CENTRO
6 W HUBBARD ST, CHICAGO, IL 60654 · Restaurant
12 inspections
- Canvass
0 infraction
- Canvass
5 infractions
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- NOTED MULTI USE UTENSILS (PLATES, CUPS, BOWL ETC) ON SHELVING AT HE PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL MULTI USE UTENSILS OR PROVIDE A PROTECTIVE COVER DURING STORAGE TO PREVENT DIRT ACCUMULATION AND CONTAMINATION.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- NOTED ICE STORAGE BINS AT THE FRONT BAR PREP AREA WITH NO LIDS. INSTRUCTED TO PROVIDE LIDS FOR ALL ICE STORAGE CONTAINERS.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- NOTED STANDING WATER INSIDE SERVICE COOLER BY THE STOVE. INSTRUCTED TO CLEAN AND MAINTAIN.....NOTED A PINKISH DISCOLORATION AT THE UPPER COMPARTMENT OF ICE MACHINE AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY BEHIND COOKING STOVE AND DEEP FRYERS WITH GREASE SPILLS AND FLOORS BEHIND BAR AT FRONT PREP AREA WITH DIRT AND DEBRIS.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
- NOTED DIRTY WASH CLOTHS ON COUNTER AROUND DISH WASHER AREA. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- Canvass Re-Inspection
0 infraction
- Canvass
5 infractions
- 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
- NOTED SHELL FISH(CLAMS AND MUSSELS) ON SERVICE COOLER BY THE COOKING STOVE AND A CONTAINER OF CLAMS INSIDE WALK IN COOLER WITH NO TAGS ATTACHED AS REQUIRED BY LAW. INSTRUCTED MANAGEMENT THAT ALL SHELLFISH TAGS MUST BE ATTACHED TO THE SHELLFISH FOR THE DURATION UNTIL THE BADGE IS EMPTY, THEN THE TAGS MUST BE KEPT ON FILE FOR ANOTHER 90 DAYS.MANAGER IMMEDIATELY AND VOLUNTARILY HAD EMPLOYEES DISPOSE OF 45LBS OF PRODUCTS WORTH $240.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B)
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
- NOTED OVER 45 FLYING INSECTS ON CEILING AND WALLS OF KITCHEN ESPECIALLY BY THE 2 COMPARTMENT SINK,UTILITY SINK, AT THE DISHWASHER ROOM AND AT THE BASEMENT FOOD STORAGE/PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- NOTED MULTI USE UTENSILS (PLATES, CUPS, BOWL ETC) ON SHELVING AT HE PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL MULTI USE UTENSILS OR PROVIDE A PROTECTIVE COVER DURING STORAGE TO PREVENT DIRT ACCUMULATION AND CONTAMINATION.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- INSTRUCTED TO CLEAN ALL FLOOR DRAINS ESPECIALLY AT THE KITCHEN FOOD PREP AREA. ALSO CLEAN WATER ON FLOOR THROUGH OUT THE FRONT BAR PREP AND MAINTAIN DRY AT ALL TIMES.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- NOTED CLUTTER AT THE FAR END OF BASEMENT FOOD PREP/STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES AND MAINTAIN.
- 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
- Canvass
4 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- SPRAY BOTTLE WITH YELLOW LIQUID NOT LABELED IN KITCHEN AREA. INSTRUCTED TO LABEL ALL FOOD AND NON-FOOD CONTAINERS.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- ONE OF THE ICE BINS AT BAR NEXT TO CUSTOMERS SEATING AREA MISSING A COVER. INSTRUCTED TO INSTALL.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- HAND WASH SINK IN WOMENS TOILET ROOM AND BASEMENT BREP AREA IN POOR REPAIR, UNABLE TO SHUT OFF HOT WATER. INSTRUCTED TO REPAIR AND MAINTAIN.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- INACCURATE THERMOMETER IN PREP COOLER, INSTRUCTED TO PROVIDE GOOD WORKING ONES.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Canvass
0 infraction
- Canvass
4 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- SPRAY BOTTLE IN BAKERY SECTION NOT LABELED. INSTRUCTED TO LABEL.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- DISPOSABLE CONTAINERS USED AS A BULK-FOOD SCOOP, INSTRUCTED TO USE PROPER SCOOPS. TAKE-OUT CONTAINERS NOT STORED PROPERLY, INSTRUCTED TO STORE INVERTEDLY TO PREVENT CONTAMINATION.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOOR IN WOMEN'S TOILET ROOM NOT CLEAN, OVERFLOWING TRASH RECEPTACLE. INSTRUCTED TO CLEAN AND MAINTAIN.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- LEAKY SINK STOPPERS AT 3-COMP SINK. INSTRUCTED TO REPLACE.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Suspected Food Poisoning Re-inspection
0 infraction
- Suspected Food Poisoning
5 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED EGGS AT 44.9F, PANCAKE BATTER AT 47.1F, HAM AT 50F, FRENCH TOAST BATTER AT 47F, AND CREAM CHEESE MIXTURE AT 63F. MANAGEMENT VOLUNTARILY DISCARDED 4 GALLONS AND 6# OF FOOD WORTH $37. CRITICAL VIOLATION 7-38-005A.
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
- 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. OBSERVED LIVE FRUIT FLIES IN THE BAR, PREP AND DISHWASH AREAS. OBSERVED APPROXIMATELY 30 LIVE FRUIT FLIES ON THE CEILING AND EQUIPMENT IN THE DISHWASH AREA, AROUND THE BAR AND IN THE PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE IMPERIAL OVEN UNDERNEATH THE VENTILATION HOOD IN THE PREP AREA.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE DISHWASH AREA ESPECIALLY AROUND THE WALLS, UNDER EQUIPMENT, AROUND THE GREASE TRAP.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE DUST ON THE CEILING TILES IN THE PREP AREA ESPECIALLY ABOVE THE HOT LINE.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Plainte
5 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING. MUST CORRECT AND MAINTAIN.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- 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. COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE GREASE AND FOOD BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- 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 PREP AREA IN NEED OF SHIELDING. 2 SHEILDS MISSING/BROKEN MUST CORRECT AND MAINTAIN.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- 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. FLOOR DRAINS IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CORRECT AND MAINTAIN.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- License Re-Inspection
0 infraction
- License-Task Force
8 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST HAVE ALL COOLERS RUNNING AT 40F OR LOWER.
- 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
- All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. MUST PROVIDE HOT RUNNING WATER TO ALL SINKS.
- 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
- 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. WASTE WATER FOR PREP AREA HAND SINK BACKING UP FROM A PIPE 4 FEET AWAY ONTO KITCHEN'S FLOOR, INSTRUCTED TO REPAIR.
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
- All food should be properly protected from contamination during storage, preparation, display, service, and transportation. ICE MAKER IN BASEMENT IS LOCATED UNDER SEWER LINE. MUST INSTALL A PROTECTIVE COVER ABOVE ICE MAKER OR RELOCATE.
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
- 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. MUST ELIMINATE DRAIN FLIES IN BASEMENT'S PREP AREA.
- 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
- All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. NO RUNNING WATER AT 3 COMP SINK AT 1ST FLOOR, MUST PROVIDE.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN ALL COOLERS INTERIOR SURFACES AND DOORS RUBBER GASKETS AND SHELVES
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- 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.
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE