Aller au contenu
Chargement de la carte…

RESTAURANTE BUEN SABOR

4911 N WESTERN AVE, CHICAGO, IL 60625 · Restaurant

3 inspections

  1. License Re-Inspection

    0 infraction

  2. License Re-Inspection

    4 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. REPAIR LEAKING GREASE TRAP AT 3 CO0MPARTMENT SINK.
    • 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. FOUND 10 MOUSE DROPPINGS NEXT TO METERS LEFT OF 3 COMPARTMENT SINK. INSTRUCTED OWNER CONTACT A PEST CONTROL COMPANY, CLEAN AND SANITIZE EFFECTED AREA AND SEAL ALL POSSIBLE ACCESS HOLES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST COMPLY WITH INSPECTION #80295 DATED 5.6.10
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST COMPLY WITH VIOLATIONS NOTED ON INSPECTION #80295 DATED 5.06.10.
  3. License

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.//FAUCET UNABLE TO REACH THE 1ST & 3RD SINK ON THE 3COMP. SINK IN KITCHEN AREA
    • 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.//INVERT ALL POTS,PANS,PLATES
    • 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 STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA/NEED LIDS FOR ALL GARBAGE CANS ON SITE/REMOVE RUST FROM INSIDE STOVE
    • 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 REPAIR HOLES IN CEILING THROUGHOUT PREMISES(REAR STORAGE AREA,PREP AREA,DINNING AREA/INSTALL BASE BOAREDS ALONE THE WALLS IN (KITCHEN AREA ,REAR STORAGE/REPAIR THE HOLE AROUND CEILING FAN IN RESTROOM
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST INSTALL LIGHT SHIELDS ON ALL LIGHTS OVER FOOD PREP AREA
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.//NEED SELF-CLOSING DOOR ON RESTROOM
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//MUST IN STALL FILTERS UNDER HOOD OVER COOKING RANGE
    • 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 REMOVE ALLUNNECESSARY ARTICLES OFF PREMISES