La Ciudad Mexican Cafe

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DUST BUILD-UP ON PORTABLE FAN,STORED ON TOP THE WINDOW IN FRONT PREP AREA

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: DUST BUILD-UP INSIDE THE KIGHT SHIELD AT REAR PREP AREA.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOODS NOT LABELED AND DATED INSIDE WALK IN COOLER. INSTRUCTED MANAGER TO LABEL AND DATE ALL FOODS NOT IN ORGINAL CONTAINER (FIRST IN FIRST OUT).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: VENTILATION HOOD WITH GREASE BUILD UP. MUST CLEAN AND MAINTAIN VENTILATION HOOD.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED GAP/SMALL HOLES IN WALL BEHIND 3-COMPARTMENT SINK GREASE TRAP. INSTRUCTED MANAGER TO REPAIR WALL/SEAL ALL HOLES GAP IN WALL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST CALIBRATE METAL STEM THERMOMETERS FOR FOOD HANDLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: UNUSED WALK IN COOLER CLUTTERED WITH EQUIPMENT (CHAIRS, TABLES, ETC.). INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.

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. OBSERVED DARK PITS ON SURFACE OF PREP AREA CUTTING BOARD (ACROSS FROM COOKLINE). MUST REPLACE DAMAGED CUTTING BOARD.

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. CEILING LIGHT COVER MISSING ABOVE 3-COMPARTMENT SINK. MUST PROVIDE LIGHT COVER FOR CEILING LIGHTS.

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. MOP SINK PIPE LEAKING AND 3-COMPARTMENT SINK LEFT SIDE COMPARTMENT STOPPER BROKEN. MUST REPAIR AND MAINTAIN SINKS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.REMOVE UNNECESSARY ITEMS STORED FROM ABOVE WALK-IN COOLER RE ORGANIZE AREA

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY PREP COOLER FRONT PREP AREA AT IMPROPER TEMPERATURE 49.7F TO 50.9F.THEIR OWN THERMOMETER SHOWED TEMP OF 48F.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.FAX A LETTER WHEN UNIT IS FIXED AND MAINTAIN TEMP OF 40F AND BELOW(FAX #312 746-4240).CRITICAL VIOLATION:7-38-005(A) HOOOO63959-16

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. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED FROM INSIDE ABOVE COOLER: RAW MEAT AT TEMP OF 53F; CHORIZO AT TEMP OF 53,6F.HALF AND HALF AT TEMP OF 50F; COOKED BEEF AT TEMP OF 49.8F; COOKED CHICKEN AT 50F TEMP OF 49F.SOUR CREAM AT TEMP OF 49.7F; GUACAMOLE AT TEMP OF 49.8F,DICED TOMATOES AT TEMP OF 49F.NO PROOF OF TIME AND TEMPERATURE LOG.FOOD DISCARDED AND DENATURED, POUNDS 35,VALUE 60. CRITICAL VIOLATION:7-38-005(A) HOOOO63959-16

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. REMOVE UNNECESSARY ITEMS STORED FROM ABOVE WALK-IN COOLER RE ORGANIZE AREA