All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Turn on all refrigeration so it can be checked for adequate temperature. Toilet rooms shall have self closing doors. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. The equipment, sinks, utensils and serving area is dirty; clean, rinse and sanitize everything so the business may be inspected in ready to operate condition. The exposed metal portion ceiling above the 3-comp sink is damaged and unsanitary. The walls and ceilings shall be in good repair and easily cleaned. No certified manager present during inspection. Have a certified manager affiliated with the business present so violations can be shown to someone connected to the business. the 3-compartment sink sprayer has no valve. Install a valve or sprayer head 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. There is no exposed hand sink in the basement prep area and dish room. Adequate and convenient hand washing facilities shall be provided for all employees with sanitary soap and towels. The fresh air vent covers in the cooking hood are dirty, remove the covers and clean out dirty deposits. 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. Clean and maintain the dusty used equipment and furnishings throughout the premises.
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