RODRIGUEZ FRUITS & VEGETABLE

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: GREASE RECEPTOR/SUB PUMP NOT MAINTAINED. OBSERVED SOME WASTE WATER ON FLOOR OF BASEMENT FROM UNIT. OWNER STATED THAT IT IS NOT WORKING PROPERLY; INSTRUCTED TO HAVE REPAIRED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR OF COOKING EQUIPMENT, PAINT HOODED AREA ABOVE COOKING EQUIPMENT WHERE PEELING, REMOVE ALUMINUM FOIL FROM STOVE AND BURNERS (CLEAN AND/OR PAINT).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER, AROUND AND BEHIND COOKING EQUIPMENT. CLEAN IN BASEMENT TO REMOVE STANDING WATER NEAR SUBPUMP (CDI). REMOVE CARDBOARD FROM FLOOR IN COOKING AREA. SOME LOOSE FLOOR TILE IN BASEMENT; REPAIR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALL IN COOKING AREA BEHIND COOKING EQUIPMENT TO REMOVE GREASE. ALL AREAS OF WALL AND CEILING THAT BAVE BEEN PLASTERED MUST BE PAINTED.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: SOME UNNECESSARY CLUTTER IN OUTSIDE STORAGE AREA; REMOVE. OWNER STATED THAT SHE IS IN THE PROCESS OF REMOLDING INTERIOR OF STORE AND IS USING AREA TO STORE EQUIPMENT NEEDED FOR REMOLDING.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL & DATE COOKED FOODS IN COOLERS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE A BARRIER BETWEEN TABLE TOP GRILL & PUBLIC IN PREP AREA,SINK STOPPERS.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON MILK & MILK & JUICE COOLER,FOIL FROM SURFACES,WORN CUTTING BOARD.MUST REMOVE RUST FROM SHELVING UNITS IN DELI DISPLAY UNIT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN UNUSED COOLER,PIPES,HOOD,ALL COOKING EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPLACE OR REPAIR DAMAGED & MISSING FLOOR TILES IN DELI & REAR PREP AREA

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE LOOSE & DAMAGED WALL TRIM & WALL BASES IN PREP AREA & BASEMENT,CEILING & WALLS IN DELI AREA.MUST CLEAN WALLS IN PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Inspector 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.MUST REPLACE BURNT OUT LIGHT BULBS AT HOT HOLDING UNIT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Inspector Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.COLD HOLDING UNIT & FREEZERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector 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.MASSIVE CLUTTER IN REAR OUTSIDE AREA & GARAGE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF DELI DISPLAY UNIT AT 48.3F WITH READY TO EAT LUNCHEON MEATS & OTHER COOKED FOODS STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG PLACED ON UNIT ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.

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.OBSERVED IMPROPER TEMPERATURES OF READY TO EAT LUNCHEON MEATS & CUT FRUITS,COOKED FOOD ITEMS IN DELI DISPLAY UNIT & COLD HOLDING SALAD BAR SUCH AS TUNA 46.9F,FRESAS & CREMA 47.1F,NOPALES 45.2F,CUT WATERMELON 53.1F,CUT PAPAYA 52.9F,COOKED BEANS 69.4F,COOKED PEPERS 58.5F,CACTUS 57.0F,HAM 52.5F-57.2F,HAM & TURKEY LOAF 53.0F-53.6F,TURKEY HAM 53.1F-57.3F,HOT HEAD CHEESE 54.7F,MILK 54.3F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED & DENATURED AT THIS TIME APPX 120 LBS. $462.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF LIVE HOUSE FLIES MORE THAN 20 FLYING AROUND IN TOILET ROOM,SALES FLOOR,BASEMENT.ALSO FRONT DOOR NOT TIGHT FITTING ALONG BOTTOM.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/13/11 & RODENT PROOF DOOR.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL & DATE COOKED FOODS IN COOLERS.

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 PROVIDE A BARRIER BETWEEN TABLE TOP GRILL & PUBLIC IN PREP AREA,SINK STOPPERS.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON MILK & MILK & JUICE COOLER,FOIL FROM SURFACES,WORN CUTTING BOARD.MUST REMOVE RUST FROM SHELVING UNITS IN DELI DISPLAY UNIT.

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 CLEAN UNUSED COOLER,PIPES,HOOD,ALL COOKING EQUIPMENT.

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 OR REPAIR DAMAGED & MISSING FLOOR TILES IN DELI & REAR PREP AREA.

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 REPAIR OR REPLACE LOOSE & DAMAGED WALL TRIM & WALL BASES IN PREP AREA & BASEMENT,CEILING & WALLS IN DELI AREA.MUST CLEAN WALLS IN PREP AREA.

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.MUST REPLACE BURNT OUT LIGHT BULBS AT HOT HOLDING UNIT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.COLD HOLDING UNIT & FREEZERS.

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.MASSIVE CLUTTER IN REAR OUTSIDE AREA & GARAGE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: VIOLATION STILL EXIST.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: VIOLATION STILL REMAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: VIOLATION STILL REMAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VIOLATION STILL EXIST.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VIOLATION STILL REMAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: VIOLATION STILL REMAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE; FOUND DELI DISPLAY COOLER AT 52.2F. INADEQUATE FOOD PROTECTION. MUST REPAIR ABOVE COOLER AND KEEP AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED OF UNIT, WHEN REPAIRED TO FAX LETTER REQUESTING TAG REMOVAL. CITATION ISSUED 7-38-005[A] CRITICAL.

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. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE COOLER; 13 LBS. OF CKD. PORK [CARNITAS] AT 49.8F, 23 LBS. OF HAM, RANGING FROM 48.9F-50.1F, 2 LBS. PORK HEAD CHEESE 53.03F, 10 LBS. MEXICAN FRESH CHEESE 50.7F, 3 LBS. CKD. GRD. BEEF 50.6F, AND 5 LBS. OF CKD. BEANS 49.07F. INADEQUATE FOOD PROTECTION. FOODS DISCARDED= $260.00, MUST KEEP COLD FOODS AT 40F OR BELOW. CITATION ISSUED 7-38-005[A] CRITICAL.

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 BROKEN DISPLAY MEAT COOLER DOORS AND DOORS HANDLES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF STEAM TABLE, AND PREP TABLES, COOKING EQUIPMENT, MEAT SLICERS, DISPLAY CASES AND SHELVES THRU-OUT.

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; AT CORNERS, ALONG WALLS, UNDER, BEHIND EQUIPMENT THRU-OUT PREMISES, 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. MUST SEAL OPENINGS ON BOTTOM OF WALLS THRU-OUT KITCHEN, CLEAN WALLS THRU-OUT BUTCHER AREA AND KITCHEN, REPAIR CEILING ABOVE MEAT DISPLAY COOLER, AND CLEAN HOOD IN KITCHEN.

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 REPAIR FAUCETS ON 3PART SINK, AND EXPOSED SINK, AND PIPES UNDER 3PART SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.