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.REMOVE ALL CLUTTER FROM PREMISES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FOUND FLOORS IN KITCHEN,BENEATH GROCERY SHELVING ARE DIRTY. The walls and ceilings shall be in good repair and easily cleaned.FOUND FOOD/DEBRI SPLASHED ON WALLS IN KITCHEN AREAS. 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.FOUND WATER LEAKING AT PIPE BENEATH 3 COMP SINK.
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 PROVIDE LIGHT SHIELDS ON LIGHTS ABOVE FOOD PREP AREA All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE A SPLASH GUARD AT EXPOSED HAND BOWL BETWEEN 3 COMPARTMENT SINK 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 PROVIDE 3 SINK STOPPERS FOR THREE COMPARTMENT SINK All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN VENTS ABOVE COOKING EQUIPMENT, REAR KITCHEN AREA
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