POLLO FELIZ Fails Health Inspection - Chicago Restaurant

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: THE COFFEE AND TEA MACHINES UPSTAIRS AND THE HOSE IN THE BASEMENT 2 COMPARTMENT SINK HAS NO BACK FLOW PROTECTION, INSTALL ADEQUATE BACK FLOW PROTECTION PER PLUMBING CODE.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: THE LOG BOOK IS NOT ON PREMISES, OBTAIN A COMPLETE AND UP TO DATE PEST CONTROL LOG BOOK INCLUDING A COPY OF THE PEST CONTROL LICENSE, MAP OF PREMISES AND ALL OTHER REQUIRED DOCUMENTS.

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THE 2-COMPARTMENT SINK IN THE BASEMENT HAS NO HOT AND COLD WATER PIPES. WATER IS SUPPLIED BY AN UNPROTECTED GARDEN HOSE, PROPERLY PLUMB THE SINK.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE DISH ROOM MOP AREA IS NOT GROUTED, CONTINUE GROUTING THE FLOOR UNTIL IT IS SMOOTH AND SANITARY.

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 HAVE GAPS AND OPENINGS WHERE CONSTRUCTION IS BEING COMPLETED, CONTINUE TO REPAIR THE WALLS SO THEY ARE SMOOTH AND SANITARY.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE WALLS HAVE GAPS AND OPENINGS WHERE CONSTRUCTION IS BEING COMPLETED, CONTINUE TO REPAIR THE WALLS SO THEY ARE SMOOTH AND SANITARY.

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.