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RICARDO'S RESTAURANT

4429 W DIVERSEY AVE, CHICAGO, IL 60639 · Restaurant

19 inspections

  1. Canvass

    0 infraction

  2. Réinspection de la plainte

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: ALL MULTI-USE UTENSILS,POTS AND STORAGE CONTAINER MUST FIT AND/OR BE SUBMERGED IN THE 3 COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANTIZING.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST HAVE NEW FRONT WINDOWS TIGHT FITTING ALONG ALL SIDES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Inspector Comments: INSTRUCTED MANAGER TO PROPERLY STORE WIPING CLOTHES IN SANITIZING SOLUTION WHEN NOT IN USE.
  3. Suspected Food Poisoning

    12 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE NOT PROPERLY WASH, RINSING OR SANITIZING LARGE 50 GALLON CONTAINER AT THE 2 COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING OUT CONTAINER WITH ONLY A SPRAYER. CHICKEN IS STORED AND MARINATING IN SAID CONTAINER. MUST PROVIDE SMALLER CONTAINER OR PROVIDE A LARGER SINK FOR PROPER WASHING, RINSING AND SANITIZING.. CRITICAL CITATION #7-38-030.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED EXPOSED HAND SINK IN THE REAR PREP/DISH WASHING AREA NOT ACCESSIBLE: NOTED UTENSILS AND POTS INSIDE THE SINK AND A CART IN FRONT OF THE SINK. MANAGER REMOVED ITEMS TO MAKE SINK ACCESSIBLE. CRITICAL CITATION #7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 20 MICE DROPPINGS ON THE FLOOR IN THE CORNER IN THE REAR PREP AREA BEHIND THE OVEN. NOTED 15 MICE DROPPINGS ON THE SHELF IN THE REAR PAPER GOOD STORAGE SHED. ALSO OBSERVED A FEW LIVE FLIES IN THE FRONT PREP AREA AND IN THE REAR PREP AREA. INSTRUCTED MANAGER TO REMOVE FLIES AND DROPPINGS AND CLEAN AFFECTED AREA. ALSO CALL PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED #7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #2069806 DATE 7-13-17: (32)MUST REMOVE FOIL FROM SHELVING UNIT NEXT TO REAR HAND SINK AND LOWER SHELF OF GRILL TABLE.MUST REMOVE RUST FROM SHELVING UNIT NEXT TO REAR HAND SINK,(33) MUST CLEAN GREASE AND FOOD DEBRIS FROM WHEEL BASES,GRILL TABLE,STEAM TABLE,REACH IN FREEZER,PREP COOLER,PIPES OF COOKING EQUIPMENT,WRAPPING STATION,EXTERIOR OF FOOD STORAGE CONTAINERS.FRYER CABINET,B.B.Q PIT,(36)MUST REPLACE BURNT OUT LIGHT AT HOOD OF COOKING EQUIPMENT,(38)LEAKY FAUCET AND PIPES AT REAR 3- COMP SINK AND REMOVE TAPE WRAPPED AROUND PIPES.MUST PROVIDE A BACK FLOW DEVICE ON MOP SINK,(45)IDPH FOOD HANDLERS REQUIREMENTS NOT MET FOR EMPLOYEE'S. MUST ENROLL AND MAINTAIN. SERIOUS CITATION ISSUED #7-42-090
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREMISES DID NOT HAVE CUSTOMER ADVISORY POSTED. ONE GIVEN AND POSTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL MULTI-USE UTENSILS,POTS AND STORAGE CONTAINER MUST FIT AND/OR BE SUBMERGED IN THE 3 COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANTIZING.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEE VIOLATION #29.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SEE VIOLATION #29.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SEE VIOLATION #29.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SEE VIOLATION #29.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED MANAGER TO PROPERLY STORE WIPING CLOTHES IN SANITIZING SOULATION WHEN NOT IN USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • SEE VIOLATION #29.
  4. Canvass Re-Inspection

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST REMOVE FOIL FROM SHELVING UNIT NEXT TO REAR HAND SINK AND LOWER SHELF OF GRILL TABLE.MUST REMOVE RUST FROM SHELVING UNIT NEXT TO REAR HAND SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS FROM WHEEL BASES,GRILL TABLE,STEAM TABLE,REACH IN FREEZER,PREP COOLER,PIPES OF COOKING EQUIPMENT,WRAPPING STATION,EXTERIOR OF FOOD STORAGE CONTAINERS.FRYER CABINET,B.B.Q PIT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS FROM HOOD,FILTERS,WALL BEHIND COOKING EQUIPMENT.MUST REPAIR OR REPLACE DAMAGED CEILING IN REAR AREA ABOVE 3- DOOR REACH IN FREEZER,INTERIOR TRIM ON MIDDLE DOOR OF 3- DOOR REACH IN FREEZER,HOLE IN CEILING IN REAR HOT WATER AREA,MISSING WINDOW SCREEN IN FRONT PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Comments: MUST REPLACE BURNT OUT LIGHT AT HOOD OF COOKING EQUIPMENT
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST REPAIR OR REPLACE LEAKY COMPRESSOR UNIT IN WALK IN COOLER,LEAKY FAUCET AND PIPES AT REAR 3- COMP SINK AND REMOVE TAPE WRAPPED AROUND PIPES.MUST PROVIDE A BACK FLOW DEVICE ON MOP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: MUST PROVIDE THERMOMETERS FOR FOOD TEMPS AND ALL COOLERS
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Inspector Comments: IDPH FOOD HANDLERS REQUIREMENTS NOT MET FOR EMPLOYEE.MUST ENROLL AND MAINTAIN
  5. Canvass

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED IMPROPER TEMPERATURE OF 2- DOOR PREP COOLER IN FRONT PREP AREA AT 56.2F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE FOR SALE.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.(CRITICAL 7-38-005A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE OF 2-DOOR PREP COOLER SUCH AS .5LB.RAW BEEF 52.4F,3LBS. SHRIMP EMPANADAS 55.5F,2LBS. COOKED STEAK 55.7F,3.5LBS. CHIROZO 55.4F,3LBS. CHICKEN EMPANADA 58.2F,1 LB. COOKED FLAUTAS 54.1F,2- GALLONS COOKED SHELL FISH SOUP 55.2F,6LBS. COOKED PORK 51.1F-52.8F,5LBS. COOKED CHICKEN 53.9F,4LBS. COOKED CHICKEN BREAST 51.5F,4LBS. COOKED CHICKEN QUARTERS 53.0F,2LBS. COOKED PORK 51.0F,1LB. SHREEDED COOKED CHICKEN 55.9F,.5LB CHOPPED LETTUCE 52.9F.PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX. 67.5 LBS. $128.(CRITICAL 7-38-005A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF APPX. 40 OR MORE RODENT DROPPINGS ON FLOOR AND LEDGE IN HOT WATER TANK/MOP SINK AREA,ON FLOOR IN EMPLOYEES TOILET ROOM BEHIND GARBAGE CAN.ALSO REAR DRY GOOD STORAGE AREA ATTACHED SHED DOOR , WALLS AND CEILINGS HAVE APPX."1/2-4" GAPS .MUST RODENT PROOF SHED.REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/13/17.(SERIOUS 7-38-020)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE FOIL FROM SHELVING UNIT NEXT TO REAR HAND SINK AND LOWER SHELF OF GRILL TABLE.MUST REMOVE RUST FROM SHELVING UNIT NEXT TO REAR HAND SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRIS FROM WHEEL BASES,GRILL TABLE,STEAM TABLE,REACH IN FREEZER,PREP COOLER,PIPES OF COOKING EQUIPMENT,WRAPPING STATION,EXTERIOR OF FOOD STORAGE CONTAINERS.FRYER CABINET,B.B.Q. PIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN GREASE AND FOOD DEBRIS FROM HOOD,FILTERS,WALL BEHIND COOKING EQUIPMENT.MUST REPAIR OR REPLACE DAMAGED CEILING IN REAR AREA ABOVE 3- DOOR REACH IN FREEZER,INTERIOR TRIM ON MIDDLE DOOR OF 3- DOOR REACH IN FREEZER,HOLE IN CEILING IN REAR HOT WATER AREA,MISSING WINDOW SCREEN IN FRONT PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNT OUT LIGHT AT HOOD OF COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LEAKY COMPRESSOR UNIT IN WALK IN COOLER,LEAKY FAUCET AND PIPES AT REAR 3- COMP SINK AND REMOVE TAPE WRAPPED AROUND PIPES.MUST PROVIDE A BACK FLOW DEVICE ON MOP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS FOR FOOD TEMPS AND ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE,ELEVATE AND ORGANIZE ARTICLES FROM FLOOR UNDER ALL STORAGE SHELVING UNITS IN REAR SHED STORAGE AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH FOOD HANDLERS REQUIREMENTS NOT MET FOR EMPLOYEE.MUST ENROLL AND MAINTAIN
  6. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE FRONT SMALL COOLER STORAGE SHELVES WITH FOIL ON THEM, INSTRUCTED TO REMOVE AND CLEAN STORAGE SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR OF THE FRONT GRILL AREA SMALL COOLER NOT CLEAN, ALSO IN THE REAR 2 DOOR FREEZER AND 3 DOOR COOLER, INSTRUCTED TO CLEAN. ALSO CLEAN AND SANITIZE THE REAR CUTTING BOARDS, AND #10 CAN OPENER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE REAR FLOOR UNDER AND AROUND THE PREP TABLE NOT CLEAN, INSTRUCTED TO CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED THE FRONT LIGHT OUT OVER THE FLAT GRILL, INSTRUCTED TO REPAIR/REPLACE BULB.
  7. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FOIL ON SHELF UNDER FLAT GRILL AND UNDER THE CHAR/PIT, INSTRUCTED TO REMOVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE STORAGE SHELF UNDER THE FLAT GRILL WITH FOOD SPLASHES/PARTICLES ON IT, INSTRUCTED TO CLEAN.ALSO DEFROST THE FRONT UPRIGHT FREEZER AND CLEAN, AND CLEAN INTERIOR OF FRYER DOOR, AND STORAGE RACK FOR THE WOOD TOP SHELF HAS GREASE BUILD UP ON IT..
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR NOT CLEAN UNDER THE FRYER,INSTRUCTED TO CLEAN. ALSO REPLACE THE TWO CRACKED FLOOR TILES IN ENTRANCE WAY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OSERVED THE CEILING VENTS NOT CLEAN OVER 3 COMP. SINK, INSTRUCTED TO CLEAN.ALSO CLEAN THE LIGHT SHIELDS OVER COOKING AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. GIVEN COPY OF IDPH'S FOOD HANDLER INFO. AT THIS TIME.
  8. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS. MUST STORE INVERTED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND EXHAUST HOOD NOT CLEAN AT MAIN KITCHEN. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT FIREWOOD STORAGE AREAS. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVIDE.
  9. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in walk in cooler, and reach in freezers, must properly date food items in walk in cooler, and reach in freezers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cooler shelving that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), cooler shelving/racks not clean, need detailed cleaning, reach in freezer shelving not clean, needs detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment in prep areas not clean, need detailed cleaning(corners), floors in walk in cooler under shelving not clean, needs detailed cleaning(corners), floors in rear storage under pallets not clean, needs detailed cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls, ceilings that had peeling paint, exposed plaster, in kitchen prep areas, front prep area, and dining area shall be repaired/sealed. Walls that had exposed raw wood in rear storage area shall be repaired/sealed.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation) in walk in cooler, rear kitchen prep area, not clean, need detailed cleaning, exhaust vents(ventilation)in coolers, bathrooms not clean, need cleaning(detailed).
  10. Canvass Re-Inspection

    0 infraction

  11. Canvass Re-Inspection

    7 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • CONTINUED NON COMPLIANCE, DATED 6/20/2013, REPORT #1353220, FOR FRONT 3 COMPARTMENT SINK NOT BEING MAINTAINED, WHEN WATER IS TURN ON ITS COMING FROM THE OTHER TWO SIDES OR THE 3 COMPARTMENT SINK, THIS NEEDS TO BE REPAIR, ADDITIONAL 2 AND 3 COMPARTMENT SINK IN REAR PREP AREA, FRONT THREE COMPARTMENT SINK TAGGED, MUST RESTRICT USE UNTIL REPAIRED, MUST FAX LETTER FOR TAG REMOVAL WHEN READY, FAX #312746-4240, CRITICAL CITATION ISSUED: 7-42-090
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • VIOLATION NOW UP GRADED SEE VIOLATION #14,
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RESTRICT USING CARRYOUT BAGS FOR FOOD STORAGE, MUST INVEST IN FOOD GRADE BAGS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN TOPS AND SIDE OF COOKING EQUIPMENT, AND INTERIOR CABINETS OF FRYER SHELVES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, AND REPAIR FLOOR TILE REAR KITCHEN AREA, LEADING OUT BACK DOOR,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A EXPOSED HAND SINK AT BAR AREA, REPLACE COMMODE TOILET LID IN MENS BATHROOM AND THREE SINK STOPPERS FOR FRONT THREE COMPARTMENT SINK,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND BETTER MAINTAIN REAR BACK ENCLOSED AREA, REMOVE ALL CLUTTER
  12. Canvass

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND DISPLAY UNIT FRONT AREA NOT MAINTAINING TEMPERATURE AIR TEMPERATURE AT 54.6F. INSTRUCTED ALL UNITS MUST MAINTAIN TEMPERATURE OF 40F AND BELOW, CRITICAL CITATION ISSUED: 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND IMPROPER TEMPERATURE OF COOKED SHRIMP AND HAD BLACK MOLD ON CHICKEN TEMP 50.1F 2LBS,COOKED CHICKEN WINGS TEMP 49.5F 3LBS,RAW CUT FISH 3LBS, MANGER REMOVED AND DISCARDED FOOD.COST $50.00, CRITICAL CITATION ISSUED: 7-38-005(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MUST PROVIDE A BARRIER AT FRONT FOOD PREP AND SERVICE AREA, FOR FOOD PROTECTION, AND MUST PROVIDE ADEQUATE SNEEZE GUARD AT FRONT FOOD DISPLAY UNIT, SERIOUS CITATION ISSUED: 7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT AND REAR DOOR NOT RODENT PROOFED 1/4 INCH GAP OPENING AT THE BOTTOM OF DOOR, MUST REPAIR, SERIOUS CITATION ISSUED: 7-38-020
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FRONT 3 COMPARTMENT SINK NOT BEING MAINTAINED, WHEN WATER IS TURN ON ITS COMING FROM THE OTHER TWO SIDES OR THE 3 COMPARTMENT SINK. THIS NEEDS TO BE REPAIR, THE EXPOSED HAND SINK LOCATED NEXT 3 COMPARTMENT IS SLOWLY DRAINING, SERIOUS CITATION ISSUED: 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RESTRICT USING CARRYOUT BAGS FOR FOOD STORAGE, MUST INVEST IN FOOD GRADE BAGS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN TOPS AND SIDE OF COOKING EQUIPMENT, AND INTERIOR CABINETS OF FRYER SHELVES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, AND REPAIR FLOOR TILE REAR KITCHEN AREA, LEADING OUT BACK DOOR,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A EXPOSED HAND SINK AT BAR AREA, REPLACE COMMODE TOILET LID IN MENS BATHROOM AND THREE SINK STOPPERS FOR FRONT THREE COMPARTMENT SINK,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND BETTER MAINTAIN REAR BACK ENCLOSED AREA, REMOVE ALL CLUTTER
  13. Plainte

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Interior of cooler, cooking equipment, storage shelves and utensils in rear not cleaned. Instructed to detail clean and sanitize daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulb under exhaust hood not shielded. Instructed to shield bulb.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not visible inside coolers. Instructed to have thermometers conspicuous inside coolers.
  14. Canvass Re-Inspection

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs above produce display case, grill, prep area, and walk-in freezer not shielded. Instructed to install cover or shield over bulbs and end caps or install shatter-proof bulbs.
  15. Canvass

    13 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • Shellfish tags not in place or with the product. Observed bagged raw oysters (100 pieces) in reach-in without shellfsih tag. Instructed that shellfish tag must stay with product until completely finished and shellfish tag to remain on premises for additional 90 days. No citation issued, see report #660001. Manager voluntarily denatured and discarded. product, value $46.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Potentially hazardous foods does not meet temperature requirement during storage, preparation or service. Found in back storage room at room temperature-30 gallon container-approximately half-filled with red salsa(cooked)at 57.9 F that was prepared 01-11-2012. Instructed manager that potentially hazardous foods must maintain proper temperature at 40 F or below. Also, instructed on proper cooling methods for storing in swallow containers ice bath and cooling from 140 F to 70 F in 4 hours and 70 F to 40 F in 2 hours. No citation issued, see report # 660001
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Sanitizing rinse for utensils and equipment not proper concentration. Found dish washer washing, rinsing and sanitizing utensils at three compartment sink and chlorine sanitizer is at 0ppm. Instructed manager that premises must have chlorine test strips and to properly sanitize equipment and utensils at 100ppm of chlorine. No citation issued, see report #660001.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • Foods not protected during storage, preparation, display and service. Found pastries on check-out lane on tray and three carts of assorted breads and pastries near front entry door thats not covered or protected of possible contamination or elements. Instructed to have all foods on carts covered or stored in pastry display case to prevent contamination. No citation issued, see report #660001.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Dish washing facilities not maintained or operated. While running and draining water in middle of three compartment sink in restaurant, water coming up left and right sides of sink. Instructed to detail clean grease trap and drainline also connected to exposed hand sink to prevent inadequate disposal of waste water. No citation issued, see report #660001.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Single use articles not properly stored. Instructed to invert utensils to prevent contamination before use.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Grill, sinks, cooking equipment, can opener attached to prep table, cutting boards, coolers, storage shelves and prep counters not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor in prep and basement storage area not cleaned along wallbase. Instructed to detail clean daily and remove food debris.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Hole in corner baseboard in display area near meat display case. Instructed to seal hole. Ventilation covers through-out not cleaned. Instructed to detail clean.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs above produce display case, grill, prep area, and walk-in freezer not shielded. Instructed to install cover or shield over bulbs and end caps or install shatter-proof bulbs.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exposed hand sink in restaurant slow draining. Instructed to repair to properly drain water. Rear exposed hand sink in restaurant installed next to storage rack and three compartment sink. Instructed to install shield on both sides of sink.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not provided in beverage/mixed drinks cooler in restaurant. Instructed to provide thermometer conspicuous inside cooler.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handler in bakery prep area not wearing hair restraint. Instructed that all employees in prep area must have proper hair restraint.
  16. Canvass Re-Inspection

    0 infraction

  17. Canvass

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #234139 DATED 05-21-2011. SERIOUS CITATION ISSUE 7-42-090 #32-INSTRUCTED TO REPLACE WORN OUT CAULKING AROUND 3 COMPARTMENT SINK IN FRONT FOOD PREP AREA. #38-INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT (2)3 COMPARTMENT SINK. #40-INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS. #41-INSTRUCTED TO CLEAN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES AND CLUTTER IN REAR STORAGE AREA TO PREVENT RODENT AND INSECT HARBORAGE.
    • 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. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT AND STORAGE SHELVES IN FRONT FOOD PREP/KITCHEN AREA.
    • 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 AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREMISES ESPECIALLY UNDER AND BEHIND COOKING AND COOLING EQUIPMENT.
    • 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 REPAIR LEAKY DRAINPIPE UNDER 3 COMPARTMENT SINK IN REAR PREP AREA.
  18. Short Form Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE WORN OUT CAULKING AROUND 3 COMPARTMENT SINK IN FRONT FOOD PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN 2 LIGHT SHIELDS UNDER HOOD AT FRONT FOOD PREP AREA. ------ MUST CLEAN AND MAINTAIN CEILING VENT COVER, WALLS AND CEILING WITH HEAVY DUST BUILD-UP INSIDE 2 WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT (2) 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES IN REAR BEER STORAGE AREA TO PREVENT RODENT AND INSECT HARBORAGE.
  19. Canvass

    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. INSTRUCTED TO REPLACE WORN OUT CAULKING AROUND 3 COMPARTMENT SINK IN FRONT FOOD PREP AREA.
    • 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 CLEAN 2 LIGHT SHIELDS UNDER HOOD AT FRONT FOOD PREP AREA. ------ MUST CLEAN AND MAINTAIN CEILING VENT COVER, WALLS AND CEILING WITH HEAVY DUST BUILD-UP INSIDE 2 WASHROOM.
    • 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 (2) 3 COMPARTMENT SINK.
    • 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 INSIDE ALL COOLERS.
    • 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, REORGANIZE AND REMOVE UNNECESSARY ARTICLES IN REAR BEER STORAGE AREA TO PREVENT RODENT AND INSECT HARBORAGE.