HUARACHES DONA CHIO

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED PULLED CHICKEN AT TEMP OF 118.4F STORED ON TOP OF THE SHELF, CORN MUSHROOM AT TEMP OF 93.2F; CHICKPEAS 93.2F; COOKED RICE AT TEMP OF 103.7F; COOKED POTATOES WITH CHORIZO AT TEMP OF 83.8F; BEEF BRAIN AT 75.2F COOKED BEANS AT TEMP OF 53.2F. NO PROOF OF TIME AND TEMPERATURE LOG NOR LOG FOR COOLING PROCESS, PRESENTED AT THIS TIME. INFORMATION AND COPIES OF TIME AND TEMPERATURE LOG, ALSO A LOG FOR COOLING PROCESS GIVEN. FOOD DISCARDED AND DENATURED. POUNDS 33; VALUE 210. CRITICAL VIOLATION: 7-38-005(A)

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZE SOLUTION USED AT THREE COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING AND RINSING PLATES,POTS UTENSILS ETC,WITHOUT USING SANITIZING SOLUTION AT THIRD COMPARTMENT SINK. PERSONALLY SET-UP AND SHOWED HOW TO SET UP THREE COMPARTMENT SINK: WASH, RINSE, AND SANITIZE(100 PPM). CRITICAL VIOLATION:7-38-030

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO PROOF OF CITY SANITATION CERTIFICATE PROVIDED ON PREMISES, NO CERTIFICATE POSTED OR AVAILABLE. INSTRUCTED TO OBTAIN IT BY ENROLLING IN SANITATION CLASS. SERIOUS VIOLATION: 7-38-012A.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE ITEMS AWAY FROM MOP SINK. MOP SINK MUST BE ACCESSIBLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REMOVE THREADS FROM LEFT FAUCET AT THREE COMPARTMENT SINK

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE THERMOMETER INSIDE ALL COOLERS.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. FOUND PREVIOUS MINOR VIOLATIONS OF 03-11-11 REPORT #579689 #S31,32,36,&38 NOT CORRECTED AT THIS TIME. 31(INSTRUCTED TO TO INVERT ALL CLEAN UTENSILS ON THE THE SHELVES AND ON COUNTERS THROUGHOUT AT ALL TIMES. 32(INSTRUCTED TO PROVIDE SPLASH GAURD ON MOP SINK AT THE SIDE OF 3COMP.SINK. 36(INSTRUCTED TO PROVIDE SHIELD MISSING ON LIGHT BULB IN KITCHEN ABOVE PREP COUNTER, AND CLEAN DEBRIS INSIDE LIGHT SHIELD AT DINING. 38(INSTRUCTED TO REPAIR FAUCET JOINTS ON 3COMP.SINK LEAKING WATER.ALSO MUST ADJUST 3COMP.SINK TO COMPLETELY DRAIN OFF WATER, SAID SINK IS TILTED). CITATION ISSUED 7-42-090 SERIOUS. INSTRUCTED TO COMPLY WITH ABOVE PREVIOUS ORDERS BY REINSPECTION NEXT WEEK.

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 PROVIDE DATES ON PREPARED / COOKED FOODS IN COOLERS AND LABEL DRY FOOD CONTAINERS WITH FOOD NAME .

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 DEBRIS AND STAINS ON 3COMP.&MOP SINKS.

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 REPAIR DAMAGED WALL BRACKETS ON FLOORS,AND OPENING UNDER DOOR POST IN TOILET ROOM.

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 REPAIR TOILET BOWL/TANK RUNNING SLOWLY WHEN FLUSHED.

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. PROVIDE THERMOMETER INSIDE ALL COOLERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON THE SHELVES AND ON COUNTERS THROUGHOUT,AT ALL TIMES.

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 PROVIDE SPLASH GAURD ON MOP SINK AT THE SIDE OF 3COMP.SINK.

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 REPAIR MISSING FLOOR BASE ALONG WALLS IN DINING.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE SHIELD MISSING ON LIGHT BULB IN KITCHEN ABOVE PREP COUNTER,AND CLEAN DEBRIS INSIDE LIGHT SHIELD AT DINING.

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 REPAIR FAUCET JOINTS ON 3COMP.SINK LEAKING WATER,AND HOT WATER KNOB ON HAND WASH SINK IN TOILET. ALSO MUST ADJUST 3COMP.SINKS TO COMPLETELY DRAIN OFF WATER,SAID SINK IS TILTED.

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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.found food items not properly dated/labeled in coolers must date and label all food items in coolers.

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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, cooking equipment need cleaning.

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 under heavy equipment cooking euipment need detailed cleaning(corners).

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. Use dustless cleaning methods.walls that had peeling paint in prep area shall be repair.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.missing light shield in kitchen prep area shall be provided.

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.exhaust canopy not clean nedds detailed cleaning.exhaust vents (ventilation) in kitchen area needs cleaning.