TAQUERIA LA LAGARTIJA

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: PRE-COOKED CHICKEN - 46.1F, PRE-COOKED STEAK -48.1F, PRE-COOKED CHORRIZ0-46.1F. ALL COOKED FOODS MUST BE STORED AND OR HELD AT 40 DEGREES OR BELOW. ALL PRODUCT WAS BEING COOLED AND STORED IN DEEP CONTAINERS. INSTRUCTED TO USE SHALLOW CONTAINERS WHEN COOLING COOKED FOODS. PRODUCT AT IMPROPER TEMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A). 15LB VALUED AT $50 DISCARDED.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: IMPROPER PEST CONTROL NOTED ON PREMISES. 5 LARGE HOUSE FLIES(OBSERVED FLYING AROUND IN BOTH FOOD PREP AREAS. 20 SMALL FLIES NOTED IN REAR FOOD PREP/DISH WASHING AREA AND AT BAR IN FRONT DINING AREA. ALSO OBSERVED 20 MICE DROPPINGS SCATTERED ALONG THE FLOORS IN REAR FOOD PREP/DISH WASHING AREA, AND IN UTILITY CLOSET IN REAR. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, REPAIR FRONT OUTER DOOR AND REAR EXIT DOOR(BOTH FOUND WITH GAPS GREATER 1/4 INCHES AT THE BOTTOMS) SERIOUS VIOLATION 7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE A LID FOR ICE BIN BEHIND BAR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT ALL AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(REMOVE ALL DIRT, DEBRIS, DEAD INSECTS, AND RODENT DROPPINGS).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN, REPAIR(CHIPPED PAINT THROUGHOUT), AND PAINT OR INSTALL WALL COVERING TO WALLS AND CEILING THROUGHOUT REAR FOOD PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE SHIELDS FOR LIGHTS ABOVE PREP TABLE IN REAR PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTALL MECHNANICAL VENTILATION IN BOTH WASHROOMS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ORGANIZE STORAGE CLOSETS MAKING SURE TO ELEVATE ALL ARTICLES 6 INCHES OFF THE FLOOR. MUST CLEAN AND SANITIZE REAR OUTSIDE AREA AT EXIT DOOR. MUST ELIMINATE PUDDLES OF WATER AND SMALL FLY ACTIVITY IN THIS AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOPS MUST BE PROPERLY STORED IN A CLEAN CONTAINER.

FOOD HANDLER REQUIREMENTS MET - Comments: Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEW CUTTING BOARDS NEEDED WORN, DISCOLORED. MUST REPLACE AND MAINTAIN. DOOR TO REACH IN PREP COOLER ON PREP LINE IN NEED OF REPAIR. MUST CORRECTED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF REACH IN COOLERS, RUBBER GASKETS, INTERIOR OF ICE MACHINE, ALL COOKING EQUIPMENT, PREP TABLES, DUST PANS AND ALL SUPPLY BINS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN REAR PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. FLOORS IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL COOKING EQUIPMENT IN THE FRONT LINE AREA. FLOOR DAMAGE AT DOOR AREA IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS AND CEILING IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. WALL DAMAGE AT WEST WALL IN REAR PREP AREA. MUST REAIR AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK AT P-TRAP ON 3 COMPARTMENT SINK. DRAIN STOPPERS NEEDED AT BOTH 3 COMPARTMENT SINKS. MUST CORRECT AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST INSTALL THERMOMETERS IN ALL REACH IN COOLER UBITS. INSTALL AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ANY AND ALL UNNECESSARY CLUTTER MUST BE REMOVED AND OR ORGANIZED. CORRECT AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION. ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER. MUST PROVIDE AND MAINTAIN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTERIOR BOTTOM SHELF OF 2 DOOR COOLER TO REMOVE SPILLS AT REAR PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETER IN DAIRY/DESSERT COOLER.

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 ALL FOOD NOT IN ORIGINAL CONTAINERS AT ALL TIMES.

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 PROVIDE ICE RECEPTACLES FOR ICE DISPENSING UTENSILS AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CLEAN INTERIOR PANEL OF ICE MACHINE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Any food utensils that are stored in any standing water or sanitizer must be removed. Air dry all multi-use dispensing and cutting equipment after sanitizing.

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. THE CEILING ABOVE THE REAR PREP AREA HAS SOME FOOD SPLATTER, CLEAN THE REAR PREP AREA CEILING.

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. THE LIGHT FIXTURE IN THE REAR KITCHEN IS NOT WORKING, REPAIR THE LIGHTING.

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. Cove the front kitchen prep area baseboards so the floors are easy to maintain.

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. Shield the exposed glass bulbs above the front prep area in the ceiling fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Repair the ventilation in both washrooms so odors are drawn out.