La Fiesta Bakery/Taqueria

Equipment and surfaces were dirty.

Inspector’s note: Wire storage racks in front prep area with debris accumulation. Instd to clean and maintain same

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Debris accumulation on wall behind 3-compartment sink in front prep area. Instd to clean and maintain

Staff personal cleanliness was inadequate.

Inspector’s note: Food handler with beard without beard restraint. Instd to wear beard restraint and maintain

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Equipment stored on floor in rear prep area. Instd to elevate and maintain.

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

Inspector’s note: Worn surfaces, peeling paint on door from rear bakery to warewashing area. Instd to remove peeling paint and have surface smooth and easily cleanable

Equipment and surfaces were dirty.

Inspector’s note: Excessive ice accumulation in deep freezers. Instd to remove ice and maintain

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

Inspector’s note: Observed bulk containers not labeled in rear prep area. Instructed manager to label all bulk containters with common name of food.

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

Inspector’s note: Observed fly strips hanging near exposed and 3-compartment sinks in prep areas. Instructed manager to remove all fly strips from prep area.

In-use utensils weren’t stored properly.

Inspector’s note: Observed plastic cup used as dispensing utensils inside caramel container. Instructed manager to provide long handle dispensing utensils to prevent contamination.

Equipment and surfaces were dirty.

Inspector’s note: Observed debris on bulk containers, shelving units, prep tables, mixers, coolers and freezers in prep area, inside cabinets under display cases in sales area. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking faucet on large 3-compartment sink in rear prep area. Instructed manager to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing fan guard cover inside walk-in cooler. Instructed manager to replace and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed damaged light shield in front prep area. Instructed manager to replace and maintain.

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

Inspector’s note: Observed bulk containers not labeled in prep and storage areas. Instructed manager to label all bulk containers with common name of food.

In-use utensils weren’t stored properly.

Inspector’s note: Observed handles of dispensing utensils laying on top of food inside bulk containers. Instructed manager to store all handles above food to prevent contamination.

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

Inspector’s note: Observed soiled cardboard on floor and bottom shelves of prep tables in prep areas. Instructed manager to remove all soiled cardboard in all areas for easy cleaning and pest control.

Equipment and surfaces were dirty.

Inspector’s note: Observed grease buildup and food debris on interior and exterior surfaces of bulk containers, mixers, prep tables, fryers, coolers, shelving units and rolling carts. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leak under hand washing sink in rear prep area, leaking hot water handle on hand washing sink in front prep area, damaged hot water handle and missing top of back flow device on utility sink. Instructed manager to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed smoke buildup, food debris and spills on ceilings, walls and floors in prep areas. Instructed manager to clean and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: All wiping cloths when not in use must be stored in a clean sanitizing solution. Instructed to correct and maintain.

Equipment and surfaces were dirty.

Inspector’s note: All fryers in need of cleaning to remove all grease build up. Instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: All wheels of equipment in need of cleaning, all baking racks in need of cleaning. Instructed to clean and maintain clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors through out prep area in need of cleaning under and around all equipment. Instructed to clean and maintain.

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

Inspector’s note: Worn labels on dry storage containers. Instd to label and maintain

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

Inspector’s note: Display case doors in poor repair, cracked surfaces. Instd to repair and mainatain

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

Inspector’s note: Observed no labels on packaged candy pops displayed for customer service at front register. Instructed manager to label with ingredients, net weight, business name and address.

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

Inspector’s note: Observed bulk food containers not labeled in bakery prep area. Instructed to label all bulk containers with common name.

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

Inspector’s note: Observed gasket damaged on right door of two door cooler in cooking area. Instructed manager to repair and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed grease buildup and food debris on shelves, prep tables, cooking equipment, coolers and freezers, residue on interior surfaces of ice dispenser. Instructed manager to clean and sanitize all food and non-food contact surfaces and equipment.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed damaged floor tiles in bakery area. Instructed manager to replace floor tiles and maintain.

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

Inspector’s note: Observed reach-in 50.5f and prep cooler 49.1f not maintaining proper temperature. Instructed manager to repair coolers. All coolers must maintain 41f or below. Coolers are tagged held for inspection and must not be used until reinspected by chicago department of health. Priority citation issued 7-38-005

Thermometers were missing or inaccurate.

Inspector’s note: Observed no temperature measuring device with suitable small diameter probe to measure thin masses of food. Instructed manager to provide proper thermometer for internal temperatures of cold and hot foods. Priority foundation citation issued 7-38-005

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

Inspector’s note: Observed no labels on packaged candy pops displayed for customer service at front register. Instructed manager to label with ingredients, net weight, business name and address.

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

Inspector’s note: Observed bulk food containers not labeled in bakery prep area. Instructed to label all bulk containers with common name.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed multi-use knives stored behind 3-compartment sink. Instructed manager to properly store in sanitary manner.

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

Inspector’s note: Observed gasket damaged on right door of two door cooler in cooking area. Instructed manager to repair and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed grease buildup and food debris on shelves, prep tables, cooking equipment, coolers and freezers, residue on interior surfaces of ice dispenser. Instructed manager to clean and sanitize all food and non-food contact surfaces and equipment.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed 3-compartment faucet leaking in cooking area. Instructed manager to repair faucet and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed damaged floor tiles in bakery area. Instructed manager to replace floor tiles and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed grease buildup inside ventilation hood. Instructed manager to clean ventilation hood and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: 4-302.12(a)- no food temperature measuring device on site for verifying food temperatures. Instd to provide and maintain. Priority foundation citation issued 7-38-005.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: 4-301.12- multi use equipment (large dough mixers and trays) unable to submerge in 3-compartment sink. Instd to provide equipment able to fully submerge in basins of sink or have cdph approved alternative manual warewashing equipment.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Observed the kinfes improperly stored in the taqueria area between cooler and top cutting board. Instructed to provide knife rack.

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

Inspector’s note: Observed raw wood rear taqueria leading into bakery, instructed to seal.

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

Inspector’s note: Observed knifes not clean in rear taqueria, instructed to clean and sanitize.

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

Inspector’s note: Observed the floor not clean in rear baking area, instructed to clean.

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

Inspector’s note: Observed a black substance on the wall behind the bakery 3 compartment sink, instructed to remove/recaulk.

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

Inspector’s note: All cooking equipment in taqueria in need of cleaning, ice machine in need of cleaning, prep tables in need of cleaning, and interior of reach in coolers in need of cleaning. Must clean and maintain at all times.

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

Inspector’s note: Floors through out in need of cleaning to remove all food spills and water. 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 at the 3 compartment sink in need of cleaning to remove all splatter. Must clean and maintain.

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

Inspector’s note: Observed front display case cracked, instructed to replace.

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

Inspector’s note: Observed the floor drains not clean in bakery area, instructed to clean.

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

Inspector’s note: Observed water damaged ceiling tiles thru out, instructed to replace. Also clean ceiling light shields.

Food handler requirements met

Inspector’s note: Observed no food handler certificates on premises at bakery, and taqueria, instructed to provide. Given copy of idph's food handler info. At this time.

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

Inspector’s note: Label the bulk food containers in the bakery prep area.

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

Inspector’s note: Clean the hood,filters,and the cooking equipment in the prep area has some grease buildup on the them.

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

Inspector’s note: The customers mens toilet room the ceiling tiles have some water stained tiles. Instructed to paint or replace them.

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

Inspector’s note: Label the bulk food containers in the bakery prep area.

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

Inspector’s note: Clean the hood,filters,and the cooking equipment in the prep area has some grease buildup on the them.

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

Inspector’s note: In the customers mens toilet room the ceiling tiles have some water stained tiles. Instructed to paint or replace them.

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

Inspector’s note: Lightshield missing in rear bakery prep area. Replace same.

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

Inspector’s note: Sinks in restaurant prep area not clean. Instd to clean and maintain same.

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

Inspector’s note: Lightshield missing in rear bakery prep area. Replace same.

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

Inspector’s note: Sinks in restaurant prep area not clean. Instd to clean and maintain same.

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

Inspector’s note: All baking equipment in need of cleaning to remove all build mup. Must clean and maintain at all times.

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

Inspector’s note: Floor under equipment in need of cleaning to remove all debris. Must clean and maintain at all times.

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

Inspector’s note: Rubber gaskets on reach in coolers in need of replacing. Must correct

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

Inspector’s note: Floors in need of cleaning to remove food spills. Must clean and maintain

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

Inspector’s note: Walls in need of cleaning to remove dust build up. Must correct.

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

Inspector’s note: Leaks at faucet at 3 compartment sink in need of repair. Must correct.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. FRYERS IN NEED OF CLEANING TO REMOVE GREASE BUILD UP, CLEANING UNDER FLAT TOP GRILL NEEDED. 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: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALL AT GREASE AREA IN NEED OF CLEANING TO REMOVE ALL GREASE SPLATTER. MUST CLEAN 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. HOOD VENTS AND ANSEL IN NEED OF CLEANING TO REMOVE GREASE. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: COOKING EQUIPMENT, PREP TABLES IN BAKERY, LARGE MIXING MACHINES, INTERIOR OF REACH IN COOLERS AND ICE MACHINE. MUST CLEAN 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 THROUGHOUT BAKERY AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL 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: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AND CEILING IN THE BAKING PORTION IN NEED OF CLEANING TO REMOVE 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. LIGHTS IN NEED OF PROPER SHEILDS IN BAKERY AND MORE LIGHT NEED. MUST INSTALL AND MAINTAIN.

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. VENTILATION HOOD ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE GREASE BUILD-UP. MUST CLEAN 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 HOOD AND FILTERS ABOVE THE COOKING AND HOOD ABOVE THE LARGE OVENS IN THE BAKERY AREA.

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

Inspector’s note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE THE LIGHT BULB WITH A WORKING ONE UNDER THE HOOD ABOVE THE COOKING EQUIPMENT.