Carniceria Aguascalientes, 3132 W 26th St, Chicago, IL 60623 - Restaurant inspection findings and violations
Inspection findings |
Inspection Date |
Inspection Score |
|---|---|---|
|
Jul 15, 2010 | 0 |
|
Jul 22, 2010 | 100 |
| No violation noted during this evaluation. | Jul 27, 2010 | 100 |
|
Dec 20, 2010 | 100 |
|
Jan 10, 2011 | 0 |
|
Jan 19, 2011 | 100 |
|
Aug 3, 2011 | 0 |
|
Aug 11, 2011 | 0 |
|
Aug 26, 2011 | 100 |
|
Jun 18, 2012 | 100 |
Violation descriptions and comments
Jul 15, 2010The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS BEHIND EQUIPMENT AT FRONT PREP AREA, REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES AND REPLACE BROKEN PLASTIC CURTAINS AT MAIN KITCHEN DOOR.
MUST PROVIDE DRAIN STOPPERS FOR 3PART SINKS.
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND SINK AT BUTCHER/MEAT AREA NOT ACCESSIBLE FOR PROPER HAND WASHING. FOUND BUTCHER KNIVES AND PLASTIC CUPS INSIDE SINK AND TWO GARBAGE CONTAINERS IN FRONT OF SINK. INSTRUCTED TO REMOVE ITEMS AND HAVE SINK ACCESSIBLE FOR PROPER HAND WASHING AT ALL TIMES. CITATION ISSUED 7-38-030 CRITICAL.
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 EVIDENCE OF RODENT ACTIVITY ON FLOORS AND ALONGS WALLS; OVER 100 MICE DROPPINGS NOTED, ON 1ST FLOOR BEHIND COOLERS AND FREEZERS ALONG EAST WALL, AND THRU-OUT 2ND FLOOR STORAGE ROOM ON FLOOR AND ALONG WALLS. ALSO BOTTOM AREA OF FRONT DOORS NOT RODENT PROOFED. ALSO NOTED SEVERAL HOUSE FLIES IN DINING AND BUTCHER AREAS. MUST CLEAN-SANITIZE AREAS AND SEAL DOORS. ADVISED TO CALL PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE RUSTY STORAGE SHELVES INSIDE JUICE PREP AREA REACH IN COOLER.
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT IN BOTH KITCHENS, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE AT FRONT PREP AREA, COOLERS, FREEZERS THRU-OUT, CAN OPENER IN MAIN KITCHEN, AND SHELVES INSIDE MEAT AREA WALK IN COOLER.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT PREMISES, INCLUDING 2ND FLOOR, UNDER, BEHIND EQUIPMENT, AT CORNERS AND ALONG WALLS.
STOPPERS PROVIDED, VIOLATION CORRECTED.
NO MICE DROPPINGS, OR FLIES NOTED AT THIS TIME AND DOOR SEALED, VIOLATION CORRECTED.
SHELVES REPLACED, VIOLATION CORRECTED.
EQUIPMENT CLEANED, VIOLATION CORRECTED.
FLOORS CLEANED, VIOLATION CORRECTED.
WALLS CLEANED, CEILING PANELS REPLACED AND CURTAINS ALSO REPLACED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RUSTY BOTTOM PANELS OF GRILLS AND PREP TABLES IN MAIN KITCHEN, RUSTY DISPLAY SHELVES THRU-OUT AND REPLACE BROOKEN PLASTIC CURTAINS IN MAIN KITCHEN DOOR.
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT IN MAIN KITCHEN, WALK IN COOLERS SHELVES, MICROWAVE OVENS, AND MEAT SLICERS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER COOKING EQUIPMENT IN BOTH KITCHENS AND THRU-OUT 2ND FLOOR STORAGE ROOM.
The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS AND CEILING IN MAIN KITCHEN, AND WALLS AT DISH WASHING AREA NEAR MEAT DEPT., CLEAN HOODS AND FILTERS AT FRONT COOKING AREA AND REPLACE MISSING WALL TILES IN WOMEN'S WASHROOM.
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST REPLACE MISSING SELF-CLOSING DEVICES FOR CUSTOMERS WASHROOMS DOORS.
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 SEAL RUSTY GREASE TRAP UNDER MEAT DEPT. 3PART SINK.
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 FOR COOLERS.
MUST REMOVE UNNECESSARY ARTICLES THRU-OUT 2ND FLOOR STORAGE ROOM AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
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.OBSERVED EVIDENCE OF LIVE ROACH ACTIVITY AT UNDER SIDE OF SERVICE COUNTER IN CRACKS IN CREVICES,ON TOP OF PAPER TOWEL HOLDER IN FRONT PREP AREA,ALSO SEVERAL DEAD ROACHES IN CREVICES OF PREP TABLE & A BOX OF LEMON JUICE ON FLOOR NEAR SAME PREP TABLE,TRASH CAN IN DINING AREA.LIVE FRUIT FLY ACTIVITY IN DINING AREA FLYING AROUND.5-RODENT DROPPINGS ON ELECTRICAL BOX BEHIND PREP COOLER.MUST REMOVE DEAD ROACHES,RODENT DROPPINGS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 1/10/11.
Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RUSTY BOTTOM PANELS OF GRILLS AND PREP TABLES IN MAIN KITCHEN, RUSTY DISPLAY SHELVES THRU-OUT AND REPLACE BROOKEN PLASTIC CURTAINS IN MAIN KITCHEN DOOR.
Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT IN MAIN KITCHEN, WALK IN COOLERS SHELVES, MICROWAVE OVENS, AND MEAT SLICERS.
Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER COOKING EQUIPMENT IN BOTH KITCHENS AND THRU-OUT 2ND FLOOR STORAGE ROOM.
Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS AND CEILING IN MAIN KITCHEN, AND WALLS AT DISH WASHING AREA NEAR MEAT DEPT., CLEAN HOODS AND FILTERS AT FRONT COOKING AREA AND REPLACE MISSING WALL TILES IN WOMEN'S WASHROOM.
Inspector Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST REPLACE MISSING SELF-CLOSING DEVICES FOR CUSTOMERS WASHROOMS DOORS.
Inspector 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 SEAL RUSTY GREASE TRAP UNDER MEAT DEPT. 3PART SINK.
Inspector 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 FOR COOLERS.
Inspector Comments: MUST REMOVE UNNECESSARY ARTICLES THRU-OUT 2ND FLOOR STORAGE ROOM AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
Inspector Comments: Inspector Comments: MUST REMOVE UNNECESSARY ARTICLES THRU-OUT 2ND FLOOR STORAGE ROOM AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
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.VIOLATION CORRECTED .
Inspector Comments: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RUSTY BOTTOM PANELS OF GRILLS AND PREP TABLES IN MAIN KITCHEN, RUSTY DISPLAY SHELVES THRU-OUT AND REPLACE BROOKEN PLASTIC CURTAINS IN MAIN KITCHEN DOOR.
Inspector Comments: Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT IN MAIN KITCHEN, WALK IN COOLERS SHELVES, MICROWAVE OVENS, AND MEAT SLICERS.
Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER COOKING EQUIPMENT IN BOTH KITCHENS AND THRU-OUT 2ND FLOOR STORAGE ROOM.
Inspector Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS AND CEILING IN MAIN KITCHEN, AND WALLS AT DISH WASHING AREA NEAR MEAT DEPT., CLEAN HOODS AND FILTERS AT FRONT COOKING AREA AND REPLACE MISSING WALL TILES IN WOMEN'S WASHROOM.
Inspector Comments: Inspector Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST REPLACE MISSING SELF-CLOSING DEVICES FOR CUSTOMERS WASHROOMS DOORS.
Inspector Comments: Inspector 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 SEAL RUSTY GREASE TRAP UNDER MEAT DEPT. 3PART SINK.
Inspector Comments: Inspector 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 FOR COOLERS.
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 55.0F IN FRONT PREP AREA WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE (HAM,SLICED TOMATOE,COOKED POBLANO PEPPERS).A HELD FOR INSPECTION TAG PLACED ON UNIT ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.(CRITICAL 7-38-005A)
All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS IN PREP COOLER & WALK IN COOLER SUCH AS SLICED TOMATOE 56.9F,SLICED HAM 48.9F-49.0F,COOKED POBLANO PEPPERS 45.9F-46.4F, COOKED TONGUE 64.6F,CHICKEN SOUP 44.6F-45.4F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED & DENATURED. APPX 34LBS.$78.(CRITICAL 7-38-005A).
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.OBSERVED EVIDENCE OF 4-LIVE ROACHES CRAWLING IN & OUT OF BROKEN WALL TILES IN FRONT PREP AREA BEHIND GRILL,1- LIVE CRAWLING ON FLOOR NEAR HAND SINK IN FRONT PREP AREA,ALSO 20-25 LIVE FRUIT FLIES & HOUSE FLIES IN ALL PREP AREAS,PRODUCE DISPLAY AREAS ON FRUIT & ONIONS,UNDER HAND SINKS NEAR ELECTRICAL BOX,ALSO MORE THAN 100 RODENT DROPPINGS SCATTERED IN VARIOUS AREAS ON FLOOR,PALLETS,SHELVING UNITS IN BEER WALK IN COOLER,UNDER & NEXT TO MILK DISPLAY UNIT,BREAD DISPLAY,POP DISPLAY,CANDLE DISPLAY,LIQUOR DISPLAY,CASHIER BOOTH,2ND FL. STORAGE AREA,PRODUCE DISPLAY UNITS.ALSO FRONT SOUTH EAST DOORS & ENTRY DOOR,REAR PREP AREA DOOR HANDLE IN POOR REPAIR .MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS,RODENT PROOF DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/3/11.(SERIOUS 7-38-020).
All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL BULK FOOD STORAGE CONTAINERS.MUST LABEL & DATE COOKED FOODS IN COOLERS & DESSERT.
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.MUST INVERT MULITUSE UTENSILS ON SHELVING UNITS THROUGHOUT PREP AREAS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE SINK STOPPERS FOR 3- COMP SINKS.MUST REMOVE RUST FROM SURFACES OF ICE MACHINE,RUST FROM PREP TABLES & GRILL TABLE,RUSTY GREASE TRAPS AT 3- COMP SINKS.MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACES IN REAR PREP AREA.MUST REPAIR OR REPLACE MISSING WALL OUTLET COVERS,FOIL FROM SURFACES,WORN DOOR GASKETS ON WALK IN MEAT COOLER,BEER WALK IN COOLER,DESSERT COOLER,WORN CUTTING BOARDS.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN CAN OPENER,ALL SHELVING UNITS THROUGHOUT INCLUDING ALL WALK IN COOLERS,FRYERS,MICROWAVES,UNUSED EQUIPMENT,NOZZLES ON DRINK MACHINES,UNDER SIDES OF PREP TABLES,FANGUARD COVERS IN ALL REACH IN COOLERS & WALK IN COOLERS,DISPLAY SHELVES,WALL VENT IN REAR PREP AREA.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT INCLUDING ALL WALK IN COOLERS,FLOOR DRAINS.MUST GROUT FLOOR IN FRONT & REAR PREP AREAS.MUST REPAIR OR REPLACE MISSING & DAMAGED FLOOR TILES.
The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE MISSING & DAMAGED WALL TILES IN FRONT PREP AREA,DINING AREA,PREP AREAS & WHERE NEEDED,STAINED & MISSING CEILING TILES.MUST SEAL WALL BASES IN PREP AREAS.MUST CLEAN & PAINT WALLS IN PREP AREA & COOLERS.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE LIGHT SHIELD & END CAPS ON LIGHTS IN PREP AREAS.
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST PROVIDE SELF CLOSING DEVICES ON ALL TOILET ROOM DOORS.
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 OR REPLACE LEAKY COMPRESSOR LINE IN REAR PREP AREA WALK IN COOLER.
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.THERMOMETERS FOR ALL COLD HOLDING UNITS.
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 REMOVE ARTICLES FROM UNDER STAIR CASE.
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.VIOLATION #18 NOT CORRECTED AT THIS TIME FROM REPORT #547592 8/3/11.
A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.PREVIOUS SERIOUS VIOLATION FROM REPORT# 547592 8/3/11.STILL FINDING EVIDENCE OF MORE THAN 12 LIVE ROACHES CRAWLING IN & OUT OF BROKEN WALL TILES IN FRONT PREP AREA BEHIND GRILL & DINING AREA,IN CRACK & CREVICE OF STORAGE CABINET NEXT TO PREP COOLER IN FRONT PREP AREA,ALSO 8-10 LIVE HOUSE & FRUIT FLIES FLYING THROUGHOUT PREMISES,1-LIVE MOUSE RAN BEHIND PALLET IN WALK IN BEER COOLER ALSO A INFESTATION OF RODENT DROPPINGS MORE THAN 200 SCATTERED THROUGHOUT PREMISES ON FLOOR,PALLETS,SHELVING UNITS AT BREAD & TORTILLA DISPLAY,WINDOW SILL BEHIND ICE FREEZER,LIQOUR DISPLAY,CASHIER BOOTHS,IN BEER WALK IN COOLER,NEXT TO MILK DISPLAY UNIT,CANDLE DISPLAY UNIT,,2ND FL.DRY STORAGE AREA & HALL WAY WINDOW SILLS,LOWER SHELVES AT PRODUCE DISPLAY UNITS,NEXT TO PRODUCE DISPLAY UNIT,LEDGE ALONG WALL IN MEAT PROCESSING AREA,MEAT WALK IN COOLE,LIQUOR STORAGE AREA.ALSO ALL FRONT & 2ND FLOOR DOORS NOT RODENT PROOFED & REAR EXIT DOOR HANDLE IN POOR REPAIR.MUST REMOVE DROPPINGS,CLEAN & SANITIZE ALL AREAS/SURFACES, RODENT PROOF DOORS & DOOR HANDLES.INSTRUCTED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/11/11.(CRITICAL 7-42-090).
Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL BULK FOOD STORAGE CONTAINERS.MUST LABEL & DATE COOKED FOODS IN COOLERS & DESSERT.
Inspector 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.MUST INVERT MULITUSE UTENSILS ON SHELVING UNITS THROUGHOUT PREP AREAS.
Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE SINK STOPPERS FOR 3- COMP SINKS,DRAIN BOARDS OVER ALL 3- COMP SINKS.MUST REMOVE RUST FROM SURFACES OF ICE MACHINE,RUST FROM PREP TABLES ,SHELVING UNITS, GRILL TABLE,RUSTY GREASE TRAPS AT 3- COMP SINKS.MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACES & WALLBASES IN REAR PREP AREA & MEAT PROCESSING AREA.MUST REPAIR OR REPLACE MISSING WALL OUTLET COVERS,FOIL FROM SURFACES,WORN DOOR GASKETS ON WALK IN MEAT COOLER,BEER WALK IN COOLER,DESSERT COOLER,WORN CUTTING BOARDS.
Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN CAN OPENER,ALL SHELVING UNITS THROUGHOUT INCLUDING ALL WALK IN COOLERS,FRYERS,MICROWAVES,UNUSED EQUIPMENT,NOZZLES ON DRINK MACHINES,UNDER SIDES OF PREP TABLES,FANGUARD COVERS IN ALL REACH IN COOLERS & WALK IN COOLERS,DISPLAY SHELVES,WALL VENT IN REAR PREP AREA,PALLETS,GRILL TABLE,PREP COOLERS,INTERIOR PARTS OF ICE MACHINE.
Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT INCLUDING ALL WALK IN COOLERS,FLOOR DRAINS.MUST GROUT FLOOR IN FRONT & REAR PREP AREAS.MUST REPAIR OR REPLACE MISSING & DAMAGED FLOOR TILES WHERE NEEDED.
Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE MISSING & DAMAGED WALL TILES IN FRONT PREP AREA,DINING AREA,PREP AREAS & WHERE NEEDED,STAINED & MISSING CEILING TILES.MUST SEAL WALLS & WALL BASES IN PREP AREAS & THROUGHOUT.MUST CLEAN & PAINT WALLS IN PREP AREA & COOLERS.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS. MUST SEAL ALL CRACKS AND CREVICES AND SEAL/PAINT ALL RAW WOOD SURFACES.
Inspector 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 PROVIDE LIGHT SHIELD & END CAPS ON LIGHTS IN PREP AREAS & WALK IN COOLER.
Inspector Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST PROVIDE SELF CLOSING DEVICES ON ALL TOILET ROOM DOORS.
Inspector 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 OR REPLACE LEAKY COMPRESSOR LINE IN REAR PREP AREA WALK IN COOLER,LEAKY FAUCET AT 3- COMP SINK NEAR MEAT PROCESSING AREA,VENTILATION NOT WORKING IN 2ND FL. TOILET ROOM. MUST REPLACE MISSING SPRAYER AT 3 COMPARTMENT SINK FOR LARGE POT SANITATION.
Inspector 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.THERMOMETERS FOR ALL COLD & HOT HOLDING UNITS & PROBE FOR FOOD.
Inspector 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 REMOVE ARTICLES & CLUTTER FROM UNDER STAIR CASE & ALONG WALLS AT COOLERS & PRODUCE DISPLAY UNITS ON SALES FLOOR AND SECOND FLOOR STORAGE ROOMS.
CORRECTED.
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VIOLATION CORRECTED.
CLEAN VENTS ABOVE COOKING EQUIPMENT IN MAIN KITCHEN IN REAR WHERE NEEDED, CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, CLEAN UNDER GRILLS WHERE NEEDED IN FOOD PREP AREAS. CLEAN CURTAIN AND SHELF IN WALK-IN COOLER TO REMOVE SPLATTERED SAUCE.
CLEAN FLOOR AROUND COOKING EQUIPMENT IN REAR MAIN KITCHEN. CLEAN (DRY) FLOOR IN WALK-IN UNIT IN MAIN KITCHEN WHERE NEEDED FROM CONDENSATION BUILD-UP FROM COMPRESSOR.
CLEAN WALL IN WALK-IN COOLER IN MAIN KITCHEN TO REMOVE SPLATTERED SAUCE.
REPAIR LEAKING FAUCET NECK AT THREE COMP SINK IN REAR BEHIND WASHROOMS IN CORNER, REPAIR FAUCET KNOB IN MENS ROOM FOR HOT RUNNING WATER (WATER SHUT OFF AT VALVE DUE TO CONSTANT RUNNING OF WATER SINCE KNOB IS BROKEN).
VIOLATION CORRECTED.
VIOLATION CORRECTED.
VIOLATION CORRECTED.
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