FIESTA UNO

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: Thawing frozen food for further processing shall be accomplished by storage in a refrigerator at 40?F or less, or by other approved method. OBSERVED IMPROPER DEFROSTING (THAWING) OF POTENTIALLY HAZARDOUS FOODS AT THE TIME OF INSPECTION.FOUND CHICKEN AND BEEF BEING THAWED IN ONE COMPARTMENT SINK IN KITCHEN.CITATION ISSUED 7-38-005(A)SERIOUS INSTRUCTED TO HAVE ABOVE SAID FOODS IN COOLER,TO DEFROST,OR UNDER RUNNING COLD WATER IN THE SINK,OR DEFROST IN MICROWAVE OVEN.CHICKEN AND BEEF OR FISH HAS TO BE THAWED SEPARATELY.CDI

* 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 SANITATION CERTIFICATE,NOR CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN,RICE,BEANS,BEEF,ETC. WERE BEING PREPARED AND SERVE TO THE PUBLIC AT THE TIME OF INSPECTION.CITATION ISSUED 7-38-012 SERIOUS INSTRUCTED TO HAVE FOODSERVICE EMPLOYEES ENROLL IN SANITATION CLASS TO HAVE ONE AVAILABLE AT ALL SHIFT WHEN ABOVE MENTIONED FOODS ARE BEING HANDLED AND SERVED,ALSO TO HAVE SANITATION CERTIFICATE DISPLAYED ON FACILITY AT ALL TIMES.

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 ON THE INTERIOR OF DEEPFRYERS,FILTER ABOVE,EXPOSE HAND WASH SINK,1COMP.SINK,BASE OF SODA DISPENING NOZZLES, AND PLASTIC PANEL INSDE ICE MACHINE.

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 TO CLEAN FLOORS WITH WATER AND DEBRIS UNDER STORAGE SHELVES AT FRONT CASHIER CHECK OUT,AT CORNER SIDE OF ICE MACHINE,AND AT NW CORNER OF 3COMP.SINK 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. INSTRUCTED TO REPAIR WATER STAINED CEILING IN DINING,AND MISSING TILE AT CASHIER CHECK OUT.

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 PIPE LEAKING FROM CEILING AT FRONT CHECK OUT AREA .

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. INSTRUCTED TO ORGANIZE UNNECESSARY CLUTTER AT ICE MACHINE AND 1&3COMP.SINK AREAS,AND REMOVE BICYCLE FROM KICHEN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN BOTTOM RING BASE OF SODA DISPENSER MACHINE WITH LIME BUILD-UP.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN BOTTOM RING BASE OF SODA DISPENSER MACHINE WITH LIME BUILD-UP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN BOTTOM RING BASE OF SODA DISPENSER MACHINE WITH LIME BUILD-UP.