CAMINITO ARGENTINEAN GRILL

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED FOODS MUST BE LABELED AND DATED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: TABLE TOP CAN OPENER DIRTY AND RUSTY. MUST CLEAN AFTER EACH USE, REMOVE RUST OR REPLACE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INTERIOR GARBAGE CANS WITH DIRT, FOOD DEBRIS. MUST CLEAN AND MAINTAIN BEFORE INSTALLING PLASTIC LINERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR AND EXTERIOR OF ICE MACHINE DIRTY. MUST CLEAN AND MAINTAIN. DIRTY DISHES WITH FOOD DEBRIS IN BUS PAN AT DISH AREA LEFT FROM PREVIOUS DAYS SERVICE TWO DAYS EARLIER. MUST CLEAN AND SANITIZE AT DAYS SERVICE TO PREVENT INSECT OR RODENT ATTRACTION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN THE FOLLOWING AREAS WITH DIRT AND DEBRIS. THROUGHOUT BAR, UNDER KITCHEN THREE COMPARTMENT SINK. UNDER AND AROUND GREASE TRAP WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN ALL. ALL ARTICLES STORED IN REAR KITCHEN CLOSET MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING ABOVE KITCHEN THREE COMPARTMENT SINK WITH PEELING PAINT. MUST REPAIR/REMOVE PAINT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE STOPPERS/PLUGS FOR ALL THREE COMPARTMENTS OF THE THREE COMPARTMENT SINK. BROKEN VENTILATION IN MENS WASHROOM. MUST REPAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. NOT ON TOP OF MACHINE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED GROCERY BAGS USED TO STORE FROZEN SAUSAGE. MUST STORE MEATS IN FOOD GRADE STORAGE BAGS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. THREE COMPARTMENT SINK NOZZLE TOO SHORT. DOES NOT REACH ALL THREE COMPARTMENTS TO PROPERLY WASH, RINSE AND SANITIZE. NO OTHER MEANS TO ADEQUATELY WASH ON PREMISES. MANAGEMENT PURCHASED AND INSTALLED A NEW NOZZLE THAT REACHES ALL THREE COMPARTMENTS DURING INSPECTION.

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. ALL PREPARED EMPANADAS IN BOX FREEZERS MUST BE LABELED AND DATED.

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. EXPOSED TABLEWARES MUST BE COVERED OR WRAPPED.

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. ALL CHEMICALS AND OTHER STORED ITEMS IN REAR KITCHEN CLOSET MUST BE ELEVATED FROM FLOOR 6" OR ABOVE.

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. LEAK ON NOZZLES OF BOTH MENS AND LADIES WASHROOM HOT WATER HANDLES. MUST REPAIR.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: Soiled and clean linens, coats, and aprons shall be properly stored. DIRTY LINENS MUST NOT BE STORED IN OPEN CONTAINER ON OUTSIDE PATIO.

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. MUST PROVIDE METAL STEM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: UNUSED OVEN IN REAR OF KITCHEN MUST BE REMOVED FROM PREMISES.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. MUST PROVIDE EITHER CHLORINE OR QUATERNARY SANITIZER WITH PROPER TEST STRIPS.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. SOAP AND PAPER TOWELS AT BAR EXPOSED HAND 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. REAR KITCHEN EXIT DOOR WITH OPEN 1/4 INCH GAPS ON BOTTOM AND SIDE OF DOOR SEAL. MUST MAKE TIGHT FITTING ON ALL SIDES. ALSO SIDE DOOR TO UPSTAIRS APARTMENTS AND BUILDINGS EXIT DOOR MUST HAVE TIGHT FITTING SEAL ON BOTTOM.

* 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. NO CERTIFICATES ON SITE.

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. MISSING GROUT BETWEEN TILES AT BAR EXPOSED HAND SINK. MUST PROVIDE SPLASH GUARD ON KITCHEN EXPOSED HAND SINK NEXT TO COOKS LINE.

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. COOKS LINE HOOD MUST 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. MUST PROVIDE FLOOR DRAIN COVER UNDER BAR THREE COMPARTMENT SINK. FLOOR UNDER COOKS LINE MUST CLEAN.

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. WALL BEHIND COOKS LINE MUST CLEAN. HOLE IN BASEBOARD WALL BEHIND ICE MACHINE, MUST SEAL.

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. INTERIOR AND EXTERIOR GREASE TRAP, MUST CLEAN.

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. PROVIDE FOR FREEZER.