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EL REBOZO

4701 W DIVERSEY AVE, CHICAGO, IL 60639 · Restaurant

5 inspections

  1. Canvass

    0 infraction

  2. Canvass Re-Inspection

    1 infraction

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTRUCTED TO FIX BROKEN SELF CLOSING DEVICE AT WASHROOM DOOR.
  3. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • 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 (EX. TACOS, BURRITOS, COOKED RICE, PORK, CHICKEN ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS CITATION ISSUED 7-38-012
    • 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. FOUND 3 COMPARTMENT SINK (DISHWASHING FACILITIES) NOT PROPERLY MAINTAINED. NOTED WASTE WATER BACKING UP FROM 1ST COMPARTMENT INTO 2ND COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO FIX. SERIOUS CITATION ISSUED 7-38-030
    • 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. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN FOOD PREP AREA UNDER AND AROUND COOKING EQUIPMENT AND IN LOWER LEVEL STORAGE ROOM. STOCK MUST BE KEPT ELEVATED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTRUCTED TO FIX BROKEN SELF CLOSING DEVICE AT WASHROOM DOOR.
    • 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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
  4. License Re-Inspection

    0 infraction

  5. License

    4 infractions

    • 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. NO HOT RUNNING WATER ON PREP/KITCHEN AND WASHROOM AREA. INSTRUCTED TO PROVIDE.
    • 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. INSTRUCTED TO REPLACE MISSING AND BROKEN CEILING TILES ABOVE FOOD PREP AREA.-----MUST SEAL OPENING ON CEILING AROUND PIPES AT PREP 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. INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.----MUST PROVIDE BACK FLOW PREVENTER DEVICE AT MOP SINK FAUCET.
    • 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. INSTRUCTED TO CLEAN, REMOVE CLUTTER AND UNNECESSARY ARTICLES STORED IN BASEMENT REAR AREA AND IN BOILER ROOM TO PREVENT RODENT AND INSECT HARBORAGE.