La Perla Mixteca Restaurant

Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURES OF 3 SEPERATE COOLERS FRONT PREP AREA 1-DOOR GLASS COOLER 57.1F,REAR PREP AREA 2- DOOR COOLER 63.9F,WALK IN COOLER 57.2F. NO TEMPERATURE LOGS AVAILABLE TO VIEW.A HELD FOR INSPECTION TAG PLACED ON ALL UNITS ONCE REPAIRED FAX LETTER TO (312)746-4240 .(CRITICAL 7-38-005 A).

Inspector notes: All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED INSIDE OF ALL MENTIONED COOLERS SUCH AS STOMACH55.3F- 61.2F,RICE 53.4F-53.9F,PORK 46.7F-54.7F,SOUP 53.9F,STEAK 46.9F,EGGS 47.1F-47.9F,SALSA 52.2F-57.9F,BEANS 54.5F,PORK SKINS 54.2F.PRODUCT WAS DUMPED & DENATURED.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.APPX 130LBS. $330.(CRITICAL 7-38-005 A).

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.OBSERVED EVIDENCE OF 9 LIVE ROACHES UNDER HAND SINK CABINET IN FRONT PREP AREA,INSIDE OF STOVE,ON COUNTER TOP AT JUICE MACHINE,MORE THAN 40 LIVE FRUIT FLIES & MORE THAN 10 LIVE HOUSE FLIES ON ONIONS,FLYING AROUND PREMISES,ON WALLS,MORE THAN 15 LIVE INDIAN MEAL MOTHS IN REAR STORAGE AREA ON & INSIDE OF CHILIES & PEPPER BOXES.10 LIVE ANTS CRAWLING IN FRONT DINING AREA WINDOW SILLS.ALSO FRONT DOOR SWEEP WORN.NO COPY OF STATE LICENSE INSIDE OF LOG BOOK.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/21/11.PROVIDE A COPY OF STATE LICENSE,RODENT PROOF DOOR.(SERIOUS 7-38-020).

Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AND NO CERTIFICATE POSTED TO VIEW AT THIS TIME WHILE FOODS ARE BEING PREPARED & SERVED.MUST PROVIDE ,BE ON DUTY & POST CERTIFICATE.(SERIOUS 7-38-012).

Inspector notes: All dishwashing machines must be 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.OBSERVED REAR PREP AREA 3- COMPARTMENT SINK WATER FAUCET NOT LONG ENOUGH TO REACH FAR LEFT & RIGHT COMPARTMENTS OF SINK TO WASH,RINSE & SANITIZE MULTIUSE UTENSILS.MUST REPAIR & MAINTAIN.(SERIOUS 7-38-030).

Inspector notes: All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE & DATE ALL COOKED FOODS IN COOLERS.

Inspector notes: 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.MUST STORE KNIVES FROM IN BETWEEN WALL & EQUIPMENT,PLASTIC WEAR PROPERLY.

Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE FOIL FROM ALL SURFACES & CABINETS,RUST FROM PREP TABLES,GREASETRAPS AT 3- COMP SINKS,INTERIOR PANEL OF ICE MACHINE RUSTY,RAW WOOD SURFACES.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON COOLERS,LID ON TOPSIDE OF PREP COOLER IN FRONT PREP AREA IN POOR REPAIR,WORN CUTTING BOARDS,MISSING DOOR ON VANITY BEHIND BAR.

Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN GREASE & FOOD DEBRI FROM PREP COOLERS PIPES OF EQUIPMENT,UNDERSIDE PREP TABLES,ALL HAND SINKS,STOVE,MOP SINK,SHELVING UNITS,MICROWAVE,WINDOW SILLS.

Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES WHERE NEEDED.MUST REMOVE WATER FROM FLOOR THROUGHOUT.

Inspector notes: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT,HOLES IN WALLS & DOORS.MUST SCRAPE & PAINT PEELING PAINT ON WALLS THROUGHOUT.

Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE LIGHT SHIELDS AT HOOD OF FRONT PREP AREA COOKING EQUIPMENT,REAR PREP AREA.

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 REPLACE MISSING COLD WATER FAUCET HANDLE IN FRONT PREP AREA 3- COMPARTMENT SINK.

Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.THERMOMETERS ARE NEEDED FOR ALL COLD HOLDING UNITS.

Inspector notes: 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 REMOVE CLUTTER THROUGHOUT PREMISES FROM ON TOP OF COOLERS,SHELVING UNITS,PREP TABLES,REAR STORAGE AREA.

Inspector notes: All employees shall be required to use effective hair restraints to confine hair. EMPLOYEES MUST WEAR HAIR RESTRAINTS.

Inspector notes: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; FOUND 3LBS OF COOKED BEANS AT 89.07F, AND 10LBS. OF COOKED PORK AT 67.09F, BOTH CONTAINERS ON TOP OF PREP TABLE. MUST KEEP COLD FOODS AT 40F OF BELOW. INADEQUATE FOOD PROTECTION. FOODS DISCARDED BY MANAGER. V=$150.00. CITATION ISSUED 7-38-005[A]CRITICAL.

Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED DISH WASHER, WASHING, RINSING MULTI-USE UTENSILS IN FRONT PREP AREA 3PART SINK, BUT NOT SANITIZING THEM. INADEQUATED UTENSILS SANITATION. DEMOSTRATED PROPER SET UP OF 3PART SINK FOR PROPER SANITATION USING 100PPM OF CHLORINE. CITATION ISSUED 7-38-030 CRITICAL.

Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLERS.

Inspector notes: 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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.

Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, ALL COOKING EQUIPMENT THRU-OUT BOTH COOKING AREAS, MOP SINK, SLICERS, BOTTOM PANELS OF ALL PREP TABLES, AND ALL STORAGE SHELVES THRU-OUT.

Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE AND FOOD DEBRIS THRU-OUT, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT, AT CORNERS AND ALONG WALLS. ALSO MUST SEAL FLOOR THRU-OUT MAIN KITCHEN.

Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENING ON WEST WALL IN MAIN KITCHEN, CLEAN AND PAINT WALLS WHERE NEEDED, AND CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENTS AT BOTH COOKING AREAS.

Inspector notes: EXCESSIVE CLUTTER THRU-OUT, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.