LAZO'S TACOS

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND 2 DOORS NOT RODENT PROOFED APPROXIMATELY 1/4" MODE OF ENTRY THAT IS FRONT DOUBLE DOORS,REAR CENTER DOOR.ALSO FOUND APPROXIMATELY 6 LIVE FRUIT FLIES AT BAR AREA ON UPPER WALLS.MUST RODENT PROOF SAID DOORS AND ENSURE NO MODE OF ENTRY,PEST CONTROL SERVICE NOW RECCOMENDED.SERIOUS VIOLATION 7-38-020.

* 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.FOUND NO CERTIFIED FOOD MANAGER WHILE FOOD HANDLERS SERVING POTENTIALLY HAZARDOUS FOODS (RICE,BEEF)TO CUSTOMERS DURING THIS INSPECTION.SERIOUS VIOLATION 7-38-012.

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.FOUND 3 COMPARTMENT SINK AT REAR KITCHEN NOT MAINTAINED I.E. WASTE WATER NOT PROPERLY DRAINING OUT AS REQUIRED,NO SINK STOPPERS,WATER LEAKING AT EXPOSED HANDSINK AT DISHWASHING AREA ALSO WATER LEAKING AT PIPE BEHIND HOT WATER TANK LOCATION.MUST REPAIR TO GOOD WORKING CONDITION,MAINTAIN AT ALL TIMES.SERIOUS VIOLATION 7-38-030.

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.REMOVE CARDBOARDS FROM SHELVINGS INSIDE THE WALK-IN-COOLER,PROPERLY CONNECT WASTE WATER LINES AT BAR GUNS AT BAR,PROVIDE PROPER WASTE LINE FOR TAP BEER SAME AREA AND PROVIDE,MAINTAIN SINK STOPPERS AT ALL 3 COMPARTMENT SINKS ALSO REMOVE UTENSILS THAT ARE STORED ON,BENEATH GAS METER ON SHELVING ABOVE THE 3 COMP SINK.

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 FOLLOWING AREAS REQUIRE A DETAIL CLEANING INTERIOR/EXTERIOR OF COOLERS INCLUDING BAR COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES AND LEGS OF EQUIPMENTS,DEEP FRYER,SIDES OF HOT COOKING EQUIPMENTS,EXTERIOR SURFACES OF DISHMACHINE,SHELVINGS THROUGHOUT THE FOOD PREP AREAS ETC.

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.REPLACE WORNED OUT UNCLEAN MATS IN KITCHEN AREAS AND MAINTAIN AT ALL TIMES.FOORS THUR OUT THE FRONT COUNTER KITCHEN,REAR KITCHEN, UNDER AND AROUND THE BAR AREA, BEHIND THE COOKING AREA, ON SIDE OF ALL COOKING EQUIPMENTS UNDER AND AROUND. NEEDS DETAIL CLEANING.

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 REPLACE WORNED OUT WOODEN SHELVINGS AT DISHROOM AREA,REPAIR/REPLACE GASKETS AT STAND-UP COOLER BEHIND FRONT SERVICE COUNTERS.

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 A DETAIL CLEANING INCLUDING INSIDE WALK-IN-COOLERS.

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.FOUND A DAMAGED CEILING TILE OVER DISHROOM AREA AND WALLS THROUGHOUT FOOD PREP AREAS REQUIRE A DETAIL CLEANING TO REMOVE FOOD DEBRIS.

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 BURNT OUT LIGHT BULBS ALONG WALK-IN-COOLER CORRIDOR.

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 PROPERLY STORE PERSONAL BELONGINGS IN A DESIGNATED AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.Wiping cloths must be stored in sanitizing solution.