All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURE OF COOKED FOODS STORED ON TOP OF HOT HOLDING UNITS & IN WALK IN COOLER BEEF TORTA 80.4 F,PORK TORTA 77.5 F-78.4 F,BACON BREAKFAST SANDWICH 78.8 F -78.9 F,SAUSAGE BREAKFAST SANDWICH 78.6 F- 80.0 F,QUESIDILLA PASTOR 79.5F,EGG & CHIROZO QUESIDILLA 80.7 F,TORTA CHIROZO & EGG 52,7 F,SLICED TURKEY 51.8 F, HAM & CHEESE TORTA 47.6 F, SLICED HAM 45.1 F,BEEF TACO 63.6 F,TONGUE TACO 75.7F,BEEF CHEEK MEAT 68.7 F-92.3 F,PORK CARNITAS 45.7 F-49.6 F,PORK TACO 99.3 F.NO TIME & TEMPERATURE LOGS TO VIEW AT THIS TIME.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED.APPX.120 LBS. $540. 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 LIVE FRUIT FLIES MORE THAN 100 ON BOXES,ON WALLS IN REAR STORAGE AREA.GOLDSTAR PEST CONTROL OPERATOR ARRIVED ON SITE TO TREAT AND WILL RETURN AGAIN TOMORROW FOR FOLLOW UP. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES & WALK IN COOLER SHELVES. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.PROVIDE A SPRING ON TOILET ROOM DOOR.
NO CURRENT CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES, OBTAIN PROOF OF ENOUGH CERTIFIED MANAGERS TO COVER YOUR HOURS OF OPERATION. A POT OF BEEF TONGUES IS JUST STARTING TO BE COOKED ON THE STOVE. THE FLOORS ARE IN POOR REPAIR WITH MISSING TILES AND GROUT IN POOR REPAIR, REPAIR THE FLOOR SO IT IS SMOOTH AND SANITARY FROM CORNER TO CORNER. THE NORTH WALK-IN COOLER DRAIN IS DAMAGED AT THE COIL DRIP PAN, REPAIR THE DRAIN TO PREVENT POSSIBLE LEAKS ONTO PRODUCT.
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