A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. The certified manager was not present at the time of inspection. The above sells cold cuts, makes deli sandwiches and cooks in the rear kitchen. Obtain proof of enough City of Chicago food service sanitation managers to cover your hours of operation. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Clean and maintain the dirty rear sink area daily. 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. Clean and maintain the greasy hood and filters. 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. Do not store foam meat trays behind the handsink faucet.
CLEAN VENTS AND HOODED SYSTEM ABOVE COOKING EQUIPMENT AND MAINTAIN. REMOVE DUST FROM ONE FAN GUARD COVER IN WALK-IN COOLER. REMOVE UNNECESSARY ITEMS FROM BASEMENT TO AVOID CLUTTER. (AREA ORGANIZED AT THIS TIME BUT RECOMMENDED REMOVING SOME ITEMS TO AVOID CLUTTER).
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