT COUNTER TO PREVENT CUSTOMERS CONTAMINATION.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MISSING SINK STOPPERS FOR 3-COMP SINK, INSTRUCTED TO PROVIDE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PREP COOLERS MISSING THERMOMETRERS, INSTRUCTED TO INSTALL.

FOOD HANDLER REQUIREMENTS MET - Comments: FOOD HANDLER CERTIFICATE REQUIREMENT IS NOT MET. Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE WORN AND BROKEN RUBBER GASKETS AT TWO DOOR COOLERS IN PREP AREA TO AVOID ESCAPING AIR. (UNITS HOLDING AT PROPER TEMP AT THIS TIME).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIOR BOTTOMS OF FRYERS, INTERIORS OF REFRIGERATION UNITS AND PREP TABLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT. CLEAN WALLS AROUND AND BEHIND VARIOUS KITCHEN EQUIPMENT AND MAINTAIN.