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. MUST REPLACE/REPAIR RUSTY THREE COMPARTMENT SINK BASEMENT PREP AREA, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE, MUST ALSO PROVIDE THREE SINK STOPPERS NO CITATION ISSUED, PREMISES NOT OPEN FOR BUSINESS The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS IN BASEMENT STORAGE AREAS, UNDER AND BEHIND ALL EQUIPMENT The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR HOLES IN WALLS VARIOUS AREAS THROUGHOUT PREMISES All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE SPLASH GUARDS AT EXPOSED HAND SINK IN BASEMENT AREA, NEAR TO THREE COMPARTMENT SINK, MUST REPAINT/RESEAL RUSTY SHELVING IN BASEMENT AREA, AND REPLACE CRACKED GLASS INSIDE FRONT DISPLAY COOLER All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN INTERIOR SHELVES OF FRONT POP COOLERS 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 ALL UNUSED EQUIPMENT FROM PREP AREAS, IF EQUIPMENT IS TO BE USED, MUST BE PROPERLY WORKING, MUST BETTER CLEAN ALL AREAS, REMOVE ALL CLUTTER AND BETTER ORGANIZE WANTED ITEMS 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 A BACK FLOW PREVENTER DEVICE AT MOP SINK LOCATED IN BASEMENT 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 INSIDE ALL COOLERS 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. FEW MICE DROPPINGS SEEN IN BASEMENT AREA, AND OBSERVED OPEN BAIT, INTSRUCTED TO CLEAN AFFECTED AREA, AND PROVIDE ENCLOSED BATE STATIONS, NO CITATION ISSUED, PREMISES NOT OPEN FOR BUSINESS
VIOLATION NOW CORRECTED AND ABATED FOUND NO RODENT ACTIVITY AT THIS TIME, VIOLATION NOW CORRECTED AND ABATED THREE COMPARTMENT SINK NOW IN GOOD REPAIR, VIOLATION NOW CORRECTED AND ABATED VIOLATION NOW CORRECTED AND ABATED VIOLATION NOW CORRECTED AND ABATED VIOLATION NOW CORRECTED AND ABATED VIOLATION NOW CORRECTED AND ABATED VIOLATION NOW CORRECTED AND ABATED VIOLATION NOW CORRECTED AND ABATED
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