90 MILES CUBAN CAFE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND RAW WOOD IN INTERIOR OF FRONT FOUNTAIN COUNTER. INSTRUCTED TO SEAL THE RAW WOOD. FOUND GROOVES IN CUTTING BOARDS. INSTRUCTED TO SMOOTH ALL FOOD CONTACT EQUIPMENT. FOUND GREASE TRAP UNDER 3 COMPARMENT SINK SHOULD BE CLEAN AND PAINTED A LIGHTER COLOR. INSTRUCTED TO MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND NO BACKFLOW PREVENTION DEVICE ON MOP SINK AND ON COFFEE MACHINE BY FRONT COUNTER. INSTRUCTED TO PROVIDE BACKFLOW PREVENTION DEVICE IN BOTH AREAS.

* 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, POSTED OR AVAILABLE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS WITH PROOF OF ENROLLMENT OR ACTUAL CERTIFICATE MUST BE AVAILABLE, AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED, SERVED AND PREPARED, SERIOUS CITATION ISSUED: 7-38-012

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTERIOR OF FRYERS, AND MAINTAIN IN A CLEANER FASHION,

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED THAT CERTIFIED MANAGER MUST BE ON SITE ALL THE TIMES WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS, CERTIFIED FOOD MANAGER WAS CALLED IN AFTER I ARRIVED ON SITE, PERSON ON PHONE ASK WHY WAS I THERE, CFM ARRIVED ABOUT 11:15AM WHEN THE REPORT AND CITATION WAS BEING ISSUED, AT TIME OF INSPECTION, NO CERTIFIED MANAGER ON SITE AT THE BEGINNING OF THE INSPECTION, SERIOUS CITATION ISSUED: 7-38-012

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTERIOR OF FRYERS, AND MAINTAIN IN A CLEANER FASHION,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE 3 SINK STOPPERS FOR THREE COMPARTMENT SINK,

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: LID OF THE CHEST FREEZER NOT IN GOOD REPAIR. MUST REPAIR OR REPLACE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS EMPANADA, HAM SANDWICH, ITALIAN BEEF, CHICKEN SANDWICH, BAKED BEANS. INSTRUCTED MANAGER THAT CERTIFIED MANAGER MUST BE ON SITE ALL THE TIMES WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS. CITATION ISSUED SERIOUS 7-38-012. CHRISTINE GONZALEZ CERTIFIED MANAGER, ARRIVED ON SITE AT 11:25AM WHILE I WAS STILL DOING THE INSPECTION.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: FOUND PLUMBERS PUTTY AROUND THE RIGHT SIDE OF THE 3 COMPARTMENT SINK,(3RD COMPARTMENT SINK). INSTRUCTED TO REMOVE THE PLUMBERS PUTTY, REPAIR THE SINK WITH FOOD GRADE MATERIAL. CITATION ISSUED SERIOUS 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CAULKING AROUND THE WASHBOWL SINK OF THE WASHROOM AND AROUND THE MOP SINK WORN OUT. INSTRUCTED TO RE CAULK AND MAINTAIN. LID OF THE CHEST FREEZER NOT IN GOOD REPAIR. MUST REPAIR OR REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INSIDE BOTTOM SHELVE OF THE 2 DOOR REACH IN FREEZER WITH FOOD CRUMBS/FOOD DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE FLOOR AROUND AND BEHIND THE WATER HEATER AND GREASE TRAP BOX UNDER THE 3 COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE MISSING VISIBLE THERMOMETER INSIDE THE HOT PASTRIES/EMPANADAS CASE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE CUTTING BOARD.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN/SANITIZE; SLICER, FRYERS AND MOP SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FOORS, UNDER 3PART SINK AND REAR STORAGE AREA, AND FLOOR DRAINS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN VENT COVERS THRU-OUT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.

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 GASKETS ON PREP REACH IN COOLER AND STORAGE COOLER DOORS.

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, FREEZER, COOKING EQUIPMENT, STORAGE SHELVES UNDER FRONT SERVING COUNTER AND BOTTOM PANELS OF PREP TABLES. ALSO MUST REMOVE FOIL COVERING FROM SHELVES AND 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. EXCESSIVE GREASE AND DEBRIS UNDER EQUIPMENT, MUST CLEAN FLOORS THRU-OUT, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

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 REMOVE FEELING PAINT FROM CEILING ABOVE COOKING EQUIPMENT.

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 SEAL RUSTY GREASE TRAP UNDER 3PART SINK.

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 EXPOSED INSULATION CEILING ABOVE PREP TABLE REAR, INSTRUCTED TO REPAIR.

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.OBSERVED THE FOLLOWING NOT CLEAN HOOD AND FILTER DUSTY, INTERIOR FRYER DOORS GREASY, INSTRUCTED TO CLEAN.

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.OBSERVED EXPOSED INSULATION CEILING ABOVE REAR PREP TABLE INSTRUCTED TO REPAIR. CEILING ABOVE FRYER PEELING PAINT INSTRUCTED TO REMOVE AND RESEAL.

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.OBSERVED DUSTY LIGHT SHIELDS OVER COOKING EQUIPMENT INSTRUCTED TO CLEAN.