El Campestre Restaurant

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

Inspector’s note: Observed 1/4in gap at bottom of exterior rear door. Instructed person in charge to repair and maintain.

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

Inspector’s note: Observed foil on top of freezer unit, observed cardboard on bottom of shelf in walk-in cooler. Instructed person in charge to remove and maintain surface easily cleanable.

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

Inspector’s note: Observed torn gasket on small cooler in juicing area. Instructed person in charge to repair and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed gaskets on cooler and freezer unit in need of cleaning. Instructed person in charge to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excessive grime on grease trap lid and sides. Instructed person in charge to clean and maintain.

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

Inspector’s note: Observed cutting board with deep seams and dark stains at the end of cookline. Instructed to replace.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed wet mops stored in buckets in the utility closet. Instructed to hang mops to allow to dry when not in use.

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

Inspector’s note: Observed an appx."3/4-1" gap along bottom of both rear and front southwest doors. Must make doors tight fitting.

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

Inspector’s note: Must invert multi-use utensils on dish storage shelves in rear chicken prep area.

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

Inspector’s note: Must store plastic wear with handles in upright position.

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

Inspector’s note: Must remove rust from lower shelves of prep tables in rear chicken prep area.

Equipment and surfaces were dirty.

Inspector’s note: Must clean food debris build up from fryer cabinet.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed no backflow devices at all 3- ice machines to be seen for servicing.must provide and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Must replace missing toilet seat in rear staff toilet room.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must grout floor in front prep area.must repair or replace damaged floor tiles in front prep area & damaged wall base near rear women's toilet room.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must scrape and paint peeling paint on walls and ceilings in dining area,dry food storage area,parking lot entry hallway.

Ventilation or lighting was inadequate.

Inspector’s note: Must replace burntout light at hood in front prep area.

Ventilation or lighting was inadequate.

Inspector’s note: Must clean debris build up from filters at hood of front cooking equipment.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Missing proper stoppers at 3-compartment sink. Instd to provie and maintain

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

Inspector’s note: Peeling paint on raw wood surface next to prep cooler in main prep area. Instd to repaint/resurface and maintain

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

Inspector’s note: Observed large pots and oversized container used to marinate chicken too large to fully submerge in existing 3 compartment sinks to properly wash, rinse and sanitize. Instructed must eliminate pots too large to fit in existing 3 compartment sinks; or replace existing sinks with basins large enough to accommodate all pots/utensils; or provide an approved method (and demonstrate) to properly wash, rinse and sanitize all pots/utensils.

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

Inspector’s note: Observed the rear storage area room floor not clean, instructed to clean under and around all storage racks.

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

Inspector’s note: Observed live fruit flies in the food prep area and dry storage area. 15 live fruit flies were observed in these areas on boxes of stock. Additional pest control service is needed to minimize or eliminate the pest activity. Serious violation 7-38-020.

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

Inspector’s note: Replace the torn door gaskets inside of the 3 door prep cooler.

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

Inspector’s note: Secure the loose floor tiles in the food prep area in front of the 3 door prep cooler.

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

Inspector’s note: Repair the hot water handle for the exposed handwashing sink in the rear food prep area.

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

Inspector’s note: Observed interior of the front 3 door cooler not clean, 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 in ladies room east, instructed to replace.also clean wall behind 3 comp. Sink.

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

Inspector’s note: Observed broken light shield in rear storage/prep area, instructed to replace.

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

Inspector’s note: Observed the 3rd compartment of the 3 comp. Sink restaurant side leaking at lower pipe, instructed to repair. Also replace missing sink stoppers.

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

Inspector’s note: Observed dry storage containers containing rice, beans, and sugar with cracked or missing covers. Replace and maitain covers for all dry goods.

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

Inspector’s note: Observed rusty exterior of reach in freezer. Remove rust and restoreexterior to a smooth easily cleanable surface.maintian.

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

Inspector’s note: Observed ceiling vent and ceiling unclean in rear prep room where salsa is portioned. Clean and maintain ceiling and ceiling vent.

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

Inspector’s note: Observed missing vents above front cooking area. Replace and maintain cooking vents.

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

Inspector’s note: Observed missing light shield in rear walk in cooler. Provide and maintain light shield.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Observed 2 large pots of cooked beans uncovered and cooling within close proximity to approximately 60 lbs of raw chicken being prepped. Instructed to cover beans to protect them from possible contamination. Serious violation 7-38-005 (a)

Adequate number, convenient, accessible, properly designed and installed

Inspector’s note: Cooling apparatus attached to only hand sink in rear food prep area to cool large pot of beans. Instructed to remove cooling apparatus from hand wash sink and keep hand wash sink fully accessible at all times. Manager removed cooling apparatus from hand wash sink. Serious violation 7-38-030

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

Inspector’s note: Observed fans of walk in coolers with dust accumulation. Clean and maintain fans of walk in coolers.

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

Inspector’s note: Observed slow draining exposed hand wash sink in front prep area with trap leak. Clear drain and repair and maintain leak.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Observed some yellow slimy substance inside chest ice machine where ice is being made in the front prep area manager removed ice from machine and cleaned and sanitized equipment at this time of inspection citation issued 7-38-005(a)

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

Inspector’s note: Observed 1/4 inch gap at rear exit outer door near dinning area must rodent proof to prevent rodent entry citation issued 7-38-020

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

Inspector’s note: Must replace cutting board in the front prep area next to grill has open seams and remove rust from cover of chest freezer in kitchen area

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

Inspector’s note: Clean bottom compartment of deep fryer has grease build-up inside compartment behind front prep area and defrost chest freezer in rear kitchen area

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

Inspector’s note: Must provide a light shield cover above prep table in rear

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

Inspector’s note: Clean the hood and filters in the front prep area has grease buildup.

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

Inspector’s note: Clean the floor in the stock room along thr walls and in the corners has some dust buildup on it.

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

Inspector’s note: Clean the ceiling vents all the toilet roome and in the rear area has dust buildup.

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

Inspector’s note: Clean the light shields in the front prep area underneath the hood they have grease buildup on them.

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

Inspector’s note: Cooked foods not properly labeled or dated. Instd to do so.

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

Inspector’s note: Stock on floor in rear. Elevate same.

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

Inspector’s note: Lightshields thru-out in rear prep area not clean. Clean same.

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

Inspector’s note: Employee toilet room door not self-closing. Correct same.

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

Inspector’s note: No ventilation in employee toilet room. Inst to provide mechanical ventilation.

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

Inspector’s note: Inspector Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.

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

Inspector’s note: Inspector Comments: 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 GREASE TRAP AT FRONT 3- COMPARTMENT SINK,FOIL FROM SHELVING UNITS AT FRONT SERVICE COUNTER.MUST REPLACE WORN CUTTING BOARD,WORN DOOR GASKET ON PREP COOLER.MUST PROVIDE SINK STOPPERS,SIGN ON EMPLOYEES TOILET ROOM DOOR..MUST APPLY A SEALANT OR PAINT RAW WOOD SHELF AT FRONT SERVICE COUNTER.

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

Inspector’s note: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN DEEP FRYER,VENTILATION VENTS,FANGUARD COVERS IN WALK IN COOLER.

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

Inspector’s note: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST GROUT FLOOR IN PREP AREA.

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

Inspector’s note: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE MISSING WALL TRIM IN FRONT PREP AREA NEAR 3- COMPARTMENT SINK,CEILING IN POOR REPAIR IN MEN'S TOILET ROOM,STAINED CEILING TILES IN HALLWAY & WOMEN'S TOILET ROOM.MUST SCRAPE & PAINT PEELING PAINT ON WALLS IN DINING AREA.

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

Inspector’s note: Inspector Comments: 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.REPLACE BURNT OUT BULB AT HEAT LAMP.

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

Inspector’s note: Inspector Comments: 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 PLACE COOKING EQUIPMENT UNDER VENTILATION HOOD IN CHICKEN PREP AREA.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Inspector Comments: 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 THERMOMETER FOR CHEST FREEZERS.

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

Inspector’s note: 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.OBSERVED EVIDENCE OF LIVE FRUIT FLY ACTIVITY MORE THAN 15 IN FLOOR DRAIN AT FRUIT & JUICE BAR PREP AREA ALSO FRONT & REAR DOOR SWEEPS WORN & MISSING,ALSO NO PEST CONTROL LOG BOOK ON SITE TO VIEW AT THIS TIME.MUST PROVIDE A PEST CONTROL LOG BOOK,RODENT PROOF DOORS,RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 10/1/10.

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

Inspector’s note: All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE BULK FOOD STORAGE CONTAINERS.

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

Inspector’s note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.

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.MUST REMOVE RUST FROM GREASE TRAP AT FRONT 3- COMPARTMENT SINK,FOIL FROM SHELVING UNITS AT FRONT SERVICE COUNTER.MUST REPLACE WORN CUTTING BOARD,WORN DOOR GASKET ON PREP COOLER.MUST PROVIDE SINK STOPPERS,SIGN ON EMPLOYEES TOILET ROOM DOOR..MUST APPLY A SEALANT OR PAINT RAW WOOD SHELF AT FRONT SERVICE COUNTER.

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.MUST CLEAN DEEP FRYER,VENTILATION VENTS,FANGUARD COVERS IN WALK IN COOLER.

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.MUST GROUT FLOOR IN PREP AREA.

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.MUST REPAIR OR REPLACE MISSING WALL TRIM IN FRONT PREP AREA NEAR 3- COMPARTMENT SINK,CEILING IN POOR REPAIR IN MEN'S TOILET ROOM,STAINED CEILING TILES IN HALLWAY & WOMEN'S TOILET ROOM.MUST SCRAPE & PAINT PEELING PAINT ON WALLS IN DINING AREA.

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.REPLACE BURNT OUT BULB AT HEAT LAMP.

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.MUST PLACE COOKING EQUIPMENT UNDER VENTILATION HOOD IN CHICKEN PREP AREA.

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.MUST PROVIDE THERMOMETER FOR CHEST FREEZERS.