TECALITLAN

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Dishmachine not properly sanitizing equipment and utensils. Low temp dishmachine final rinse at 50 ppm of chlorine while being used. Instructed that low temperature dishmachine final rinse must be at 100 ppm of chlorine to properly sanitize utensils. Critiical citation issued 7-38-030. "Held for Inspection" tag placed on dishmachine.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: Dish washing facilities not maintained or operated. Faucet at three compartment sink broken and disconnected from wall, no running water to compartment and not able to properly wash, rinse or sanitize utensils or equipment. Instructed to repair faucet to properly reach all three compartments with hot and cold running water. Serious citation issued 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Ice bins not provided with covers in bar/beverage area. Instructed to provide covers for all ice bins.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Utensils and equipment not cleaned in prep areas. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily. Floor tile not maintained in areas. Instructed to repair all damaged floor tile and seal cracks in floor tile.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Ceiling tile not maintained in areas. Instructed to replace any damaged ceiling tile.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: WIPE INTERIOR PANEL OF LARGE ICE MACHINE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED. CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT WHERE NEEDED, BOTTOM CABINETS OF FRYERS AND UNDER GRILLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR UNDER KITCHEN EQUIPMENT WHERE NEEDED AND BEHIND ICE MACHINE TO REMOVE STANDING WATER.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Inspector Comments: MUST LABEL ALL BULK FOOD STORAGE CONTAINERS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: MUST REPAIR OR REPLACE ALL WORN CUTTING BOARDS,3- COMPARTMENT SINK IN JUICE AREA IS SEPERATING FROM WALL.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: MUST REMOVE FOOD DEBRI & GREASE FROM PIPES OF PLUMBING & EQUIPMENT,PREP COOLERS,CABINETS,UNDER SIDE OF DISH MACHINE,DISH RACKS IN JUICE AREA,FAN GUARD COVERS IN ALL COOLERS,EXTERIOR OF GREASE TRAPS AT SINKS,VENTILATION VENTS IN TOILET ROOM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: MUST GROUT FLOORS THROUGHOUT PREP,BAR & DISH WASHING AREAS.MUST CLEAN ALL FLOOR DRAINS & FLOOR THROUGHOUT.MUST REPAIR OR REPLACE RUSTED OUT STAIR CASES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: MUST REPAIR OR REPLACE ALL DAMAGED & MISSING WALL TRIM,WALL BASES,CEILING TILES.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS & HOLES IN WALLS IN DRY FOOD STORAGE,PREP AREAS & WHERE NEEDED.REAR DOOR IS RUSTING OUT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Inspector Comments: MUST REPAIR OR REPLACE 1ST FL.PREP AREA HAND SINK PIPE LEAKING,2ND FL. 2-COMP SINK LEAKY PIPE & FAUCET.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #659774 12/21/11 NOT CORRECTED #32-REPLACE/RESEAL RUSTY WIRE SHELVING IN COOLERS,AND REPLACE GASKETS IN ALL COOLERS WHERE NEEDED,ALL SURFACES MUST BE SMOOTH & EASILY CLEANABLE,MUST ALSO REPAIR BROKEN HANDLE ON 2ND FL. WALK IN COOLER.MUST PROVIDE SPLASH GUARDS AT ALL EXPOSED HAND BOWLS WHERE NEEDED TO PREVENT CONTIMINATION.#33- MUST CLEAN TOPS AND SIDES OF ALL COOKING EQUIPMENT 1ST & 2ND FL.#35-MUST REMOVE ALL MOLDY LOOKING SEALANT 1ST & 2ND FL. AREAS BY 3- COMPARTMENT SINKS.#36-MUST REPLACE ALL CRACKED LIGHT SHIELDS & MISSING LIGHT SHIELDS IN 1ST & 2ND FL.#39 MUST PROVIDE SANITIZING BUCKETS FOR DIRTY DISH TOWELS TO BE STORED DURING USE.#40-MUST PROVIDE THERMOMETERS IN ALL COOLERS.#41-REMOVE UNNECESSARY ARTICLES STORED AT REAR BENEATH THE STAIRS.(SERIOUS 7-42-090)

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL BULK FOOD STORAGE CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE ALL WORN CUTTING BOARDS,3- COMPARTMENT SINK IN JUICE AREA IS SEPERATING FROM WALL.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST REMOVE FOOD DEBRI & GREASE FROM PIPES OF PLUMBING & EQUIPMENT,PREP COOLERS,CABINETS,UNDER SIDE OF DISH MACHINE,DISH RACKS IN JUICE AREA,FAN GUARD COVERS IN ALL COOLERS,EXTERIOR OF GREASE TRAPS AT SINKS,VENTILATION VENTS IN TOILET ROOM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST GROUT FLOORS THROUGHOUT PREP,BAR & DISH WASHING AREAS.MUST CLEAN ALL FLOOR DRAINS & FLOOR THROUGHOUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPLACE ALL DAMAGED & MISSING WALL TRIM,WALL BASES,CEILING TILES.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS & HOLES IN WALLS IN DRY FOOD STORAGE,PREP AREAS & WHERE NEEDED.REAR DOOR IS RUSTING OUT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE 1ST FL.PREP AREA HAND SINK PIPE LEAKING,2ND FL. 2-COMP SINK LEAKY PIPE & FAUCET.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: MUST PROVIDE A SEPERATE ICE BIN IN BAR AREA TO SERVE ICE FROM AND NOT THE SAME BIN AS BEER & SODA LINES ARE STORED IN FOR CONSUMPTION.

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.REPLACE/RESEAL RUSTY WIRE SHELVING IN COOLERS, AND REPLACE GASKET IN ALL COOLER WHERE NEEDED, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE, MUST ALSO REPAIR BROKEN HANDLE TO 2ND FLOOR WALK-IN COOLER MUST PROVIDE SPLASH GUARDS AT ALL EXPOSED HAND BOWLS WHERE NEEDED TO PREVENT CONTAMINATION

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 TOPS AND SIDES OF ALL COOKING EQUIPMENT 1ST AND 2ND FLOOR AREAS

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 AFTER EACH SPILL OF FOOD DEBRI

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 REMOVE ALL MOLDY LOOKING SEALANT 1ST AND 2ND FLOOR AREAS BY 3 COMPARTMENT SINKS

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 REPLACE ALL CRACKED LIGHT SHIELDS 1ST FLOOR KITCHEN AND MISSING LIGHT SHIELD 2ND FLOOR KITCHEN

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 ADEQUATE SINK STOPPERS FOR ALL THREE COMPARTMENT SINKS

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: Soiled and clean linens, coats, and aprons shall be properly stored.MUST PROVIDE SANITIZING BUCKETS FOR DIRTY DISH TOWELS TO BE STORED DURING USE

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 IN ALL COOLERS AND PROVIDE COOKS WITH THERMOMETERS TO TAKE TEMPERATURE OF FOODS

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.REMOVE UNNECESSARY ARTICLES STORED AT REAR BENEATH THE STAIRS.

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. REPLACE/RESEAL RUSTY WIRE SHELVING IN COOLERS, AND REPLACE GASKET IN ALL COOLER WHERE NEEDED, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE, MUST ALSO REPAIR BROKEN HANDLE TO 2ND FLOOR WALK-IN COOLER MUST PROVIDE SPLASH GUARDS AT ALL EXPOSED HAND BOWLS WHERE NEEDED TO PREVENT CONTAMINATION

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 TOPS AND SIDES OF ALL COOKING EQUIPMENT 1ST AND 2ND FLOOR AREAS

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 AFTER EACH SPILL OF FOOD DEBRI

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 REMOVE ALL MOLDY LOOKING SEALANT 1ST AND 2ND FLOOR AREAS BY 3 COMPARTMENT SINKS

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 REPLACE ALL CRACKED LIGHT SHIELDS 1ST FLOOR KITCHEN AND MISSING LIGHT SHIELD 2ND FLOOR KITCHEN

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 ADEQUATE SINK STOPPERS FOR ALL THREE COMPARTMENT SINKS

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: Soiled and clean linens, coats, and aprons shall be properly stored. MUST PROVIDE SANITIZING BUCKETS FOR DIRTY DISH TOWELS TO BE STORED DURING USE

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 IN ALL COOLERS AND PROVIDE COOKS WITH THERMOMETERS TO TAKE TEMPERATURE OF FOODS

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 ALL FOIL FROM COOLER SURFACES, REPLACE/RESEAL RUSTY WIRE SHELVING IN SALSA COOLER, AND REPLACE GASKET IN THE SAME COOLER, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE

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 VENTS ABOVE COOKING EQUIPMENT 1ST FLOOR COOKING AREA, TOPS AND SIDE OF ALL EQUIPMENT 1ST AND 2ND FLOOR AREAS, AND FRONT SALSA COOLER NEEDS CLEANING

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. FLOOR BY FRONT SERVICE AREA, WHERE SYRUP IS STORED NEEDS CLEANING

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 REMOVE ALL MOLDY LOOKING SEALANT 1ST AND 2ND FLOOR AREAS BY 3 COMPARTMENT SINKS

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. MUST REPLACE ALL CRACKED LIGHT SHIELDS 1ST FLOOR KITCHEN AND MISSING LIGHT SHIELD 2ND FLOOR KITCHEN

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 LEAKING FAUCET AT 1ST FLOOR 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. MUST PROVIDE THERMOMETERS IN ALL COOLERS AND PROVIDE COOKS WITH THERMOMETERS TO TAKE TEMPERATURE OF FOODS

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. MUST CLEAN AND BETTER ORGANIZE 3RD FLOOR STORAGE AREA

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.REPLACE GASKETS AT 2 DOOR COOLERS,REPLACE/REPAIR ALL RUSTY COOLERS USING A NON-TOXIC FINISH ALSO REPLACED WORNED OUT CUTTING BOARDS.

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 KITCHEN EQUIPMENTS COOLERS,FOOD PREP TABLES,GRILLS,ATTACHED EQUIPMENTS,SHELVING,BAR GUNS,BEHIND FRONT COUNTERS REQUIRE DETAIL CLEANING.

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 ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING ESPECIALLY IN STORAGE AREAS.

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.WALLS/CEILING IN FOOD PREP AREA NEED CLEANING,SEAL OPENINGS AT CEILING ALONG DISHMACHINE.

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 BULB IN WALK-IN-COOLER NOT SHIELDED.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.EMPLOYEE TOILET ROOM VENTILATION NOT WORKING.

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.REMOVE ALL CLUTTER THROUGHOUT THE PREMISES.

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.REPLACE GASKETS AT 2 DOOR COOLERS,REPLACE/REPAIR ALL RUSTY COOLERS USING A NON-TOXIC FINISH ALSO REPLACED WORNED OUT CUTTING BOARDS.

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 KITCHEN EQUIPMENTS COOLERS,FOOD PREP TABLES,GRILLS,ATTACHED EQUIPMENTS,SHELVING,BAR GUNS,BEHIND FRONT COUNTERS REQUIRE DETAIL CLEANING.

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 ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING ESPECIALLY IN STORAGE AREAS.

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.WALLS/CEILING IN FOOD PREP AREA NEED CLEANING,SEAL OPENINGS AT CEILING ALONG DISHMACHINE.

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.LIGHT BULB IN WALK-IN-COOLER NOT SHIELDED.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.EMPLOYEE TOILET ROOM VENTILATION NOT WORKING.

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.REMOVE ALL CLUTTER THROUGHOUT THE PREMISES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND 2 FOOD PREP COOLERS IN KITCHEN WITH IMPROPER TEMPERATURES AMBIENT AIR 60F.TAGGED HELD FOR INSPECTION,MUST NOT USE UNTIL REPAIRED,THE CDPH IS NOTIFIED VIA FAX 312-746-4240 FOR TAG REMOVAL.

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.FOUND VARIOUS POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN SAID COOLERS INTERNAL TEMPERATURES RANGING FROM 60F-66F,COOKED PORK 12#,COOKED STEAK 7#,CHEESE 5#,SOUR CREAM 6 GALLONS,GUACAMOLE 8#.SAID FOODS DISCARDED,DENATURED.TOTAL DOLLAR VALUE$500.

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.REPLACE GASKETS AT 2 DOOR COOLERS,REPLACE/REPAIR ALL RUSTY COOLERS USING A NON-TOXIC FINISH ALSO REPLACED WORNED OUT CUTTING BOARDS.

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 KITCHEN EQUIPMENTS COOLERS,FOOD PREP TABLES,GRILLS,ATTACHED EQUIPMENTS,SHELVING,BAR GUNS,BEHIND FRONT COUNTERS REQUIRE DETAIL CLEANING.

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 ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING ESPECIALLY IN STORAGE AREAS.

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.WALLS/CEILING IN FOOD PREP AREA NEED CLEANING,SEAL OPENINGS AT CEILING ALONG DISHMACHINE.

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.LIGHT BULB IN WALK-IN-COOLER NOT SHIELDED.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.EMPLOYEE TOILET ROOM VENTILATION NOT WORKING.

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.REMOVE ALL CLUTTER THROUGHOUT THE PREMISES.