Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED, ICE SCOOPS AND CLEANING TOWELS MUST BE PROPERLY STORED. OBSERVED CLUTTER THRU-OUT BASEMENT, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE, WASHING, RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED, PROPER SET UP OF THE 3PART SINK, FOR PROPER WASHING, RINSING AND SANITIZING USING 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030. All food not stored in the original container shall be stored in properly labeled containers. OBSERVED PREP FOODS INSIDE WALK IN COOLER, AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO DATE-LABEL AND MAINTAIN. 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. INSTRUCTED, CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES AT KITCHEN AND BASEMENT. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE LID FOR ICE BIN AT JUICE BAR AREA. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING MUST BE CLEANED AND SANITIZED; COOLERS, COOKING EQUIPMENT, FREEZERS, MICROWAVE OVENS, AND UP INTERIOR PANEL OF ICE MACHINE. 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 BASEMENT PREP AREA, STORAGE AREAS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES; OBSERVED FOOD HANDLER; REMOVING SOILED POTS AND PANS, TALKING ON PHONE AND RETURNIND TO PREPARED FOODS WITHOUT WASHING HER HANDS. INSTRUCTED, HANDS MUST BE WASHED AT THE EXPOSED HAND SINK WITH WARM WATER AND SOAP AFTER ANY CONTAMINATING CONDITIONS. CRITICAL CITATION ISSUED, 7-38-010(A). 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 MAIN KITCHEN EXPOSED SINK FAUCET.
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