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1492 TAPAS

42 E SUPERIOR ST, CHICAGO, IL 60611 · Restaurant

5 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    5 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 RUNNING HOT WATER THRU-OUT PREMISES AT THIS TIME. MUST PROVIDE AT ALL TIMES.
    • 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. CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED; MUST REPLACE BROKEN COOLER DOOR GASKETS IN KITCHEN, THAT ARE IN POOR REPAIR.
    • 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. FOLLOWING NEED CLEANING: EXTERIOR OF COOKING EQUIPMENT, INTERIOR OF FRYERS, FAUCET AT BAR SINK IN 2ND FLOOR, COMPRESSORS OF COOLERS, INTERIOR PANEL OF ICE MACHINE -DUE TO DIRT/FOOD DEBRIS.
    • 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. FLOOR UNDER COOKING EQUIPMENT, ALONG WALLBASE OF 3-COMP SINK IN KITCHEN, UNDER BAR SINKS NEED CLEANING ALSO.
    • 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. WALL AROUND GARBAGE CANS IN BAR AREAS, FILTERS AT HOOD OF COOKING EQUIPMENT MUST BE KEPT CLEAN.
  4. POSSIBLE FBI

    6 infractions

    • 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. ALL MULTI-USE UTENSILS MUST IN GOOD REPAIR. ANY WORN POOR REPAIR MUST DISCARD.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. SLICER AT 4TH FLOOR KITCHEN IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN.
    • 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. FLLORS THROUGHOUT IN NEED OF DETAIL CLEANING, IN CORNERS UNDER AND AROUND EQUIPMENT. FLOOR IN 2ND FLOOR BAR IN NEED OF REPAIR TO THE TILES. MUST CORRECT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. TOILET ROOM DOORS MUST BE SELF-CLOSING. MUST ADD SELF-CLOSING DEVICE.
    • 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. 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. 2ND AND 3RD FLOOR BARS IN NEED OF GUN HOLDERS WITH DRAIN LINES TO OPEN DRAIN SITE.
    • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 1ST FLOOR STORAGE AREA IN NEED OF CLEANING AND ORGANIZING. MUST CLEAN AND MAINTAIN.
  5. No Entry

    0 infractions