TIERRA CALIENTE

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 THE COOKING EQUIPMENT, KNIFE RACK AND PREP TABLES. DEFROST AND CLEAN THE REACHIN CHEST FREEZER HAS ICE BUILDUP LOCATED IN THE BASEMENT.

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 THE FLOOR UNDER THE COOKING EQUIPMENT HAS SOME GREASE BUILDUP. ALSO CLEAN THE BASEMENT FLOOR ALONG THE WALLS AND IN THE CORNERS HAS DUST BUILDUP.

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. CLEAN THE VENTS THROUGHOUT THEY ARE DUSTY.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REACH-IN PREP COOLER TAGGED BY CDPH IN USE AND IN POOR REPAIR, INTERNAL TEMPERATURE OF 48.1F. GASKET OF DOOR ALSO IN POOR REPAIR. UNIT REMAINS TAGGED AT THIS TIME AND INSTD NOT TO USE UNTIL UNTIL REINSPECTED BY CDPH AND ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005 A CRITICAL. INSTD TO FAX LETTER (312) 746-4240 TO REQUEST REINSPECTION. INSTD TO UTILIZE OTHER REFRIGERATION ON SITE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN COOLER: COOKED PORK 48.1F, EGGS 47.9F, CHEESE 49.1F, STEAK 66.6F. ALL VOLUNTARILY DISPOSED OF AND DENTATURED AT THIS TIME. APPROX 20LBS, 100 VALUE. NO TEMPERATURES LOGS IN PLACE OR AVAILABLE FOR REVIEW. INSTD TO MAINTAIN COLD FOODS AT 40F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005A CRITICAL.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS THRU-OUT REAR OF PREP AREA INCLUDING DOOR WAY, NOT CLEAN AND WITH CHIPPED PAINT. INSTD TO CLEAN AND PAINT SAME.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS THRU-OUT REAR OF PREP AREA INCLUDING DOOR WAY, NOT CLEAN AND WITH CHIPPED PAINT. INSTD TO CLEAN AND PAINT SAME.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREP COOLER IN USE IN POOR REPAIR, INTERNAL TEMPERATURE OF 50.9F. UNIT TAGGED AT THIS TIME AND INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY CDPH. INSTD TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW. CITATION ISSUED 7-38-005(A) CRITICAL. INSTD TO UTILIZE OTHER COOLERS ON SITE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN PREP COOLER: COOKED STEAK (50.2F), COOKED CHICKEN (50.9F), COOKED PORK (49.9). ALL PRODUCT DENATURED AND DISCARDED. INSTD TO MAINTAIN TEMPERATURES OF 40F OR BELOW AT ALL TIMES. NO TEMPERATURE LOGS ON SITE CITATION ISSUED 7-38-005A CRITICAL. APPROX 20LBS, $100 VALUE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MGR ON SITE WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (STEAK, CHICKEN, ETC). INSTD TO HAVE ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 8/30/10 (284898) NOT CORRECTED: 32-MUST REMOVE FOIL AND CARDBOARD FROM SURFACES. MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES. MUST PAINT PEELING PAINT ON WOOD SHELVES IN WALK-IN COOLER. MUST REPAIR OR REPLACE WORN DOOR GASKETS OF REACH-IN COOLER AND FREEZER. MUST PROVIDE SINK STOPPERS. 35- MUST REPLACE STAINED CEILING TILES. MUST PROVIDE DOOR SWEEP ON FRONT & REAR DOOR (BOTTOM OF DOOR RUSTED AND GAPS). INSTD TO HAVE DOOR TIGHT FITTING. 38- MUST PLACE GRILL UNDER VENTILATION HOOD OR REMOVE FROM PREMISES. CITATION ISSUED 7-42-090 SERIOUS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS THRU-OUT REAR OF PREP AREA INCLUDING DOOR WAY, NOT CLEAN AND WITH CHIPPED PAINT. INSTD TO CLEAN AND PAINT SAME.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHTSHIELDS AND ENDCAPS MISSING IN PREP AREA. PROVIDE SAME.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE SPLASHGUARD INBETWEEN EXPOSED HANDSINK AND PREP TABLE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF 2- DOOR PREP COOLER AT 46.7 F. A HELD FOR INSPECTION TAG PLACED ON UNIT ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40 OR BELOW.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED INSIDE OF 2- DOOR PREP COOLER SUCH AS RAW SHELLED EGGS 46.9 F,COOKED STEAK 55.9 F,COOKED CACTUS 47.3 F,COOKED CHICKEN 46.7 F, DICED TOMATOE 50.7 F. NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW. PRODUCT WAS VOLUNTARILY DUMPED & DENATURED.APPX. 3LBS. $15.

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 & CARD BOARD FROM SURFACES.MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES,MUST PAINT PEELING PAINT ON WOOD SHELVES IN WALK IN COOLER. MUST REPAIR OR REPLACE WORN DOOR GASKETS ON REACH IN COOLER & FREEZER.MUST PROVIDE SINK STOPPERS.

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 NOZZLES ON SODA MACHINE,GRILL & PREP TABLES,WHEEL BASES OF EQUIPMENT.

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 REPAIR OR REPLACE DAMAGED FLOOR TILE IN REAR STORAGE AREA.

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 STAINED CEILING TILES, MISSING WALLBASE.MUST SEAL OPENINGS AROUND PIPES,GAP IN WALL BASE IN TOILET ROOM.MUST REPAIR DAMAGED WALL IN REAR STORAGE AREA.MUST SCRAPE & PAINT PEELING PAINT ON WALL IN DINING AREA.MUST PROVIDE DOOR SWEEP ON FRONT & REAR DOOR.

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 PLACE ADDITIONAL GRILL UNDER VENTILATION HOOD,MISSING SUMP PUMP LID.

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.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.Observed improper temperature of prep cooler at 53.5 with potentially hazardous foods stored inside.A held for inspection tag placed on unit once repaired fax letter to (312)746-4240.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.Observed improper temperatures of cooked foods stored in prep cooler and walk in cooler,steak 55.9,cactus 47.4,chicken 49.2,beans 47.7,eggs 48.7,tamales 46.0, rice 46.2,barbacoa 47.3.Product was voluntarily dumped and denatured.No time and temperature logs available to view.Appx.50 lbs. valued $125.

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.

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.

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.peeling paint on wood shelves 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.

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 openings around pipes,replace stained ceiling tiles,missing wall tiles at 3- compartment sink.replace door sweep on front door.

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.reconnect mopsink.

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.rear yard has clutter.