HERNANDEZ ENTERPRISES INC Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE TOILET TISSUE HOLDER IN ALL 3TOILETS. MUST REPAIR RUST ON WALK COOLER FLOOR METAL COVERING,AND RUST ON SHELVES IN SAME WALK IN COOLER.REPAIR PAINT PEELING ON STORAGE SHELVES AT FRONT PREP KITCHEN,REPAIR BROKEN SEAT COVER ON CHAIRS AT REAR PREP AREA. MUST PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK AT FRONT KITCHEN ON PREP SINK SIDE.ALSO REMOVE CLEAN APPRONS AND COOKS WHITE SHIRTS IN TOILET AND STORE ELSEWHERE. MUST PROVIDE SCREEN ON FRONT DOOR ENTRANCE WHICH IS DIRECTLY TO THE FRONT KITCHEN,IF ABOVE DOOR MUST BE LEFT OPEN,OR MAINTAIN DOOR CLOSED AT ALL TIMES, AND PROVIDE LID COVER FOR TRASH CONTAINERS IN TOILETS BY TOILET BOWLS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS ON FLOORS ALONG WALLS IN FURNACE STORAGE ROOM IN REAR.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPAIR OPENINGS ON CEILING TILES AT FRONT PREP AREA AND IN REAR AREAS, ALSO CLEAN FOOD STAINS ON WALLS IN REAR AREAS,AND MISSING TILE ON COUNTER AT FRONT PREP.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST REPAIR DISLOCATED SELF CLOSING DEVICE ON EMPLOYEE TOILET DOOR IN REAR KITCHEN,AND KEEP DOOR CLOSED AT ALL TIMES.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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 UN-USED REACH IN COOLER AT FRONT PREP KITCHEN,AND DAMAGED WOOD CUTTING TABLE IN REAR KITCHEN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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 UN-USED REACH IN COOLER AT FRONT PREP KITCHEN,AND DAMAGED WOOD CUTTING TABLE IN REAR KITCHEN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.