ZACATACOS

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND REACH IN PREP COOLER AT MAIN PREP LINE AT IMPROPER TEMPERATURE. 57.9 DEGREES AIR TEMPERATURE. UNIT MAY NOT BE USED UNTIL CORRECTED AND REINSPECTED BY THE CHICAGO DEPARTMENT OF HEALTH. UNIT IS BEING TAGGED HELD FOR INSPECTION AT THIS TIME. CRITICAL VIOLATION. 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING ITEMS AT IMPROPER TEMPERATURE DURING STORAGE: 30 PIUNDS RAW STEAK 56.8 DEGREES, 10 POUNDS RAW CHICKEN 56.4 DEGREES, 10 POUNDS RAW STEAK SANDWICH MEAT 58.2 DEGREES. ALL MEATS WERE DISCARDED AT THIS TIME. TOTAL VALUE 50 POUNDS, $200.00 CRITICAL VIOLATION 7-38-005(A)

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO SOAP AT BASEMENT HANDSINK WHERE ALL FOOD PREPARATION OCCURS. INSTRUCTED MANAGER TO PROVIDE SOAP AND TOWELS AND MAINTAIN AT ALL TIMES. MANAGER OBTAINED SOAP IMMEDIATELY. CRITICAL VIOLATION 7-38-030

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO PERSON ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE AT TIME OF INSPECTION WHILE HANDLING POTENTIALLY HAZARDOUS FOOD ITEMS. IE...STEAK, CHICKEN, PORK ETC... NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED. INSTRUCTED MANAGER TO PROVIDE PERSON AND CERTIFICATE AT ALL TIMES. SERIOUS VIOLATION 7-38-012

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHIELD IN BASEMENT PREP AREA IN POOR REPAIR, LIGHT SHIELD NEED AT 1ST FLOOR PREP AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FOOD HANDLER REQUIREMENTS MET - Comments: NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN ON SITE AT ALL TIMES.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND ICE MACHINE WITH LARGE BUILD UP OF BLACK SUBSTANCE AT THE INTERIOR OF MACHINE. INSTRUCTED MANAGER TO DISCONTINUE USE OF MACHINE TO PROPERLY WASH, RINSE AND SANITIZE MACHINE. SERIOUS VIOLATION. 7-38-005(A)

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST KITS ON SITE TO PROPERLY MEASURE SANITIZER IN 3 COMPARTMENT SINK. MUST PROVIDE STRIPS AT ALL TIMES. SERIOUS VIOLATION 7-38-030

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM APRIL 7, 2015 REPT# 1516237 INSP#372. #38 OBSERVED THE BASEMENT FOOD PREP/COOKING AREA WITHOUT A EXPOSED HAND SINK, INSTRUCTED TO PROVIDE. INSTRUCTED MANAGER TO PROVIDE HANDSINK AND MAINTAIN. SERIOUS VIOLATION 7-42-090

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEW CUTTING BOARDS NEEDED AT 1ST FLOOR PREP AREA. WORN, DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: HOOD VENTILATION IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL FOOD MUST BE REMOVED FROM FLOOR IN REAR BASEMENT STORAGE AREA. MUST CORRECT AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD SITTING OUT ON A SHELF FOR 2 HRS, 7LBS RAW CHICKEN 51.8*F, AND COOKED CHICKEN 3LBS 63.3*F PRODUCT WAS DENATURED/DISPOSED OF BY WORKER 10 LBS CHICKEN VALUE $80.00. CRITICAL VIOLATION.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED VIOLATION NOT CORRECTED FROM REPORT 1515342 DATED 12/22/2014, CORRECT BY DATE 3/22/2015.# 32 NEED TO PROVIDE A DIVIDER BETWEEN THE EXPOSED HAND SINK AND THE SOUP HOT HOLDING UNIT AT THE WAITRESS STATION LOCATED IN THE NEW DINING ROOM AREA. PREMISES PLACED PLASTIC TRAY AS A TEMPORARY AT THIS TIME TO KEEP HAND WASHING WATER FROM SPLASHING ON TO THE SOUP CONTAINER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED STANDING WATER ON THE FLOOR IN THE BASEMENT PREP/DISH AREA, INSTRUCTED TO REMOVE, AND DRY MOP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WATER DAMAGED CEILING GOING INTO THE BASEMENT PREP/COOKING AREA, INSTRUCTED TO REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE BASEMENT FOOD PREP/COOKING AREA WITHOUT A EXPOSED HAND SINK, INSTRUCTED TO PROVIDE.

FOOD HANDLER REQUIREMENTS MET - Comments: OBSEERVED NO FOOD HANDLER CERTIFICATES ON PREMISES AT THIS TIME, GIVEN COPY OF IDPH'S FOOD HANDLER INFO., INSTRUCTED TO PROVIDE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEED TO PROVIED A DIVIDER BETWEEN THE EXPOSED HAND SINK AND THE SOUP HOT HOLDING UNIT AT THE WAITRESS STATION LOCATED IN THE NEW DINING ROOM AREA. INSTRUCTED TO PROVIED DIVIDER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FILTERS ABOVE THE COOKING EQUIPMENT NOT CLEAN HAS GREASE BUILDUP ON THEM. ALSO SOME FILTERS ARE MISSING. INSTRUCTED TO CLEAN AND PROVIDE THE MISSING FILTERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR IN BASEMENT STOREROOM HAS DUST AND DIRT ON IT. INSTRUCTED TO CLEAN FLOOR.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEED TO PROVIED A DIVIDER BETWEEN THE EXPOSED HAND SINK AND THE SOUP HOT HOLDING UNIT AT THE WAITRESS STATION LOCATED IN THE NEW DINING ROOM AREA. INSTRUCTED TO PROVIED DIVIDER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FILTERS ABOVE THE COOKING EQUIPMENT NOT CLEAN HAS GREASE BUILDUP ON THEM. ALSO SOME FILTERS ARE MISSING. INSTRUCTED TO CLEAN AND PROVIDE THE MISSING FILTERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOOR IN BASEMENT STOREROOM HAS DUST AND DIRT ON IT. INSTRUCTED TO CLEAN FLOOR.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: THE BULK FOOD CONTAINERS NOT LABELED. INSTRUCTED TO LABEL THEM, LOCATION BASEMENT STORE ROOM.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEED A DIVIDER BETWEEN THE EXPOSED HAND SINK AND THE SOUP HOT HOLDING UNIT AT THE WAITRESS STATION LOCATED IN THE NEW DINING ROOM AREA. INSTRUCTED TO PROVIED DIVIDER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE HOODS AND FILTERS ABOVE THE COOKING EQUIPMENT NOT CLEAN HAS GREASE BUILDUP ON THEM.ALSO SOME FILTERS ARE MISSING. INSTRUCTED TO CLEAN AND PROVIDE THE MISSING FILTERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOOR IN THE FURNACE ROOM NOT CLEAN. INSTD TO CLEAN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: IMPROPER STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE PROPER STOPPERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR BOTTOM OF FRYERS WITH EXCESSIVE GREASE BUILD-UP. CLEAN SAME.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON WALK-IN COOLER CEILING. REMOVE SAME.

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. NEW CUTTING BOARDS NEEDED AT BASEMENT PREP AREA. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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 TO REMOVE GREASE AND FOOD BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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 INSTALL THERMOMETERS IN ALL REACH IN AND WALK IN COOLERS. MUST MAINTAIN AT ALL TIMES.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. ONLY AUTHORIZED PERSONNEL MAY ENTER THE PREP AREAS.

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. NEW CUTTING BOARDS NEEDED AT 1ST FLOOR PREP AREA. MUST REPLACE 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. COOK TOP AT 1ST FLOOR IN NEED OF CLEANING TO REMOVE GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. LIGHT SHEILDS NEED AT BASEMENT PREP AREA WHERE MISSING OR IN POOR REPAIR. MUST CORRECT 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. ALL WASTE LINES MUST DRAIN TO OPEN DRAIN SITE. MUST MAINTAIN AT ALL TIMES.

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 LEGS AND SHELF UNDER THE PREP TABLES ARE STARTING TO RUST. INSTRUCTED TO PAINT WITH NON TOXIC PAINT.

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. THE HOODS AND FILTERS ABOVE THE COOKING EQUIPMENT NOT CLEAN. ALSO CLEAN THE KNIFE RACK AND SHELVES IN THE REACH IN COOLERS. INSTRUCTED TO CLEAN SAME.

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.THE FLOOR IN THE FURNACE ROOM NOT CLEAN. INSTD TO CLEAN SAME.