SOL DE SUR

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

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

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

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: PEST CONTROL LOG BOOK NOT COMPLETE, NO PEST CONTROL BUSINESS LICENSE, TECH LICENSE, CHEMICALS USE, MAP, OR CURRENT PEST CONTROL REPORTS, OBSERVED SEVERAL FRUIT AND HOUSE FLIES, FIRST FLOOR AND BASEMENT AREAS, SERIOUS CITATION ISSUED: 7-38-020

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT CLEAN AND MAINTAINED, BOXES AND TRASH ON GROUND AREA OUTSIDE BACK DOOR CAUSING A RODENT HARBORAGE, OVER FLOWING CITY GARBAGE CONTAINERS, AND NO PRIVATELY OWNED GARBAGE DUMPSTER, MUST PROVIDE, SERIOUS CITATION ISSUED: 7-38-020

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED, SERIOUS CITATION ISSUED: 7-38-012

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE ICE BUILT UP IN KITCHEN FREEZER

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN TOPS AND SIDE OF ALL COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, AND INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS THROUGHOUT PREMISES, FIRST FLOOR AND BASEMENT AREAS, UNDER AND BEHIND ALL EQUIPMENT

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN AND REPAIR WALLS IN KITCHEN AREA, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST CLEAN AND BETTER ORGANIZE BASEMENT AREA, REMOVE ALL CLUTTER AND BETTER ORGANIZE AREA

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CERTIFIED FOOD MANAGER ON SITE OBSERVED FOOD HANDLER COOKING MEATS ON GRILL FOR PREPARING BURRITOS DURING THIS INSPECTION.

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.FOUND MISSING SINK STOPPER FOR 3 COMP SINK-MUST PROVIDE AND FOUND MIDDLE DOOR TO 3 DOOR FOOD PREP COOLER IN POOR REPAIR-MUST REPAIR ALSO RAW WOODEN SHELVING IN BASEMENT DRY STORAGE-MUST SEAL USING A NON-TOXIC FINISH.

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 ELEVATE THRESHOLD AT FRONT DOOR TO PREMISES AND DETAIL CLEAN FLOORS IN BASEMENT DRY STORAGE AREAS.

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.LIGHT BULB IN BASEMENT DRY STORAGE AREA IS NOT SHIELDED-MUST PROVIDE.

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 REMOVE CLUTTER FROM BACKYARD DUE TO POTENTIAL PEST HARBORAGE.

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 REDUCE THE LENGTH OF CHEMICAL DISPENSING HOSE IN 3COMP.SINK.

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 TOILET BOWLS IN THE TOILETS AND EXPOSE HAND WASH SINK IN KITCHEN WITH STAINS

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. REPAIR SLOW DRAINING ON EXPOSE HAND WASH SINK.