TAQUERIA & BAR

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. TALL REACH-IN COOLER FOUND AT 54.7F WITH FOODS SUCH AS BEEF AT 50.6F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F. OR BELOW C.D.P.H. CONTACTED AT 312-746-5426 OR FAX WRITTEN REQUEST TO 312-746-4240 FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 5 LBS PORK AT 52.3F, 40LBS BEEF AT 50.6F, 7LBS BACON AT 54.1F, 75LBS CHEESE AT 50.4F, MANAGEMENT STATES ESTIMATED VALUE TO BE $300.00. ALL FOODS DISCARDED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOODS MUST BE LABELED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: TORN RUBBER DOOR GASKET ON BASEMENT TALL REACH-IN COOLER. MUST REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR ICE MACHINE DIRTY. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR DRAIN UNDER BASEMENT THREE COMPARTMENT SINK DIRTY. MUST CLEAN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: HOLES IN WALLS OF EMPLOYEE WASHROOM. MUST SEAL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST NOT USE COCA COLA CAN AS PIPING EXTENSION UNDER BAR THREE COMPARTMENT SINK. MUST REPAIR PLUMBING WITH PROPER MATERIALS. DIRTY MOP SINK. MUST CLEAN. COLD WATER DOES NOT TURN OFF AT EXPOSED HAND SINK BEHIND BAR. MUST REPAIR. ONE COMPARTMENT PREP SINK IN BASEMENT PREP WITHOUT HOT OR COLD WATER. MUST REPAIR OR REMOVE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: UNUSED DEEP FRYER IN BASEMENT MUST BE REMOVED OR STORED CLEAN. ALL UNNECESSARY ARTICLES STORED IN BASEMENT CLOSET MUST BE REMOVED AND ALL OTHERS STORED ORGANIZED AND ELEVATED.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. NOT ON TOP OF MACHINE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN AND REPAINT THE WALLS AND CEILING OF THE BASEMENT PREP AREA AND 1ST FLOOR PREP AREA.

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 LIVE FRUIT FLIES IN THE BAR, DINING AREA AND BASEMENT PREP AREA. OBSERVED APPROXIMATELY 30 LIVE FRUIT FLIES ON THE WALLS, CEILING AND BEHIND THE BAR AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-030.

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. DETAIL CLEAN THE INTERIOR OF THE MICROWAVE.

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. DETAIL CLEAN THE FLOOR DRAINS BEHIND THE BAR AND BASEMENT PREP AREA AND MAINTAIN THE FLOOR DRY BEHIND THE BAR.

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. DETAIL CLEAN AND REPAINT THE WALLS AND CEILING OF THE BASEMENT PREP AREA AND 1ST FLOOR PREP AREA.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOOD CONTAINERS MUST BE LABELED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DIRTY BULK STORAGE BIN IN BASEMENT WITH SPICE SPILLAGE. MUST CLEAN. DIRTY SPICE CONTAINERS ON METAL RACK SHELVING IN BASEMENT. MUST CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR AND EXTERIOR ALL COOKING EQUIPMENT THROUGHOUT BOTH PREP WITH GREASE AND FOOD ACCUMULATION. MUST CLEAN AND MAINTAIN. EXTERIOR BAR KEG COOLERS DIRTY, MUST CLEAN. DIRTY MEAT GRINDER ON STORAGE SHELVING IN BASEMENT. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT 1ST FLOOR KITCHEN WITH GREASE AND FOOD DEBRIS. FLOORS THROUGHOUT BASEMENT WITH DEBRIS BEHIND COOLERS. ALL STORED ITEMS IN BASEMENT IN ALL AREAS MUST BE ELEVATED FROM FLOOR 6" OR ABOVE. MUST NOT STORE CLEAN POTS/PANS ON FLOOR. FLOOR DRAIN BEHIND BAR AND IN BASEMENT UNDER THREE COMPARTMENT SINK DIRTY. DAMAGED/MISSING BASEBOARDS IN 1ST FLOOR KITCHEN, MUST REPAIR/REPLACE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CHIPPED PLASTER ON WALL IN 1ST FLOOR KITCHEN. EXCESSIVE GREASE ON WALLS AND CEILINGS IN BOTH 1ST AND BASEMENT PREP AREAS. ALL WALL AND CEILING VENT COVERS WITH EXCESSIVE DUST. MUST CLEAN AND MAINTAIN ALL.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELD INSIDE 1ST FLOOR KITCHEN TALL REACH-IN COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE FOLLOWING SINKS DIRTY AND STAINED. BAR THREE COMPARTMENT SINK, BOTH BAR AND 1ST FLOOR EXPOSED HAND SINKS. MUST CLEAN AND MAINTAIN ALL.

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. MUST PROVIDE FOR 1ST FLOOR KITCHEN PREP TABLE COOLER.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. INTERIOR BASEMENT ICE MACHINE UPPER WATER RESERVOIR WITH BLACK SLIME SUBSTANCE THROUGHOUT AND DRIPPING INTO ICE. ALL ICE DISCARDED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEANED AND SANITIZED, C.D.P.H. CONTACTED BY FAX REQUEST AT 312-746-4240 FOR INSPECTION AND TAG REMOVAL.

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. CHEMICAL DISH MACHINE NOT PROPERLY SANITIZING. MANAGEMENT STATES DISH MACHINE IS NOT USED AND NO DISHES BEING WASHED AT THIS TIME. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, PROPERLY DISPENSING SANITIZER AND INSIDE CLEANED OF ALL FOOD DEBRIS AND ACCUMULATED SLIME ON INTERIOR WALLS REMOVED. NO CITATION ISSUED. FAX REQUEST FOR INSPECTION TO 312-746-4240.

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. BULK FOOD CONTAINERS MUST BE LABELED.

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. DIRTY BULK STORAGE BIN IN BASEMENT WITH SPICE SPILLAGE. MUST CLEAN. DIRTY SPICE CONTAINERS ON METAL RACK SHELVING IN BASEMENT. MUST CLEAN AND MAINTAIN.

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. INTERIOR AND EXTERIOR ALL COOKING EQUIPMENT THROUGHOUT BOTH PREP WITH GREASE AND FOOD ACCUMULATION. MUST CLEAN AND MAINTAIN. EXTERIOR BAR KEG COOLERS DIRTY, MUST CLEAN. DIRTY MEAT GRINDER ON STORAGE SHELVING IN BASEMENT. MUST CLEAN AND MAINTAIN.

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. FLOORS THROUGHOUT 1ST FLOOR KITCHEN WITH GREASE AND FOOD DEBRIS. FLOORS THROUGHOUT BASEMENT WITH DEBRIS BEHIND COOLERS. ALL STORED ITEMS IN BASEMENT IN ALL AREAS MUST BE ELEVATED FROM FLOOR 6" OR ABOVE. MUST NOT STORE CLEAN POTS/PANS ON FLOOR. FLOOR DRAIN BEHIND BAR AND IN BASEMENT UNDER THREE COMPARTMENT SINK DIRTY. DAMAGED/MISSING BASEBOARDS IN 1ST FLOOR KITCHEN, MUST REPAIR/REPLACE.

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. CHIPPED PLASTER ON WALL IN 1ST FLOOR KITCHEN. EXCESSIVE GREASE ON WALLS AND CEILINGS IN BOTH 1ST AND BASEMENT PREP AREAS. ALL WALL AND CEILING VENT COVERS WITH EXCESSIVE DUST. MUST CLEAN AND MAINTAIN ALL.

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 SHIELD INSIDE 1ST FLOOR KITCHEN TALL REACH-IN COOLER.

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. THE FOLLOWING SINKS DIRTY AND STAINED. BAR THREE COMPARTMENT SINK, BOTH BAR AND 1ST FLOOR EXPOSED HAND SINKS. MUST CLEAN AND MAINTAIN ALL.

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. MUST PROVIDE FOR 1ST FLOOR KITCHEN PREP TABLE COOLER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. 1ST FLOOR LINE COOLER MUST MAINTAIN TEMPERATURE OF 40F OR BELOW.

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. FINAL RINSE TEMPERATURE OF HIGH TEMPERATURE DISH MACHINE MUST REACH 180F OR HIGHER.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. MUST PROVIDE HOT WATER THROUGHOUT.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. NO SEPARATION BETWEEN 2ND FLOOR APARTMENT TENANT ENTRANCE AND RETAIL FOOD ESTABLISHMENT. MUST PROVIDE DOOR WITH TIGHT FITTING SEAL ON ALL SIDES SEPARATING 2ND FLOOR LIVING QUARTERS AND RETAIL FOOD ESTABLISHMENT.

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. ALL WALLS AND CEILINGS THROUGHOUT MUST SEAL ALL HOLES, OPENINGS, CRACKS AND CREVICES.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. BASEMENT EMPLOYEE WASHROOM MUST HAVE SELF CLOSING DEVICE.