CABANA PLACE

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. ALL COOLERS MUST BE AT 40F OR BELOW, FREEZERS 0F OR BELOW.

• 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. MUST PROVIDE SOAP AND SANITARY DRYING DEVICES AT HAND WASHING SINKS.

• 18

  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. BACK DOORS NOT RODENT PROOFED, MUST SEAL BOTTOM AREA OF BOTH DOORS.

• 19

  OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT CLEAN, MUST CLEAN THRU-OUT AREA AND PROVIDE GARBAGE CONTAINERS.

• 32

  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. MUST PROPERLY INSTALL COOKING EQUIPMENT, ICE MACHINE AND PROVIDE SPLASH GUARD BETWEEN KITCHEN EXPOSED SINK AND STOVE. ALSO MUST SEAL ALL RAW WOOD SHELVES, DOORS AND FRAMES.

• 33

  FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT, COOLERS, FREEZERS, ICE MACHINE, SINKS, TOILET BOWLS, COUNTERS, ETC.. THRU-OUT PREMISES.

• 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 REPAIR FLOORS AT REAR DINING ROOM AND CLEAN FLOORS THRU-OUT PREMISES.

• 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. MUST REPAIR CEILING AT FRONT DINING AREA, SEAL OPENINGS AROUND PIPES AND ON WALLS, REPAINT WALLS WHERE NEEDED AND REPAINT. ALSO REPLACE MISSING BASEBOARDS THRU-OUT PREMISES AT BOTTOM OF WALLS.

• 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. MUST PROPERLY INSTALL MENS WASHROOM TOILET BOWLS.

• 41

  PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE THRU-OUT. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.