YOLANDA'S RESTAURANT

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL AND DATE COOKED FOOD ITEMS IN THE WALK-IN COOLER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED LOOSE RUBBER GASKETS AT THE TWO DOOR PREP COOLER ACROSS FROM THE GRILL IN THE KITCHEN; REPAIR OR REPLACE TO AVOID ESCAPING AIR FROM UNIT. (TEMP ADEQUATE AT THIS TIME). CLEAN CAN OPENER BLADE AT THE PREP TABLE IN THE KITCHEN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS IN CORNER AREAS AROUND UNDER AND BEHIND EQUIPMENT IN KITCHEN (ICE MACHINE, SINK, STORAGE SHELVES)

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED A SMALL AMOUNT OF PEELING PAINT ON CEILING ABOVE THE UTILITY SINK; REMOVE AND REPAINT.

FOOD HANDLER REQUIREMENTS MET - Comments: INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE IDPH FOOD HANDLER TRAINING CERTIFICATE.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 5/6/14 (1459451) NOT CORRECTED: 32- CUTTING BOARDS WORN AND STAINED WITH DEEP, DARK GROOVES. REPAIR OR REPLACE SAME 38- NO EXPOSED HANDSINK IN BAR AREA. INSTD TO INSTALL SAME. CITATION ISSUED 7-42-090 SERIOUS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN KNIVES IMPROPERLY STORED INBETWEEN PREP TABLES. INSTD TO STORE PROPERLY IN KNIFE RACK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF MICROWAVE, DRY STORAGE CONTAINER, EXTERIOR OF TRASH BINS NOT CLEAN. CLEAN SAME.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: METAL STEM THERMOMETER MISSING FOR FOOD HANDLERS. PROVIDE SAME.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: HIGH TEMPERATURE DISHMACHINE IN USE IN POOR REPAIR, UNABLE TO SANTIZE, FINAL RINSE TEMPERATURE OF 120F. UNIT TAGGED AT THIS TIMEAND HELD FOR INSPECTION. INSTD TO USE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE MULTI-USE EQUIPMENT. INSTD TO CONTACT HEALTH DEPT WHEN REPAIRED AND PRIOR TO USING UNIT. CITATION ISSUED 7-38-030 CRITICAL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INTERIOR OF UPRIGHT FREEZER WITH EXCESSIVE ICE BUILD-UP. DEFROST SAME. CUTTING BOARDS WORN AND STAINED WITH DEEP, DARK GROOVES. REPAIR OR REPLACE SAME.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO EXPOSED HANDSINK IN BAR AREA. INSTD TO INSTALL SAME.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLEANING SUPPLIES/MAINTANENCE EQUIPMENT IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.

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

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: THE KNIVES ARE DIRTY AND STORED BETWEEN THE TABLES; WASH, RINSE AND SANITIZE THE KNIVES AND STORE THEM CLEAN IN AN EASY TO CLEAN PLACE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE WALK IN COOLER DOOR AND HANDLE IS DIRTY; WASH, RINSE AND SANITIZE THE DOOR AND HANDLE AND WASH HANDS AS OFTEN AS NEEDED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE CAN OPENER IS DIRTY AND HAS A WORN BLADE, CLEAN AND REPAIR THE CAN OPENER TO REDUCE METAL SHAVINGS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE REAR STORAGE ROOM FLOOR HAS SPILLED OLD FOOD IN THE CORNER, CLEAN THE FLOOR FROM CORNER TO CORNER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE WALK IN COOLER RACKS, DOORS OF WALK IN COOLER AND CHEST FREEZERS AND COOKING EQUIPMENT LEGS AND SHELVES ARE DIRTY; WASH, RINSE AND SANITIZE THE ABOVE AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE HOOD FILTERS ARE DUSTY AND GREASY, CLEAN THE FILTERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: THE ICE SCOOP IS LEFT IN THE ICE, STORE THE SCOOP HANDLE UP IN A CLEAN HOLDER OR HOOK.

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 CLEAN AND MAINTAIN CAN OPENER BLADE AT PREP TABLE.

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. CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT UNDER GRILL, EXTERIOR OF GRILL, INTERIORS OF REFRIGERATORS, SHELVES INSIDE WALK-IN COOLER

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. CLEAN FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT AND IN STORAGE ROOMS.

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. SEAL HOLE IN WALL IN MENS WASHROOM IN CORNER AREA UNDER SINK. CLEAN WALLS BEHIND COOKING EQUIPMENT.

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. REPLACE FAUCET NECK AT 3 COMP SINK IN POOR REPAIR (NEW FAUCET ON SITE).

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. INSTRUCTED ON PROPER STORAGE OF WET MOPS, BUCKETS. STORE IN CLOSET AREA WITH MOPHEADS UPWARD TO DRY.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST PROPERLY LABLE & DATE COOKED FOODS IN COOLERS & PREPACKAGED DESSERTS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE & SHELVING UNITS IN WALK IN COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN LOWER LEGS OF 3- COMPARTMENT SINK IN BAR AREA,FILTERS AT HOOD.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE MISSING WALL BASES IN PREP AREA.MUST CLEAN LOWER WALL UNDER 3- COMPARTMENT SINK IN BAR AREA.MUST ADJUST SIDE DOOR SWEEP.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Inspector Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE LIGHT SHIELD IN WALK IN COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Inspector 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 REPAIR OR REPLACE LEAKY FAUCET AT REAR PREP 3- COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Inspector 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.CHEST FREEZERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be 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.OBSERVED 3- COMPARTMENT SINK IN REAR PREP AREA FAR LEFT SINK BASIN HAS 2 PIN HOLES TO WHERE WATER IS LEAKING ONTO FLOOR WHEN WATER IS RAN IN BASIN NOT ABLE TO PROPERLY WASH,RINSE,SANITIZE MULTIUSE UTENSILS.MUST WELD SINK & MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST PROPERLY LABLE & DATE COOKED FOODS IN COOLERS & PREPACKAGED DESSERTS.

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 REMOVE RUST FROM LOWER SHELF OF PREP TABLE & SHELVING UNITS IN WALK IN COOLER.

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 LOWER LEGS OF 3- COMPARTMENT SINK IN BAR AREA,FILTERS AT HOOD.

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 REPLACE MISSING WALL BASES IN PREP AREA.MUST CLEAN LOWER WALL UNDER 3- COMPARTMENT SINK IN BAR AREA.MUST ADJUST SIDE DOOR SWEEP.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE LIGHT SHIELD IN WALK IN COOLER.

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 REPAIR OR REPLACE LEAKY FAUCET AT REAR PREP 3- COMPARTMENT SINK.

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.CHEST FREEZERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE WALK-IN-COOLER AND DRIED FOOD STORAGE CONTAINERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE UTENSILS AND KNIVES MUST BE PROPERLY STORED.

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; GRILL, STOVE, BOTTOM PANELS OF PREP TABLES, CHEST FREEZER AND STORAGE CABINETS AND SHELVES INSIDE KITCHEN AND JUICE BAR AREA.

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 THRU-OUT KITCHEN AND REAR STORAGE ROOMS, UNDER EQUIPMENT AT CORNERS AND 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. MUST CLEAN WALLS BEHIND DISH MACHINE AND COOKING EQUIPMENT.

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 REPAIR KITCHEN 3PART SINK FAUCET AND SEAL GREASE TRAPS UNDER DISH MACHINE AND KITCHEN 3PART SINK.

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. MUST PROVIDE THERMOMETERS FOR COOLERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.