MIS PEQUES RESTAURANT

Recorded violations

• 11

  ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. INSTRUCTED TO INSTALL EXPOSED HANDSINK ACCESSIBLE BEHIND FRONT SERVICE/PREP AREA. NO CITATION ISSUED.

• 18

  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. INSTRUCTED TO PROVIDE PEST CONTROL CURRENT BUSINESS LICENSE.----INSTRUCTED TO REPLACE BROKEN DOOR SWEEP AT THE BOTTOM OF THE EXIT DOOR. NO CITATION ISSUED.

• 21

  * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. INSTRUCTED TO PROVIDE CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON PREMISE. A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED AND SERVED. NO CITATION ISSUED.

• 32

  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. NOTED CHEST FREEZER DOOR IN POOR REPAIR WITH EXPOSED INSULATION. INSTRUCTED TO FIX OR REPLACE.

• 33

  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 INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, COOLERS, FREEZER, INTERIOR AND EXTERIOR SURFACES OF MOP SINK, MOP BUCKET AND GARBAGE CONTAINER.

• 34

  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 FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR FOOD PREP AREA, MOP CLOSET AND WASHROOM AREA.------MUST REPLACE MISSING FLOOR BASEBOARD AT REAR AREA BY 3 COMPARTMENT SINK.

• 35

  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. NOTED WALLS THROUGHOUT REAR NOT CLEAN. INSTRUCTED TO CLEAN WALLS OR REPAINT THROUGHOUT REAR PREP, DISH WASHING AREA AND IN DINING AREA. ----MUST SEAL OPENING AT CEILING AROUND PIPES IN REAR AREA.-----MUST REPLACE WATER STAINED AND MISSING CEILING TILES ABOVE REAR AREA.

• 41

  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. INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED INSIDE MOP CLOSET AND IN REAR STORAGE AREA TO PREVENT RODENT AND INSECT HARBORAGE.