LA TORTA CHILANGA #2 Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE ROACH ACTIVITY (ADULT AND NYMPH) BY ATTACHED MOTOR HARDWARE OF COOLER AT FRONT LINE. ALSO NOTED OVER 15 RAT DROPPINGS SCATTERED ON FLOOR BEHIND COOLER IN DINING AREA AND COOLER IN PREP AREA. RUB MARKINGS NOTED AT BASE OF LOCKED DOOR LEADING TO BASEMENT THAT IS LOCATED IN PREP AREA. REAR DOOR NOT RODENT PROOF, APPROX 1/4 INCH GAP LOCATED AT BOTTOM OF EXIT DOORS. INSTD TO REMOVE ALL INSECTS, RODENT ACTIVITY, CLEAN, SANITIZE AFFECTED AREAS AND RODENT PROOF DOOR SO AS TO BE TIGHT FITTING.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS AT PREP LINE, STAINED WITH DEEP, DARK GROOVES. INSTD TO REPLACE SAME.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR BOTTOM OF FRYERS AND RUBBER GASKETS OF PREP COOLER DOORS NOT CLEAN, DEBRIS. CLEAN SAME AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR BOTTOM OF FRYERS AND RUBBER GASKETS OF PREP COOLER DOORS NOT CLEAN, DEBRIS. CLEAN SAME AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.