DIA DE LOS TAMALES

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: PROERLY STORE DISPENSING UTENSILS(CLEANED/SANITIZED) AFTER USE TO PREVENT CONTAMINATION FROM PLACING ON CONTACT SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR ALONG WALLBASE AT REAR PREP AREA OF DEBRIS. RE-ATTACH OR REPLACE LOOSE DAMAGED COVING AT REAR PREP/DISH ROOM AREA WHERE NEEDED.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED SEVERAL WASH CLOTHS LAYING ON TABLES, MUST PROPERLY STORE IN SANITIZING SOLUTON WHEN NOT IN USE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN EXTERIOR OF BULK CONTAINERS AT REAR PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR AT REAR PREP AREA OF FOOD DEBRIS AND IN OUTSIDE WALK-IN FREEZER UNDER SHELVES.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOOD NOT PROTECTED. OBSERVED PASTRIES STORED WITHOUT PROTECTION IN FRONT OF THE REGISTER IN THE CUSTOMER SERVICE AREA. OBSERVED SNEEZE GUARDS NOT ADEQUATE FOR HOT HOLDING AND COLD HOLDING FOOD PREP AREA. INSTRUCTED TO INSTALL ADEQUATE SNEEZE GUARDS AT LEAST 60" FROM THE GROUND AND MAINTAIN. MANAGER REMOVED OPEN PASTRIES DURING THE INSPECTION. SERIOUS VIOLATION 7-38-005(A)

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: OBSERVED THE WASH TEMPERATURE OF THE LOW TEMPERATURE DISHMACHINE AT 100-112F. MANAGEMENT INSTRUCTED TO REPAIR DISHMACHINE AND MAINTAIN A WASH TEMPERATURE OF AT LEAST 120F. CRITICAL VIOLATION 7-38-030.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOOD NOT PROTECTED. OBSERVED PASTRIES STORED WITHOUT PROTECTION IN FRONT OF THE REGISTER IN THE CUSTOMER SERVICE AREA. OBSERVED SNEEZE GUARDS NOT ADEQUATE FOR HOT HOLDING AND COLD HOLDING FOOD PREP AREA. INSTRUCTED TO INSTALL ADEQUATE SNEEZE GUARDS AT LEAST 60" FROM THE GROUND AND MAINTAIN. MANAGER REMOVED OPEN PASTRIES DURING THE INSPECTION. SERIOUS VIOLATION 7-38-005(A)

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: OBSERVED HEALTH INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE TO ALL CUSTOMERS. INSTRUCTED TO DISPLAY INSPECTION REPORT SUMMARY AT ALL TIMES AND MAINTAIN. SERIOUS VIOLATION 7-42-010(B)

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO HOT OR COLD RUNNING WATER TO THE ICE CREAM MACHINE. INSTRUCTED TO PROVIDE.

FOOD HANDLER REQUIREMENTS MET - Comments: OBSERVED NO FOOD HANDLER'S CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE.

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: OBSERVED HOT WATER TEMPERATURE AT THE 3 COMPARTMENT SINK 84F DURING INSPECTION. HOT WATER WAS AT 100.0F AT THE END OF INSPECTION DUE TO FACILITY NOT RUNNING HOT WATER FOR 20 MINUTES. INSTRUCTED TO MAINTAIN HOT WATER AT THE 3 COMPARTMENT SINK AT 110F AT ALL TIMES FACILITY IS OPEN AND OPERATING. MANAGER CORRECTED DURING INSPECTION. CRITICAL VIOLATION 7-38-030.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED DISH MACHINE NOT SANITIZING PROPERLY AND READING 0PPM WHEN DISH MACHINE WAS OPERATED 3 TIMES. MANAGER CORRECTED DURING INSPECTION AND SANITIZER WAS AT 100PPM BY THE END OF INSPECTION. INSTRUCTED TO TEST DISH MACHINE DAILY IN ORDER TO ENSURE PROPER SANITATION. CRITICAL VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED A BROWNISH SUBSTANCE ON THE ICE MACHINE PANEL. INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED ACCUMULATED FOOD DEBRIS UNDER THE DISH MACHINE. OBSERVED MINOR FOOD DEBRIS IN THE WALK IN COOLER. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WALLS BEHIND THE DISH MACHINE WITH ACCUMULATED FOOD DEBRIS. OBSERVED ACCUMULATED DUST ON THE FAN LOCATED IN THE WASHROOM. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED CLUTTER IN THE UTILITY ROOM. INSTRUCTED TO ORGANIZE AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET - Comments: OBSERVED EMPLOYEES WITHOUT FOOD HANDLER'S CERTIFICATES. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED CHILI DISPLAYED FOR SERVICE ON STEAM TABLE AT IMPROPER TEMPERATURE 118.4F. INSTRUCTED MANAGER TO DISCARD. ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED EMPLOYEES WIPING HANDS ON DIRTY APRONS, CLEANING PREP TABLES, AND PREPARING TAMALES WITHOUT WASHING HANDS BETWEEN TASKS. INSTRUCTED MANAGER TO MONITOR EMPLOYEE HAND WASHING. HANDS MUST BE WASHING BETWEEN TASKS, BEFORE AND AFTER CHANGING GLOVES. CRITICAL VIOLATION 7-38-010A

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE WASHING MULTI-USE UTENSILS AND EQUIPMENT WITH NO SANITIZER IN LOW TEMPERATURE DISH MACHINE. LOW TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING, CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN 100PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS IN 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FRONT EXPOSED HAND SINK NOT ACCESSIBLE. OBSERVED SANITIZER BUCKET AND KNIFE STORED INSIDE EXPOSED SINK. INSTRUCTED MANAGER TO REMOVE ALL ITEMS FROM EXPOSED SINK. EXPOSED SINK IS FOR HAND WASHING ONLY. CRITICAL VIOLATION 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE CRATES AND PROVIDE ADEQUATE SHELVING FOR STORAGE.

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 AND STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE MISSING CEILING TILES IN SOUTHWEST CORNER OF REAR PREP AREA. REMOVE MOLD AND STAINS ON WALLS ABOVE 3-COMPARTMENT SINK AND NEAR DISH MACHINE. CLEAN ALL CEILING VENTS AND LIGHT SHIELDS IN REAR PREP AREA(DUST BUILDUP).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING FAUCET ON SCRAPE SINK NEAR DISH MACHINE AND REAR EXPOSED SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ORGANIZE STORAGE AREA NEAR OFFICE. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.