El Solazo

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

Inspector’s note: Both 2 drawer cooler units at front prep area unable to maintain proper cold holding temperature, air temperatures of 49.0f and 50.0f. Citation issued 7-38-005 priority

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

Inspector’s note: Observed milk crates being used as shelving in the prep and storage area. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

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

Inspector’s note: Observed no covered receptacle for proper disposal of sanitary napkins in all-gender washroom. Instructed to provide covered waste receptacle.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food debris and spills on the floors and surfaces in front grill area. Instructed to detail clean under all shelving units, prep tables and deep fryers to remove spills, food debris, dirt buildup and/or grease. Must maintain at all times.

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

Inspector’s note: See violation #59

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

Inspector’s note: No pest control logbook on site or proof of pest control available. Instructed manager to obtain pest control logbook and and maintain. At all times. Priority foundation

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

Inspector’s note: No chemical test strips on site to properly test sanitizing water at 3 compartment sink or chemical dish machines. Instructed to provide and maintain strips at all times. Priority foundation 7-38-005 citation issued

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

Inspector’s note: Observed bulk containers of sugar, salt, etc not labeled in rear storage area. Instructed manager to label all bulk containers with common name.

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

Inspector’s note: Observed large multi-use pots stored on floor in rear prep area. Instructed to elevate all clean multi-use equipment six inches off floor.

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

Inspector’s note: Observed single service containers not inverted on counter in front prep area. Instructed to invert all single service containers to protect from contamination.

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

Inspector’s note: Observed door gasket in poor repair on upright freezer in rear prep area. Instructed manager to repair door gasket and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed loose faucet on rear hand washing sink. Instructed manager to repair faucet and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dust buildup on ceiling vents and light shields in rear prep area and interior ceiling surfaces of walk-in cooler. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed loose basboards along pop machine in dining area. Instructed manager to seal openings along baseboards and maintain. Observed hole in wall near swinging door. Instructed manager to seal all openings in wall and maintain.

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

Inspector’s note: Observed walk-in cooler storage shelves not clean, instructed to clean.

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

Inspector’s note: Observed standing water under three compartment sink, and around dish machine, instructed to remove standing water/dry mop.

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

Inspector’s note: Observed the second light shield in the walk-in cooler filling up with water, instructed to clean/remove water from light shield. Also observed black substance around the front prep area hand sink, and behind the rear three compartment sink, instructed to remove/recaulk.

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

Inspector’s note: Observed the rear cutting boards not clean, instructed to clean and sanitize.also clean interior of reach in freezer.

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

Inspector’s note: Observed floor in the rear prep/dish area not clean, instructed to clean, and remove any standing water.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Observed wet wiping cloths stored on top of the prep cooler cutting board. Management instructed to store wet wiping cloths in a sanitizer bucket when not in use.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Previous minor violation from report #1946927 on 7/21/16 not corrected: 34 - floor tiles in dish area must be replaced. Correct and maintain. Serious violation 7-42-090.

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

Inspector’s note: The drain line at the rear prep area handwashing sink is leaking. Must repair.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Observed wet wiping cloths stored on top of the prep cooler cutting board. Management instructed to store wet wiping cloths in a sanitizer bucket when not in use.

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

Inspector’s note: Handle needed at rear prep cooler. Must install and maintain.

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

Inspector’s note: Must clean all storage racks in walk in cooler, clean air vents in walk in cooler, and clean all sinks to remove build up of food debris. Must clean and maintain.

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

Inspector’s note: Floors in front prep and rear prep area in need of cleaning to remove all food spills. Floor tiles in dish area must be replaced. Correct and maintain.

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

Inspector’s note: Leaks at 3 compartment sink in need of repair. Stopper needed for 3 compartment sink. Must correct and maintain.

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

Inspector’s note: Cutting boards in need of replacing. Worn discolored with deep cuts. Must replace and maintain at all times.

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

Inspector’s note: Cleanong to cooking equipment, dish washing area and front prep line. Must clean to remove all buuld up

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

Inspector’s note: Light shield in rear prep area in poor repair. Must replace and maintain.

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

Inspector’s note: Cutting boards in need of replacing. Worn discolored with deep cuts. Must replace and maintain at all times.

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

Inspector’s note: Cleanong to cooking equipment, dish washing area and front prep line. Must clean to remove all buuld up

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

Inspector’s note: Light shield in rear prep area in poor repair. Must replace and maintain.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Previous minor violations not corrected from inspection #1516327 june 22, 2015 inspector #372 #31 observed cooking utensils stored in between pipes by the 3 compartment sink. Instructed manager to remove said utensils, sanitize, and store properly #34 observed floors in the front food prep area in need of detail cleaning to remove food debris and old grease along the walls and in each corner. Instructed manager to clean and maintain #45 instructed to enroll all food handlers in course. All minor violations must be corrected and maintained. Serious violation 7-42-090

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

Inspector’s note: Cutting boards in need of replacing. Worn discolored with deep cuts. Must replace and maintain at all times.

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

Inspector’s note: Cleanong to cooking equipment, dish washing area and front prep line. Must clean to remove all buuld up.

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

Inspector’s note: Light shield in rear prep area in poor repair. Must replace and maintain.

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

Inspector’s note: Observed bulk foods not properly labeled in the walk in cooler. Instructed to properly label all foods out of the original containers.

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

Inspector’s note: Observed cooking utensils stored in between pipes by the 3 compartment sink. Instructed manager to remove said utensils, sanitize, and store properly.

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

Inspector’s note: Observed grill in the rear prep area in need of detail cleaning to remove old food debris. Instructed to clean and maintain. Nozzles at soda machine need cleaning. Instructed to clean and maintain.

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

Inspector’s note: Observed floors in the front food prep area in need of detail cleaning to remove food debris and old grease along the walls and in each corner. Instructed manager to clean and maintain.

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

Inspector’s note: Observed ceiling above food prep area in poor repair. Instructed manager to fix and maintain.

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

Inspector’s note: Observed a light shield hanging by the front food prep area. Instructed to repair and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Observed no thermometers at the cooler of the front food prep area. Instructed to provide thermometer and maintain.

Food handler requirements met

Inspector’s note: Instructed to enroll all food handlers in course.

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

Inspector’s note: The following in need of cleaning: shelves at walk in cooler, all cooking equipment, prep tables, steam table, to remove all build up of food debris. 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 in the front prep area, and rear area in need of detail cleaning. Floors in front prep area in need of repair where tiles are broken. Must correct and maintain.

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

Inspector’s note: Walls at prep area in need of cleaning to remove all food splatters. Must clean and maintain. Ceiling at rear prep in need of cleaning to remove dust and dirt build up. Must clean and maintain at all times

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

Inspector’s note: Light shield hanging down from the ceiling above the 3-compartment sink. Must secure it back into place.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: All unnecessary clutter in need of removing. Must correct and maintain at all times.

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Inspector’s note: At 3-compartment sink the pipe underneath has a small hole and some water is draining into a bucket. Serious violation 7-38-030. Must repair or replace the pipe so the so the water can drain properly and not into a bucket.

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

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

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

Inspector’s note: The following in need of cleaning: shelves at walk in cooler, all cooking equipment, prep tables, steam table, to remove all build up of food debris. 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 in the front prep area, and rear area in need of detail cleaning. Floors in front prep area in need of repair where tiles are broken. Must correct and maintain.

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

Inspector’s note: Walls at prep area in need of cleaning to remove all food splatters. Must clean and maintain. Ceiling at rear prep in need of cleaning to remove dust and dirt build up. Must clean and maintain at all times.

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

Inspector’s note: Light shield hanging down from the ceiling above the 3-compartment sink. Must secure it back into place.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: All unnecessary clutter in need of removing. Must correct and maintain at all times.

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

Inspector’s note: Indadequate shelving for walk-in cooler. Instd to provide same to elevate all food 6 inches.

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

Inspector’s note: All cooking equipment at front prep line including flat top grill, fryers, legs, wheels, and all attached piping not clean, excessive food debris. Clean same and maintain.

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

Inspector’s note: Replace worn/missing floor tiles in prep areas.

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

Inspector’s note: Provide lightshields for lights at interior of hood at front line.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Provide internal thermometers for all coolers.

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

Inspector’s note: Knives improperly stored inbetween prep tables. Instd to store properly.

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

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

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

Inspector’s note: Interior bottom and exterior sides of fryers, cutting boards, not clean. Clean same.

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

Inspector’s note: Floor in rear prep area not clean or dry. Instd to keep clean and dry at all times. Instd to replace missing, cracked floor tiles in rear so as to be smooth, even, easily cleanable surface.

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

Inspector’s note: Replace all stained ceiling tiles thru-out. Remove all graffiti from mens toilet room walls and ceiling. Worn surfaces on walls in rear prep area near base. Instd to paint same.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Wiping cloths improperly stored. Instd to store properly in sanitizing solution. Improper food dispensing utensils being used and also improperly stored in food. Instd to use proper ladles, scoops, etc and store properly.

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

Inspector’s note: New cutting boards needed throughout prep area. Must replace and maintain at all times.

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

Inspector’s note: Floors in walk in cooler, front prep area, and rear area in need of detail cleaning. Floors in front prep area in need of repair where tiles are broken. Must correct and maintain.

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

Inspector’s note: Walls in front and rear prep area in need of cleaning to remove all food splatter. Must clean and maintain at all times. Ceiling tiles in need of replacing. Food splatters. Must replace and maintain at all times.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: Molding in ladies washroom in need of repair. Must repair and maintain.

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

Inspector’s note: Leak at 3 compartment sink in need of repair. Must correct and maintain at all times.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All reach in coolers in need of thermometers. Must install and maintain at all times.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Any and all unnecessary articles must be removed.

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. KNIFE HOLDER NEED FOR ALL KNIVES. MUST INSTALL 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: SODA DISPENSORS, REACH IN COOLERS, AND REAR COOKING EQUIPMENT. 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 AT FRONT COOKING AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP. MUST CLEAN AND MAINTAIN ALL FLOORS 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 WITH FOOD SPLATTER IN NEED OF CLEANING. 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. FLOOR DRAINS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNNECESSARY CLUTTER IN NEED OF REMOVING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION. MUST PROVIDE 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. CUTTING BOARDS IN NEED OF REPLACING. WORN, DISCOLORED WITH DEEP CUTS. MUST CORRECT 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: SHELVES AT WALK IN COOLER, ALL COOKING EQUIPMENT, PREP TABLES, STEAM TABLE, TO REMOVE ALL BUILD UP OF FOOD DEBRIS. 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 IN NEED OF CLEANING TO REMOVE ALL BUILD OF FOOD DEBRIS. FLOOR AT 3 COMP SINK IN NEED OF REPAIR AT COVING TO ELIMINATE STANDING WATER. ALL ITEMS MUST BE UP OFF THE FLOOR AT ALL TIMES. 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 AT PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS. MUST CLEAN AND MAINTAIN. CEILING AT REAR PREP IN NEED OF CLEANING TO REMOVE DUST AND DIRT 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. 1 LIGHT SHEILD IN POOR REPAIR ABOVE THE HAND SINK MUST REPLACE. ALL LIGHT SHEILDS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. 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. MUST REPAIR SLOW DRAINING HAND SINKS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: 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. ALL REACH IN COOLERS MUST HAVE IN GOOD WORKING ORDER THERMOMETERS THAT ARE VISIBLE AT ALL TIMES. MUST INSTALL AND MAINTAIN AT ALL TIMES.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ANY AND ALL CLUTTER MUST BE REMOVED AND OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

Inspector’s note: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.LABEL THE LARGE FOOD CONTAINERS IN THE PREP AREA RICE,BEANS ECT.

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 THE VENTS THROUGHOUT PREMISES HAS DUST BUILDUP.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. CLUTTER IN BACK AREA. INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.