LA PERLA MIXTECA RESTAURANT

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: COOKING TOOLS AND UTENSILS ARE STORED IN DIRTY CONTAINERS AND BETWEEN DIRTY EQUIPMENT; CLEAN, RINSE AND SANITIZE ALL THE ABOVE AND MAINTAIN DAILY.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE REAR SINK AREA AND WORK TABLE SHELVES ARE DIRTY, CLEAN AND MAINTAIN DAILY.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: THE EAST COUNTER AND THREE COMPARTMENT SINK AREA HAS NO LIGHTING, REPAIR BURNED OUT LIGHTING SO YOU CAN SEE WHAT YOU ARE PREPARING AND CLEANING.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OPEN BUS TUBS OF ARE STORED ON AND BELOW DIRTY, FLAKING, FOOD ENCRUSTED SHELVING IN THE REACH IN COOLERS IN THE FRONT AND REAR KITCHEN/STORAGE AREAS. WASH, RINSE AND SANITIZE THE REFRIGERATORS INSIDE AND OUT UNTIL THEY ARE CLEAN AND SANITARY AND COVER ALL PREPARED FOODS IN STORAGE.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PER REPORT # 670385 DATED FEB 10, 2012 THE FOLLOWING VIOLATIONS WERE FOUND AT THIS TIME. (32) CLEAN INTERIOR SURFACES OF REFRIGERATION UNITS WHERE NEEDED. CLEAN PREP TABLES IN FRONT AND REAR. (33) CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT IN FRONT AND REAR, EXTERIORS OF REFRIGERATION UNITS IN FRONT AND REAR, UNDER GRILL IN FRONT PREP, ETC. (34) CLEAN FLOORS IN FOOD PREP AREAS (FRONT AND REAR) AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES. (35) MUST REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT,HOLES IN WALLS & DOORS.MUST SCRAPE & PAINT PEELING PAINT ON WALLS THROUGHOUT.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES THROUGHOUT. (

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE REAR EXPOSED HANDSINK CLOD WATER KNOB IS MISSING, REPLACE THE KNOB.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CLEAN INTERIOR SURFACES OF REFRIGERATION UNITS WHERE NEEDED. CLEAN PREP TABLES IN FRONT AND REAR.

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 AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT IN FRONT AND REAR, EXTERIORS OF REFRIGERATION UNITS IN FRONT AND REAR, UNDER GRILL IN FRONT PREP, ETC.

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. CLEAN FLOORS IN FOOD PREP AREAS (FRONT AND REAR) AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES.

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. CLEAN WALLS IN FOOD PREP AREAS (FRONT AND REAR) AROUND AND BEHIND COOKING EQUIPMENT. REPLACE WATER STAINED CEILING TILES WHERE NEEDED. CLEAN VENTILATION FANS IN WASHROOMS TO REMOVE DUST.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE INTERNAL THERMOMETERS FOR REFRIGERATION UNITS WHERE MISSING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ORGANIZE AND MAINTAIN REAR STORAGE AREAS.

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

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector 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 REMOVE FOIL FROM ALL SURFACES & CABINETS,RUST FROM PREP TABLES, SHELVING UNITS,GREASETRAPS AT 3- COMP SINKS,INTERIOR PANEL OF ICE MACHINE RUSTY,RAW WOOD SURFACES.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON COOLERS,LID ON TOPSIDE OF PREP COOLER IN FRONT PREP AREA IN POOR REPAIR,WORN CUTTING BOARDS,MISSING DOOR ON VANITY BEHIND BAR,SINK STOPPERS,DAMAGED TOILET SEAT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector 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 GREASE & FOOD DEBRI FROM PREP COOLERS PIPES OF EQUIPMENT,UNDERSIDE PREP TABLES,ALL HAND SINKS,STOVE,MOP SINK,SHELVING UNITS,MICROWAVE,WINDOW SILLS,ICE MACHINE,REACH IN COOLERS,MEAT SLICER,CABINETS,NOZZLES ON DRINK MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES WHERE NEEDED.MUST REMOVE WATER FROM FLOOR THROUGHOUT.MUST CLEAN FLOOR DRAINS & PROVIDE FLOOR DRAIN COVERS WHERE NEEDED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT,HOLES IN WALLS & DOORS.MUST SCRAPE & PAINT PEELING PAINT ON WALLS THROUGHOUT.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES THROUGHOUT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Inspector Comments: Inspector Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE LIGHT SHIELDS AT HOOD OF FRONT PREP AREA COOKING EQUIPMENT,REAR PREP AREA

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Inspector Comments: Inspector 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 REPLACE MISSING COLD WATER FAUCET HANDLE IN FRONT PREP AREA 3- COMPARTMENT SINK. MUST REPAIR OR REPLACE WALK IN COOLER LEAKY COMPRESSOR,DRAIN LINE FROM WALK IN COOLER TO OPEN SITE FLOOR DRAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Inspector 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.THERMOMETERS ARE NEEDED FOR ALL COLD HOLDING UNITS.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT #547567 7/21/11 #18 STILL FINDING EVIDENCE OF 10 LIVE ROACHES CRAWLING ON FLOORS,IN LOWER HAND SINK CABINET,IN & BEHIND STOVE & SEVERAL DEAD THROUGHOUT PREMISES ALSO MORE THAN 50 LIVE FRUIT FLY & 10-15 MEAL MOTH ACTIVITY ON JUICER,IN GARBAGE CANS,PLASTIC BINS,WALLS THROUGHOUT.ALSO LIVE HOUSE FLIES APPX 5-8.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/2/11.(CRITICAL 7-42-090.)

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.VIOLATION NOT CORRECTED AT THIS TIME.SEE VIOLATION #14.

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 ALL COOKED FOODS IN COOLERS.MUST LABEL BULK FOOD STORAGE CONTAINERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Inspector 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.MUST STORE KNIVES FROM IN BETWEEN WALL & EQUIPMENT,PLASTIC WEAR PROPERLY.

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 REMOVE FOIL FROM ALL SURFACES & CABINETS,RUST FROM PREP TABLES,GREASETRAPS AT 3- COMP SINKS,INTERIOR PANEL OF ICE MACHINE RUSTY,RAW WOOD SURFACES.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON COOLERS,LID ON TOPSIDE OF PREP COOLER IN FRONT PREP AREA IN POOR REPAIR,WORN CUTTING BOARDS,MISSING DOOR ON VANITY BEHIND BAR.

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 GREASE & FOOD DEBRI FROM PREP COOLERS PIPES OF EQUIPMENT,UNDERSIDE PREP TABLES,ALL HAND SINKS,STOVE,MOP SINK,SHELVING UNITS,MICROWAVE,WINDOW SILLS,ICE MACHINE,REACH IN COOLERS,MEAT SLICER,CABINETS,NOZZLES ON DRINK MACHINE.

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 CLEAN FLOOR THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES WHERE NEEDED.MUST REMOVE WATER FROM FLOOR THROUGHOUT.MUST CLEAN FLOOR DRAINS & PROVIDE FLOOR DRAIN COVERS WHERE NEEDED.

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 STAINED CEILING TILES THROUGHOUT,HOLES IN WALLS & DOORS.MUST SCRAPE & PAINT PEELING PAINT ON WALLS THROUGHOUT.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES THROUGHOUT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Inspector Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE LIGHT SHIELDS AT HOOD OF FRONT PREP AREA COOKING EQUIPMENT,REAR PREP AREA

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Inspector 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 REPLACE MISSING COLD WATER FAUCET HANDLE IN FRONT PREP AREA 3- COMPARTMENT SINK.

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.THERMOMETERS ARE NEEDED FOR ALL COLD HOLDING UNITS.

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.MUST REMOVE CLUTTER THROUGHOUT PREMISES FROM ON TOP OF COOLERS,SHELVING UNITS,PREP TABLES,REAR STORAGE AREA & NEXT TO WALK IN COOLER.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Inspector Comments: All employees shall be required to use effective hair restraints to confine hair. EMPLOYEES MUST WEAR HAIR RESTRAINTS

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST STORE ICE SCOOP PROPERLY.

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 TEMPERATURES OF 3 SEPERATE COOLERS FRONT PREP AREA 1-DOOR GLASS COOLER 57.1F,REAR PREP AREA 2- DOOR COOLER 63.9F,WALK IN COOLER 57.2F. NO TEMPERATURE LOGS AVAILABLE TO VIEW.A HELD FOR INSPECTION TAG PLACED ON ALL UNITS ONCE REPAIRED FAX LETTER TO (312)746-4240 .(CRITICAL 7-38-005 A).

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 COOKED FOODS STORED INSIDE OF ALL MENTIONED COOLERS SUCH AS STOMACH55.3F- 61.2F,RICE 53.4F-53.9F,PORK 46.7F-54.7F,SOUP 53.9F,STEAK 46.9F,EGGS 47.1F-47.9F,SALSA 52.2F-57.9F,BEANS 54.5F,PORK SKINS 54.2F.PRODUCT WAS DUMPED & DENATURED.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.APPX 130LBS. $330.(CRITICAL 7-38-005 A).

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 9 LIVE ROACHES UNDER HAND SINK CABINET IN FRONT PREP AREA,INSIDE OF STOVE,ON COUNTER TOP AT JUICE MACHINE,MORE THAN 40 LIVE FRUIT FLIES & MORE THAN 10 LIVE HOUSE FLIES ON ONIONS,FLYING AROUND PREMISES,ON WALLS,MORE THAN 15 LIVE INDIAN MEAL MOTHS IN REAR STORAGE AREA ON & INSIDE OF CHILIES & PEPPER BOXES.10 LIVE ANTS CRAWLING IN FRONT DINING AREA WINDOW SILLS.ALSO FRONT DOOR SWEEP WORN.NO COPY OF STATE LICENSE INSIDE OF LOG BOOK.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/21/11.PROVIDE A COPY OF STATE LICENSE,RODENT PROOF DOOR.(SERIOUS 7-38-020).

* 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.OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AND NO CERTIFICATE POSTED TO VIEW AT THIS TIME WHILE FOODS ARE BEING PREPARED & SERVED.MUST PROVIDE ,BE ON DUTY & POST CERTIFICATE.(SERIOUS 7-38-012).

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.OBSERVED REAR PREP AREA 3- COMPARTMENT SINK WATER FAUCET NOT LONG ENOUGH TO REACH FAR LEFT & RIGHT COMPARTMENTS OF SINK TO WASH,RINSE & SANITIZE MULTIUSE UTENSILS.MUST REPAIR & MAINTAIN.(SERIOUS 7-38-030).

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 LABLE & DATE ALL COOKED FOODS IN 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.MUST STORE KNIVES FROM IN BETWEEN WALL & EQUIPMENT,PLASTIC WEAR PROPERLY.

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 REMOVE FOIL FROM ALL SURFACES & CABINETS,RUST FROM PREP TABLES,GREASETRAPS AT 3- COMP SINKS,INTERIOR PANEL OF ICE MACHINE RUSTY,RAW WOOD SURFACES.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON COOLERS,LID ON TOPSIDE OF PREP COOLER IN FRONT PREP AREA IN POOR REPAIR,WORN CUTTING BOARDS,MISSING DOOR ON VANITY BEHIND BAR.

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 GREASE & FOOD DEBRI FROM PREP COOLERS PIPES OF EQUIPMENT,UNDERSIDE PREP TABLES,ALL HAND SINKS,STOVE,MOP SINK,SHELVING UNITS,MICROWAVE,WINDOW SILLS.

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 FLOOR THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES WHERE NEEDED.MUST REMOVE WATER FROM FLOOR THROUGHOUT.

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 STAINED CEILING TILES THROUGHOUT,HOLES IN WALLS & DOORS.MUST SCRAPE & PAINT PEELING PAINT ON WALLS THROUGHOUT.

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.MUST PROVIDE LIGHT SHIELDS AT HOOD OF FRONT PREP AREA COOKING EQUIPMENT,REAR PREP AREA.

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 REPLACE MISSING COLD WATER FAUCET HANDLE IN FRONT PREP AREA 3- COMPARTMENT SINK.

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.THERMOMETERS ARE NEEDED FOR ALL COLD HOLDING UNITS.

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 THROUGHOUT PREMISES FROM ON TOP OF COOLERS,SHELVING UNITS,PREP TABLES,REAR STORAGE AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair. EMPLOYEES MUST WEAR HAIR RESTRAINTS.

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; FOUND 3LBS OF COOKED BEANS AT 89.07F, AND 10LBS. OF COOKED PORK AT 67.09F, BOTH CONTAINERS ON TOP OF PREP TABLE. MUST KEEP COLD FOODS AT 40F OF BELOW. INADEQUATE FOOD PROTECTION. FOODS DISCARDED BY MANAGER. V=$150.00. CITATION ISSUED 7-38-005[A]CRITICAL.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED DISH WASHER, WASHING, RINSING MULTI-USE UTENSILS IN FRONT PREP AREA 3PART SINK, BUT NOT SANITIZING THEM. INADEQUATED UTENSILS SANITATION. DEMOSTRATED PROPER SET UP OF 3PART SINK FOR PROPER SANITATION USING 100PPM OF CHLORINE. CITATION ISSUED 7-38-030 CRITICAL.

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 PREP FOODS INSIDE STORAGE 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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.

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, ALL COOKING EQUIPMENT THRU-OUT BOTH COOKING AREAS, MOP SINK, SLICERS, BOTTOM PANELS OF ALL PREP TABLES, AND ALL STORAGE 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. EXCESSIVE GREASE AND FOOD DEBRIS THRU-OUT, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT, AT CORNERS AND ALONG WALLS. ALSO MUST SEAL FLOOR THRU-OUT MAIN KITCHEN.

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 OPENING ON WEST WALL IN MAIN KITCHEN, CLEAN AND PAINT WALLS WHERE NEEDED, AND CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENTS AT BOTH COOKING AREAS.

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