Diamante Azul Restaurant

Inspector notes: OBSERVED DUST BUILD UP AROUND TORTILLA REACH IN COOLER DOORS ALSO OBSERVED FOOD DEBRIS INSIDE REACH IN COOLER DOOR GASKETS AT SAME. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.

Inspector notes: OBSERVED FOOD/GREASE BUILD UP ON KITCHEN FLOOR ALONG WALLS AND CORNERS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT AND MAINTAIN.

Inspector notes: 3-COMPARTMENT SINK MISSING STOPPERS (X2). INSTRUCTED MANAGER TO PROVIDE STOPPERS FOR 3-COMPARTMENT SINK.

Inspector notes: FLOOR CLUTTERED IN FRONT STORAGE/COAT ROOM. INSTRUCTED MANAGER ALL ITEMS MUST BE ELEVATED 6" OFF FLOOR OR REMOVED.

Inspector notes: OBSERVED GROCERY BAGS USED TO STORE MEAT IN THE REACH-IN COOLER AND FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE FOODS.

Inspector notes: INSTRUCTED TO REPLACE MISSING AND WATER DAMAGED CEILING TILES AND DETAIL CLEAN AND MAINTAIN THE CEILING VENTS IN FOOD PREP AREA THAT ARE SOILED WITH DUST.

Inspector notes: INSTRUCTED TO REPAIR SLOW DRAINING EXPOSED HAND SINK IN THE KITCHEN PREP AREA.

Inspector notes: INSTRUCTED TO PROVIDE CALIBRATED THERMOMETER FOR THE REACH-IN COOLER AT FRONT SERVICE AREA.

Inspector notes: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE COOLER TO BE IMPROPER BETWEEN 46F TO 50F(CONTAINERS OF REFRIED BEANS 47.7F, SOUR CREAM 47.5F, MILK 50.8F,CAKE (LECHE)46.2F. TEMPERATURE OF COOLER APPROPRIATE AT 39.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF IBS OF PRODUCTS WORTH $ THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

Inspector notes: NOTED NO STOPPER AT THE MIDDLE SINK OF THE 3 COMPARTMENT SINKS. MUST PROVIDE STOPPERS AT ALL SINKS AND CLEAN OR REPLACE SHELVES.

Inspector notes: INSTRUCTED TO DETAIL CLEAN INTERIOR OF DEEP FRYER ENCRUSTED WITH GREASE AND FOOD PARTICLE.ALSO NOTED FOOD DEBRIS AND DIRT ON SHELVES WITH CONDIMENTS AT THE FRONT SELLING COUNTER. MUST CLEAN AND/OR REPLACE SHELVING AND MAINTAIN.

Inspector notes: NOTED HEAVY GREASE BUILT UP ON FLOOR UNDERNEATH COOKING EQUIPMENT AND ALONG WALL BASE AT THE KITCHEN FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN.

Inspector notes: INSTRUCTED TO CLEAN AND/OR REPLACE STAINED CEILING TILES THROUGH OUT PREMISES.MUST ALSO SEAL MULTIPLE HOLES AND OPENING ALONG PIPING THROUGH OUT TO PREVENT HIDING PLACES FOR PESTS.

Inspector notes: NOTED SLOW DRAIN AT THE EXPOSED HAND WASH SINK AT THE KITCHEN, NOTED DUST BUILT UP ON FANS INSIDE COOLERS. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.

Inspector notes: POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE 3 DOOR COOLERS ARE AT IMPROPER TEMPERATURES: IN ONE LARGE BLACK PLASTIC CONTAINER HOMINY SOUP(COOKED PORK AND OTHER FOODS) AT TEMP OF 53.7F; MEAT IN SAUCE 54.7F; REFRIED BEANS AT TEMP OF 51.9F; COOKED TRIPE SOUP AT TEMP OF 48.5F; COOKED CHICKEN IN BROTH AT TEMP. 62.2F; COOKED GROUND BEEF AT TEMP OF 46.7, COOKED RICE AT TEMP OF 49.7F; COOKED BEEF AT TEMP OF 47.9F; COOKED VEGETABLE AT TEMP OF 51.1F ; MENUDO AT TEMP OF 51.8F; PORK TAMALES AT TEMP OF 51.7F. FOOD WAS COOKED DURING THE WEEKEND PER MANAGER/OWNER STATEMENT. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME AND TEMPERATURE LOGS AVAILABLE AT THIS TIME. UNIT MAINTAINS TEMP 41.5F. FOOD DISCARDED AND DENATURED. POUNDS 70,VALUE 142. CRITICAL VIOLATION:7-38-005(A). ****TIME/ TEMPERATURE LOGS AND COOLING PROCESS LOG GIVEN AND EXPLAINED.

Inspector notes: REPLACE BROKEN RUBBER GASKET REACH-IN COOLER(FRONT AREA), ALSO REACH-IN FREEZER.

Inspector notes: CLEAN INTERIOR OF THREE DOORS COOLER IN KITCHEN, FOOD DEBRIS.CLEAN INTERIOR OF OVEN AND DEEP FRYER(GREASE AND FOOD DEBRIS).REMOVE MINERAL BUILD-UP INSIDE THE ICE MACHINE.REMOVE GREASE BUILD-UP FROM PIPE ON THE EAST SIDE OF THE HOOD. CLEAN SHELF UNDER THE PREP TABLE,REMOVE FOOD DEBRIS, FOOD DEBRIS.NEED TO CLEAN GREASE TRAP UNDER THE 3 COMPARTMENT SINK.

Inspector notes: CLEAN FLOOR UNDER COOKING EQUIPMENTS,CORNERS AND ALONG BASE BOARD WALL,GRIMES.

Inspector notes: REMOVE GREASE AND FOOD SPLATTERED ON EAST WALL AND UNDER THE 3 COMPARTMENT SINK.

Inspector notes: REPLACE BROKEN LIGHT SHIELD ABOVE PREP TABLE IN KITCHEN.

Inspector notes: PROVIDE UNTHREAD FAUCET FOR THE MOP SINK. PROVIDE STOPPERS FOR THE THREE COMPARTMENT SINK

Inspector notes: PROVIDE WORKING THERMOMETERS FOR ALL COOLERS AND FREEZERS.

Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. INSTRUCTED TO PROPERLY RODENT PROOF REAR EXIT DOOR WITH 1 1/2" GAP. NO CITATION ISSUED NOT OPEN OR OPERATING AT THE TIME OF LICENSE INSPECTION.

Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR RUST ON THE SHELF UNDER GRILL AT FRONT PREP AREA. REMOVE FOIL LINING ON COUNTER SHELF UNDER HOOD AT FRONT PREP AREA, AND FIX LOOSE TOILET SEAT IN THE RESTROOM.

Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN STAINS AND DEBRIS ON THE FOLLOWING : INSIDE MICRO WAVE OVEN AT FRONT PREP AREA, FILTERS ON HOODIN REAR PREP AREA,EDGES OF HOOD WALLS WITH GREASE,AND GAS BURNER STOVES WITH GREASE BUILD UPS.

Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO DETAIL CLEAN FLOORS WITH DARK STAINS UNDER COOKING EQUIPMENTS UNDER THE HOOD AT FRONT KITCHEN.MUST REPAIR CONCRETE FLOORS AT REAR EXIT DOOR TO DRAIN OUT WATER,TO PREVENT RODENT ATTRACTION,AND SEAL OPENINGS ON FLOORS AT SAME LOCATION.

Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR WATER STAINED CEILING TILES THROUGHOUT FACILITY.CLEAN STAINS ON WALLS AT REAR PREP KITCHEN.

Inspector notes: 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 REMOVE EXPOSE HAND WASH SINK IN DINING AND LOCATE TO FRONT KITCHEN PREP AREA TO BE CLOSE TO FOOD HANDLERS FOR PROPER HYGIENIC PRACTICE.