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EL PUEBLO 5

6712 N CLARK ST, CHICAGO, IL 60626 · Restaurant

3 inspections

  1. Canvass

    0 infraction

  2. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED RICE WITH VEGETABLE AT TEMP OF 51F TO 53.2F; COOKED PULLED PORK AT TEMP OF 60.7F;SOUR CREAM AT TEMP OF 46.7F. MENTIONED COOKED FOOD WAS MADE ON 8-7-13,PER MANAGER STATEMENT, HOWEVER NO TIME /TEMPERATURE OR COOLING PROCESS LOG PROVIDED AT PRESENT TIME. THREE DOOR COOLERS MAINTAINS AIR TEMP OF 37.7F. FOOD DISCARDED AND DENATURED, POUNDS 35, VALUE $60.CRITICAL VIOLATION:7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ICE FOR HUMAN CONSUMPTION IS STORED INSIDE NON-SELF DRAIN CONTAINER,INSTRUCTED TO PROVIDE A SELF DRAIN CONTAINER
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD ON TOP STAINLESS TABLE IN SIDE OUTSIDE STORAGE INSIDE THE GARAGE,INSTRUCTED TO REMOVE.FOOD PREPARATION OR REPACKING MUST BE DONE INSIDE THE PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST AND FOOD DEBRIS ON SHELVES REAR STORAGE,INSTRUCTED TO CLEAN AND,MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WATER ON FLOOR BEHIND THE ICE MACHINE,INSTRUCTED TO KEEP AREA DRY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MOP SINK RELOCATED OUTSIDE. INSTRUCTED TO INSTALL INSIDE ESTABLISHMENT WITH HOT/COLD RUNNINIG WATER, PROVIDE BACK FLOW PREVENTER DEVICE
  3. License

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL DRY FOOD PRODUCTS STORED AT REAR GARAGE.ALSO LABEL FOOD STORED IN WALK-IN FREEZER, IN GARAGE AREA
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN RUBBER GASKET INSIDE THE DOORS OF DISPLAY -PREP COOLER IN PREP AREA, INSTRUCTED TO REPLACE AND KEEP IT CLEAN. ALSO PROVIDE UTENSILS WITH LONG HANDLE TO BE ABLE TO PICK-UP FOOD FROM DEEP CONTAINERS,REMOVE CUPS,PLATES,AND FOAM CUP FROM INSIDE THE STORED FOOD PRODUCTS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN HOOD AND FILTERS(PAPER IS STUCK ON FILTERS,ALSO GREASE),INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,FOOD DEBRIS,INTERIOR OF EXPOSED HAND WASH,DEBRIS,GREASE TRAP IN NEED OF CLEAN,FOOD DEBRIS AND REPAINT.NEED TO CLEAN BLADE OF CAN OPENER AND THE BASE,ENCRUSTED FOOD,ALSO MEAT SLICER,STORED UNDER THE PREP TABLE. NEED TO CLEAN BLUE KNIFE RACK STORED ABOVE THE PREP TABLE(SOUTH WALL)IN PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NEED TO CLEAN FLOOR UNDER AND AROUND 6 BURNER STOVE,AROUND GREASE TRAP UNDER THE THREE COMPARTMENT SINKS,GREASES BUILD-UP,REMONE AND KEEP AREA CLEAN. RESEAL BASEBOARD WALL THROUGHOUT THE PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL HOLES ON CEILING AROUND THE PIPES, ABOVE COOKING EQUIPMENT IN PREP AREA. CLEAN WALL UNDER THE THREE COMPARTMENT SINK,DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REMOVE DEAD INSECTS AND DUST BUILD-UP INSIDE THE LIGHT SHIELD IN PREP AND STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE UNTHREAD FAUCET AT MOP SINK. THREE WORKING STOPPERS FOR THE THREE COMPARTMENT SINK. REPAIR LOSE FAUCET AT THREE COMPARTMENT SINKS. WAHSBOWL IN WOMEN'S WASHROOM WATER SLOWLY DRAINING
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER IS NEEDED IN ALL COOLERS AND FREEZERS.ALSO PROVIDE STEM THERMOMETER TO BE ABLE TO CHECK FOOD