El Faro Restaurant

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

Inspector’s note: Observed rear employee restroom with no covered receptacle for hygienic products. Instructed person in charge to provide and maintain.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed food handlers handling food without effective hair restraint. Instructed to provide.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed orange soiled towels stored improperly on prep tables throughout prep areas. Instructed to store inside sanitizer bucket with sanitizer strength at @ least 50 ppm.

Equipment and surfaces were dirty.

Inspector’s note: Observed space where beverage dispensers are located with excessive spills and dried food debris underneath equipment. Instructed to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed high temp dish machine with slight water leak on equipment. Instructed to repair and maintain.

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

Inspector’s note: Observed no irreversible test strips/testing device on site to adequately measure the final rinse (180f) for high temp dish machine. Instructed to provide. Priority foundation violation #7-38-005. Citation issued. (test strips provided by manager at end of inspection).

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

Inspector’s note: Observed no covered receptacle in rear employee restroom. Instructed person in charge to provide covered receptacle and maintain.

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

Inspector’s note: Observed pest activity on premises. Found twenty mouse droppings in the kitchen pantry on the floor under the shelf. Found ten fruit flies in the same room on the shelf and twenty fruit flies in the processing room on the cutting boards. Instructed to have pest control company service prior to reinspection next week. Priority foundation violation 7-38-020(a) issued.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed some food handlers and wait staff not wearing effective hair restraints as required; instructed to provide and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean the interior of the ice machine in kitchen. Instructed to clean underneath the grill in front prep area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the vent fans on the ceilings of the washrooms to remove dust.

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

Inspector’s note: Observed garbage can located in toilet room without covering. Instructed to provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the ceiling tiles with dust and dirt build up above all in use prep area tables in front prep. Instructed to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed vents located directly above prep tables filled with excessive dust and dirt. Must clean and maintain.

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

Inspector’s note: Observed garbage can located in toilet room without covering. Instructed to provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the ceiling tiles with dust and dirt build up above all in use prep area tables in front prep. Instructed to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed vents located directly above prep tables filled with excessive dust and dirt. Must clean and maintain.

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

Inspector’s note: Observed bulk food containers above the prep table not properly labeled. Instructed to label all bulk food containers with its common name.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed a broken back flow device at the mop sink. Instructed to repair and maintain the back flow device at the mop sink.

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

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

Wiping cloths weren’t used or stored properly.

Inspector’s note: Wiping cloths in use improperly stored. Instd to store properly in sanitizing solution.

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

Inspector’s note: Large plastic 30 gallon garbage type containers being used to store ready to eat salsa, vegetables, etc. In walk in cooler. Instd to remove garbage containers and use proper container/equipment. Observed cilantro/jalapenos/onions being stored in original plastic, milk crate type containers from supplier in walk in cooler. Instd to provide proper food grade containers, approved for commercial multi-use.

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

Inspector’s note: Inspector Comments: MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION AND DISHES ON REAR DISH STORAGE SHELVES.

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

Inspector’s note: Inspector Comments: MUST PROVIDE SPLASH GUARDS AT HAND SINK NEXT TO COUNTER TOPS IN HALLWAY DRINK STATION AREA/FRONT PREP DRINK STATION AREA.MUST REMOVE RUST FROM VEGETABLE WALK IN COOLER SHELVING UNITS.MUST REPAIR OR REPLACE DAMAGED LID ON REAR STORAGE AREA CHEST FREEZER.MUST ELIMINATE CRATES USED FOR FOOD STORAGE THROUGHOUT STORAGE AREAS AND PROVIDE SHELVING UNITS.

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

Inspector’s note: Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS FROM GRILL TABLES,PREP TABLES,FRYERS AND UNDERSIDES OF ALL EQUIPMENT,MEAT SLICER,GRINDERS ETC.MUST CLEAN DUST BUILD UP ON FANGUARD COVERS IN BOTH WALK IN COOLERS.

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

Inspector’s note: Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF COOKING EQUIPMENT,PREP AREAS,STORAGE AREAS AND BASEMENT.MUST REPAIR OR REPLACE DAMAGED CONCRETE FLOOR IN VEGETABLE WALK IN COOLER.

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

Inspector’s note: Inspector Comments: MUST CLEAN FOOD DEBRIS FROM WALLS IN ALL PREP AREAS,DUST BUILD UP ON CEILING TILES AND LIGHT FIXTURES IN PREP AREAS AND DINING AREA.MUST REPAIR OR REPLACE MISSING AND DAMAGED UPPER WALL TILES IN REAR PREP AREA OVER VENTILATION HOOD,STAINED CEILING TILES THROUGHOUT PREMISES,HOLES IN BRICK WALLS IN BASEMENT,DAMAGED WALL TILE NEAR WALL OUTLET IN REAR PREP AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS WHERE NEEDED.

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

Inspector’s note: Inspector Comments: MUST PLACE 1-EYE STOVES UNDER VENTILATION HOODS IN PREP AREAS.

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

Inspector’s note: Inspector Comments: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT AND THROUGHOUT STORAGE AREAS AND PERSONAL BELONGINGS STORED FROM ON TOP OF FOOD ARTICLES.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Inspector Comments: MUST STORE SOILED TOWELS IN SANITIZING BUCKETS.

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 evidence of a dead rat on floor under rear prep area prep/storage table.also,1-rat dropping on floor in basement.appx.25 or more live small flies flying around and on walls in seasoning storage area,rear prep area,dish washing area and near mopsink.appx."1/2-3/4" gap along top and bottom of front entry door,rear delivery door and patio door along bottom,kitchen door rusted out along bottom,interior wall near basement door openings in brick.must remove dead rodent and dropping.must rodent proof doors.recommended to have a pest control operator to service premises on or after 2/22/18.(serious 7-38-020)

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

Inspector’s note: Must label to go desserts with proper info given.

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 and dishes on rear dish storage shelves.

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

Inspector’s note: Must provide splash guards at hand sink next to counter tops in hallway drink station area/front prep drink station area.must remove rust from vegetable walk in cooler shelving units.must repair or replace damaged lid on rear storage area chest freezer.must eliminate crates used for food storage throughout storage areas and provide shelving units.

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

Inspector’s note: Must clean excessive grease and food debris from grill tables,prep tables,fryers and undersides of all equipment,meat slicer,grinders etc.must clean dust build up on fanguard covers in both walk in coolers.

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

Inspector’s note: Must clean excessive grease and food debris from floor under,around,along wall bases of cooking equipment,prep areas,storage areas and basement.must repair or replace damaged concrete floor in vegetable walk in cooler.

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

Inspector’s note: Must clean food debris from walls in all prep areas,dust build up on ceiling tiles and light fixtures in prep areas and dining area.must repair or replace missing and damaged upper wall tiles in rear prep area over ventilation hood,above rear mopsink,stained ceiling tiles throughout premises,holes in brick walls in basement,damaged wall tile near wall outlet in rear prep area.must scrape and paint peeling paint on walls where needed.

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

Inspector’s note: Must place 1-eye stoves under ventilation hoods in prep areas.

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

Inspector’s note: Must elevate,remove and organize articles off of floor and away from walls in basement and throughout storage areas and personal belongings stored from on top of food articles.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Must store soiled towels in sanitizing buckets.

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

Inspector’s note: Air vents in walk in cooler and air vents above front prep area in need of cleaning to remove all dust build up. Must correct and maintain.

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

Inspector’s note: Found fruit fly activity in 3 differant areas of the restaurant. Juice area, garbage area, and walk way. Approximately 20 flies noted. Contact pest control for service. Serious violation 7-38-020

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

Inspector’s note: Cutting boards that are worn and discolored must be relaced. Correct and maintain.

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

Inspector’s note: Floors in rear prep area in need of cleaning under equipment. Floor area in front of garbage compactor in need of regrouting to eliminate standing water. Correct and maintain.

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

Inspector’s note: Walls where fruit fly activity was noted clean and sanitize area correct and maintain.

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

Inspector’s note: Air vents in walk in cooler and air vents above front prep area in need of cleaning to remove all dust build up. Must correct and maintain.

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

Inspector’s note: All products prepared on premises that is packaged for sale must have labels which state the name, address, product name, and ingredients on each container.

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

Inspector’s note: Paint rusty exteriors of deep freezers, exterior of grease trap, and rusty shelves underneath prep tables.

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

Inspector’s note: Clean the following: shelves underneath prep tables, and sides of cooking equipment(fryers, ovens)and refrigeration units.

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

Inspector’s note: Detail clean floors throughout all rooms and areas along the bases of the walls, in corners, underneath and behind all heavy equipment(dirt, debris).

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

Inspector’s note: Replace all heavily stained ceiling tiles throughout all food prep, storage, and dish washing areas. Clean walls where needed. Pe-paint walls where paint si chipping.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Provide long stem metal thermometers for all cooks.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Ice scoop must be properly stored to prevent contamination.

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

Inspector’s note: All products prepared on premises that is packaged for sale must have labels which state the name, address, product name, and ingredients on each container.

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

Inspector’s note: All single service utensils must be properly stored inverted(handles up or out) in clean containers.

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

Inspector’s note: Paint rusty exteriors of deep freezers, exterior of grease trap, and rusty shelves underneath prep tables.

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

Inspector’s note: Clean the following: shelves underneath prep tables, and sides of cooking equipment(fryers, ovens)and refrigeration units.

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

Inspector’s note: Detail clean floors throughout all rooms and areas along the bases of the walls, in corners, underneath and behind all heavy equipment(dirt, debris).

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

Inspector’s note: Replace all heavily stained ceiling tiles throughout all food prep, storage, and dish washing areas. Clean walls where needed. Pe-paint walls where paint si chipping.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Provide long stem metal thermometers for all cooks.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Ice scoop must be properly stored to prevent contamination.

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

Inspector’s note: Improper pest control noted on premises. 80 fruit flies observed on premises in the following areas: 20 on walls inside small storage room near meat prep room, 40 on exterior of compactor and on the onions stored next to the compactor, 20 observed flying around meat prep room, and throughout rear kitchen prep/dish washing area. Must contact pest control service and request a visit, remove all affected onions from premises, clean all floor drains, unclean surfaces and eliminate from premises. Also found storm doors being used as screen doors in rear main food prep area that are not insect nor rodent proof. Must either repair or replace these doors(must be tight-fitting along the sides, bottoms and must have mesh screen installed over the large holes to prevent insect entry. Serious violation 7-38-020.

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

Inspector’s note: Grease found on the exterior of the grease dumpster and one of the garbage dumpsters has a lid that will not close(8 inches above the rim). Must clean the exterior of the grease receptacle and repair lid or request a replacement garbage dumpster(must be tight-fitting) serious violation 7-38-020.

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

Inspector’s note: No chemical or temperature test kits on premises, must provide. Serious violation 7-38-020.

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

Inspector’s note: All products prepared on premises that is packaged for sale must have labels which state the name, address, product name, and ingredients on each container.

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

Inspector’s note: All single service utensils must be properly stored inverted(handles up or out) in clean containers.

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

Inspector’s note: Paint rusty exteriors of deep freezers, exterior of grease trap, and rusty shelves underneath prep tables.

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

Inspector’s note: Clean the following: shelves underneath prep tables, and sides of cooking equipment(fryers, ovens)and refrigeration units.

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

Inspector’s note: Detail clean floors throughout all rooms and ares along the bases of the walls, in corners, underneath and behind all heavy equipment(dirt, debris).

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

Inspector’s note: Replace all heavily stained ceiling tiles throughout all food prep, storage, and dish washing areas. Clean walls where needed. Pe-paint walls where paint si chipping.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Provide long stem metal thermometers for all cooks.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Ice scoop must be properly stored to prevent contamination.

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

Inspector’s note: Observed a plastic cup being used as a scoop in a container with sliced pineapples located by the fresh juice prep area. Instructed to only use utensils such as tongs or spoons.

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

Inspector’s note: Observed accumulated ice build up inside of a freezer located in the main prep area. Instructed to remove ice build up and maintain.

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

Inspector’s note: Observed a cutting board with deep dark grooves and yellow stains. Manager replaced said cutting board immediately.

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

Inspector’s note: Observed floors with dirt and food debris under the prep tables thru out the facility. Instructed to clean and maintain.

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

Inspector’s note: Observed missing ceiling tile under the 3 compartment sink located by the fruit juice prep area. Instructed to replace missing tiles and maintain.

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

Inspector’s note: Observed a leak on the faucet of the 3 compartment sink located by the fruit juicing prep area. Instructed to repair and maintain.

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

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

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

Inspector’s note: Raw wood storage shelves on site. Instd to paint/seal same. Exterior top of grease trap with rusty surfaces. Instd to paint/seal same.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Improper dispensing utensils (cups, bowls) for bulk products being used and stored in product. Instd to provide proper dispensing utensils(scoops, etc) and store properly.

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

Inspector’s note: The potato scoop/container is cracked and stored handle down in the food, replace with a sanitary container with a longer handle so it isn't in the food.

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

Inspector’s note: The robot coupe food processor has a dirty, stained interior gasket, replace the gasket and wash, rinse sanitize and air dry the unit daily as needed. Several of the one door coolers has dusty coils and the prepared food walk in cooler has a mildew stained ceiling, clean and maintain the coolers.

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

Inspector’s note: The cleaning scrub pads are stored on an unsanitary rack, replace said rack.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: The ice scoop holder is dirty inside; wash, rinse and sanitize regularly.

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

Inspector’s note: Wall at end of grill in front prep area has peeling paint; repaint wall where needed. Clean vent fans in washrooms to remove dust noted. Also clean other ceiling vents where needed to remove dust.

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

Inspector’s note: Must repair leaking faucet neck at three comp sink in front prep area that sprays water when it is on.

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

Inspector’s note: Observed interior of ice machine with rust stains and mold build up after removing front exterior cover; must contact company to service machine. Instructed to turn off until serviced. Machine tagged held for inspection until serviced/cleaned. Contact the cdph by fax at 312 746-4240 to remove tag to inspect machine before using again.

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 rear side exit door with a small hole at bottom left side; instructed to seal hole at door.

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

Inspector’s note: Must label and date all cooked food items in refrigeration units.

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

Inspector’s note: Clean floor under all cooking equipment in prep areas where needed.

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

Inspector’s note: Wall at end of grill in front prep area has peeling paint; repaint wall where needed. Clean vent fans in washrooms to remove dust noted. Also clean other ceiling vents where needed to remove dust.

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

Inspector’s note: Provide a self-closing device for employee washroom door.

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

Inspector’s note: Must repair leaking faucet neck at three comp sink in front prep area that sprays water when it is on.

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 LABLE & DATE COOKED FOODS IN COOLERS,PREPACKAGED DESSERTS.

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 SHELVING UNITS IN PREP COOLERS,PREP TABLES,RUSTY VENTILATION VENTS,GREASE TRAP AT 3- COMPARTMENT SINK IN MEAT PROCESSING AREA.MUST PROVIDE SINK STOPPERS AT 3- COMPARTMENT SINKS.

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 FOOD DEBRI FROM WINDOW SILLS & SHELVING UNITS IN DRY FOOD STORAGE AREA,VEGETABLE WALK IN COOLER SHELVING UNITS,WATER DISPENSER.

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 CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES OF EQUIPMENT.MUST GROUT FLOOR WHERE NEEDED.

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 STAINED CEILING TILES THROUGHOUT,MISSING WALL TILES IN FRONT PREP AREA NEAR 3- COMPARTMENT SINK,DOOR SWEEPS ADJUSTED ON BOTH PATIO DOORS.MUST SEAL ALL OPENING AROUND PIPES LEADING INTO WALLS & CEILINGS.

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.MUST REPLACE MISSING LIGHT SHIELD IN FRONT 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 LOW COLD WATER PRESSURE AT HAND SINK IN MEAT PROCESSING AREA,SEWER LIDS IN BASEMENT.MUST SEAL HAND SINK IN STAFF TOILET ROOM.

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.SOME CHEST FREEZERS.

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 & DATE COOKED FOODS IN COOLERS,PREPACKAGED DESSERTS.

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 SHELVING UNITS IN PREP COOLERS,PREP TABLES,RUSTY VENTILATION VENTS,GREASE TRAP AT 3- COMPARTMENT SINK IN MEAT PROCESSING AREA.MUST PROVIDE SINK STOPPERS AT 3- COMPARTMENT SINKS.

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 FOOD DEBRI FROM WINDOW SILLS & SHELVING UNITS IN DRY FOOD STORAGE AREA,VEGETABLE WALK IN COOLER SHELVING UNITS,WATER DISPENSER.

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 FLOOR UNDER,AROUND,ALONG WALL BASES OF EQUIPMENT.MUST GROUT FLOOR WHERE NEEDED.

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,MISSING WALL TILES IN FRONT PREP AREA NEAR 3- COMPARTMENT SINK,DOOR SWEEPS ADJUSTED ON BOTH PATIO DOORS.MUST SEAL ALL OPENING AROUND PIPES LEADING INTO WALLS & CEILINGS.

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.MUST REPLACE MISSING LIGHT SHIELD 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 LOW COLD WATER PRESSURE AT HAND SINK IN MEAT PROCESSING AREA,SEWER LIDS IN BASEMENT.MUST SEAL HAND SINK IN STAFF TOILET ROOM.

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 CHEST FREEZERS.

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.

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 ON STORAGE SHELVES.

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; GRILL AT FRONT KITCHEN, FRYER, MICROWAVE OVEN, ICE MACHINE, CHEST FREEZERS, AND MEAT COOLER AT MAIN KITCHEN.

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 INSIDE WALK IN COOLER A, AND CLEAN FLOORS THRU-OUT FRONT KITCHEN, EMPLOYEES WASHROOMS, WALK IN COOLERS, STORAGE ROOMS AND BASEMENT.

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 EAST WALL AT JUICE/DRINK PREP AREA AND WEST WALL IN REAR STORAGE AREA, REPLACE DAMAGED CEILING PANELS THRU-OUT, AND CLEAN CEILING ATTACHMENTS.

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 SHIELDS AT BOTH KITCHEN, ABOVE PREP TABLES.

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 FRONT KITCHEN 3PART SINK FAUCET, PROVIDE ADEQUATE WATER PRESSURE FOR EXPOSED SINK SAME AREA, PROVIDE ADEQUATE VENTILATION FOR MAIN KITCHEN OVENS, AND REPAIR REAR PRODUCTION AREA 3PART SINK FAUCET.

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 SCOOPS MUST BE PROPERLY STORED.