Birrieria y Taqueria El Arandas

Frozen food was thawed the wrong way.

Inspector’s note: Observed frozen pork stored inside large bin on lower prep table shelf thawing improperly. Instructed to thaw under refrigeration or under running water.

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

Inspector’s note: Observed large buckets of red and green salsa stored on floor in rear prep/dishwashing area. Instructed to elevate said food items. Food shall not be stored on floor to prevent possible contamination.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed hot water nozzle handle missing on 3 compartment sink located in basment. Instructed to repair and maintain in good condition.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed miscellaneus items stored in basment improperly. Instructed to remove all said items and organize restaurant items and remove clutter. Must maintain premise.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dried food splatter on walls in rear prep/dish area. Instructeed to clean and maintain in order to prevent pest harborage.

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

Inspector’s note: 4-102.11 noted assorted food items inside coolers, freezers, and refrigeration units stored inside grocery bags. Instructed to properly store all food items inside approved food-grade containers/bags.

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

Inspector’s note: 4-501.12 observed two cutting boards in the serving front prep area discolored and with deep cuts. Instructed to replace and maintain.

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

Inspector’s note: Observed two cutting boards in the serving front prep area discolored and with deep cuts. Instructed to replace and maintain.

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

Inspector’s note: Noted assorted food items inside coolers, freezers, and refrigeration units stored inside grocery bags. Instructed to properly store all food items inside approved food-grade containers/bags.

Ventilation or lighting was inadequate.

Inspector’s note: Observed a burned-out light bulb above the dry storage rack by the serving area. Instructed to replace bulb and maintain lighting in the unit.

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

Inspector’s note: Observed bulk dry storage container in front prep area without a common name on container. Instructed to label container and maintain.

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

Inspector’s note: Observed clay salsa containers on site. Instructed to provide verification of safe lead levels or remove from premises.

Thermometers were missing or inaccurate.

Inspector’s note: Obesrved no thermometer inside rear prep area two door refrigerator. Instructed to provide.

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

Inspector’s note: Observed no covered receptacle in employee restroom. Instructed to provide.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean the interior bottom of the fryers and exterior surface of the fryer and grill.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed the faucet neck at the three comp sink in the dishwashing area leaking; repair leak from faucet.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Clean floors under and behind cooking equipment. Clean vent fan in washroom to remove dust observed on fan cover.

Thermometers were missing or inaccurate.

Inspector’s note: Must provide thermometer for table top cooler.

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

Inspector’s note: Must label food storage containers when food is not in original container.

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

Inspector’s note: Observed an appx."1/2-3/4" gap along side of rear door. Must make door tight fitting.

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

Inspector’s note: Must provide a splash guard at hand sink next to 3- compartment sink.

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

Inspector’s note: Must invert multi-use utensils on lower shelves of prep tables.

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.must provide a sealant or paint raw wood surfaces.

Equipment and surfaces were dirty.

Inspector’s note: Must clean debris build up from meat slicer,grill table.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean excessive food debris from walls in rear prep/dish washing area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must scrape and paint peeling paint on walls in rear prep area/dish washing area.

Ventilation or lighting was inadequate.

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

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

Inspector’s note: The front door entrance to have a gap at the bottom of the door. Instructed to seal the gap at the bottom front entrance door to prevent rodents.

Staff personal cleanliness was inadequate.

Inspector’s note: All employee with no hair restraints in the front food prep area and in the kitchen. Instructed to provide and maintain hair restraints for all employees on premise in food prep areas.

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

Inspector’s note: Observed rusty shelves of the sliding reach-in cooler in the kitchen. Instructed to detail clean. Repaint with non toxic food grade paint and/or replace.

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

Inspector’s note: Observed assorted food items inside refrigeration units not properly labeled. Instructed to properly label all food items with product name including bulk food conatiners.

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

Inspector’s note: Observed the front door entrance to have a gap at the bottom of the door. Instructed to seal the gap at the bottom front entrance door to prevent rodents.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed all employee with no hair restraints in the front food prep area and in the kitchen. Instructed to provide and maintain hair restraints for all employees on premise in food prep areas.

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

Inspector’s note: Observed the cutting boards in the front prep area to have open seams and dark stains. Instructed to replace the two cutting boards in the front food prep area.

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

Inspector’s note: Observed rusty shelves of the sliding reach-in cooler in the kitchen. Instructed to detail clean. Repaint with non toxic food grade paint and/or replace.

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

Inspector’s note: Observed no sanitizer test strip sit on site at the time of inspection. Instructed to have a test strip kit on site at all times to properly monitor the strength of sanitizer. Priority foundation violation 7-38-005 citation issued.

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

Inspector’s note: Observed no covered receptacle in the restroom on premise. Instructed to provide covered receptacle in the restroom on premise.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed holes on the wall above the three compartment sink. Instructed to seal the holes on the wall above the three compartment sink.

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

Inspector’s note: Observed spatulas stored in between wall and 3 compartment sink in kitchen. Must remove. Must properly store all utensils in a clean container. Must maintain same.

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

Inspector’s note: Observes excessive ice build up on interior of ice chest freezer in rear kitchen. Must defrost, clean and sanitize. Observed raw wood on bottom of front counter. Must seal to make non-porous, smooth and easily cleanable. Observed stained cutting board, with deep groves on top of ice chest freezer. Must resurface or replace to prevent contamination. Must maintain same.

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

Inspector’s note: Observed excessive clutter outside rear (kitchen) door inside gated area. Must remove all equipment not in use to prevent pest harborage. Must organize clutter. Must maintain same.

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

Inspector’s note: No certified manager on duty or certificate posted when potentially hazardous food(beef 203f)prepared and served. A certified manager must be on site at all times potentially hazardous foods are prepared and served. Serious violation 7-38-012a

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

Inspector’s note: No chemical sanitizer test kit available during inspection. Instructed manager to provide test kit for proper sanitizer concentration. Serious violation 7-38-030

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

Inspector’s note: Clean interior of fryer cabinet, grill, and prep coolers in front prep area.

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

Inspector’s note: Clean floors in prep area under cooking equipment.

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

Inspector’s note: Clean ventilation fan in washroom(dust buildup).

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

Inspector’s note: Repair leaking faucet on 3-compartment sink.

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

Inspector’s note: Separate all cleaning equipment away from food. Remove soiled water and store mop head upright to prevent insect breeding. Elevate all stock and single service articles off floor in prep and storage areas.

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

Inspector’s note: All food handlers must wear proper hair restraints.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing solution at the required ppm.

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

Inspector’s note: No pest control log book

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

Inspector’s note: No proof of or garbage hauling service.

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

Inspector’s note: No proof of city of chicago sanitation cerification.

Toilet rooms enclosed clean, provided with hand cleanser, sanitary hand drying devices and proper waste receptacles

Inspector’s note: Need soap and hand drying device or paper towels in restroom.