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DOS DIABLOS

15 W HUBBARD ST, CHICAGO, IL 60654 · Restaurant

8 inspections

  1. Canvass

    0 infraction

  2. License

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. STOPPERS NEEDED AT 3-COMP SINK IN KITCHEN, MUST PROVIDE. OPEN SEAM AT FRONT PANELS OF KITCHEN 3-COMP SINK MUST BE FIXED. RUSTY EXTERIOR OF GREASE TRAP MUST BE RE-SEALED. GASKETS OF COOLER DRAWERS IN KITCHEN MUST BE REPLACED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: INTERIOR OF BAR SINKS, GASKETS OF COOLER DOORS IN KITCHEN, INTERIOR OF FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAINS THRU-OUT NEED CLEANING. FLOORS ALONG WALLBASES OF DRY STORAGE ROOMS MSUT BE KEPT CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BATHROOM VENTS NOT WORKING, MUST FIX. LEAK AT THE PIPE UNDER THE BAR HANSINK & AT LEAK AT THE COLD WATER KNOB OF THE KITCHEN HANDSINK MUST BE FIXED.
  3. Complaint-Fire Re-inspection

    0 infraction

  4. Complaint-Fire

    7 infractions

    • 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. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES INSIDE OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST CLEAN AND SANITIZE INTERIOR SURFACES OF THE MACHINE. SERIOUS 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 CEILING ON THE PREP AREA AND DISHROOM AND BEHIND THE BAR. APPROXIMATELY 20 LIVE FRUIT FLIES WERE OBSERVED. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 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. REPLACE THE STAINED CUTTING BOARDS IN THE PREP AREA. PROVIDE LIDS FOR THE ICE BINS BEHIND THE BAR.
    • 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 SIDE OF THE GRILL AND VENTILATION HOOD FILTERS.
    • 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 BEHIND AND AROUND THE COOKING EQUIPMENT. REMOVE THE CARDBOARD FROM THE FLOOR IN THE DISHROOM.
    • 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 WALL BEHIND THE COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAK AT THE HOT AND COLD WATER VALVES UNDER THE DISHROOM HANDSINK. PROVIDE DRAIN LINES FOR THE SODA GUNS BEHIND THE BAR.
  5. Tag Removal

    3 infractions

    • 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 EXTERIOR OF THE CONVECTION OVEN AND INTERIOR OF THE PREP COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE DRAIN LINE HOSES CONNECTED TO THE SODA GUN HOLSTERS BEHIND THE BAR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. OBSERVED EXCESSIVE AMOUNT OF CLUTTER STORED ON THE FLOOR OF THE BASEMENT STORAGE ROOM NEXT TO THE PREP AREA. MUST REMOVE OR STORE ITEMS AT LEAST 6" OFF OF THE FLOOR.
  6. Canvass

    6 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. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED REACH-IN COOLER WITH AN AIR TEMPERATURE OF 48F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT WAS TAGGED HELD FOR INSPECTION. MUST MAINTAIN COOLER BELOW 40F. FAX REINSPECTION LETTER TO (312) 746-4240. CRITICAL VIOLATION 7-38-005A.
    • 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 THE FOLLOWING FOODS INSIDE OF THE REACH-IN PREP COOLER: SOUR CREAM AT 45-48F, CHEESE AT 53F, GUACAMOLE AT 51F, HALF AND HALF CREAMER AT 50F, BEANS AT 50F. MANAGEMENT VOLUNTARILY DISCARDED 5# OF FOOD WORTH $20. CRITICAL VIOLATION 7-38-005A.
    • 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 EXTERIOR OF THE CONVECTION OVEN AND INTERIOR OF THE PREP COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FROZEN DRINK MACHINE BEHIND THE BAR DOES NOT HAVE HOT AND COLD RUNNING WATER AVAILABLE TO THE TOP OF THE MACHINE. MANAGEMENT INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER TO THE MACHINE. UNIT TAGGED HELD FOR INSPECTION. FAX REINSPECTION LETTER TO (312) 746-4240 WHEN UNIT IS READY FOR REINSPECTION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE DRAIN LINE HOSES CONNECTED TO THE SODA GUN HOLSTERS BEHIND THE BAR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. OBSERVED EXCESSIVE AMOUNT OF CLUTTER STORED ON THE FLOOR OF THE BASEMENT STORAGE ROOM NEXT TO THE PREP AREA. MUST REMOVE OR STORE ITEMS AT LEAST 6" OFF OF THE FLOOR.
  7. SFP

    3 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. Found prep cookline reach in cooler not maintained, ambient air temperature at 62.0 F. Instructed manager to repair/replace cooler, ambient air temperature must be 40 F or below. Citation issued. Ticket #H0000062253 11.
    • 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. Found the following potentailly hazardous food held at improper temperatures between 47.2 F and 52.0 F- shrimp, guacamole, skirt steak, tilapia, fajita shrimp, lobster tails. All out of temperature potentially hazardous foods voluntarily discarded at this time. Instructed manager all potentially hazardous foods must be held at 40 F or below if held cold. Citation issued.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. Lower level 2-compartment sink pipe leaking. Must repair and maintain.
  8. License

    0 infraction