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AMELIA'S AUTHENTIC MEXICAN CUISINE

4559 S HALSTED ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

AMELIA'S AUTHENTIC MEXICAN CUISINE has been inspected 11 times by Chicago Department of Public Health since November 22, 2010. The most recent inspection, on October 30, 2015, found no infractions.

2 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 3 separate inspections, most recently on May 5, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on April 8, 2011. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 23, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on March 24, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on November 22, 2010. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED POTENTIALLY HAZARDOUS FOODS INSIDE A 2 DOOR REFRIGERATOR AT IMPROPER INTERNAL TEMPERATURES SUCH AS:8LBS COOKED RICE AT 50.1F AND 10LBS OF SALSA AT 49.9F BOTH FOOD ITEMS WERE DISCARD AND DENATURED. TOTAL WEIGHT 18LBS AND COST $90. CITATION ISSUED #7-38-005(A).
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED SILVERWARE ON TABLES AND CLEAN DISHES IN THE REAR PREP AREA NOT STORED PROPERLY TO PREVENT AND CONTAMINATION. MUST COVER OR WRAP SILVERWAR AND INVERT DISHES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED ICE BIN BEHIND THE BAR MISSING IT'S COVER. MUST PROVIDE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN AROUND COOKING EQUIPMENT AND INSIDE DISH WASHING AREA. MUST CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED WALLS IN THE PREP AND DISH WASHING AREAS NOT CLEAN. MUST CLEAN
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER IN CORNERS OF THE BASEMENT. MUST REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HARBORAGE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENTS.
  3. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED KITCHEN FLOOR MISSING FLOOR TILES/CRACKED TILES,INSTRUCTED TO REPLACE ALL MISSING AND CRACKED FLOOR TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING VENT DUSTY IN FRONT OF THE ICE MACHIINE, INSTRUCTED TO CLEAN. ALSO CLEAN WALL BEHIND ICE MACHINE DUSTY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVEDTHE FRONT BAR 3 COMPARTMENT SINK WITH OUT SINK STOPPERS(USING PLASTIC TO STOP UP SINK), INSTRUCTED TO PROVIDE SINK STOPPERS.
  4. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEED TO REMOVE CARDBOARD FROM UNDER MICROWAVE. NEED TO SEAL RAW WOOD IN DISH ROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN AND SANITIZE REAR CUTTING BOARDS, ALSO CLEAN INTERIOR OF 2 DOOR COOLER FAN GUARD COVERS, EXTERIOR OF ICE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO CLEAN WALL BEHIND PREP COOLER. NEED TO CLEAN LIGHT SHIELDS MENS ROOM.ALSO CLEAN DUSTY CEILING VENTS IN REAR PREP.
  5. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL RAW WOOD AT FRONT BAR IN NEED OF SEELING, SHELVES IN REAR STORAGE AREA IN NEED OF REPAINTING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD UP. INTERIOR OF FRYERS, GRILL AND STOVE TOP TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLLORS IN THE DISH AREA IN NEED OF DETAIL CLEANING UNDER THE MACHINE AND 3 COMPARTMENT SINK. FLOORS IN PREP LINE IN NEED OF CLEANING AND REGROUTING. FLOORS IN THE BASEMENT IN NEED OF CLEANING THROUGHOUT. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN BATHROOM IN BASEMENT IN NEED OF FINISHING. EXPOSED DRY WALL MUST BE SEALED. WALLS IN DISH AREA IN NEED OF CLEANING TO REMOVE ALL SPLATTER AT GARBAGE AREA. WALLS IN COFFEE AREA IN NEED OF CLEANING TO REMOVE ALL COFFEE SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS IN DISH AREA AND PREP LINE IN NEED OF SHIELDING WTIH TUBES AND END CAPS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY UNNECESSARY CLUTTER IN THE BASEMENT MUST BE ORGANIZED OR REMOVED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  6. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN POOR REPAIR, PITTED WITH DEEP, DARK GROOVES. INSTD TO REPAIR SAME.
  7. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • 3 COOKED ROTISSIERRE CHICKENS ON COUNTERTOP IN REAR AT 78.9F. INSTD MGR MUST MAINTAIN PROPER HOLDING, STORAGE TEMPERATURES AT ALL TIMES. NO TEMPERATURE LOGS IN PLACE AT THIS TIME. CITATION ISSUED 7-38-005A CRITICAL. CHICKEN VOLUNTARILY DISCARDED AND DENATURED AT THIS TIME 10LBS $15 VALUE.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • LIVE HOUSE FLIES (OVER 5) NOTED ON PREMISES. REAR SCREEN DOOR NOT RODENT/INSECT PROOF, GAPS (APPROX 1 INCH) AROUND FRAME OF DOOR (TOP, BOTTOM AND SIDES). INSTD TO HAVE DOOR TIGHT FITTING. INSTD TO ELIMINATE FLIES, CLEAN AND SANITIZE ALL AFFECTED AREAS. CITATION ISSUED 7-38-020 SERIOUS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE SERVICE ARTICLES (STRAWS) IMPROPERLY STORED. INSTD TO BE STORED IN SANITARY CARTON AS PURCHASES UNTIL USED. MULTI-USE UTENSILS (SETTINGS, GLASSWARE) IMPROPERLY STORED. INSTD TO PRE-WRAP PLACE SETTINGS OR SET AS CUSTOMERS ARE SEATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN POOR REPAIR, PITTED, WITH DEEP, DARK, GROOVES. INSTD TO REPAIR SAME. EXTERIOR OF GREASE TRAP NOT MAINTAINED, RUSTED. INSTD TO CLEAN AND PAINT SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • UNCLEAN KNIVES IN KNIFE RACK. INSTD TO CLEAN AND MAINTAIN.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION AT ALL TIMES.
  8. Short Form Complaint

    0 infractions

  9. Canvass Re-Inspection

    1 infraction

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. FOUND-4LBS RAW OYSTERS/-6LBS MUSSELS IN SHELL IN COOLER WITHOUT SHELLFISH TAGS IN PLACE,LABELS,NO RECIEPT FOR OYSTERS AVAILABLE AT THIS TIME. MANAGER DISPOSED OF SEAFOOD-CDI.COST OF MUSSELS APPROX $25.00 CRITICAL CITATION ISSUED
  10. Canvass

    3 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.FACILITIES 3-COMP SINK LAST COMPARTMENT LEAKING WATER /CRACKED IN POOR REPAIR,NOT ABLE TO MAINTAIN WATER IN SINK. MUST HAVE SINK REPAIRED. SERIOUS CITATION ISSUED 7-38-030
    • 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 DEBRIS FROM FLOORS IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS IN WALL IN BASEMENT.
  11. Canvass

    9 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. EMPTY SANITIZER BUCKET FOUND CONNECTED TO LOW TEMP DISH MACHINE, NO EXTRA PRODUCT ON PREMISES-DISH MACHINE TAGGED HELD FOR INSPECTION. DISH MACHINE CANNOT BE USED UNTIL SANITIZING SOLUTION IS DELIVERED AND HOOKED UP TO UNIT AND IT IS REINSPECTED BY THE CDPH. FAX REQUEST TO 312-746-4240 WHEN READY-MUST MANUALLY WASH, RINSE & SANITIZE ALL MULTI-USE EQUIPMENT IN 3 COMP. SINK UNTIL SANITIZING SOLUTION IS CONNECTED TO MACHINE AND 100PPM RESIDUAL CAN BE READ ON CHLORINE TEST STRIP-CITATION ISSUED-CRITICAL
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD STORAGE CONTAINERS MUST BE LABELLED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY LOWER SHELF IN DISHMACHINE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: FILTERS & HOOD ABOVE COOKING EQUIPMENT, INTERIOR OF ICE MACHINE, & EXTERIORS OF EQUIPMENT WHERE NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN KITCHEN, DISHWASHING AREA AND THROUGHOUT WHERE NEEDED ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. REPAIR LARGE HOLE IN FLOOR IN BASEMENT IN FURNACE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN CEILING TILES, LIGHT SHIELDS IN FOOD PREP AREA. REPAIR LOWER SECTION OF REAR EXIT DOOR, MAKING IT TIGHT-FITTING TO PREVENT RODENT ENTRY. RE-PAINT WALLS AND CEILING IN DISH WASHING AREA. REPLACE ALL STAINED CEILING TILES WHERE NOTICED AND CLEAN DUSTY CEILING TILES THROUGHOUT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REPAIR MECHANICAL VENTILATION IN WOMEN'S WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL COOLERS & FREEZERS MUST BE EQUIPPED WITH ACCURATE THERMOMETERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS

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