Indio Cocina Mexicana

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored in prep tables and cold hold unit uncovered. Instructed to provided food grade lids and/or coverings to prevent contamination.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed food handlers with no hair nets/restraints. Instructed to provide.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Cutting boards with deep, dark grooves and stains. Instd to repair or replace cutting boards and maintain

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Rusty surface on bottom shelf of prep tables. Instd to remove rust so as surface to be smooth, even, and easily cleanable

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered receptacles for feminine hygiene products inside of womens/ staff toilet room. Instructed manager to provide and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Noted no labels for bulk storage containers (beans, rice, and sugar). Instructed person in charge all bulk and working food ingredient containers must be labeled with contents name.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed food handlers prepping food without hair restraints. Instructed person in charge that all food handlers must wear a hair restraint.

Ventilation or lighting was inadequate.

Inspector’s note: 6-202.11 observed damaged light shield in dishwashing area. Instructed to repair and maintain.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: 4-301.11 tagged cooler being used and unable to maintain proper cold holding temperature, internal air temperature of 45.9f. Cooler remains tagged and instd not to use until reinspected by cdph and able to maintain 41f or below at all times. Citation issued 7-38-005. Priority

Single-use items weren’t stored or used properly.

Inspector’s note: 4-502.13: observed single use plastic utensils not inverted. Instructed to invert and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: 6-202.11 observed damaged light shield in dishwashing area. Instructed to repair and maintain.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed 2 door prep cooler at 55.5f. Instructed to maintain cooler temperature of 41f or below. Cooler tagged and held for inspection by cdph. Must not be used until reinspection by cdph. Priorty violation 7-38-005. Citation issued.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometer in 2 door prep cooler. Instructed to obtain and maintain.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed single use plastic utensils not inverted. Instructed to invert and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed damaged light shield in dishwashing area. Instructed to repair and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Large bulk food items storage containers must be labeled correct and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Toilet room receptacle must be covered. Instructed to obtain a lid for garbage can and maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors under 3 compartment sink in need of cleaning to remove all food spills. Instructed to clean and maintain clean.

Staff personal cleanliness was inadequate.

Inspector’s note: 2 food handlers not wearing hair restraints. Instd to wear at all times

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed packaged bags of cookies displayed for customer service on front counter and not properly labeled. Instructed manager to properly label with ingredients, net weight, business name, address, allergens, etc.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed 1/4" gap on left bottom corner of west exit door and 1/4" gap on bottom right corner of east exit door. Instructed to seal all outer openings on door to prevent pest entry.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed food handlers not wearing hair restraints. All food handlers must wear proper hair restraints.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables and food contact surfaces. Instructed to store wiping cloths in sanitizing solution between uses.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed rust deposits on shelving units in prep area and inside walk-in cooler. Instructed to repair/replace and maintain. All food and non-food contact surfaces must be smooth and easily cleanable.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All cooked food in coolers not labeled or dated. Instd to properly label.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Imroper stoppers for 3-compartment sink. Instd to provide proper stoppers and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Wall tile missing behind cooking equipment. Instd to replace and maintain.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Food handler not wearing hair restraint. Instd to wear hair restraint at all times.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Wiping cloths improperly stored. Instd to store properly in sanitizing solution.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All multi use utensils must be stored in a clean sanitized container. Knives can not be stored between reach in coolers. Correct and maintian.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: 2 light sheilds in need of replacing at rear prep area. Must correct and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Leak at 1 compartment sprayer faucet. Must correct and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Cutting boards in need of replacing where worn. Discolored with deep cuts. Must replace and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Ice chute on ice machine in need of cleaning to remove build up. Must clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors arounf the water heater in need of cleanig to remove all build up. Must clean and maintaian

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls in dish area and water heater in need of cleaning to remove splatter. Must correct and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Light sheild above dishmachine in poor repair. Must replace and maintain.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Observed pre-packaged desserts located in a cooler at the front cashier area (flan, rice pudding etc.) not properly labeled with product origin or dates. Instructed manager to properly label all foods out of its original package.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed rust on lower shelves on prep counter with meat slicer located in the rear prep. Instructed to remove rust and maintain. Observed gaskets on a cooler located next to the grill in poor repair with warn out gaskets. Instructed to replace and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed light shield in rear prep area in need of detail cleaning. Instructed manager to clean and maintain.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: The bulk food containers in the prep area not labeled. Instructed to label them.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean the hood,filters and the fryer and cabinet underneath has some grease buildup on them.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors under prep tables in need of cleaning to remove all food debris and build up. Must clean and maintain at all times.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls in dish area in need of cleaning to remove all food splatters. Must clean and maintain at all times.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Pre-packaged desserts at front counter (empanandas, gelatins) not properly labeled or dated. Instd to properly label same.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Replace worn, discolored cutting board in rear of prep area.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floor drain thru-out not clean and with worn surfaces. Instd to detail clean same and remove rusty surfaces. Floor with water accumulation under dishmachine area. Instd to keep clean and dry.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Over 30 live drain flies noted on walls and exterior of walk-in cooler. Instd to eliminate flies, clean and sanitize all affected areas. Contact pest control for service. Improper fly strips hanging from ceiling in prep area. Instd to remove same and use proper pest control devices. Citation issued 7-38-020 serious.

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: No city of chicago certified manager on duty while handling potentially hazardous foods (rice, beef, etc). Mgr on duty's certificate is not valid, expired. Instd to have certified mgr on duty at all times. Citation issued 7-38-012 serious.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Pre-packaged desserts at front counter (empanandas, gelatins) not properly labeled or dated. Instd to properly label same.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Replace worn, discolored cutting board in rear of prep area.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floor drain thru-out not clean and with worn surfaces. Instd to detail clean same and remove rusty surfaces. Floor with water accumulation under dishmachine area. Instd to keep clean and dry.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Food handler not wearing hair restraint. All food hanlders must wear hair restraints.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RUBBER GASKETS NEEDED ON REACH IN COOLER. MUST REPLACE AND MAINTAIN AT ALL TIMES.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS UNDER PREP TABLES IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT AT WALK IN COOLER AREA IN NEED OF REPAIRING AND OR REPLACING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. AIR VENTS IN REACH IN COOLER IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW CUTTING BOARDS NEEDED. WORN WITH DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN DISH AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT IN NEED OF SHEILDING IN DISH AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. LEAK AT 1 COMPARTMENET SINK P-TRAP. MUST REPLACE PLASTIC P-TRAP AND MAINTAIN.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN THE CABINETS UNDER THE STOVE HAS FOOD DEBRIS INSIDE.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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.CLEAN VENTS IN THE PREP AREA AND HALLWAY BY THE TOILET ROOMS.