LA CASITA TAMALES

Recorded violations

• 3

  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 POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE ICE CHEST COOLER. NOTED CHICKEN TAMALE INTERNAL TEMPERATURE OF 121.3F, PORK TAMALE AT 120.3F (WHICH WAS COOKED AT 4:00 AM) NO TIME/TEMPERATURE LOG AVAILABLE. AND ALSO FOUND 3 GALLONS OF WHOLE MILK AT 70.3F STORED ON TOP OF TABLE IN REAR STORAGE AREA (WHICH WILL EVENTUALLY USE FOR RICE WITH MILK) FOR CONSUMPTION/SALE. INSTRUCTED PERSON IN CHARGE, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW, AND 140F OR ABOVE FOR HOT HOLDING TEMPERATURE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE OF $ 55.00, TOTAL WEIGHT 15 LBS. CRITICAL CITATION ISSUED 7-38-005 (A)

• 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. FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EX. TACO, TAMALE, PORK, CHICKEN, COOKED RICE ETC.) ARE BEING PREPARED AND SERVED. NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON PREMISE. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS. SERIOUS CITATION ISSUED 7-38-012

• 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. FOLLOWING IN NEED OF CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK IN REAR KITCHEN, PREP AND STORAGE SHELVES IN THE KITCHEN AREA, EXTERIOR SURFACES OF GREASE BOX UNDER 3 COMPARTMENT S INTERIOR SURFACES OF MICROWAVE OVEN, INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, AND COOLERS.

• 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 BASEMENT AND IN KITCHEN AREA WITH DRIED FOOD DEBRIS ACCUMULATION.

• 38

  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. INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR KITCHEN.

• 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 REMOVE ALL UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN REAR STORAGE AREA, OUTSIDE REAR AND IN BASEMENT TO PREVENT RODENT AND INSECT HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.--------MUST REORGANIZE.