LINDO MICHOACAN RESTAURANT

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MULTI-USE FLAT NOT PROPERLY STORED, INSTRUCTED TO INVERT, DURING STORAGE,

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR BROKEN HANDLE TO REACH COOLER, IN PREP AREA,

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR AND EXTERIOR SURFACES OF COOLERS, IN PREP AREA NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER AND BEHIND EQUIPMENT PREP AREA NOT CLEAN, INSTRUCTED TO DETAIL CLEAN,

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: STAINED CEILING TILE PREP AREA, NEEDS REPALCED, BLACK MOLDY LOOKING SEALANT BY MOP SINK NEEDS REPLACES,

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: EMPLOYEES BELONGINGS NOT PROPERLY BEING STORED, MUST PROVIDE LOCKER SPACE FOR BELONGINGS TO BE STORED NICE AND NEATLY,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO SINK STOPPERS FOR THREE COMPARTMENT SINK, MUST PROVIDE,

FOOD HANDLER REQUIREMENTS MET - Comments: NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Cooking equipment, exhaust hood and filters, and cutting boards not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor along wallbase and behind cooking equipment not cleaned. Instructed to detail clean daily and remove food debris.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Ventilation and light covers not cleaned. Instructed to detail clean and remove dust built-up. Ceiling tile not maintained in toilet room. Instructed to replace worn ceiling tiles.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Faucet neck at utility sink leaking. Instructed to repair to prevent leak.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE MISSING HANDLES FOR STEAM TABLES COVERS/LIDS AND PREP REACH IN COOLER DOORS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DEBRIS/FOOD DEBRIS AND GREASE ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOKING EQUIPMENT, COOLERS, CAN OPENER, STORAGE CARTS, AND BOTTOM PANELS OF PREP TABLES; ALSO INSTRUCTED TO REMOVE FOIL COVERING ON BOTTOM PANELS OF PREP TABLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOOD DEBRIS AND GREASE UNDER COOKING EQUIPMENT; MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: EXCESSIVE GREASE ON HOOD AND FILTERS ABOVE COOKING EQUIPMENT; INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF PREP COOLER WITH HEAVY DRIED FOOD DEBRIS ACCUMULATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOOR ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDER AND BEHIND COOLING EQUIPMENT.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. COOLERS MUST BE AT 40F OR BELOW.

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 HAND DRYING DEVICES FOR HAND WASHING EXPOSED SINKS.

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. ALL EQUIPMENT MUST BE PROPERLY INSTALLED.

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; ALL EQUIPMENT, TABLES, CHAIRS, WASHROOMS BOWLS AND SINKS.

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 CLEAN FLOORS AND INSTALL SOME FLOOR TILES THRU-OUT.

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. OPENINGS AROUND PIPES MUST BE SEALED. MUST FINISH INSTALLING COUNTER TOPS AND TRIMMINGS.