LOS TRES HERMANOS

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF HOT HOLDING UNIT AT 85.8F WITH READY TO EAT FOODS SUCH AS COOKED TACOS STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG PLACED ON UNIT,ONCE REPAIRED FAX LETTER TO (312)746-4240. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.MUST HAVE HOT HOLDING AT 140 OR ABOVE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher.OBSERVED COOKED TACOS IN SELF SERVICE HOT HOLDING UNIT AT 100.4F-105.4F FOR SALE.NO TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED AT THIS TIME.APPX 6LBS.$11.50

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE READY TO EAT FOODS ARE BEING PREPARED & SERVED AT THIS TIME.MUST BE ON SITE AT ALL TIMES.

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 CONTAINERS OF RECYCLED LARD THATS FOR SALE.

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 FOIL FROM PREP TABLES,RUST FROM GREASE TRAP AT 3- COMPARTMENT SINK ,WALK IN COOLER SHELVES & PREP TABLES.MUST REPLACE MISSING OUTLET COVER IN DELI AREA.

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 MICROWAVE,SHELVING UNITS IN WALK IN COOLER,PREP TABLES,CUBBER,POP COOLER FANGUARDS.

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 FLOOR IN BASEMENT.MUST REPAIR OR REPLACE MISSING & DAMAGED FLOOR TILES THROUGHOUT PREMISES,BROKEN CONCRETE IN REAR PREP AREA.MUST SEAL OPENING AROUND PIPE LEADING INTO FLOOR NEAR SIDE DOOR.

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 REPAIR OR REPLACE STAINED CEILING TILES,DAMAGED & LOOSE WALL BASES & WALL TILES.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.MUST SCRAPE & PAINT PEELING PAINT ON WALLS WHERE NEEDED.

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 OR SHATTER PROOF BULBS IN HOT HOLDING UNIT.

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 PROVIDE VENTILATION IN TOILET ROOM.MUST REPAIR OR REPLACE LEAKY PIPE AT 2- COMP 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.HOT HOLDING UNIT.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees must wear garments that are clean and of washable character and nature.MUST REMOVE EMPLOYEES CLOTHING ARTICLES FROM FOOD SHELVING UNIT.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES, OBSERVED FOOD HANDLER WEARING GLOVES AND PERFORMING MULTI TASK AND NOT WASHING HIS HANDS; {CLEANING BUTCHER TABLES, HANDLING RAW AND READY TO EAT MEATS} WHEN TOLD TO WASH HANDS, HE WASHED HANDS IN 3PART SINK. MUST WASH HANDS AFTER ANY CONTAMINATING CONDITIONS, IN EXPOSED SINK WITH WARM WATER AND SOAP. CITATION ISSUED 7-38-010{A} CRITICAL.

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.

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. MUST PROPERLY STORE MULTI-USE UTENSILS ON KITCHEN STORAGE SHELVES.

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; MEAT SLICERS, MEAT SAW, MICROWAVE OVEN, AND DISPLAY SHELVES THRU-OUT.

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, UNDER, BEHIND EQUIPMENT, AT CORNERS, AND ALONG WALLS THRU-OUT PREMISES, INCLUDING BASEMENT.

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 DAMAGED CEILING TILES THRU-OUT PREMISES AND SEAL OPENINGS AROUND PIPES TO PREVENT PEST ENTRY.

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 PROVIDED DRAIN STOPPERS FOR 3PART SINK.