Taqueria Los Comales #1

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

Inspector’s note: Observed a opening at the rear exit door at the bottom right corner. Must repair and maintain to prevent possible entry point for pests.

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

Inspector’s note: Must provide garbage cans in the women washroom with lids as required.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed food handler not wearing hair restraints. Instructed to wear at all times when preparing food.

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

Inspector’s note: Observed facility without a chemical test kit for sanitizer or for ware washing area. I informed the person in charge of a test kit that accurately measures the concentration in mg/l of sanitizing solution must be provided. The manager brought test strips into the restaurant from another location. During inspection. Priority foundation violation #7-38-005. Citation issued.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed loose debris, dirt and dust buildup on the floors and corners in the basement storage area. Instructed to detail clean and increase cleaning frequency of floors. Must maintain at all times.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violation from report #2584163 on october 27, 2023 was not corrected: 58-missing allergen training for city of chicago certified managers. Instd to obtain training and maintain verification on site. Priority foundation 7-42-090. Citation issued.

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

Inspector’s note: Food storage on floor in walk in cooler. Instd to elevate 6 inches and maintain

Wiping cloths weren’t used or stored properly.

Inspector’s note: Wiping cloths improperly stored. Instd to store in sanitizing solution when not in use

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

Inspector’s note: All steam tables through out covered with aluminum foil. Instd to remove all foil 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: Ceramic/clay drinking cups on site. Instd to ensure cups are lead free or lead safe levels and maintain documentation of such on site; or remove cups from premises

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

Inspector’s note: Prep cooler condensor leaking ( across from main cooking line) with accumulation noted on interior bottom of cooler. Instd to repair and mantain

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed faucet fixture in rear unisex employee restroom to be excessively corroded. Instructed person in charge to replace and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed light bulbs in unisex rear washroom to be missing. Instructed person in charge to replace and maintain.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed waste grease area in alley behind property gate not maintained. Instructed manager to clean and maintain. Priority foundation 7-38-020 (b). Citation issued

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

Inspector’s note: Observed a large pot of cooked salt unlabeled. Instructed manager to label all food items with common name.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping cloths throughout the kitchen and prep areas not properly stored.instructed manager to properly store wiping in a sanitizing solution between uses.

In-use utensils weren’t stored properly.

Inspector’s note: Observed styrofoam cup used as dispensing utensils in bulk containers and observed ice scoop laying on top of ice in bar. Instructed manager to remove and provide adequate dispensing utensils with handles stored above food and instructed manager to store ice scoop with handle up above ice to prevent contamination.

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

Inspector’s note: Observed knives improperly stored in front prep area. Instructed manger to store knives with handles up to prevent contamination.

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

Inspector’s note: Observed plastic utensils horizontally stored in open container near kitchen entrance. Instructed manager to invert utensils with handles up to prevent cross contamination.

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

Inspector’s note: Observed aluminum foil used as liner on hot holding units in two prep areas. Instructed. Manager to remove all foil from the hot holding units. All food and non-food contact surfaces must be smooth and easily cleanable.

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

Inspector’s note: Observed cutting boards in rear prep area covered with deep grooves and dark stains. Instructed to repair or replace and maintain smooth, cleanable surfaces.

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

Inspector’s note: Observed torn/damaged and dirty rubber gasket on doors in reach in coolers in front prep area. Instructed to repair or replace gasket.

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

Inspector’s note: Observed no test strips for chlorine sanitizer concentration. Quaternary ammonia test strips are on site. Chlorine is being used a the sanitizer.instructed manager to provide the correct testing strips for 3 compartment sink. Priority foundation 7-38-005. Citation issued

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease and food debris on exterior surfaces of cooking equipment in rear prep area. Instructed manager to clean and maintain. (nonfood contact surfaces)

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaky faucet fixture at 3 compartment sink. Instructed to repair and maintain.

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

Inspector’s note: Observed no covered waste receptacle in womens toilet room. Instructed to provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed accumulated debris on floors along walls in kitchen and prep areas. Observed discolored puddles in basement storage areas.instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed stained/broken/missing ceiling tiles in kitchen area and in basement areas of the facility. Instructed to repair ceiling and make all surfaces smooth and easily cleanable. Instructed manager to seal all openings and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed damaged filters for ventilation hoods in kitchen. Instructed manager to repair and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed burned out lights under ventilation hoods in kitchen and prep areas. Instructed to replace lights and maintain.

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

Inspector’s note: Observed broken/torn gaskets on refrigeration unit in rear prep area. Instructed to repair and maintain in good condition.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed pop spills on floor in basement storage area. Instructed to clean and maintain to prevent pest haborage.

Ventilation or lighting was inadequate.

Inspector’s note: Observed burned out light bulbs in rear prep area near grill line as well as in bar area. Instructed to provide adequate lighting.

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

Inspector’s note: 4-101.11(b, c, d, e) observed clay pots at the front bar used for serving drinks, as well as black crates used to store cilantro in the cooler and a garbage can used to store horichata. Instructed to remove and use food grade containers that are in good repair.

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

Inspector’s note: 4-501.12 observed cutting boards behind the front bar area and in and in the prep area in disrepair. Instructed to replace so that cutting surfaces are smooth easily cleanable.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15 observed faucet on the hand sink at the front bar area with low water pressure. Instructed to repair and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15 observed broken dump sink behind the front bar area. Instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.16 observed ceiling tiles in disrepair above the three compartment sink, and ceiling tiles with damages water stains. Instructed to replace and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.11 observed drain cover in men's bathroom in disrepair. Instructed to repair and maintain.

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

Inspector’s note: OBSERVED APPROX. 40 TO 50 FRUIT FLIES ON THE PREMISES DURING THE INSPECTION: IN THE HALLWAY LEADING TO THE WOMEN'S BATHROOM, INSIDE THE WOMEN'S BATHROOM, BEHIND THE FRONT COUNTER ABOVE THE JUICING MACHINE, AND AT THE FRONT BAR. INSTRUCTED TO CALL OUT PEST CONTROL FOR SERVICE. MUST CLEAN AND SANITIZE ALL INFECTED AREAS. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-38-020(a)

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed in use wiping clothes improperly stored in the front counter hand sink and the back cook area. Instructed to store all wiping clothes properly after use.

In-use utensils weren’t stored properly.

Inspector’s note: Observed ice scoop improperly stored on top of celery behind the bar area, in the dessert cooler behind the front counter, and on top of the drain area of the pepsi dispensing machine. Instructed to remove, clean, sanitize, and store properly.

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

Inspector’s note: Observed clay pots at the front bar used for serving drinks, as well as black crates used to store cilantro in the cooler and a garbage can used to store horichata. Instructed to remove and use food grade containers that are in good repair.

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

Inspector’s note: Observed cutting boards behind the front bar area and in and in the prep area in disrepair. Instructed to replace so that cutting surfaces are smooth easily cleanable.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed faucet on the hand sink at the front bar area with low water pressure. Instructed to repair and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed broken dump sink behind the front bar area. Instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed ceiling tiles in disrepair above the three compartment sink, and ceiling tiles with damages water stains. Instructed to replace and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed drain cover in men's bathroom in disrepair. Instructed to repair and maintain.

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

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

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

Inspector’s note: Must remove foil from pipes of cooking equipment in prep areas,over sized pots that are to large to be submerged into 3- comp sink,ice build up from walk in freezer shelving units.must remove rust from grease trap at 3- comp sink,rust from walk in cooler shelving units.must repair or replace worn door gaskets on both walk in coolers.

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

Inspector’s note: Must clean grease and food debris from grill tables,fryer cabinets,walk in cooler fan guard covers and shelving units.

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

Inspector’s note: Must clean food debris from floor in prep,dish washing area,basement and walk in coolers and freezer,floor mats.

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

Inspector’s note: Must repair or replace damaged and missing wall bases in prep,dish washing and walk in coolers,damaged wall at drive thru area,stained ceiling tiles in prep and dish washing areas.must clean dust build up on ventilation units.

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

Inspector’s note: Must replace burntout lights at hoods of cooking equipment.

Refrigeration and metal stem thermometers provided and conspicuous

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

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

Inspector’s note: Must clean and cover unused equipment in basement.must elevate,remove and or organize excessive unused equipment in basement.

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

Inspector’s note: No person with valid city of chicago sanitation on site during inspection. Instructed manager to provide person and certificate at all times while preping, serving and handling potentially hazardous foods. Pork, steak, chicken.... Serious citation 7-38-012

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

Inspector’s note: Found knife stored between reach in cooler and table top. Instructed to keep multi use utensils in a clean sanitized container. Must correct and maintain.

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

Inspector’s note: Cutting boards must replaced when worn and discolored. Must correct and maintain.

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

Inspector’s note: Shelves in walk in cooler in need of cleaning to remove all food spills and build up. All drink machines in need of cleaning at nozzles to remove all build up. Interior of reach in coolers in need of cleaning to remove all food spills. Must detail clean and maintain.

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

Inspector’s note: Floors in dish area, prep area, front bar and basement area in need of cleaning to remove all foods spills and debris. Must clean and maintain in all areas.

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

Inspector’s note: Walls in dish area in need of cleaning to remove all food spills and splatter. Air vents in walk in cooler in need of cleaning to remove dust build up. Around area of grease trap in front bar area in need of cleaning to remove all splatter. Must correct and maintain.

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

Inspector’s note: Light sheilds in need of cleaning to remove all debris. Must clean and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All reach in coolers and walk in cooler in need of thermometer. Must install and maintain.

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

Inspector’s note: Found knife stored between reach in cooler and table top. Instructed to keep multi use utensils in a clean sanitized container. Must correct and maintain.

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

Inspector’s note: Cutting boards must replaced when worn and discolored. Must correct and maintain.

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

Inspector’s note: Shelves in walk in cooler in need of cleaning to remove all food spills and build up. All drink machines in need of cleaning at nozzles to remove all build up. Interior of reach in coolers in need of cleaning to remove all food spills. Must detail clean and maintain.

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

Inspector’s note: Floors in dish area, prep area, front bar and basement area in need of cleaning to remove all foods spills and debris. Must clean and maintain in all areas.

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

Inspector’s note: Walls in dish area in need of cleaning to remove all food spills and splatter. Air vents in walk in cooler in need of cleaning to remove dust build up. Around area of grease trap in front bar area in need of cleaning to remove all splatter. Must correct and maintain.

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

Inspector’s note: Light sheilds in need of cleaning to remove all debris. Must clean and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All reach in coolers and walk in cooler in need of thermometer. Must install and maintain.

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

Inspector’s note: Clean all cutting boards in produce and meat prep area. Clean the interior including white upper panel inside the large ice machine in rear kitchen area.

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

Inspector’s note: Clean dust build-up and stains from light shields in washrooms. Clean walls in all washrooms where dirt and stains are present. Clean dust build-up from exhaust vent in employee washroom.

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

Inspector’s note: Elevate all articles 6 inches off the floor inside cage in basement storage area. Clean all unclean unused equipment in basement storage area(food debris noted inside several unused refrigeration units.

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

Inspector’s note: Small fly activity(10) noticed in the rear mop sink/storage area near receiving door(flying around and on the walls), also observed 20 on walls inside employee washroom in same area. Instructed to request service visit from pest control company, and to eliminate small fly activity on premises. Serious violation 7-38-020.

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

Inspector’s note: Must write name of products on labels placed on foods stored in walk-in cooler.

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

Inspector’s note: Found single-service utensils improperly stored in containers, all articles must be stored inverted with all handles up or out.

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

Inspector’s note: Paint rusty lower shelves and legs underneath prep tables in food prep and dish washing areas, and rusty surfaces on doors to walk-in coolers in rear.

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

Inspector’s note: Clean all cutting boards in produce and meat prep area. Clean the interior including white upper panel inside the large ice machine in rear kitchen area.

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

Inspector’s note: Replace all stained ceiling tiles throughout all areas where present. Clean dust build-up and stains from light shield throughout where present. Clean walls in all washrooms where dirt and stains are present. Clean dust build-up from exhaust vents in washrooms where present.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Provide metal stem thermometers in all food prep areas.

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

Inspector’s note: Elevate all articles 6 inches off the floor inside cage in basement storage area. Clean all unclean unused equipment in basement storage area(food debris noted inside several unused refrigeration units.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Ice scoop improperly stored with handle touching the ice behind the bar, and large ice scoop in rear kitchen area sitting on top of the large ice machine uncovered. Ice scoops must be properly stored to prevent contamination.

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

Inspector’s note: Observed no city of chicago food service manager on duty while potentially hazardous foods are being handled, prepared and served. Instructed to always have a city of chicago manager on site at all times business is open and operating. Serious violation 7-38-012.

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

Inspector’s note: Observed cut vegetables and cut meat in stainless steel containers located in the walk in cooler, and chicken milanesa in the walk in freezer, without proper labels containing date and product name. Instructed manager to properly label all products out of the original containers and maintain.

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

Inspector’s note: Observed knives stored in between prep coolers in the main prep area. Instructed to clean, sanitize and properly store all utensils and maintain.

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

Inspector’s note: Observed tongue meat being stored in grocery bags in the food prep area. Instructed to store all foods in food grade bags and maintain.

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

Inspector’s note: Observed a grill with excessive grease debris located in the rear left corner of the main prep area. Instructed to clean and maintain.

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

Inspector’s note: Observed floors under fryers and grills with minor grease build up. Instructed to clean and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Observed a prep cook reheating food without a metal stem thermometer to take temperatures of the finished product. Instructed to provide a metal stem thermometer and maintain.

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

Inspector’s note: Observed cut vegetables and cut meat in stainless steel containers located in the walk in cooler, and chicken milanesa in the walk in freezer, without proper labels containing date and product name. Instructed manager to properly label all products out of the original containers and maintain.

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

Inspector’s note: Observed knives stored in between prep coolers in the main prep area. Instructed to clean, sanitize and properly store all utensils and maintain.

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

Inspector’s note: Observed a grill with excessive grease debris located in the rear left corner of the main prep area. Instructed to clean and maintain.

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

Inspector’s note: Observed floors under fryers and grills with minor grease build up. Instructed to clean and maintain.

* inspection report summary displayed and visible to all customers

Inspector’s note: The non compliance inspection summary from the previous inspection made by cdph on june 19, 2014 was not posted in plain view to all customers as required. The summary and the inspection report were in the basement office. Establishment had the compliance summary posted from june 27, 2013 in plain view of customers. Instructed manager that the last inspection summary report must be posted whether it is a compliance summary or a non compliance summary. Serious violation 7-42-010b issued.

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

Inspector’s note: Must clean the interior bottoms of fryers to remove grease observed. Observed dust on the fan covers in both walk-in coolers; remove dust from fan covers.

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

Inspector’s note: Clean floor under fryers in rear of kitchen and behind the large grease receptor at the the three comp sink.

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

Inspector’s note: Must clean the wall behind the grills and fryers in rear of kitchen, clean the vents in the hooded system above the same grills and fryers. Clean and remove dust from the ventilation fans in all employee washrooms.

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

Inspector’s note: One female employee cooking in prep area was not wearing a hair restraint; instructed to provide a hair restraint for female employee.

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

Inspector’s note: Improper stoppers for 3-compartment sinks. Instd to provide proper stoppers. Replace worn caulking with black substance behind 3-compartment sink.

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

Inspector’s note: Replace stained ceiling tiles in rear prep areas.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Provide metal stem thermometers for food handlers.

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

Inspector’s note: Some of the open to go containers in the basement are not protected, invert the containers so they cannot be easily contaminated.

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

Inspector’s note: The floors under the 2 and three compartment sinks are dirty, clean under the pipes from corner to corner.

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

Inspector’s note: The back splash of the three compartment sink is stained, clean the back splash area and sanitize it.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: The metal stem thermometers are not working and will not give accurate readings after being calibrated, replace and monitor your thermometers regularly. The milk and to go station thermometers are not working, install accurate, easy to read thermometers.

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

Inspector’s note: The employees packing the to go condiments need to restrain there hair while handling food.

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

Inspector’s note: The kitchen ceilings have some water stain tiles above the grill area and rear prep area, replace damaged tiles. The ceiling above the rear meat dicing and grinding machines is dusty and has a dirty hole in the tile where the shelf support goes thru, clean and repair area so your processing area is better protected.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: The 2-door carry out cooler has a broken thermometer, replace with a working unit.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: The ice scoop in the bar is in the ice, store the scoop out of the ice so the handle does not touch the ice.

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

Inspector’s note: Clean slicer on prep table and interior panel of ice machine and maintain.

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

Inspector’s note: Clean interior bottoms of fryers to remove grease.

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

Inspector’s note: Sweep floor in basement storage area.

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

Inspector’s note: Seal holes around pipes under sinks in washrooms.

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. CLEAN SLICER ON KITCHEN PREP TABLE 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 INTERIOR BOTTOMS OF FRYERS WHERE NEEDED. CLEAN ATTACHED WHEELS OF COOKING EQUIPMENT TO REMOVE GREASE WHERE NEEDED.

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

Inspector’s note: Clean floor behind ice machine to remove scoop and other items noted.

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. REMOVE DUST FROM KITCHEN AND DINING AREA CEILING VENTS WHERE NEEDED. REPLACE WATER STAINED CEILING TILES IN KITCHEN WHERE NEEDED.

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.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 STORE SINGLE SERVING & MULTIUSE UTENSILS PROPERLY.

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 SHELVING UNITS IN WALK MEAT COOLER,PAPER GOOD STORAGE SHELVES,RUST FROM PREP TABLES IN PREP AREAS.MUST REPAIR OR REPLACE RUSTED OUT SHELF OVER MOP SINK,WORN DOOR GASKETS ON SEVERAL PREP COOLERS,MISSING HANDLE ON TOP SIDE OF PREP COOLER IN FRONT PREP AREA,MEN'S STALL DIVIDER TRIM IN POOR REPAIR,SIGNS FOR TOILET ROOM DOORS(EMPLOYEES).

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 REMOVE MASSIVE AMOUNT OF GREASE & FOOD DEBRI FROM PIPES,WHEEL BASES OF EQUIPMENT,FRYERS,UNUSED EQUIPMENT,VENTILATION VENTS,FAN GUARD COVERS IN WALK IN COOLERS.

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 REMOVE GREASE & FOOD DEBRI FROM FLOORS IN PREP AREAS,WALK IN COOLERS.ICE BUILD UP FROM WALK IN COOLER FLOOR.MUST REPLACE DAMAGED FLOOR TILES UNDER COOKING EQUIPMENT IN FRONT 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 STAINED CEILING TILES THROUGHOUT,LOOSE WALLBASE BEHIND COOKING EQUIPMENT IN FRONT PREP AREA,WORN DOOR SWEEPS ON BOTH SIDE DOORS.MUST CLEAN WALL NEAR 3- COMPARTMENT SINK IN PREP 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.MUST PROVIDE LIGHT SHIELD AT HOOD OF COOKING EQUIPMENT IN FRONT 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 HAND SINK IN POOR REPAIR NEAR ICE MACHINE IN REAR 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.SOME PREP COOLERS NEEDS THERMOMETERS.

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 LABEL DRIED FOOD STORAGE CONTAINERS IN BASEMENT.

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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED IN KITCHEN STORAGE.

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 rep RUSTY SHELVING UNITS INSIDE WALK IN FREEZER AND WALK IN COOLER MUST BE SEALED OR REPLACED AND RAW WOOD SHELVING UNITS IN BASEMENT, MUST BE SEALED.

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

Inspector’s note: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; FRYERS, UPPER PANEL OF ICE MACHINE IN MAIN KITCHEN, AND REMOVE CARDBOARDS ON BOTTOM PANEL OF PREP TABLES, GRILLS, AND STOVE, ALSO MUST CLEAN AND COVER UNUSED EQUIPMENT THRU-OUT BASEMENT OR REMOVE FROM PREMISES.

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 CLEAN FLOORS UNDER COOKING EQUIPMENT MAIN KITCHEN, AND UNDER FRONT SERVING AREA COUNTERS BEHING EQUIPMENT, AND SEAL OPENINGS ON FLOOR THRU-OUT BASEMENT, ALSO THRESHOLD UNDER EXIT DOOR NEED ADJUSTMENT OR REPLACEMENT.

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 DAMAGED CEILING PANELS THRU-OUT.

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. MUST REPLACE MISSING LIGHT SHIELD ABOVE COOKING EQUIPMENT FRONT COOKING 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 SEAL RUSTY GREASE TRAP UNDER MAIN KITCHEN 3PART SINK.

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

Inspector’s note: Articles thru-out basement must be stored away from wall, off floors, to prevent pest harborage.

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. ICE SCOOP AT BAR AREA MUST BE PROPERLY STORED.