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JIMMY BUFFETT'S MARGARITAVILLE

600 E GRAND AVE, CHICAGO, IL 60611 · Restaurant

11 inspections

  1. Canvass

    0 infraction

  2. Canvass

    0 infraction

  3. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN ALL THE FOOD DEBRIS AND GREASE ON THE EXTERIOR OF ALL COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR OF THE PREP AREA, ESPECIALLY BEHIND THE COOK'S LINE AND OUTDOOR BAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HOT AND COLD RUNNING WATER PROVIDED TO THE FROZEN MARGARITA MACHINE BEHIND THE OUTDOOR BAR. MUST PROVIDE.
  4. Canvass

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED LOW TEMPERATURE DISHMACHINE WITH 0 PPM CHLORINE AT THE INDOOR BAR. THE DISHMACHINE WAS NOT BEING USED AT THE TIME OF THE INSPECTION. DISHMACHINE TAGGED HELD FOR INSPECTION. NO CITATION ISSUED. MUST REPAIR AND MAINTAIN THE DISHMACHINE WITH 100PPM CHLORINE AT THE FINAL RINSE. CRITICAL VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN ALL THE FOOD DEBRIS AND GREASE ON THE EXTERIOR OF ALL COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR OF THE PREP AREA, ESPECIALLY BEHIND THE COOK'S LINE AND OUTDOOR BAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HOT AND COLD RUNNING WATER PROVIDED TO THE FROZEN MARGARITA MACHINE BEHIND THE OUTDOOR BAR. MUST PROVIDE.
  5. Réinspection de la plainte

    0 infraction

  6. Plainte

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INADEQUATE INSECTS CONTROL. FOUND ABOUT 40 LIVE FRUIT FLIES SCATTERED IN KITCHEN AND BAR AREAS. INSTRICTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD CONTAINER STORED UNDER HAND SINK, INSTRUCTED TO KEEP ALL FOOD CONTAINERS AWAY FROM HAND SINKS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING INSIDE BOTH WALK-IN COOLERS, INSTRUCTED TO PROVIDE.
  7. Tag Removal

    0 infraction

  8. License Re-Inspection

    0 infraction

  9. License Re-Inspection

    0 infraction

  10. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • ALL COOLERS MUST BE UP & RUNNING WITH AIR TEMPS OF 40F OR BELOW. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • HOT RUNNING WATER NEEDED THRU-OUT PREMISES. All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • BACK DOORS BEHIND ICE MACHINE MUST BE RODENT-PROOFED (1 1/2 INCHES GAP ON BOTTOM OF DOORS). 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.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • POOR FLOOR GROUTING IN VARIOUS AREAS OF THE FACILITY-MUST FIX. WALK-IN COOLER FLOOR IN MEZZANINE MUST BE RE-SEALED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLES/OPENINGS AROUND PIPES, CONDUITS OR GAPS BETWEEN WALLS MUST BE SEALED. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ALL MARGARITA MIXER-TAYLOR TOP-LOADERS MUST HAVE HOT/COLD WATER LINES ABOVE THE MACHINES. 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.
  11. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • ALL COOLERS MUST BE TURNED-ON & HOLDING AIR TEMPS OF 40F OR BELOW. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER THRU-OUT PREMISES AT THIS TIME- MUST PROVIDE AT ALL TIMES. All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • BACK DOORS BEHIND THE ICE MACHINE MUST RODENT-PROOF (OBSERVED ABOUT 1 1/2 INCHES GAP ON THE BOTTOM OF BOTH DOORS. 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.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • POOR FLOOR GROUTING AT KITCHEN, 1ST FLOOR WALK-IN COOLERS, DISHROOM, BAR, REAR PREP AREA MUST BE FIXED; METAL PLATES OF WALK-IN COOLER IN MEZZANINE MUST BE RE-CAULKED/GAPS SEALED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ANY OPENINGS AROUND PIPES/CONDUITS, GAP ON THE WALL AT RIGHT CORNER OF THE COOKING EQUIPMENT & THE EAST WALL PANEL OF THE BEER COOLER- MUST BE SEALED. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ALL TAYLOR-MARGARITA MIX MACHINES (4) MUST HAVE HOT/COLD RUNNING WATER LINES ABOVE THE HOPPERS. THE EXHAUST SYSTEM ABOVE THE COOKING EQUIPMENT MUST BE FUNCTIONAL. 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.