EL NORTE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE PROPER UTENSILS(WITH HANDLES)TO PICK-UP FOOD FROM CONTAINERS

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN SHELVES UNDER THE COOKING EQUIPMENTS(GREASE BUILD-UP).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE BUILD-UP GREASE ON WALLS BEHIND THE COOKING EQUIPMENT,BOTTOM PART

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE LIGHT SHIELD FOR THE LIGHT AT REAR PREP AREA, ABOVE THE COOLERS. ALSO DETAIL CLEAN LIGHT SHIELD THROUGHOUT

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE WORKING STOPPERS FOR ALL THREE COMPARTMENT SINK(FRONT, PREP AND BAR AREA).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND COOKED RICE STORED INSIDE A GROCERY BAG INSIDE THE TWO DOOR REACH-IN COOLER AT TEMP OF 52.8F TO 53F(COOLER AIR TEMP OF 39.7F).FOUND THE FOLLOWING COOKED FOOD STORE AT STEAM TABLE: RICE AT TEMP OF 88.7F-89F-90.5F; BEEF AND CHICKEN TAMALES AT TEMP OF 85.6F-86F-AND 112.6F; REFRIED BEANS AT TEMP 105.4F; AND BLACK BEANS AT TEMP OF 68.5F.(WATER TEMP IN UNIT WAS AT 189F). NO PROOF OF TIME AND TEMPERATURE LOG NOR TIME AND TEMPERATURE LOG ON PREMISES. ALL FOOD WAS DISCARDED AND DENATURED. POUNDS 24, VALUE 50. INSTRUCTED TO REHEAT FOOD AT 165F,PRIOR TO STORE IT AT STEAM TABLE. CRITICAL VIOLATION:7-38-005(A)

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP WAS PROVIDED AT EXPOSED HAND SINK IN PREP AREA. OBSERVED FAUCET NECK TURNED ALWAY TO THE LEFT. SOAP WAS PROVIDED BY THE EMPLOYEE UPON MY REQUEST TO WASH MY HANDS.INFORMATION GIVEN ON HAND WASHING. CRITICAL VIOLATION: 7-38-030

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT MAINTAINED.FOUND ONE GARBAGE CONTAINER OVERFLOWING WITH GARBAGE UNABLE TO CLOSE LID.LID MUST BE CLOSED AT ALL TIMES TO MINIMIZE RODENT AND INSECTS ACTIVITIES. SERIOUS VIOALTION:7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE PROPER UTENSILS(WITH HANDLES)TO PICK-UP FOOD FROM CONTAINERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN SHELVES UNDER THE COOKING EQUIPMENTS(GREASE BUILD-UP).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE BUILD-UP GREASE ON WALLS BEHIND THE COOKING EQUIPMENT,BOTTOM PART.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE LIGHT SHIELD FOR THE LIGHT AT REAR PREP AREA, ABOVE THE COOLERS. ALSO DETAIL CLEAN LIGHT SHIELD THROUGHOUT

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE WORKING STOPPERS FOR ALL THREE COMPARTMENT SINK(FRONT, PREP AND BAR AREA).

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. INSTRUCTED TO REPAIR DAMAGED CHAIR COVERS IN DINING,RESURFACE CUTTING BOARDS ON PREP COUTERS AND ON PREP TABLES IN KITCHEN PREP AREAS,PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK BY PREP TABLE,AND PAINT PEELING ON STORAGE SHELVE AT DEFERENT LOCATIONS IN KITCHEN, & BAR PREP AREAS AND ON 2NDFL. ALSO RUST ON METAL SHELF IN KITCHEN.

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. INSTRUCTED CLEAN STAINS ON EXTERIORS OF REACH IN COOLERS IN KITCHEN, ON ICE MACHINE WALLS,AND ON TOILET BOWLS.

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 DEBRIS ON FLOORS ON CARPET AT #1 TOILET ENTRANCE,& FLOORS THERE, ELEVATE BOXES OF SINGLE SERVICE ARTICLES ON 2NDFL STORAGE AREA 6" OFF THE FLOORS,AND SEAL OPENING ON FLOOR THE TOILET ALONG WALLS.

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 CLEAN STAINS ON WALLS IN KITCHEN,AND SEAL OPENINGS ON WALLS IN KITCHEN AND ON 2NDFL IN FURNACE ROOM AND IN RESTROOM BEHIND DOOR.

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 ON 2NDFL RESTROOM DOOR.

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 REPLACE BACK -FLOW PREVENTION DEVICE MISSING ON 3COMP..SINKS AND ON HAND FAUCETS IN KITCTCHEN,BAR & IN THE RESTROOMS.