Los Alamos

Warewashing facilities: installed, maintained & used; test strips

4-301.12: observed two sink stoppers missing for three compartment sink. Instructed to provide and maintain.

Physical facilities installed, maintained & clean

6-501.114: observed cardboard boxes being used on shelves under the food prep table and cooking equipment in the rear prep area. Instructed to remove and maintain.

Proper cold holding temperatures

Observed improper cold holding temperatures of tcs food items stored in cold holding units on site. Found inside prep cooler: cooked beef (72.3f), about 16 eggs (62.3f), chorizo (55.4f). Found inside refrigerator: cooked beef (55.6f), pork (56.0f). Instructed all cold holding foods must be 41f or below. Approximately 18lbs at $135 worth of product discarded. Priority 7-38-005, citation issued

Proper cooling methods used; adequate equipment for temperature control

Observed two cold holding units not meeitng compliance with the cold holding temperature requirement. One prep cooler found at improper temperature of 56.8f and refrigerator in rear storage area at improper temperature of 54.3f. Instructed all cold holding units must reach and maintain 41f or below at all times. Units tagged and may not be used until repaired and reinspected by cdph. Please see tag removal instructions in comments. Priority violation 7-38-005, citation issued

Warewashing facilities: installed, maintained & used; test strips

Observed two sink stoppers missing for three compartment sink. Instructed to provide and maintain.

Physical facilities installed, maintained & clean

Observed cardboard boxes being used on shelves under the food prep table and cooking equipment in the rear prep area. Instructed to remove and maintain.

In-use utensils: properly stored

Bowl used to get the rice is store inside the container of rice in the reach in cooler in the rear. Instructed to remove bowl, use a utensil and not leave it inside the rice. Maintain same.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Cutting boards in the prep areas with stains and deep grooves. Instructed to sand or replace cutting boards to maintain a smooth and easily cleanable surface.

Physical facilities installed, maintained & clean

Floors in the corners and under/around the heavy equipment with dirt and debris. Instructed to clean floors and maintain.

Adequate ventilation & lighting; designated areas used

Prep area not bright per city code. Instructed to provide adequate lighting and maintain.

Physical facilities installed, maintained & clean

Observed the wall behind the door of the mens restroom with tapped plastic covering (wall damanged) instructed to repair and make easy to clean and maintain.

Adequate ventilation & lighting; designated areas used

Observed a build up of grease under the hood ventilation sytem and filters. Instructed to clean and maintain all as a means of preventing possible contamination of food contact surfaces below.

Insects, rodents, & animals not present

Observed over 60 mice droppings scattered on floor behind cooler and chest freezer in rear storage area, on floor along walls in furnace room, on bottom of prep tables in prep area. Instructed manager to call an exterminator for service, clean and sanitize all areas. Priority foundation 7-38-020(a) citation issued

Insects, rodents, & animals not present

Observed 1/4" gap on left side of entrance door. Instructed manager to seal all outer openings on door to prevent pest entry.

Non-food/food contact surfaces clean

Observed food spills and debris on interior and exterior surfaces of coolers, freezers, prep tables, cooking equipment, shelving units. Instructed manager to clean and maintain.

Plumbing installed; proper backflow devices

Observed leaking faucet on 3-compartment sink and hand washing sink in women washroom. Instructed manager to repair and maintain.

Physical facilities installed, maintained & clean

Observed missing celing tile in dining area, damaged ceiling tiles in prep area, openings along baseboards in prep area, openings in floor in furnace room and storage areas. Instructed manager to replace ceiling tiles and seal all openings along baseboards and floor in all areas.

Allergen training as required

Observed no valid allergen training for certified manager. All certified managers must be provide allergen training.

Food properly labeled; original container

Must label food storage containers (rice, flour, sugar) with common food names, when food has been removed from original packaging. Instructed to maintain.

Insects, rodents, & animals not present

Observed a 1/4" gap at the bottom of the front door. Must provide and maintain a weather strip to prevent entry point for pests.

Non-food/food contact surfaces clean

Must clean the interior of the reach in cooler to remove spills and debris.

Physical facilities installed, maintained & clean

Must clean the wall vent to remove dust in the prep area.

Physical facilities installed, maintained & clean

Observed holes and openings in to the floor through out the rear. Must repair and maintain to prevent entry point for pests. Also floor should be smooth and easily cleanable.

Food properly labeled; original container

Must label bulk dry food storage container with the name of the product.

Non-food/food contact surfaces clean

Must clean the interior of the prep cooler to remove spills and/or debris.

Physical facilities installed, maintained & clean

Floors need cleaning around cooking equipment to remove spills.

Procedures for responding to vomiting and diarrheal events

Observed the procedures for cleaning up vomit and diarhea events, and most of the necesary items,but missing a disinfectant rated for norovirus, instructed to provide. Priority foundation 7-38-005, no citation issued.

Consumer advisory provided for raw/undercooked food

Observed no disclosure and reminder on the menu at this time. Premises serves eggs, and hambergers cooked to order. Instructed to provide, by using broachures, menu advisory, label statements, table tents, placards or other effective written means. Priority foundation 7-38-005, no citation issued.

Toilet facilities: properly constructed, supplied, & cleaned

Observed the trash receptacle in the ladies restroom without a lid, instructed to provide.

Allergen training as required

See violation #60

Previous core violation corrected

Observed non compliance on violation #58 no allergen training as required, from report 2243748 date 12/20/2018, correct by date mar. 20, 2019. Priority foundation 7-42-090, citation issued.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

No employee health policy onsite. Instructed to provide the city's health form or similar documents used to demonstrate compliance. Priority foundation 7-38-010 no citation issued.

Procedures for responding to vomiting and diarrheal events

No clean up procedures on site for vomiting or diarrhea events. Instructed to provide kit and post procedures for employees to follow. Priority foundation 7-38-005 no citation issued.

Proper eating, tasting, drinking, or tobacco use

Observed employee drinking from an open beverage container in the prep area, instructed to designate an area on the premises for employees to drink/eat, to prevent contaminating food. Instructed to maintain.

Adequate handwashing sinks properly supplied and accessible

Observed food containers and gloves in the basin of the hand sink in the prep area. Instructed that the hand sink must be accessible at all times, and is for hand washing only. Priority foundation 7-38-030(c) citation issued.

Proper cold holding temperatures

Observed 5 lbs of beef (51f) and 5 lbs of chicken (52f) at improper temperatures stored in a prep cooler. Manager voluntarily discarded food. Instructed to hold tcs cold foods at 41f or below. Food valued at $40. Priority violation 7-38-005 citation issued.

Proper date marking and disposition

Must provide date markings on tcs and some rte foods prepared onsite and held in coolers over 24 hrs. Instructed to provide consume by dates on food and maintain. Priority foundation 7-38-005 no citation issued.

Food properly labeled; original container

Must label food storage containers (rice, flour, sugar) with common food names, when food has been removed from original packaging. Instructed to maintain.

Contamination prevented during food preparation, storage & display

Must cover food stored in reach in coolers to prevent contamination for other foods and the premises. Instructed to maintain.

Wiping cloths: properly used & stored

Must store wiping cloths in sanitizing solution between uses to prevent contamination. Instructed to maintain.

Physical facilities installed, maintained & clean

Must repair broken floor and wall tiles throughout premises. Instructed to maintain.

Adequate ventilation & lighting; designated areas used

Must detail clean excessive grease and dust accumulation for kitchen hood and filters. Instructed to maintain.

Adequate ventilation & lighting; designated areas used

Must replace burned out light in customer seating area, instructed to maintain.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Observed potentially hazardous foods at improper temperatures inside of the 2 door prep cooler. Observed beans at 48.2-75f, salsa at 47-50f, chorizo at 47.6f, cut tomatoes at 50.5f, cheese at 51.8f, eggs at 49.5f, and cooked peppers at 47.1f. Management voluntarily discarded approximately 50# of food worth $150. Critical violation 7-38-005a.

Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.

Observed unhygienic food handling practices by food handling employee. Observed a food handling employee prepare a burrito and handle ready-to-eat foods (lettuce and tomatoes) with bare hands. Management instructed that bare hand contact is not allowed with ready-to-eat foods. Also observed the food handling employee not wash their hands after they were soiled with food debris and instead wiped them on a dirty wet wiping cloth sitting on the counter and then proceeded to clean the knife with the dirty wiping cloth. Management instructed on proper handwashing procedures. Critical violation 7-38-010a.

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

Observed gaskets in poor repair on the prep cooler located across from the cooking equipment. Instructed to replace and maintain.

Food handler requirements met

Observed food handler's requirement not met. Instructed to meet requirement and maintain.

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

Observed no chemical test strips on site to properly test the concentration of the sanitizer in the 3 compartment sink. Instructed to provide and maintain. Serious violation 7-38-030.

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

Observed equipment (pot) too large to be submerged in the 3 compartment sink to be properly washed rinsed and sanitized. Instructed to only use equipment that can be submerged into the 3 compartment sink. Observed gaskets in poor repair on the prep cooler located across from the cooking equipment. Instructed to replace and maintain.

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

Observed the following in need of cleaning to remove food and grease debris; under flat top grill, inside of deep fryers and inside of the oven. Instructed to clean all and maintain.

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

Observed minor food debris on the floors under all heavy equipment. Instructed to clean all floors along the walls and in all corners and maintain.

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

Observed accumulated dust on the vents located in the washrooms. Instrcuted to clean and maintain.

Food handler requirements met

Observed food handler's requirement not met. Instructed to meet requirement and maintain.

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

Plastic utensils stored with handle down in containers under front counter. Instructed manager to invert plastic forks and spoons to protect from contamination (handle up).

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

Observed peeling paint on bottom shelves of rear prep table. Instructed manager to remove peeling and repaint with non-toxic finish. All food and non-food contact surfaces must be smooth and easily cleanable. Remove rusty surfaces on bottom shelves under grill in front prep area.

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

Ice buildup and food debris found in bottom of rear chest freezer. Instructed manager to clean interior of chest freezer and maintain.

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

Instructed manager to install back flow device on utility sink. Tighten loose faucet on 3-compartment sink.

Food (ice) dispensing utensils, wash cloths properly stored

Observed used wash cloth stored on prep table in front prep area. Instructed manager to store wash cloths in sanitizing solution to properly sanitize all food and non-food contact surfaces and equipment.

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

Raw wooden shelvings at rear near the dry storage must be sealed to smooth,easily cleanable surfaces and repair or replace gaskets at coolers so its tight fitting all around.

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

Must clean and maintain sides of hot cooking equipments,interior/exteriors of coolers,dry storage shelvings,hood/filters above the grill etc.

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

Toilet room doors must be self closing.

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

Repair water leak at base of faucet 3 compartment sink and provide,maintain 3 sink stoppers for the 3 compartment sink also,base of washbowl is broken inside the mens toilet room must repair or replace.

Refrigeration and metal stem thermometers provided and conspicuous

Must provide,maintain a visible thermometer inside the kitchen 2 door food prep cooler.

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

Unused pieces of kitchen equipments stored on basement floor,must remove due to potential pest harborage.

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

Need to clean rear 2 door cooler, and defrost rear box freezer.

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

Need to replace missing floor tiles under front seats.

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

Ceiling tiles thru-out water damaged need to replace.

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

Clean light shields thru-out.

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

Need to provide sink stoppers for 3 comp. Sink.

Linen: clean and soiled properly stored

Observed wiping clother stored on counter instructed to place in clean container with 100ppm chloring sanitizer.

Sewage and waste water disposal, no back siphonage, cross connection and/or back flow

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the municipal code of Chicago.continued to observe at this time inadequate plumbing, found the 3 compartment sink not maintained that is waste water backing up in mentioned sink once drained,pipes beneath mentioned sink are leaking.a licensed plumber must repair as stated above per city code.

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. Ice machine has black mold and rust inside of water tray which its in contact to make ice. Needs to replace or repair.

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

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. Continued to observe rodent (mice)droppings behind unused kitchen equipments at rear dry storage storage areas,seal all holes noted.

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

All food not stored in the original container shall be stored in properly labeled containers.label,date all foods inside the coolers.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors behind under around heavy equipment reqried further detail cleaning

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

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. Repair water leak at base of 3 compartment sink area.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

All cold food shall be stored at a temperature of 40f or less. All hot food shall be stored at a temperature of 140f or higher.found 1 large container of half cooked sliced pork meat held on prep table at improper temperature of 68.7.manager voluntarily discarded,denatured mentioned potentially hazardous foods.approximately 30#'s,total dollar value$70.00.critical violation 7-38-005(a).

Sewage and waste water disposal, no back siphonage, cross connection and/or back flow

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the municipal code of Chicago. Found the 3 compartment sink not maintained that is waste water backing up in mentioned sink once drained and no sink stoppers available.critical violation 7-38-030.

Previous serious violation corrected, 7-42-090

A separate and distinct offense shall be deemed to have been committed for each serious violation that is not corrected upon re-inspection by the health authority. No certified manager present during preparation of potentially hazardous foods (intestines). This is a repeat violation from february 07, 2011.

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. Ice machine has black mold and rust inside of water tray which its in contact to make ice. Needs to replace or repair.

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

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. 20 mouse droppings were found in the basement storage room and in the corner behind the ice machine, clean up all evidence of pest activity and seal up the holes south of the southwest outer door where rodents can harbor. The south west side door has a 1\4" gap at the bottom, seal the bottom of the door so it is rodent proof.

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

All food not stored in the original container shall be stored in properly labeled containers. All food container needs lables and date inside reach in unit and refrigeration unit.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. All food equipment stove,fryer, inside of reach in unit, hood,thur out needs detail cleaning.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. The wood wall next to the three compartment sink is rotten and unsanitary, remove the rotten wood and make the area sanitary,and install a splashguard at exposed handsink in kitchen also replace broken gasket at 2 door cooler at kitchen.must replace all broken wooden shelving at rear dry storage room.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The floors under and behind the cooking equipment are dirty and greasy, clean the floors from corner to corner so they are smooth and sanitary.

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

The walls and ceilings shall be in good repair and easily cleaned. The kitchen walls are greasy and full of food buildup. Clean the walls in detail so they are smooth and clean. Ceilings tiles has water stain needs to be replace, windows dirty needs detail cleaning

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Light shields in kitchen needs detail cleaning.

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

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. The three compartment sink faucet is loose and leaks, repair potable water leak. No stoppers in the three compartment sink, obtain stoppers for the sink. Hood canopy build up with grease. Needs to be detail clean.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. No certified food manager on site when potentially hazardous food are preped and served. Instructed to provide same. Note- need a certified food manager for all shifts. Sreious citation given h000063632 13 court date 03/17/2011 09:00am room 112 at 400 west superior Chicago or you may pay the fine by mail see the back of the citation.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The cooking equipment,hood,filters and the reachin coolers not clean. Instd. To clean same. Also remove the tin foil from the shelves and the knobs and pipes at the stove and clean same.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The floors in the basement food storage area and prep area not clean under and behind the heavy equipment. Instructed to clean same.

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

The walls and ceilings shall be in good repair and easily cleaned. Clean the walls in the food prep area has grease and food debris on them. Instd to clean same.