BORINQUEN RESTAURANT

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN TOPS AND SIDES OF ALL COOKING EQUIPMENT, INTERIOR OF COOKING FRYERS, AND BOTTOM OF COUNTER TABLE IN FRONT PREP AREA

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES FIRST FLOOR AND BASEMENT AREAS,

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAINT WALL FRONT PREP AREA, REMOVE ALL MOLDY LOOKING SURFACES, BY THREE COMPARTMENT SINK, AND REPLACE STAINED CEILING TILE FRONT PREP AREA

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST CLEAN AND PROVIDE LIGHT SHIELDS VARIOUS AREAS THROUGHOUT PREMISES,

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE WORKING THERMOMETERS INSIDE ALL COOLERS

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE ALL CLUTTER AND UNUSED EQUIPMENT FROM PREMISE FIRST FLOOR AND BASEMENT AREAS, CLEAN AND BETTER MAINTAIN ALL AREAS,

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN TOPS AND SIDES OF ALL COOKING EQUIPMENT, INTERIOR OF COOKING FRYERS, AND BOTTOM OF COUNTER TABLE IN FRONT PREP AREA

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES FIRST FLOOR AND BASEMENT AREAS,

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAINT WALL FRONT PREP AREA, REMOVE ALL MOLDY LOOKING SURFACES, BY THREE COMPARTMENT SINK, AND REPLACE STAINED CEILING TILE FRONT PREP AREA

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST CLEAN AND PROVIDE LIGHT SHIELDS VARIOUS AREAS THROUGHOUT PREMISES,

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE WORKING THERMOMETERS INSIDE ALL COOLERS

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE ALL CLUTTER AND UNUSED EQUIPMENT FROM PREMISE FIRST FLOOR AND BASEMENT AREAS, CLEAN AND BETTER MAINTAIN ALL AREAS,

* 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, Hot Rice Hot-Hold Unit 145.90 °F Cold Chicken Cold-Hold Unit 38.90 °F SERIOUS CITATION ISSUED: 7-38-012

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: DOORS NOT PROPERLY SEALED, APPROX. 1/4 GAP OPENING AT BOTTOM OF DOORS, INSTRUCTED TO REPAIR, AND PROVIDE A RODENT PROOF STRIPE AT BOTTOM OF DOORS, SERIOUS CITATION ISSUED: 7-38-020

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED, 4/4/2012, FOR VIOLATIONS NUMBERS, (33) MUST DETAIL CLEAN TOPS AND SIDES OF ALL COOKING EQUIPMENT, INTERIOR OF COOKING FRYERS, AND BOTTOM OF COUNTER TABLE IN FRONT PREP AREA, (34) MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES FIRST FLOOR AND BASEMENT AREAS, AND MUST TILE WOOD FLOOR INSIDE WALK-IN COOLER AND FREEZER, (35) MUST REPAINT WALL FRONT PREP AREA, REMOVE ALL MOLDY LOOKING SURFACES, BY THREE COMPARTMENT SINK, AND REPLACE STAINED CEILING TILE FRONT PREP AREA, (36) MUST PROVIDE SHIELDED LIGHTS INSIDE HOT BOX, FRONT FOOD DISPLAY AREA, AND (41) MUST REMOVE ALL CLUTTER AND UNUSED EQUIPMENT FROM PREMISE, CLEAN AND BETTER MAINTAIN ALL AREAS, SERIOUS CITATION ISSUED: 7-42-090

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE THREE SINK STOPPERS FOR BOTH THREE COMPARTMENT SINKS

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST PROVIDE DISPENSER FOR UNPACKAGED TOOTH PICKS, OR PURCHASED PREPACKAGE SINGLE SERVE ARTICLES

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. MUST PROVIDE A SPLASH GUARD AT EXPOSED HAND SINK FRONT PREP AREA, BETWEEN 3 COMPARTMENT SINK

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. MUST DETAIL CLEAN TOPS AND SIDES OF ALL COOKING EQUIPMENT, INTERIOR OF COOKING FRYERS, AND BOTTOM OF COUNTER TABLE IN FRONT PREP AREA

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. MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES FIRST FLOOR AND BASEMENT AREAS, AND MUST TILE WOOD FLOOR INSIDE WALK-IN COOLER AND FREEZER

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. MUST REPAINT WALL FRONT PREP AREA, REMOVE ALL MOLDY LOOKING SURFACES, BY THREE COMPARTMENT SINK, AND REPLACE STAINED CEILING TILE FRONT PREP 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. MUST PROVIDE SHIELDED LIGHTS INSIDE HOT BOX, FRONT FOOD DISPLAY AREA

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST STORE EMPLOYEES BELONGINGS NICE AND NEATLY ONE DESIGNATED AREA

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. MUST PROVIDE VENTILATION TO ALL COOKING EQUIPMENT REAR PREP 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. MUST REMOVE ALL CLUTTER AND UNUSED EQUIPMENT FROM PREMISE, CLEAN AND BETTER MAINTAIN ALL AREAS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE SPLASH GUARD ON EXPOSE IN REAR KITCHEN,AND BY ICE MACHINE ON MOP SINK SIDE. REPAIR RUSTED PREP TABLE SHELF AT ABOVE MENTIONED KITCHEN. REPLACE MISSING SINK STOPPER ON MIDDLE OF 3COMP SINK IN REAR KITCHEN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN AND MAINTAIN FLOORS IN BASEMENT WITH STANDING WATER DRY, CLEAN AND REPAIR FLOORS IN DRY STORAGE AREA AT ICE MACHINE /FURNACE ROOM. FLOORS UNDER REACH-IN COOLERS IN REAR KITCHEN HALL AREA WITH DEBRIS AAND WATER,WATER ON FLOORS UNDER 3COMP.SINK AT FRONT KITCHEN NEEDS CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR OPENING ON WALLS AROUND PIPES IN TOILET,AND REPAIR PEELING PAINTS ON WALLS IN FRONT KITCHEN,ALSO REPAIR OPEN ON CEILING IN PARTY ROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR CONSTANT WATER DRIPPING ON EXPOSE SINK IN REAR KITCHEN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ORGANIZE AND REMOVE UNNECESSARY CLUTTERS IN BASEMENT,AND AT FURNACE ROOM.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROVIDE STORAGE CONTAINER WITH COVER FOR ICE SCOOPS AT ICE MACHINE .

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. INADEQUATE PLUMBING PRACTICE NOTED ON PREMISES AT THE TIME OF INSPECTION.OBSERVED BACK UP ON 3COMP. AND EXPOSE HAND SINKS IN REAR KITCHEN PREP AREA,WASTE WATER NOT DRAINING OUT. INSTRUCTED MANAGER TO REPAIR .CTIATION ISSUED ON OLD LICENSE.

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. PROVIDE SPLASH GUARD ON EXPOSE IN REAR KITCHEN,AND BY ICE MACHINE ON MOP SINK SIDE. REPAIR RUSTED PREP TABLE SHELF AT ABOVE MENTIONED KITCHEN. REPLACE MISSING SINK STOPPER ON MIDDLE OF 3COMP SINK IN REAR KITCHEN.

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. MOP SINK AND CABINET DRAWERS AT BY #3 TOILET AREA-PARTY ROOM SIDE WITH DEBRIS NEEDS CLEAN.

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. CLEAN AND MAINTAIN FLOORS IN BASEMENT WITH STANDING WATER DRY, CLEAN AND REPAIR FLOORS IN DRY STORAGE AREA AT ICE MACHINE /FURNACE ROOM. FLOORS UNDER REACH-IN COOLERS IN REAR KITCHEN HALL AREA WITH DEBRIS AAND WATER,WATER ON FLOORS UNDER 3COMP.SINK AT FRONT KITCHEN NEEDS CLEANING.

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. REPAIR OPENING ON WALLS AROUND PIPES IN TOILET,AND REPAIR PEELING PAINTS ON WALLS IN FRONT KITCHEN,ALSO REPAIR OPEN ON CEILING IN PARTY ROOM.

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. REPAIR CONSTANT WATER DRIPPING ON EXPOSE SINK IN REAR KITCHEN.

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. ORGANIZE AND REMOVE UNNECESSARY CLUTTERS IN BASEMENT,AND AT FURNACE ROOM.

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 STORAGE CONTAINER WITH COVER FOR ICE SCOOPS AT ICE MACHINE .