ESTRELLA BLANCA

Recorded violations

• 2

  FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. INSTRUCTED WALK IN COOLER IN BASEMENT AND REFRIGERATOR IN BAR AREA MUST BE 40F OR LESS

• 8

  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 SANITIZER-BLEACH 100ppm AT 3 COMPARTMENT SINK. PROVIDE CHLORINE TEST STRIPS KIT.

• 10

  SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. MUST PROVIDE MOPSINK WITH HOT AND COLD RUNNING WATER ,AND BACKFLOW PREVENTOR DEVICE;

• 12

  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. INSTRUCTED TO PROVIDE HANDSINK WITH HOT AND COLD RUNNING WATER ,SOAP AND PAPER TOWEL IN THE BAR AREA; HANDSINK IN PREP AREA NOT DRAINING, MUST FIX; MUST PROVIDE PAPER TOWEL AND HOLDER IN PREP AREA HANDSINK

• 20

  INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF - Comments: All garbage and rubbish containing food wastes shall, prior to disposal, be stored in metal containers with tight fitting lids and shall be kept covered except when opened for the disposal or removal of garbage. GARBAGE CONTAINER WITH LID MUST BE PROVIDED IN THE PREP AREA

• 33

  FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Must clean cabinets, shelves, drawers, window sills through-out. Ice machine must be washed and sanitized or replaced (installed with backflow prevention device).

• 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. FLOORS IN DINING AREA MUST CLEAN AND MAINTAIN MUST DETAIL CLEAN FLOOR IN BASEMENT

• 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. INSTRUCTED TO PAINT BAREWOOD WALLS IN BAR AREA; MUST SEAL WALLS IN THE AUDIO ROOM. REPAIR REAR DOOR TO BE TIGHT-FITTING TO FRAME, SEAL SMALL OPENINGS/GAPS.

• 37

  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 IN MEN'S TOILET ROOM,MUST PROVIDE VENTILATION IN MEN'S TOILET ROOM

• 38

  VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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 EXTEND CONDESER PIPELINE THRU THE FLOOR DRAIN IN BASEMENT AREA; MUST PROVIDE BACKFLOW PREVENTOR DEVICE IN THE ICE MACHINE; MUST PROVIDE 1 DRAIN STOPPER IN 3 COMPARTMENT SINK IN BAR AREA ,MUST FIX 1 DRAIN STOPPER IN 3 COMPARTMENT SINK IN KITCHEN

• 40

  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 THERMOMETER IN THE COOLER AT THE BAR AREA ,WALK IN COOLER IN BASEMENT AND FREEZER IN KITCHEN. PROVIDE METAL STEM THERMOMETER FOR HOT/COLD FOODS.

• 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. MUST CLEAN AND ORGANIZE BASEMENT,MUST REMOVE UNUSED EQUIPMENT AND MATERIALS NOT NEEDED IN THE RESTAURANT, NEATLY STORE ALL ELSE. REMOVE WEEDS FROM AROUND OUTSIDE GARBAGE DUMPSTER. CLEAN LITTER FROM DJ BOOTH.

• 70

  NO SMOKING REGULATIONS - Comments: MUST POST ADDITIONAL "NO SMOKING" SIGNS AT FRONT AND REAR ENTRANCES.