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TULUM GRILL

1800 W GRAND AVE, CHICAGO, IL 60622 · Restaurant

4 inspections

  1. Canvass

    0 infraction

  2. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.All food stored in coolers must be dated & labeled,Consumer advisory must be posted.
    • 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.Must provide and maintain a metal stem thermometer for monitoring food temperatures.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.Wiping cloths must be stored in sanitizing solution.
  3. Canvass

    4 infractions

    • 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. MUST CLEAN INTERIOR OF WHITE PANEL INSIDE ICE MACHINE
    • 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. MUST CLEAN/RESURFACE FLOOR SURFACE IN KITCHEN AND WALK-IN COOLER AREA
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST STORE EMPLOYEES PERSONAL ITEMS ONE DESIGNATED AREA NICE AND NEATLY
    • 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. MUST REPAIR MOP SINK REAR AREA, AND REPAIR LEAKING FAUCET AT KITCHEN 3 COMPARTMENT SINK
  4. 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.MUST REPLACE/REPAIR RUSTY SHELVING IN WALK-IN-COOLER USING A NON-TOXIC FINISH.
    • 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.THE FOLLOWING AREAS REQUIRE A DETAIL CLEANING SIDES OF COOKING EQUIPMENTS,COUNTERS,DRY STORAGE SHELVINGS,FAN COVERS IN WALK-IN-COOLER,ICE MACHINE,TOPS/BOTTOMS OF FOOD PREP TABLES AND ATTACHED EQUIPMENTS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.THE LIGHT SHIELDS IN THE FOOD PREP AREA REQUIRE DETAIL CLEANING TO REMOVE DEBRIS.
    • 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.MUST INSTALL A BACKFLOW PREVENTION DEVICE AT ICE MACHINE LOCATED AT REAR,FOUND EXPOSED HANDSINK IN KITCHEN SLOW DRAINING-MUST REPAIR.
    • 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 CLEAN,ORGANIZE REAR STORAGE AREAS,REMOVE ALL CLUTTER DUE TO POTENTIAL PEST HARBORAGE.