La Taberna on Halsted, 1301 S Halsted St, Chicago, IL 60607 - Restaurant inspection findings and violations



Business Info

Restaurant: La Taberna on Halsted
Address: 1301 S Halsted St, Chicago, IL 60607
Type: Restaurant
Total inspections: 5
Last inspection: Jul 10, 2012
Score
(the higher the better)

100

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
Sep 23, 2010 0
  • FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED
  • FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
  • NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
  • SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
  • VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  • WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
Sep 23, 2010 0
  • FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED
  • FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
  • NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
  • SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
  • VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  • WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE [multiple violations]
Oct 6, 2010 100
  • FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED
  • FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  • VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Nov 28, 2011 100
  • FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Jul 10, 2012 100

Violation descriptions and comments

Sep 23, 2010

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. Restore hot water.

Sep 23, 2010

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. The high temperature dishmachine has a 115 f final rinse temperature, The final rinse needs to be 180 f.
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. No hot water, restore hot water under city pressure.
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Live smallfly activity in the dining room must be eliminated.
Repair the leaking mop sink faucet. Repair the 3-comp sink faucet so it reaches all three compartments and stays that way. Clean the bathroom ceiling vents.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Resael the floor around the back door utilities so it is smooth and sanitary. Clean the basement floor.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

Oct 6, 2010

The final rinse is 181 f.
Hot water restored.
No evidence of smallflies at this time.
The floor around the back door utilities is smooth and sanitary. The basement floor is clean.
The leaking mop sink faucet and the 3-comp sink faucet have been repaired. The bathroom ceiling vents are clean.
The ice scoop is stored in a clean container.

Nov 28, 2011

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE KNIFE HOLDER IS DIRTY, REMOVE IT FROM WALL AND HAVE IT WASHED, RINSED AND SANITIZED.
A POTABLE WATER LEAK WAS FOUND UNDER THE DISH SPRAYER, REPAIR LEAKING PLUMBING.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE WET DIRTY FLOOR WHERE IT SEEPS IN FROM THE FOUNDATION.

Jul 10, 2012

PERSONAL ITEMS MUST BE KEPT AWAY FROM FRONT BAR AREA AND REAR KITCHEN PREP AREAS AT ALL TIMES.
MUST KEEP WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.
MUST CLEAN AND SANITIZE KNIFE RACK.

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