LOS PANCHO'S RESTAURANT

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE FOIL FROM KITCHEN/REAR STORAGE SHELF.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER THE HEAVY EQUIPTMENT IN PREP AREA. CLEAN ALL FLOOR DRAINS THROUGHOUT PREMISES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN THE CEILING IN THE WOMENS TOILET ROOM. THE WOMENS TOILET ROOM THE VENTILATION IS HANGING DOWN AND NOT SECURED TO THE CEILING. MUST SECURE TO THE CEILING LOCATED WEST SIDE OF THE RESTAURANT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VENTILATION IN THE MENS TOILET ROOM NOT WORKING. MUST PROVIDE WORKING VENTILATION IN THERE. WEST SIDE OF THE RESTAURANT. MUST PROVIDE A BACKFLOW PREVENTOR TO THE FAUCET AT THE UTILITY/MOP SINK.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEED TO REMOVE FOIL FROM KITCHEN/REAR STORAGE SHELF.NEED TO REPAIR REARR ICE MACHINE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NEED TO CLEAN AND SANITIZE REAR SLICER. DEFROST BOX FREEZER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NEED TO REPAIR WALL EAST LADIES ROOM, AND FRONT BY BEER COOLER. ALSO NEED TOCLEAN CEILING LIGHT SHIELDS IN REAR STORAGE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN NEED OF REGROUTING AROUND SINK AND COOKING AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING TILES IN NEED OF REPLACING IN STORAGE AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK AT HANDSINK P-TRAP. LEAK AT SPRAYER AT 3 COMPARTMENT SINK. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN LARGE CAN OPENER TO REMOVE BUILD UP, AND REMOVE ALL WATER FROM REACH IN COOLER. MUST CORRECT AND MAINTAINAT 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. LEAK AT FAUCET AT 3 COMPARTMENT SINK AND LEAK AT MOP SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.

* 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. NO CITY OF CHICAGO SANITATION CERTIFICATE ON SITE AT THIS TIME OF INSPECTION WHILE PREPARING, SERVING AND HOLDING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012 CITATION ISSUED NO SANITATION CETIFICATE ON SITE.

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. 3 COMPARTMENT SINK IN REAR PREP AREA IN POOR REPAIR. FAUCET DOES NOT REACH ALL COMPARTMENTS. MUST REACH TO PROPERLY WAS RINSE AND SANITIZE. INSTRUCTED TO USE OTHER 3 COMPARTMENT SINK IN FRONT PREP AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-030 CITATION ISSUED. DISHWASHING FACILITIES NOT MAINTAINED.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. ICE MACHINE IN NEED OF CLEANING. MUST CLEAN TO REMOVE BUILD UP, MUST MAINTAIN.

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 IN NEED OF CLEANING UNDER AND AROUND THE FRYERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. TOILET ROOM DOOR FOR EMPLOYEES MUST BE SELF-CLOSING. MUST INSTALL AND MAINTAIN 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. LEAK AT WALK IN FREEZER IN NEED OF CORRECTING.

* 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. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREP AND SERVED.SERIOUS CITATION GIVEN 7-38-012 HOOOO56229 17 COURT DATE JULY 22-2010 /10:00 AM/ ROOM 112 400 WEST CHICAGO,IL.

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.THE DOOR GASKETS AT THE TWO DOOR FREEZER AND THE THREE DOOR COOLER IN POOR REPAIR. INSTRUCTED TO PROVIDE NEW GASKETS SO THE DOORS WILL BE TIGHT FITTING.