Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Nov 8, 2010 | 100 |
|
Jul 26, 2011 | 0 |
|
Jul 28, 2011 | 100 |
|
Mar 8, 2012 | 100 |
No violation details available. | Jan 18, 2013 | - |
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 REMOVE CUTTERS AND SCRAPERS STORED BETWEEN WALL AND 3COMP.SINK IN BASEMENT,AND STORE PROPERLY.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REMOVE RUST ON 3COMP SINKS IN BASEMENT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSIDE BOTTOM OF DEEP FRYER AT FRONT PREP AREA,3COMP.SINK IN BASEMENT,AND HAND WASH SINKS IN THE BAR AND IN BSMT.WITH STAINS AND DEBRIS NEEDS CLEANING.
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. INSTRUCTED TO PROVIDE FAUCET ON 3COMP.SINK IN BASEMENT TO EXTEND TO ALL 3SINKS,OWNER ONLY HAD FLUSHER SPRAYER.CAN HAVE SPRAYER AND FAUCET.
All cold food shall be stored at a temperature of 40F or less.Potentially hazardous foods not meeting temperature requirement during storage approximately 9 #s of bean salad temperature measured 44.6f held inside the 2 door food prep cooler,3 dozens raw eggs,15#s cooked pork,measured 44.7f.total dollar value$100.CRITICAL VIOLATION 7-38-005(A).
In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.FOUND WASTE WATER BACKING-UP AT SANITIZING 3 COMPARTMENT SINK LOCATED IN BASEMENT ONCE WATER IS FILLED IN MIDDLE COMPARTMENT OBSERVED WASTE WATER COMING UP AT OTHER COMPARTMENTS,GREASE TRAP BENEATH SAID SINK HAS RUST,HAS HOLE AT BOTTOM OF GREASE TRAP BOX AND WASTE WATER LEAKING ONTO FOOD PREP AREA FLOOR,MANUAL SINK STOPPERS AT FAR LEFT,FAR RIGHT INSIDE SAID SINK NOT WORKING AND OBSERVED LACK OF WATER PRESSURE AT BASE OF FAUCET AT 3 COMPARTMENT SINK KITCHEN BASEMENT ALSO 3 COMPARTMENT SINK AT BAR THE SAME OBSERVED WASTE WATER COMING BACK UP,PIPES LEAKING BENEATH SAID SINK WRAPPED AROUND IN SOILED TOWELS. MUST REPAIR, CLEAN, SANITIZE ALL AFFECTED AREAS.CRITICAL VIOLATION 7-38-030.
All food should be properly protected from contamination during storage, preparation, display, service, and transportation.ICE NOT PROTECTED FROM CONTAMINATION. BLACK SLIME ACCUMULATED ON INTERIOR ICE AND WATER CONTACT SERVICES OF ICE MACHINE. MUST HAVE MACHINE PROFESSIONALLY WASHED AND SANITIZED. SERIOUS VIOLATION. 7-38-005 A.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULBS OVER DRY STORAGE AREAS IN BASEMENT NOT SHIELDED MUST PROVIDE,MAINTAIN LIGHT SHIELDS ON LIGHT FIXTURES.
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.CLEAN,ORGANIZE ALL STORAGE AREAS AND REMOVE UNNECSSARY ARTICLES STORE 6' OFF FLOOR FOR EASIER CLEANING OF PREMISES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING INCLUDING ALL STORAGE AREAS THROUGHOUT THE PREMISES SPECIFICALLY UNDER THE 3 COMPARTMENT SINKS KITCHEN,BAR AREAS.
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.DETAIL CLEAN THE FOLLOWING EXHAUST FANS ON WINDOW ABOVE THE 3 COMP SINK AREA IN BASEMENT AND INSTALL MESHING,HOOD/FILTERS ABOVE COOKING EQUIPMENTS IN BASEMENT.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE/REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLERS,BOTTOMS OF FOOD PREP TABLES IN BASEMENT FOOD PREP USING A NON-TOXIC FINISH,PROVIDE SPLASHGUARD AT FRONT FOODSERVICE EXPOSED HANDSINK.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.INTERIOR BOTTOM COMPARTMENTS OF DEEP FRYER,BAR GUNS AND HOUSINGS ATTACHED,INTERIOR BASINS OF 3 COMPARTMENT SINKS(KITCHEN,BAR),TOPS/BOTTOMS OF FOOD PREP TABLES AND LEGS OF EQUIPMENTS,SIDES OF COOKING EQUIPMENTS,INTERIOR OF COOLERS(BAR AREA),FAN COVERS,CONDENSOR INSIDE THE WALK-IN-COOLER.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST REPLACE BROKEN ICE DISPENSING UTENSIL FOR ICE MACHINE AND PROPERLY STORE ICE SCOOP IN A CLEAN CONTAINER AT ALL TIMES.
All food not stored in the original container shall be stored in properly labeled containers.ALL BULK FOOD CONTAINERS IN DRY STORAGE AREA MUST BE LABELED TO IDENTIFY PRODUCTS STORED.
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 PROPERLY STORE,INVERT ALL MULTI-USE UTENSILS,POTS,PANS,DISHWARE THROUGHOUT THE KITCHEN TO PREVENT CONTAMINATION BEFORE USE.
In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.ABATED.
All food should be properly protected from contamination during storage, preparation, display, service, and transportation.ABATED.
All food not stored in the original container shall be stored in properly labeled containers.ABATED.
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.ABATED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.ABATED.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ABATED.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.ABATED.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.ABATED.
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.ABATED.
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.ABATED.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.ABATED.
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 INVERT MULTI-USE PLATES AT FRONT SERVICE AREA
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN INTERIOR SHELF-INSIDE 1ST FLOOR FREEZER
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOOR 1ST FLOOR AREA, UNDER AND BEHIND ALL EQUIPMENT, ESP. BEHIND COOKING EQUIPMENT
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 REPAIR HANDLE TO SPRAY DEVICE AT BASEMENT 3 COMPARTMENT SINK
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE STAINED CUTTING BOARD IN BASEMENT AREAS AND REPLACE CRACKED GLASS AT SERVICE COUNTER AREA
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Address |
Distance |
---|---|---|
Honey 1 Bbq | 2241 N Western Ave, Chicago | 0.03 miles |
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Birrieria Estilo Jalisco | 2230 N Western Ave, Chicago | 0.05 miles |
Rt Llc | 2230 N Western Ave, Chicago | 0.05 miles |
Pepe's # 2 Food & Liquor | 2333 N Western Ave, Chicago | 0.08 miles |
Siboney Cuban Cuisine | 2163-2165 N Western Ave, Chicago | 0.11 miles |
Brasil Legal | 2161 N Western Ave, Chicago | 0.11 miles |
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