FRONTERA TORTAS BY RICK BAYLESS GATE K4 T3 Passes Health Inspection - Chicago Restaurant

THERMOMETERS PROVIDED & ACCURATE - Comments: INSTRUCTED TO PROVIDE AND MAINTAIN AN ACCURATE,VISIBLE THERMOMETER INSIDE THE 2-DOOR PREP LINE COOLER LOCATED NEXT TO DEEP FRYER AT FRONT PREP AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED STAINED CUTTING BOARDS STORED ON HANGING RACK IN REAR DISHWASHING AREA. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND TO MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTRUCTED TO DETAIL CLEAN THE DUST BUILD-UP ON STORAGE RACKS IN REAR DISHWASHING AREA AND TO MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTRUCTED TO DETAIL CLEAN THE DUST BUILD-UP ON STORAGE RACKS IN REAR DISHWASHING AREA AND TO MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.