4 BANDERAS

4758 W FULLERTON AVE BLDG, CHICAGO, IL 60639 · Restaurant

3 inspections

1. LICENSE REQUEST8 oct. 2010

   0 infraction

2. Plainte abrégée1 juin 2010

   11 infractions

   • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
     • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. FOUND NO HOT RUNNING WATER THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE. CRITICAL CITATION ISSUED 7-38-030
   • 10. ÉLIMINATION DE L ' EAU DE SOUVETAGE ET DE DÉCHETS, PAS DE SIPONAGE DE RÉFÉRENCE, CONNECTION DE RÉFÉRENCES ET/OU RETOUR DE RÉFÉRENCE
     • 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 SEWAGE AND WASTE WATER BACKING UP IN THE BASEMENT. INSTRUCTED TO FIX. CRITICAL CITATION ISSUED 7-38-030
   • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
     • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD PERSON WHEN POTENTIALLY HAZARDOUS FOOD (EG BEEF, CHICKEN, COOKED RICE, REFRIED BEANS, SANDWICHES ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • NOTED CUTTING BOARDS ON TOP OF PREP TABLE IN POOR REPAIR WITH DEEP SEAMS. INSTRUCTED TO REPLACE.----- MUST DEFROST HEAVY ICE BUILD-UP INSIDE REACH-IN FREEZER (IN REAR KITCHEN).
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, COOLERS, EXPOSED HAND SINK, STORAGE CABINETS, PREP SHELVES, STORAGE SHELVES, AND STORAGE RACKS INSIDE WALK-IN COOLER
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT FOOD PREP AREA ESPECIALLY ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND COOKING EQUIPMENT, UNDER AND AROUND COOLERS AND FREEZERS (NOTED GREASE BUILD-UP AND DRIED FOOD ACCUMULATION) ALSO FLOORS THROUGHOUT BASEMENT
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • INSTRUCTED TO REPLACE HEAVY WATER STAINED CEILING TILES ABOVE REAR PREP AREA, REAR STORAGE AREA AND IN LADIES WASHROOM.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • INSTRUCTED TO PROVIDE LIGHT SHIELD ABOVE COOKING AREA
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • INSTRUCTED TO FIX LEAKY FAUCET NECK AT 3 COMPARTMENT SINK (WITH SPRAYER).
   • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
     • NSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS. ALSO MUST PROVIDE METAL STEM THERMOMETER FOR HOT AND COLD INTERNAL TEMP OF FOOD.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED INSIDE CABINETS NEXT TO DINING, AND IN BASEMENT TO PREVENT RODENT AND INSECT HARBORAGE.
3. Toiles22 mars 2010

   10 infractions

   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
     • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE PREP COOLER. NOTED (RAW) CHICKEN AT 47.9F, (RAW) BEEF AT 46.8F/47.7F, AL PASTOR (PORK) AT 46.9F. INSTRUCTED ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. NOTED PREP COOLER AIR TEMPERATURE OF 41.8F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT 4 LBS, TOTAL AMOUNT $25.00. CRITICAL CITATION ISSUED 7-38-005(A)
   • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
     • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (IE BEEF, CHICKEN, COOKED RICE, REFRIED BEANS ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NOTED CUTTING BOARDS ON TOP OF PREP TABLE IN POOR REPAIR WITH DEEP SEAMS. INSTRUCTED TO REPLACE.----- MUST DEFROST HEAVY ICE BUID-UP INSIDE REACH-IN FREEZER (IN REAR KITCHEN).
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, COOLERS, EXPOSED HAND SINK, STORAGE CABINETS, PREP SHELVES, STORAGE SHELVES, AND STORAGE RACKS INSIDE WALK-IN COOLER.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT FOOD PREP AREA ESPECIALLY ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND COOKING EQUIPMENT, UNDER AND AROUND COOLERS AND FREEZERS (NOTED GREASE BUILD-UP AND DRIED FOOD ACCUMULATION) ALSO FLOORS THROUGHOUT BASEMENT.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPLACE HEAVY WATER STAINED CEILING TILES ABOVE REAR PREP AREA, REAR STORAGE AREA AND IN LADIES WASHROOM.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE LIGHT SHIELD ABOVE COOKING AREA.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • 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 FIX LEAKY FAUCET NECK AT 3 COMPARTMENT SINK (WITH SPRAYER).
   • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
     • 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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS. ALSO MUST PROVIDE METAL STEM THERMOMETER FOR HOT AND COLD INTERNAL TEMP OF FOOD.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • 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. INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED INSIDE CABINETS NEXT TO DINING, AND IN BASEMENT TO PREVENT RODENT AND INSECT HARBORAGE.