LA PASADITA

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.PREVIOUS SERIOUS VIOLATION NOT CORRECTED CONTINUE TO OBSERVE EVIDENCE OF ROACHES IN FOOD PREP AREA MORE THAN 8 LIVE ROACHES OBSERVED DURING THIS INSPECTION ROACH INFESTATION.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,ENCRUSTED HEAVY GREASED PIPES ALL ALONG COOKING EQUIPMENTS,SEAL ALL NOTICEABLE OPENINGS IN DETAIL CRACK CREVICE ALONG WALLS AND ATTACHED COOKING EQUIPMENTS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND RUST ON SHELVING INSIDE THE WALK-IN-COOLER,FOUND GASKETS AT FRONT,REAR 2 DOOR COOLERS IN POOR REPAIR,FOUND WOODEN SURFACES AROUND FRONT EXPOSED HANDSINK NOT SMOOTH,EASILY CLEANABLE.

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.: KITCHEN COOKING EQUIPMENTS,DEEP FRYER,COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES,SHELVINGS,BEHIND FRONT SERVICE COUNTER REQUIRE DETAIL CLEANING.

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.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY BENEATH COOKING EQUIPMENT FRONT FOOD PREP AREAS,FLOOR BENEATH EAST 2 DOOR COOLER MUST BE SMOOTH,EASILY CLEANABLE.

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 SEAL ALL NOTICEABLE OPENINGS THROUGHOUT THE FOOD PREP AREAS,REPAIR DAMAGED WALL AREAS BEHIND COOLER FRONT PREP AREAS,ALSO WALLS THROUGHOUT THE PREMISES MUST BE KEPT SMOOTH,EASILY CLEANABLE AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 INSTALL A BACKFLOW PREVENTION DEVICE TO REAR INSTALLED FOOD PREP ICE MACHINE REPAIR WATER LEAK BENEATH STEAMTABLE SET-UP AT FRONT FOD PREP,BENEATH PIPE AT 3 COMP SINK AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.THERMOMETERS ARE NEEDED INSIDE ALL COOLERS

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. REMOVE ALL CLUTTER FROM REAR STORAGE ROOM--UNUSED PIECES OF EQUIPMENTS.

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.FOUND APPROXIMATELY 4 LIVE ROACHES IN FRONT FOOD PREP AREA BENEATH EAST 2 DOOR COOLER,MUST DETAIL CLEAN,SANITIZE AFFECTED AREAS,REMOVE ALL GREASE BUILD-UP ON ALL KITCHEN EQUIPMENTS THROUGHOUT,PROVIDE LIDS FOR TRASH CANS TO CONTROL SAID PROBLEM,FLOORS THROUGHOUT MUST BE KEPT CLEAN,FREE OF FOOD DEBRIS SPILLAGE ALSO FRONT DOUBLE DOOR MUST BE RODENT PROOFED AT THE BOTTOM MIDDLE,PEST CONTROL SERVICE NOW RECCOMENDED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND RUST ON SHELVING INSIDE THE WALK-IN-COOLER,FOUND GASKETS AT FRONT,REAR 2 DOOR COOLERS IN POOR REPAIR,FOUND WOODEN SURFACES AROUND FRONT EXPOSED HANDSINK NOT SMOOTH,EASILY CLEANABLE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: KITCHEN COOKING EQUIPMENTS,DEEP FRYER,COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES,SHELVINGS,BEHIND FRONT SERVICE COUNTER REQUIRE DETAIL CLEANING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: .FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY BENEATH COOKING EQUIPMENT FRONT FOOD PREP.

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 INSTALL A BACKFLOW PREVENTION DEVICE TO REAR INSTALLED FOOD PREP ICE MACHINE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: THERMOMETERS ARE NEEDED INSIDE ALL COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE ALL CLUTTER FROM REAR STORAGE ROOM--UNUSED PIECES OF EQUIPMENTS.

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.FOUND RUST ON SHELVING INSIDE THE WALK-IN-COOLER,FOUND GASKETS AT FRONT,REAR 2 DOOR COOLERS IN POOR REPAIR,FOUND WOODEN SURFACES AROUND FRONT EXPOSED HANDSINK NOT SMOOTH,EASILY CLEANABLE.

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.KITCHEN COOKING EQUIPMENTS,DEEP FRYER,COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES,SHELVINGS,BEHIND FRONT SERVICE COUNTER REQUIRE DETAIL CLEANING.

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.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY BENEATH COOKING EQUIPMENT FRONT FOOD PREP.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.THERMOMETERS ARE NEEDED INSIDE ALL COOLERS.

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.REMOVE ALL CLUTTER FROM REAR STORAGE ROOM--UNUSED PIECES OF EQUIPMENTS.

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 REPLACE SOAP DISPENSER IN PREP AREA, IN POOR REPAIR.

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. MUST CLEAN AND MAINTAIN MOP SINK IN REAR OR PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE BOTTOM ATTACHMENT ON REAR DOOR BY KITCHEN IN POOR REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 REPAIR OR REPLACE FAUCET/TIMER WORN,WATER FLOW DOES NOT STAY ON.TO ALLOW ADEQUATE HAND WASHING.

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. MUST ORGANIZE STORAGE OFF FLOORS AND WALLS IN REAR STORAGE ROOM IN REAR AREA OFF KITCHEN,TO PREVENT A PEST HARBORAGE AREA. ALSO CLEAN/ORGANIZE ALL JANITOR CLOSETS.,REMOVE CLUTTER FROM WALL CORNERS IN ENGINEER STORAGE AREA. REPLACE ALL CRATES WITH STORAGE SHELVING OR PALLETS.