CANTINA LAREDO

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NOTED NO HOT RUNNING WATER AT THE BAR EXPOSED HAND WASH SINK ON THE FIRST FLOOR.NOTED EMPLOYEE PREPPING (JUICING LEMON, LIME)ON SECOND FLOOR PREP KITCHEN WITH NO HOT RUNNING WATER AT ALL EXPOSED HAND WASH SINKS. PREMISES HAS TWO HEATING UNITS WITH ONE UNIT WORKING PROPERLY AND THE OTHER ONE NOT. MANAGER IMMEDIATELY CALLED FOR REPAIRS. INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT ALL HAND WASH SINK. (THERE IS HOT WATER AT THE FIRST FLOOR KITCHEN). BY END OF INSPECTION PLUMBER ARRIVED ON SITE AT ABOUT 2:00 PM, REPAIRED AND RESTORED HOT RUNNING WATER AT THE HAND WASH SINK. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED MULTI-USE UTENSILS ON SHELVING AT THE FIRST FLOOR KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL MULTI-USE EQUIPMENT OR PROVIDE A PROTECTIVE COVER DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED FOIL PAPER USED TO LINE COVER OF STOVE AT THE FIRST FLOOR KITCHEN PREP. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN SHELVES INSIDE WALK IN COOLER AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOOR ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY AT THE BAR ON FIRST FLOOR, UNDERNEATH MILK CRATES AT THE SECOND FLOOR BY THE LIQUOR DRY STORAGE, BY THE UTILITY SINK AND BY REAR EXIT OF THE FIRST FLOOR. ALSO FLOORS AROUND DEEP FRYER OF FIRST FLOOR.MUST CLEAN AND MAINTAIN FREE OF GREASE TO PREVENT FOOD SOURCE FOR PEST.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED HEAVY CLUTTER AT AREA OF THE REAR EXIT DOOR (FIRST FLOOR AND AT THE DRY STORAGE ROOM ON THE SECOND FLOOR. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT PEST HABORAGE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOOD CONTAINER NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: TORTELA CHIPS LARGE CONTAINERS STORED ON FLOOR, INSTRUCTED TO KEEP OFF FLOOR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: WALK-IN COOLER FLOOR METAL SHEET COVERINGS IN POOR REPAIR, INSTRUCTED TO REPAIR.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND LARGE 5 GAL CONTAINER OF COOKED BLACK BEANS AT 55.3F STORED IN WALK-IN COOLER FOR MORE THAN 15 HOURS. INSTRUCTED MGR TO COOL DOWN HOT FOOD TO 40F IN NO MORE THAN 6 HOURS. FOOD DISCARDED VALUED AT $18.00.

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. RUSTY AND CHIPPED UTENSILS NOTED STORED IN CLEAN UTENSILS SHELF. INSTRUCTED TO USE RUST FREE UTENSILS.

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. STANDING WATER NEXT TO WALK-IN COOLER, INSTRUCTED TO KEEP FLOOR DRY AS POSSIBLE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. INSTRUCTED TO TURN ALL COOLERS ON BY LICENSE REINSPECTION,NO TEMPERATURES TAKEN TODAY.NO CITATION ISSUED NO FOOD ON PREMISES AT THE TIME OF LICENSE INSPECTION.

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. NO HANDWASHING SINK IS AVAILABLE AT THE SERVICE/PREP AREA NEXT TO THE MAIN 1ST FLOOR BAR. MUST PROVIDE OR MOVE ANY EQUIPMENT THAT WOULD NECESSITATE A HANDWASHING SINK.

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. NO PEST CONTROL CONTRACT FOUND ON PREMISES AT THIS TIME,INSTRUCTED TO PROVIDE BY REINSPECTION FROM LICENSED COMPANY. MUST PROVIDE A SIGNED PEST CONTROL CONTRACT.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: NO SIGNED CONTRACT WITH A WASTE HAULING COMPANY. MUST PROVIDE.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: MUST PROVIDE AND INSTALL CHEMICALS FOR LOW TEMP DISHMACHINES BEHIND THE BARS WITH A 100PPM CHLORINE SANITIZING RINSE.

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 DETAIL CLEAN FLOORS WITH DUST FROM CONSTRUCTIONS THROUGHOUT FACILITY ON 1ST& 2NDFL.

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. SEAL ALL OPENING ON WALLS BEHIND THE BARS AND IN THE 2ND FLOOR STORAGE ROOM (CEILING AND WALLS SURROUNDING THE DOORWAY).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CLOSE ELECTRICAL OUTLETS IN DINING AND IN KITCHEN AND BEHIND BARS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. INSTRUCTED TO TURN ALL COOLERS ON BY LICENSE REINSPECTION,NO TEMPERATURES TAKEN TODAY.NO CITATION ISSUED NO FOOD ON PREMISES AT THE TIME OF LICENSE INSPECTION.

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. NO RUNNING HOT WATER THROUGHOUT FACILITY AT THIS TIME,INSTRUCTED TO PROVIDE BY LICENSE RENSPECTION.AGAIN NO CITATION ISSUED.

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. NO PEST CONTROL CONTRACT FOUND ON PREMISES AT THIS TIME,INSTRUCTED TO PROVIDE BY REINSPECTION FROM LICENSED COMPANY.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. UNABLE TO OPERATE AND CHECK DISH WASHING MACHINE DUE TO NO RUNNING HOT WATER ON PREMIESE.INSTRUCTED TO GET IT READY BY REINSPECTION.NO CITATION ISSUED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. INSTRUCTED TO CLEAN AND SANITIZE ALL FOOD UTENSILS THROUGHOUT.TOILET BOWLS,AND MOP SINKS NEEDS CLENING.

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 DETAIL CLEAN FLOORS WITH DUST FROM CONSTRUCTIONS THROUGHOUT FACILITY ON 1ST& 2NDFL.

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. SEAL ALL OPENING ON WALLS,AND RESEAL RAW WOOD WALLS IN DIINIG THROUGHOUT.ALSO CLOSE OPEN CEILING TILES IN KITCHEN.

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. CLOSE ELECTRICAL OUTLETS IN DINING AND IN KITCHEN.

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. MUST PROVIDE SELF CLOSING DEVICE ON TOILET DOORS THROUGHOUT.

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. NO GAS ON PREMISES TO CHECK HOOD VENTILATIONS AT THIS TIME. REPAIR LEAKING ON THE FLOOR BASE OF MOP SINKS AND ON TOILET BOWL IN BOYS RESTROOM ON 1STFL.

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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS AND FREEZERS.