RESTAURANT LA ESPERANZA

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED 2 POTS NOT ABLE TO BE SUBMERGED IN THE 3 COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE. INSTRUCTED TO ONLY USE EQUIPMENT THAT WILL BE ABLE TO SUBMERGE IN THE 3 COMPARTMENT SINK AND MAINTAIN. OBSERVED STAINED CUTTING BOARDS WITH DEEP DARK GROOVES LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS UNDER THE 3 COMPARTMENT SINK AND UNDER UNUSED DISH MACHINE ARE IN NEED OF CLEANING ALONG THE WALL AND IN ALL CORNERS TO REMOVE DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED MOP HEADS BEING STORED IN THE MOP SINK. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED FOOD STORED IN GROCERY BAGS IN THE WALK-IN FREEZER. INSTRUCTED MANAGER THAT FOOD CAN NOT BE STORED IN GROCERY BAGS, MUST USE PROPER FOOD STORAGE BAGS OR CONTAINERS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WATER STAINED CEILING TILES IN THE CUSTOMER DINING ROOM. INSTRUCTED MANAGER TO REPLACE. OBSERVED DUST AND GREASE BUILD-UP ON HOOD FILTERS OVER THE GRILL. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED DIRTY RAGS STORED ON FOOD COUNTER TOPS. INSTRUCTED MANAGER THAT DIRTY TOWELS MUST BE STORED IN A SANITIZER BUCKET AT ALL TIMES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED PREP COOLER 60.2F AND WALK-IN COOLER 53.8F NOT MAINTAINING PROPER TEMPERATURE. INSTRUCTED MANAGER TO REPAIR. COOLERS REMAINED TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED COLD POTENTIALLY HAZARDOUS FOOD STORED IN PREP AND WALK-IN COOLERS. RAW BEEF 62.6F, CHORIZO 61.2F, PORK 65.1F, EGGS 61.9F, HAM 60.8F, SOUR CREAM 58.6F, SLICED TOMATOES 58.5F STORED IN PREP COOLER. COOKED BEANS 52.6F, COOKED CHICKEN 52.9F, 20 DOZEN RAW EGGS 52F, RAW PORK 50.2F STORED IN WALK-IN COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 100LBS AND $200 OF FOOD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE. CRITICAL VIOLATION 7-38-005A

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE WASHING MULTI-USE FOOD EQUIPMENT, POTS, ETC IN 3-COMPARTMENT SINK WITH NO SANITIZER, SINK NOT SET UP. INSTRUCTED MANAGER TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS IN 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON DUTY WHEN COOKED RICE 165.6F AND CHICKEN 163.5F PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE PRESENT AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SERIOUS VIOLATION 7-38-012A CERTIFIED MANAGER ARRIVED AT 2:50 PM.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED FOOD STORED IN GROCERY BAGS IN THE WALK-IN FREEZER. INSTRUCTED MANAGER THAT FOOD CAN NOT BE STORED IN GROCERY BAGS, MUST USE PROPER FOOD STORAGE BAGS OR CONTAINERS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WATER STAINED CEILING TILES IN THE CUSTOMER DINING ROOM. INSTRUCTED MANAGER TO REPLACE. OBSERVED DUST AND GREASE BUILD-UP ON HOOD FILTERS OVER THE GRILL. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED DIRTY RAGS STORED ON FOOD COUNTER TOPS. INSTRUCTED MANAGER THAT DIRTY TOWELS MUST BE STORED IN A SANITIZER BUCKET AT ALL TIMES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED REACH IN COOLER IN PREP AREA AT IMPROPER TEMPERATURE, 62.7F. INSTRUCTED MANAGER TO DISCARD FOOD, AND THAT POTENTIALLY HAZARDOUS COLD FOODS MUST BE HELD AT 40 DEGREES F OR BELOW.COOLER TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE IN REACH IN COOLER IN THE PREP AREA. RAW BEEF 66.2F, CHICKEN 52.7F, GUACOMOLE 58.1F. HAM 59.3F, CHORIZO 59.3F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 20LBS, ITEMS VALUED AT $175. CRITICAL VIOLATION 7-38-005A

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED FOOD STORED IN GROCERY BAGS IN THE WALK-IN FREEZER. INSTRUCTED MANAGER THAT FOOD CAN NOT BE STORED IN GROCERY BAGS, MUST USE PROPER FOOD STORAGE BAGS OR CONTAINERS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WATER STAINED CEILING TILES IN THE CUSTOMER DINING ROOM. INSTRUCTED MANAGER TO REPLACE. OBSERVED DUST AND GREASE BUILD-UP ON HOOD FILTERS OVER THE GRILL. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED DIRTY RAGS STORED ON FOOD COUNTER TOPS. INSTRUCTED MANAGER THAT DIRTY TOWELS MUST BE STORED IN A SANITIZER BUCKET AT ALL TIMES.

FOOD HANDLER REQUIREMENTS MET - Comments: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ONSITE. INFORMED MANAGER ON HOW TO OBTAIN CERTIIFCATIONS AND PROVIDED HER WITH CLASS INFROMATION.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL AND DATE ALL COOKED FOODS IN WALK-IN AND REACH-IN COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE OR REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH AND MAINTAIN. REPAIR DOOR TO LARGE ICE MACHINE BEHIND BAR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS AND EXTERIORS OF FRYERS TO REMOVE GREASE OBSERVED,CLEAN EXTERIOR OF STOVE AND GRILL,CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE ALSO INTERIOR SURFACE OF CANOPY ABOVE COOKING EQUIPMENT. CLEAN BOTTOM OF COOKING EQUIPMENT AND WHEELS OF EQUIPMENT TO REMOVE GREASE,GASKETS AROUND 2 DOOR COOLER,INTERIOR/EXTERIOR OF UNUSED DISHMACHINE,EXTERIOR OF GREASE TRAP LOCATED IN BASEMENT NEEDS A DETAIL CLEANING AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER ALL COOKING EQUIPMENT TO REMOVE GREASE AND FOOD DEBRIS, CLEAN FLOORS INSIDE OF WALK-IN COOLER AND FREEZER. CLEAN FLOOR UNDER DISHMACHINE. CLEAN ALL FLOOR DRAINS (AT FOUR COMP, ICE MACHINE AND THREE COMP)BAR AND MAINTAIN.CLEAN FLOOR MATS IN KITCHEN AND MAINTAIN. ALSO,SEAL NOTICEABLE OPENINGS ON GROUND WHERE NOTED TO MANAGER IN BASEMENT DRY STORAGE AREA AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE DUST FROM VENTILATION FANS INSIDE TOILET ROOMS AND MAINTAIN. CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE FOOD PREP AREAS AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STOCK ITEMS STORED IN BASEMENT MUST BE PROPERLY STORED 6" OFF THE FLOOR AND AWAY FROM WALL,EMPLOYEE PERSONAL ITEMS MUST BE PROPERLY STORED IN A DESIGNATED AREA NOT ON DRY STORAGE SHELVING AT REAR,ALSO OUTSIDE NEAR REAR EXIT DOOR MUST BE PROPERLY MAINTAINED REMOVE CLUTTER AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CORRECTED; CEILING VENTS ARE CLEAN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: COLD HOLD UNIT , PREP AREA, NOT MAINTAINING PROPER TEMPERATURE (60F). COLD HOLD UNIT TAGGED . OPERATOR IS TO REPAIR TAGGED COLD HOLD UNIT. CRITICAL VIOLATION # 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD DO NOT MEETS TEMPERATURE REQUIREMENT DURING STORAGE:47SAUSAGE 47F, HOT DOGS 49F, BACON 49F, HAM 49.7F, STEAK 47F, MARINATED STEAK 47F. OPERATOR DISCARDS AND DENATURES TEMPERATURE ABUSED FOODS.APPROXIMATELY 15 POUNDS ; COST $80.00. CRITICAL VIOLATION # 7-38-005(A).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING VENTS THUR-OUT PREMISES HAS BUILD UP OF DUST. MUST DETAIL CLEAN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL AND DATE ALL COOKED FOODS IN WALK-IN AND REACH-IN COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CLEAN ALL SHELVES INSIDE OF REFRIGERATION UNITS AND MAINTAIN. REPAIR DOOR TO LARGE ICE MACHINE BEHIND BAR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS AND EXTERIORS OF FRYERS TO REMOVE GREASE OBSERVED. CLEAN EXTERIOR OF STOVE AND GRILL. CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE AND FROM LIGHT SHIELDS IN THAT AREA, ALSO INTERIOR SURFACE OF CANOPY ABOVE COOKING EQUIPMENT. CLEAN BOTTOM OF COOKING EQUIPMENT AND WHEELS OF EQUIPMENT TO REMOVE GREASE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER ALL COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES, CLEAN FLOORS INSIDE OF WALK-IN COOLER AND FREEZER. CLEAN FLOOR UNDER DISHMACHINE. CLEAN ALL FLOOR DRAINS (AT FOUR COMP, ICE MACHINE AND THREE COMP) AND MAINTAIN. CLEAN FLOOR MATS IN KITCHEN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS BEHIND COOKING EQUIPMENT AND PREP TABLES. REMOVE DUST FROM VENTILATION FANS IN BOTH MEN AND WOMENS WASHROOMS IN MIDDLE OF RESTAURANT. REATTACH FANS TO CEILING WHERE LOOSE. CLEAN CEILING TILES IN DISHWASHING AREA OR REPLACE; TILES DISCOLORED AND DARK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: CLEAN AND PAINT EXTERIOR OF GREASE TRAP IN BASEMENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ORGANIZE MOP SINK REMOVE UNNECESSARY ITEMS. RECOMMENDED INSTALLING A MOP RACK FOR PROPER STORAGE OF WET MOP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN BOTH GRILLS,STOVE AND PREP TABLES HAS FOOD DEBRIS ALL OVER THEM.

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 THE FLOORS IN THE BASEMENT ALONG THE WALLS AND IN THE CORNERS HAS DUST BUILDUP. ALSO CLEAN ALL THE FLOOR DRAINS THROUGHOUT PREMISES.

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. CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST BUILDUP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN COOKING EQUIPMENT, HOOD AND FILTERS ABOVE DISH WASHING EQUIPMENT AND STORAGE SHELVES. INSTRUCTED TO CLEAN SAME.

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. THE FLOOR IN THE BASEMENT NOT CLEAN ALONG THE WALLS AND IN THE CORNERS AND UNDER THE HEAVY EQUIPMENT IN THE PREP AREA 1ST FLOOR. INSTRUCTED TO CLEAN SAME.

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. CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS GREASE BUILDUP.