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El Guanaco

April 4, 2011 · Pass

😇clean

official resultPass
resultPass
inspection typeCanvass
failed findings5
critical findings0

Failed findings

Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Cutting boards with deep, dark grooves must be sanded/bleached or replaced,OPENINGS BELOW FAUCET AT 3 COMP SINK MUST SEAL ALSO MUST PROVIDE SPLASH GUARD PROTECTION ON EXPOSE HAND WASH SINK IN KITCHEN ON CLEAN UTENSIL DRAIN BOARD SIDE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES A DETAIL CLEANING INTERIOR/EXTERIOR OF COOLERS,SHELVINGS,FAN COVER INSIDE WALK-IN-COOLER,SHELVINGS THROUGHOUT THE KITCHEN,HOOD/FILTERS,DEEP FRYER,SIDES OF HOT COOKING EQUIPMENTS,TOPS/BOTTOMS OF FOOD PREP TABLES,BENEATH THE 3 COMP SINK AREA INCLUDING LEGS OF EQUIPMENTS ETC.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner THROGHOUT KITCHEN,BASEMENT INCLUDING INTERIOR OF WALK-IN-COOLER.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector 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 ALL BURNT OUT LIGHT BULBS ABOVE FRONT PIZZA PREP AREA,WALK-IN-COOLER.
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: 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.MUST CLEAN,ORGANIZE BASEMENT STORAGE AREAS,REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE ALSO CLEANING EQUIPMENTS WET DRIPPING MOPS BY MOP SINK AREA MUST BE STORED PROPERLY SAME AREAS.
code 41

What changed since the previous inspection?

Compared with Pass on December 20, 2010: 2 findings appeared for the first time. 3 findings recurred. 3 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.