Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
May 11, 2010 | 100 |
|
Mar 18, 2011 | 100 |
|
Mar 1, 2012 | 100 |
All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN ICE MACHINE, FRYER, HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN SAME.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOORS IN THE BASEMENT STORAGE ROOM UNDER THE HEAVY EQUIPMENT HAS DUST BUILDUP.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CLEAN THE LIGHT SHIELDS UNDER THE HOOD IN PREP AREA HAS GREASE BUILDUP ON THEM.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NEED TO PROVIDE THERMOMETERS TO THE WALK IN COOLER IN THE BASEMENT AND IN THE REACH IN COOLERS 1ST FLOOR.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW CUTTING BOARDS NEEDED, WORN, DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: COOKING EQUIPMENT, INTERIOR OF REACH IN COOLERS, SHELVES IN WALK IN COOLER, TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT 1ST AND BASEMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. CEILING TILES STAINED IN DINING AREA, AND PREP AREA. MUST REPLACE AND MAINTAIN AT ALL TIMES.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN IST FLOOR PREP AREA IN NEED OF SHEILDING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. AIR VENTS IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN GRILL, STOVE, BOTTOM OF REACH IN FREEZER, AND INTERIOR OF REACH IN PREP COOLER. REACH IN FREEZER IN BASEMENT IN NEED OF DEFROSTING AND CLEANING TO REMOVE ALL BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. FLOOR TILES IN DINING ROOM IN NEED OF REPAIR OR REPLACE. BROKEN. MUST CLEAN AND MAINTAIN AT ALL TIMES.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. COOKING VENTILATION IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. BATHROOM IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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. ALL MULTI USE UTENSILS IN NEED OF WASH, RINSE, SANITIZE AND STORE IN A CLEAN SANITIZED AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RUBBER GASKETS IN NEED OF CLEANING AND REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. ALL COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN.
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J J Fish & Chicken | Chicago, IL | |
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Name |
Address |
Distance |
---|---|---|
Valentina Restaurant | 4506 W 63rd St, Chicago | 0.07 miles |
7-eleven | 4500 W 63rd St, Chicago | 0.08 miles |
King's Chop Suey | 4635 W 63 St, Chicago | 0.11 miles |
Herbalife | 4636 W 63 St, Chicago | 0.12 miles |
Save-a-lot #860 | 4439 W 63rd St, Chicago | 0.13 miles |
Taqueria El Pastor | 4418 W 63rd St, Chicago | 0.16 miles |
Winston's Sausage, Inc. | 4701 W 63rd St, Chicago | 0.17 miles |
63rd St Burrito & Philly Steak | 4706 W 63rd St, Chicago | 0.18 miles |
63rd St. Burrito & Philly Steak | 4706 W 63rd St, Chicago | 0.18 miles |
Manolos Tamales, Inc. #2 | 4706 W 63rd St, Chicago | 0.18 miles |
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