EL CONCORDIA
3801 W 26TH ST, CHICAGO, IL 60623 · Restaurant
5 inspections
- Canvass
0 infraction
- Canvass
5 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. All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN INTERIOR BOTTOM CABINET OF FRYER, CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT WHERE NEEDED IN PREP AREAS, CLEAN SHAFT OF ELEVATOR THAT TRANSPORTS FOOD FROM BASEMENT TO FIRST FLOOR.
- 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. CLEAN FLOORS UNDER, AROUND AND BEHIND COOKING EQUIPMENT AND IN STORAGE AREAS AS NEEDED.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- SEAL BOTTOM OF SECOND FLOOR EMERGENCY EXIT DOOR THAT LEADS TO ROOF. REATTACH WALL TILE TO LOWER WALL OF WOMENS WASHROOM ON FIRST FLOOR UNDER SECOND TOILET. SEAL OPENING AROUND PIPE OF FIRST URINAL IN MENS WASHROOM, SEAL OPENINGS AROUND PIPES LEADING INTO CEILING OF SECOND FLOOR IN CORNER AREA. WALLS OF ROOM WHERE EMERGENCY EXIT LOCATED ON SECOND FLOOR IN POOR REPAIR AND A HOLE OBSERVED IN CEILING OF THIRD FLOOR STORAGE; REPAIR ALL AREAS.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- PROVIDE A TOILET COVER FOR TOILET IN BASEMENT (EMPLOYEE WASHROOM). REPLACE SPRAYER HANDLE FOR THREE COMP SINK IN BASEMENT.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- INTERNAL THERMOMETERS NEEDED FOR ALL REFRIGERATION UNITS AND FREEZERS; PROVIDE.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass
10 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. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS ON BUFFET & IN WALK IN COOLER SUCH AS BEANS 132.6F,ENSALAD JAIVA 66.2F,POTATOE SALAD 66.3F,BEANS 45.1F-45.3F,RICE PUDDING 62.2F,YAMS 60.8F.NO TIME & TEMPERATURE LOGS TO VIEW.PRODUCT WAS DUMPED & DENATURED.43LBS.$56.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL FOOD STORAGE CONTAINERS.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- 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.MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
- 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.MUST REMOVE RUST FROM ALL SHELVING UNITS IN 1ST FL.& BSMT PREP AREA,WALK IN COOLER,STORAGE SHELVES THROUGHOUT,STEAM TABLE.MUST PROVIDE SINK STOPPERS FOR ALL 3- COMPARTMENT SINKS.MUST REPLACE MISSING TOILET TANK LID IN EMPLOYEES TOILET ROOM & MISSING DOOR HANDLE ON SAME DOOR.
- 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 FRYERS,HOOD,STOVE,CARTS,SHELVING UNITS,VENTILATION VENTS,DISH RACKS,REACH IN COOLERS.
- 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.MUST CLEAN FLOOR ALONG WALL BASES ON 2ND & 3RD FLOOR.MUST REMOVE WATER FROM BASEMENT FLOOR & KEEP DRY.MUST SCRAPE & PAINT PEELING PAINT ON BASEMENT FLOOR OR APPLY A SEALANT.
- 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.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.MUST CLEAN WALLS IN BASEMENT LAUNDRY AREA.MUST REPAIR OR REPLACE STAINED CEILING TILES IN BAR AREA,HOLE IN CEILING ON 3RD FL,WORN DOOR SWEEPS ON 1ST FL SIDE DOORS & 2ND FL.MUST SCRAPE & PAINT PEELING PAINT ON CEILING IN BASEMENT PREP\DISH WASHING AREA.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST REPLACE BURNT OUT BULBS ON 1ST & 2ND FL.MUST PROVIDE END CAPS ON LIGHT SHIELDS IN BASEMENT PREP & DISH WASHING AREA.
- 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.MUST PROVIDE VENTILATION IN EMPLOYEES TOILET ROOM.MUST REPLACE MISSING SPRAYER HANDLE ON 3- COMPARTMENT SINK IN BASEMENT .MUST REPAIR OR REPLACE LEAKY FAUCETS AT 3- COMPARTMENT SINKS IN BAR AREA,1ST FL. & BASEMENT PREP AREA,LEAKY WATER METER.
- 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.MUST ELEVATE ARTICLES OFF OF FLOOR ON 2ND & 3RD FL.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass Re-Inspection
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. MUST REPLACE RUSTY STORAGE SHELVES INSIDE BASEMENT WALK IN COOLERS.
- 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. MUST SEAL FLOOR THRU-OUT BASEMENT KITCHEN, AND CLEAN FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT, 2ND, AND 3RD FLOORS STORAGE ROOMS.
- 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. MUST CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENT IN BOTH KITCHENS, AND SEAL OPENINGS ON WALLS AND CEILINGS THRU-OUT BASEMENT, 2ND, AND 3RD FLOORS.
- 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. MUST REPAIR FAUCETS ON ALL FOUR 3PART SINKS, CLEAN AND SEAL GREASE TRAP UNDER 1ST FLOOR 3PART SINK, AND PIPES UNDER BASEMENT EXPOSED SINK.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- MUST REMOVE UNNECESSARY ARTICLES THRU-OUT 2ND AND 3RD FLOOR STORAGE ROOMS, CLEAN AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
11 infractions
- 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
- All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER, CUTTING RAW CHICKEN, CLEANING PREP TABLE, AND RETURNING TO PREP OTHER POTENTIALLY HAZARDOUS FOODS, AND NOT WASHING HIS HANDS. INSTRUCTED HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITIONS WITH WARM WATER, AND SOAP AT THE EXPOSED SINK. POOR HYGIENIC PRACTICES. CITATION ISSUED 7-38-010[A]CRITICAL.
- 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 EVIDENCE OF INSECTS, INSIDE BASEMENT STORAGE ROOMS, NOTED OVER 30 FRUIT FLIES ON TOP OF STORAGE CONTAINERS AND WALLS. INSTRUCTED TO CLEAN-SANITIZE AREAS. CITATION ISSUED 7-38-020 SERIOUS. ADVISED TO CALL PEST CONTROL FOR SERVICE.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE BASEMENT WALK IN COOLER MUST BE LABELED. ALSO DRIED FOOD STORAGE CONTAINERS IN BASEMENT STORAGE ROOMS MUST BE LABELED.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- 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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
- 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. MUST REPLACE RUSTY STORAGE SHELVES INSIDE BASEMENT WALK IN COOLERS.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; 1ST FLOOR KITCHEN'S COOKING EQUIPMENT, COOLERS, FREEZERS, CARTS, EXPOSED SINK, 3PART SINK, AND BAR AREAS COUNTERS, 3PART SINKS, AND BASEMENT PREP AREA BOTTOM PANELS OF PREP TABLES, STORAGE SHELVES, CARTS, AND DISH MACHINE.
- 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. MUST SEAL FLOOR THRU-OUT BASEMENT KITCHEN, AND CLEAN FLOORS THRU-OUT PROMISES, INCLUDING 2ND AND 3RD FLOORS STORAGE ROOMS.
- 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. MUST CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENT IN BOTH KITCHENS. AND SEAL OPENINGS ON WALLS AND CEILINGS THRU-OUT BASEMENT, 2ND AND 3RD FLOORS.
- 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. MUST REPAIR FAUCETS ON ALL FOUR 3PART SINKS, CLEAN AND SEAL GREASE TRAP UNDER 1ST FLOOR KITCHEN 3PART SINK, AND PIPES UNDER BASEMENT EXPOSED SINK.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- MUST REMOVE UNNECESSARY ARTICLES THRU-OUT 2ND AND 3RD FLOOR STORAGE ROOMS AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
- All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
- 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.