EL CHUBASCO

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR OF ALL COOKING EQUIPMENT, FRYER CABINETS, FAN GUARDS IN REACH-IN COOLERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND BASEMENT AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN INTERIOR OF VENTILATION HOOD.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL STOCK OFF FLOOR IN PREP AND BASEMENT AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: STORE WASH CLOTHS IN SANITIZING SOLUTION.

FOOD HANDLER REQUIREMENTS MET - Comments: PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL CLEAN MULTI-USE UTENSILS AND POTS/PAND MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENTS AND ATTACHED PIPES TO REMOVE GREASE BUILD-UP IN FRONT PREP AREA AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL SURFACES ABOVE THE BASEMENT PREP 3 COMPARTMENT SINK AREA MUST BE SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL STOCK OFF FLOOR IN BASEMENT PREP AREA AND STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS MUST WEAR HAIR RESTAINTS.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (RICE,BEANS, CHICKEN, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEEP-DARK GROOVES/STAINS STORED ON SHELVINGS MUST BE REPLACED AND ALUMINUM FOIL LINERS ON SHELVINGS NEAR COOKING EQUIPMENTS MUST BE REMOVED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING REQUIRES A DETAIL CLEANING HOOD/FILTERS AND SIDES OF HOT COOKING EQUIPMENTS AT COOKLINE AND INTERIOR/EXTERIOR OF COOLERS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT BULBS MUST BE SHIELDED OR PROVIDE SHATTER-PROOF LIGHTING IN BASEMENT FOOD PREP AREA.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: TOILET ROOM DOOR MUST BE SELF-CLOSING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: GREASE TRAP BOX BENEATH THE BASEMENT 3 COMPARTMENT SINK NEEDS PAINTING USING A NON-TOXIC FINISH. PROVIDE AND MAINTAIN 3 ADEQUATE WORKING SINK STOPPERS FOR THE 3 COMPARTMENT SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE CLUTTERED CONDITIONS FROM THE BASEMENT DRY STORAGE AREAS,CLEANING EQUIPMENTS MUST BE PROPERLY STORED IN A DESIGNATED AREA.

NO SMOKING REGULATIONS - Comments: The required no smoking signs not posted at the entrance of the food establishment. (a) “No Smoking” signs or the international “No Smoking” symbol, consisting of a pictorial representation of a burning cigarette enclosed in a red circle with a red bar across it, shall be clearly and conspicuously posted in each public place and place of employment where smoking is prohibited by this chapter by the owner, operator, manager, or other person in control of that place. 7-32-020(a).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SIDES OF ALL COOKING EQUIPMENT, TOP OF STOVE, INSIDE BOTTOM OF FRYER, GRILL ETC. CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE, CLEAN INTERIORS OF REFRIGERATION UNITS AND FREEZERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED DETAIL CLEANING UNDER, AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT; CLEAN AND MAINTAIN.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: FOUND 1 1/2 LBS OF UNCOOKED FRESH LOOSE OYSTERS IN FREEZER WITH NO SHELLFISH TAG AND 5 LBS OF UNCOOKED FRESH CLAMS IN A MESH BAG WITH NO SHELLFISH TAG AS REQUIRED VERIFYING PROOF OF SOURCE. NO SHELLFISH TAGS ANYWHERE ON PREMISES FOR PREVIOUSLY PURCHASED OYSTERS OR CLAMS. INSTRUCTED THAT SHELLFISH TAGS MUST BE IN PLACE AT ALL TIMES SHELLFISH ARE ON PREMISES AND ONCE DEPLETED THE TAG MUST BE KEPT ON PREMISES IN A FILE FOR 90 DAYS. ITEMS DISGARDED AND DENATURED VALUED AT A TOTAL OF $50.00.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NO PEST CONTROL LOG BOOK ON PREMISES AS REQUIRED WITH NECESSARY DOCUMENTS INSIDE (MAP, MSDS SHEETS, COPY OF STATE OF ILLINOIS LICENSE). I WAS PRESENTED RECEIPTS FROM JUNE 2012 AND A RECEIPT DATED 8/21/12 WAS POSTED ON A BOARD WITH THE BUSINESS LICENSE. MUST PROVIDE A LOG BOOK WITH A CURRENT RECEIPT OF SERVICE FOR 2013. REAR EXIT DOOR NOT COMPLETELY RODENT PROOF AT BOTTOM AS REQUIRED. A ONE INCH GAP IS AT BOTTOM RIGHT CORNER OF DOOR; MUST RODENT PROOF DOOR.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: NO INSPECTION SUMMARY REPORT POSTED FROM PREVIOUS INSPECTION MADE IN APRIL 2012 AS REQUIRED FOR CUSTOMER VIEW. NO INSPECTION REPORT ON PREMISES AT THIS TIME EITHER. INSTRUCTED TO POST AND MAINTAIN SUMMARY.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL AND DATE ALL COOKED FOOD ITEMS IN REFRIGERATION UNITS AND MAINTAIN . LABEL BULK STORAGE CONTAINERS IN BASEMENT PREP AREA WITH NAME OF PRODUCT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SIDES OF ALL COOKING EQUIPMENT, TOP OF STOVE, INSIDE BOTTOM OF FRYER, GRILL ETC. CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE, CLEAN INTERIORS OF REFRIGERATION UNITS AND FREEZERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED DETAIL CLEANING UNDER, AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT; CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS NEED CLEANING AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT IN BOTH PREP AREAS. CLEAN CEILING VENT TO REMOVE DUST OBSERVED ON VENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PAINT EXTERIOR OF GREASE RECEPTOR AT THREE COMP SINK IN BASEMENT WHERE RUSTY.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Turn on all refrigeration so it can be checked for adequate temperature.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: There is no exposed hand sink in the basement prep area and dish room. Adequate and convenient hand washing facilities shall be provided for all employees with sanitary soap and towels.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: No certified manager present during inspection. Have a certified manager affiliated with the business present so violations can be shown to someone connected to the business.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: the 3-compartment sink sprayer has no valve. Install a valve or sprayer head of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.

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. The equipment, sinks, utensils and serving area is dirty; clean, rinse and sanitize everything so the business may be inspected in ready to operate condition.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The exposed metal portion ceiling above the 3-comp sink is damaged and unsanitary. The walls and ceilings shall be in good repair and easily cleaned.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall have self closing doors.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The fresh air vent covers in the cooking hood are dirty, remove the covers and clean out dirty deposits.

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. Clean and maintain the dusty used equipment and furnishings throughout the premises.