EL PATRON TAQUERIA

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EMPLOYEES BATHROOM DOOR MISSING, MUST RE-INSTALL DOOR BACK, TO ENCLOSE BATHROOM, MUST RESTRICT USE OF BATHROOM UNTIL DOOR IS RE-INSTALLED, MUST USE CUSTOMER BATHROOM IN FRONT DINING AREA, UNTIL DOOR IN RE-INSTALLED, CRITICAL CITATION ISSUED: 7-38-030

* 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, Cold Chicken Cold-Hold Unit 39.30 °F Cold Rice Cold-Hold Unit 39.40 °F Hot BEANS Hot-Hold Unit 145.90 °F SERIOUS CITATION ISSUED: 7-38-012

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL BULK STORAGE CONTAINERS REAR KITCHEN AREA

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT MULTI USE BOWLS FRONT PREP AREA TO PROTECT FROM CONTAMINATION UNTIL USE

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO PROVIDE LIGHT SHIELDS ABOVE FRONT PREP AND REAR KITCHEN AREAS

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LOW WATER PRESSURE IN CUSTOMER BATHROOM, REPAIR SLOW DRAINING EXPOSED HAND SINK FRONT PREP AREA AND PROVIDE A BACK FLOW DEVICE TO COFFEE MACHINE

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS INSIDE WALK-IN COOLER.--------MUST CLEAN INTERIOR SURFACES OF BEVERAGE/ICE MACHINE IN FRONT SERVICE AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AND REAR AREA. (NOTED GREASE AND DRIED FOOD DEBRIS ACCUMULATION).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN VENT COVER ABOVE PREP AREA (FRONT AND REAR) WITH GREASE AND DUST BUILD-UP.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO REPLACE BROKEN LIGHT SHIELD ABOVE FRONT PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST CLEAN (2) HOOD AND FILTERS ABOVE COOKING EQUIPMENT WITH GREASE BUILD-UP.

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 AND MAINTAIN COOKING EQUIPMENT/UNDER GRILL WITH DRIED FOOD AND GREASE ACCUMULATION.

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 AND MAINTAIN (3) FLOOR DRAINS IN FOOD PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Use dustless cleaning methods. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENT COVER WITH DUST AND GREASE BUILD-UP ABOVE REAR AREA AND LIGHT SHIELDS WITH DEAD INSECTS ABOVE FRONT SERVICE AREA.

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 REPLACE MISSING LIGHT SHIELD ABOVE REAR STORAGE AREA.

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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND METAL STEM THERMOMETER FOR TAKING INTERNAL TEMPERATURE OF FOOD PRODUCTS.