EL FAMOUS BURRITO

2010-07-13: License-Task Force

Fail

• Not Critical: CHI-24 — DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 2 COMP SINK WITH VERY BAD LEAK...WATER BEING CAUGHT IN BUCKET.
• Not Critical: CHI-2 — FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FRONT PREP COOLER AT IMPROPER TEMP 49.6.F
• Not Critical: CHI-3 — POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOODS STORED AT IMPROPER TEMP INSIDE FRONT PREP COOLER 44.7F
• Not Critical: CHI-16 — FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOODS STORED UNPROTECTED IN WALKIN COOLER.
• Not Critical: CHI-26 — ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. NO HOT RUNNING WATER IN EMPLOYESS/CUSTOMER MEN WASHROOM.
• Not Critical: CHI-34 — FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN PREP AREA NEED DETAIL CLEANING.
• Not Critical: CHI-35 — WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. WALLS IN DISHWASHING AREA NEED DETAIL CLEANING.
• Not Critical: CHI-41 — PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. STORAGE REAR BY ICE MACHINE, REAR UTILITIY ROOM AND REAR LEADING TO REAR DOOR NEEDS DETAIL CLEANING TO REMOVE CLUTTER.