Taqueria Los Gallos 2 Inc

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

Inspector’s note: Observed hanging pots not inverted. Instructed to invert pots after sanitizing and air drying.

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

Inspector’s note: Observed crates being used as storage for produce and cooking utensils throughout the prep area. Must remove and provide containers for cooking utensils.

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

Inspector’s note: Observed cutting boards in the rear prep area with open seams and dark stains. Instructed to refinish or replace and maintain at all times.

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

Inspector’s note: Observed cardboard used as liner on food prep equipment and tables. Instructed to remove.

Equipment and surfaces were dirty.

Inspector’s note: Observed equipment with accumulation food debris. Instructed to clean, sanitize and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed all 3-compartment sinks with leak at faucet. Instructed to repair and maintain.

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

Inspector’s note: Aluminum foil on bottom shelf of prep table in front prep area. Instd to remove same so as surface to be smooth, even, and easily cleanable

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

Inspector’s note: Interior top panel of deep freezer lid in basement in disrepair, using duct tape. Instd to repair panel properly and maintain

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed kitchen handsink fixture in disrepair with missing pieces (next to mop sink). Instructed person in charge to repair and maintain cleanable.

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

Inspector’s note: Observed no covered receptacle in the women's restroom. (lid missing). Instructed person in charge to provide lid or replace receptacle.

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

Inspector’s note: Observed food storage containers without labels containing the common name of foods. Instructed to provide.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed minor leak from drainpipe at three compartment sink in rear kitchen prep area. Instructed to repair and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed dust builup on ventilation system in employee restroom. Instructed to clean and maintain.

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

Inspector’s note: Violation Codes: 6-202.15 Inspector Comments: OBSERVED GAP AT BOTTOM OF FRONT DOOR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN TIGHT FITTING AT ALL TIMES.

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

Inspector’s note: Violation Codes: 4-501.11 Inspector Comments: OBSERVED MISSING KNOB FOR STEAM TABLE LID. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLE AND MAINTAIN. MUST REMOVE CARDBOARD FROM UNDER PREP TABLES AND MAINTAIN. MUST REPAIR AND REPLACE GASKETS ON WALK IN COOLER DOORS AS WELL AS FREEZER IN BASEMENT STORAGE AREA.

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

Inspector’s note: Violation Codes: 4-501.12 Inspector Comments: OBSERVED ALL CUTTING BOARDS WITH DEEP GROOVES AND DARK MARKINGS THROUGHOUT FACILITY. INSTRUCTED MANAGER TO CLEAN OR SAND DOWN AND MAINTAIN.

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

Inspector’s note: Observed gap at bottom of front door. Instructed manager to repair and maintain tight fitting at all times.

In-use utensils weren’t stored properly.

Inspector’s note: Observed several bowls and pots in kitchen not inverted. Instructed manager to invert all cooking vessels and maintain.

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

Inspector’s note: Observed all cutting boards with deep grooves and dark markings throughout facility. Instructed manager to clean or sand down and maintain.

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

Inspector’s note: Observed missing knob for steam table lid. Instructed manager to repair and maintain. Must remove rust from lower shelves of prep table and maintain. Must remove cardboard from under prep tables and maintain. Must repair and replace gaskets on walk in cooler doors as well as freezer in basement storage area.

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

Inspector’s note: Observed over sized cooking pots too large to be suberged in three compartment sink.instructed manager to replace with smaller size pots that can be fully submerged.

Equipment and surfaces were dirty.

Inspector’s note: Observed excessive buildup on bottoms of cooking equipment throughout facility. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed front handwashing sink at host station to not have any hot water, observed handwashing sink in front prep area to not have any hot water. Instructed manager to repair and maintain hot water at all times at 100f. Priority 7-38-030(c) (citation issued)

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

Inspector’s note: Observed no lid on garbage can in women's toilet room.must provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean grease and food debris build up on walls throughout premises.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed broken tile at window near cooking equipment. Observed cracked tile at window near handwashing sink. Instructed manager to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean debris build up along wall bases throughtout prep and dish washing areas.

Ventilation or lighting was inadequate.

Inspector’s note: Observed cooking equipment not completely under ventilation hood.must place and maintain.

Miscellaneous public health order.

Inspector’s note: Observed no written vaccination protocol on site for verification of dine in customers. Instructed manager must provide and maintain.

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

Inspector’s note: Missing cover for receptacle in womens toilet room. Instd to provide cover and maintain

Frozen food was thawed the wrong way.

Inspector’s note: Observed improper thawing method in use. Observed tripe fish sitting in standing water in 3 compartment sink. (tripe frozen at time of inspection.) instructed must use one of the following approved method for thawing: in refrigeration, in a microwave as part of a continuous cooking process, or completely submerged under running water with sufficient water velocity to agitate and float off loose particles in an overlfow. Manager corrected during inspection.

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

Inspector’s note: Observed large plastic containers (35 gallon) (being used to store califlour) and pots too large to fully submerge in existing 3 compartment sinks to properly wash, rinse and sanitize. Instructed must eliminate utensils too large to fit in existing 3 compartment sinks; or replace existing sinks with basins large enough to accommodate all utensils/equipment; or provide an approved method (and demonstrate) to properly wash, rinse and sanitize all utensils/equipment.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leak at pipes below 3 compartment sink (on the right side) in rear prep area. Must repair and maintain same.

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

Inspector’s note: Observed large plastic containers (35 gallon) being used to store horchata, tripe, and sauce. Instd to use proper food grade containers that are able to be completely submerged in 3-compartment sink to properly wash, rinse and sanitize. All cutting boards at front prep area, pitted, with deep, dark grooves. Instd to replace and maintain cutting boards. Exterior of grease trap with rusty surfaces. Instd to paint and maintain.

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

Inspector’s note: Food not protected during storage and display. Uncovered containers of peppers and hot sauce on all dining tables. Instd to properly protect/cover at all times from public contamination. 7-38-005a serious.

Potentially hazardous food properly thawed

Inspector’s note: Large containers of tripe (ingredient used for menudo) improperly thawing in standing water in rear prep area. Tripe still frozen at this time. Instd manager on proper thawing techniques. Serious 7-38-005a.

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

Inspector’s note: Knives stored inbetween grill and prep cooler. Instd to store properly.

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

Inspector’s note: Observed large plastic containers (35 gallon) being used to store horchata, tripe, and sauce. Instd to use proper food grade containers that are able to be completely submerged in 3-compartment sink to properly wash, rinse and sanitize. All cutting boards at front prep area, pitted, with deep, dark grooves. Instd to replace and maintain cutting boards. Exterior of grease trap with rusty surfaces. Instd to paint and maintain.

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

Inspector’s note: Regrout the floor tiles in the rear food prep area so that water does not accumulate in between the floor tiles.

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

Inspector’s note: Repair or replace the non-working ventilation fan in the employee washroom.

Food handler requirements met

Inspector’s note: All food handling employees must show proof of food handler training. Must provide.

Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock

Inspector’s note: No chemical test strips were provided to measure the sanitizer concentration at the 3 compartment sink. Management instructed to provide sanitizer test strips. Premises was notified on the last report #1559877 dated 7/6/15 to provide. Serious violation 7-38-030.

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

Inspector’s note: Regrout the floor tiles in the rear food prep area so that water does not accumulate in between the floor tiles.

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

Inspector’s note: Repair or replace the non-working ventilation fan in the employee washroom.

Food handler requirements met

Inspector’s note: All food handling employees must show proof of food handler training. Must provide.

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

Inspector’s note: Cutting board at front prep area in poor repair, pitted, with deep dark grooves. Instd to repair/replace same.

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

Inspector’s note: Interior panel of ice machine not clean, debris. Clean same and maintain.

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

Inspector’s note: Splashguard needed at rear exposed hansink next to utility sink. 3-compartment sink faucet leaking. Repair same.

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

Inspector’s note: Observed large cutting board in rear kitchen pitted with dark stains. Cutting board must be disposed of and replaced.

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

Inspector’s note: Observed floor drains unclean. Clean and maintain all floor drains.

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

Inspector’s note: Observed ceiling vent in rear kitchen unclean. Clean and maintain.

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

Inspector’s note: Observed leaking condition from ceiling in rear kitchen. Repair and maintain ceiling. Observed leaking condition from ceiling of walk in cooler. Repair and maintain.

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

Inspector’s note: All lights in basement and in rear dry storage room need to be sheilded.

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

Inspector’s note: Observed hand sink in rear leaking from faucet. Observed 3 compartment sink in rear leaking underneath. Repair leaking conditions at sinks and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Observed no working thermometers in walk in coolers and reach in cooler at front cooking area. Provide easily readable thermometers. Check thermometers regularly and maintain to ensure all thermometers are maintaining 40f or less.

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

Inspector’s note: Rusty walk-in cooler storage shelves need to remove rust.

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

Inspector’s note: Remove standing water from rear prep area floor.

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

Inspector’s note: Repair hole in ceiling over rear prep area.

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

Inspector’s note: Must label and date cooked food items inside front walk-in cooler in rear and inside chest freezer in basement area at front near stairs

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

Inspector’s note: Must replace cutting boards behind front prep area has open seams

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

Inspector’s note: Must defrost small chest freezer in basement area

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

Inspector’s note: Clean floors inside walk-in coolers in rear along wall base and corners and basement floors along wall base and corners

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide thermometers inside all walk-in coolers in rear of premises

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

Inspector’s note: Remove clutter in corner near exit door to prevent rodent harborage

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

Inspector’s note: All food containers,in the reach in cooler upright refrgerations, dry storage area need to be lable and dated.

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

Inspector’s note: In the rear kitchen area both 3 compartment sinks, are leaking from the faucets.exposed hand sink in front side prep area pipe is leaking, employee toilet room in poor repair, water presure not being maintained or need to repair so hot water could flow

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

Inspector’s note: All food containers,in the reach in cooler upright refrgerations, dry storage area need to be lable and dated.

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

Inspector’s note: Splash gaurd are need at exposed hand sink in front kitchen area by sm table, also in main kitchen rear area by the 3 compartment sink. Cutting boards in rear in poor repair, deep grooves, open seam instd to replace same.needs stopper at the 2 3 compartment sinks.

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

Inspector’s note: Floors in the kitchen and front prep area needs detail cleaning, needs to remove cardboards as covering in prep area,main kitchen in rear area,and on top of prep table, floors in the rear kitchen under 3 compartments need detail cleaning.

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

Inspector’s note: In the rear kitchen area both 3 compartment sinks, are leaking from the faucets.exposed hand sink in front side prep area pipe is leaking, employee toilet room in poor repair, water presure not being maintained or need to repair so hot water could flow.

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

Inspector’s note: Cutting boards in rear in poor repair, deep grooves, open seams. Instd to replace same.

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

Inspector’s note: Leaks at rear 3-compartment sinks. Faucets and pipes underneath. Instd to repair same.

Adequate number, convenient, accessible, properly designed and installed

Inspector’s note: Employee toilet room in use in poor repair, toilet unable to flush properly, handle broken and tank cover missing. Also observed overflowing trash container in toilet room with feces soiled toilet paper. Instd to repair toilet and dispose of soiled tissue properly. Instd to utilize other toilet rooms on site until properly repaired. Citation issed 7-38-030 serious.

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

Inspector’s note: Cutting boards in rear in poor repair, deep grooves, open seams. Instd to replace same.

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

Inspector’s note: Leaks at rear 3-compartment sinks. Faucets and pipes underneath. Instd to repair same.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Improper food dispensing utensils (using bowls) improperly stored in food/sauce containers. Instd to use proper utensils and store properly.

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

Inspector’s note: Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL AND DATE ALL COOKED FOODS IN ALL COOLERS & FREEZERS.

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 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 CARD BOARD FROM SURFACES.MUST REMOVE RUST FROM BOTH WALK IN COOLER SHELVING UNITS & GREASE TRAP OF 3- COMPARTMENT SINK.MUST REPAIR OR REPLACE CUTTING BOARDS,GASKET ON GLASS POP COOLER & PREP COOLER.

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 VENTILATION VENTS,WHEEL BASES OF COOKING EQUIPMENT,ICE MACHINE,CEILING FANS.

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 REPAIR OR REPLACEFLOOR IN FRONT PREP AREA.MUST CLEAN FLOOR THROUGHOUT INCLUDING WALK IN COOLER.

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 REPLACE STAINED CEILING TILES IN DINING,MISSING & DAMAGED WALL BASES AT EXTERIOR OF WALK IN COOLER.MUST REPAIR WALL IN BASEMENT MOLDED .MUST SCRAPE & PAINT PEELING PAINT ON WALL IN REAR AREA AND REPAIR WALL IN SAME.MUST SEAL ALL OPENINGS AROUND PIPES.

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.LIGHT NEEDED IN REAR PREP AREA.

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 REPAIR OR REPLACE LEAKY PIPES & FAUCETS AT BOTH 3- COMPARTMENT SINKS,LEAKY WATER METER.PROVIDE SPRAYER AT 3- COMPARTMENT SINK FOR LARGE POTS OR REMOVE.PLACE COOKING EQUIPMENT UNDER HOOD.

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

Inspector’s note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.OBSERVED FOOD NOT PROTECTED DURING STORAGE OBSERVED EVIDENCE OF DAMAGED BAGS OF INGREDIENTS ON STORAGE SHELVES IN BASEMENT WET & MOLDY(SUGAR,PEPPERS,FLOUR)ETC.INSTRUCTED NOT TO USE AND REMOVE FROM PREMISES AT ONCE.APPX 20-50 LB BAGS.(1000 LBS.)

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.FOUND EVIDENCE OF MOUSE DROPPINGS MORE THAN 40 ALONG WALL BASES IN REAR AREA,EVIDENCE OF LIVE FLIES MORE THAN 10 FLYING AROUND PREMISES,HOLE IN REAR SCREEN WINDOW.ALSO FRONT & REAR DOORS ARE NOT TIGHT FITTING.NO PEST CONTROL LOG BOOK ON SITE TO VIEW.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS,RODENT PROOF DOORS,RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/5/10 AND PROVIDE A PEST CONTROL LOG BOOK.REPAIR WINDOW SCREEN.

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 AND DATE ALL COOKED FOODS IN ALL COOLERS & FREEZERS.

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 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 CARD BOARD FROM SURFACES.MUST REMOVE RUST FROM BOTH WALK IN COOLER SHELVING UNITS & GREASE TRAP OF 3- COMPARTMENT SINK.MUST REPAIR OR REPLACE CUTTING BOARDS,GASKET ON GLASS POP COOLER & PREP COOLER.

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 VENTILATION VENTS,WHEEL BASES OF COOKING EQUIPMENT,ICE MACHINE,CEILING FANS.

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 REPAIR FLOOR IN FRONT PREP AREA.REMOVE STANDING WATER IN BASEMENT.MUST CLEAN FLOOR THROUGHOUT INCLUDING WALK IN COOLERS.

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 REPLACE STAINED CEILING TILES IN DINING,MISSING & DAMAGED WALL BASES AT EXTERIOR OF WALK IN COOLER.MUST REPAIR WALL IN BASEMENT MOLDED .MUST SCRAPE & PAINT PEELING PAINT ON WALL IN REAR AREA AND REPAIR WALL IN SAME.MUST SEAL ALL OPENINGS AROUND PIPES.

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.LIGHT NEEDED IN REAR PREP AREA.

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 REPAIR OR REPLACE LEAKY PIPES & FAUCETS AT BOTH 3- COMPARTMENT SINKS,LEAKY WATER METER.PROVIDE SPRAYER AT 3- COMPARTMENT SINK FOR LARGE POTS OR REMOVE.PLACE COOKING EQUIPMENT UNDER HOOD.