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ANTOJITOS PUEBLITA INC

3737 W LAWRENCE AVE UNIT E, CHICAGO, IL 60625 · Restaurant

Inspection summary

ANTOJITOS PUEBLITA INC has been inspected 6 times by Chicago Department of Public Health since September 13, 2018. The most recent inspection, on February 3, 2021, found no infractions.

3 of 6 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 source, labelling and allergens, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 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 February 20, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times on September 13, 2018. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 September 13, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on September 13, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 3 separate inspections, most recently on February 20, 2019. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass Re-Inspection

    2 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO PROPER DATE MARKING ON TCS FOODS STORED INSIDE OF COOLERS (RICE,SOUPS) FOR MORE THAN 24 HOURS.MUST PROVIDE PROPER DATE MARKING AND TO MAINTAIN.PRIORITY FOUNDATION VIOLATION,NO CITATION ISSUED 7-38-005.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS TO REMOVE ACCUMULATION OF GREASE AND TO MAINTAIN.
  5. Canvass

    7 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO PROPER DATE MARKING ON TCS FOODS STORED INSIDE OF COOLERS (RICE,SOUPS) FOR MORE THAN 24 HOURS.MUST PROVIDE PROPER DATE MARKING AND TO MAINTAIN.PRIORITY FOUNDATION VIOLATION,NO CITATION ISSUED 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UPGRADED SEE VIOLATION #60.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MENS WASHROOM DOOR IS NOT SELF CLOSING.INSTRUCTED TO PROVIDE SELF CLOSING DEVICS FOR WASHROOM DOOR AND TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS TO REMOVE ACCUMULATION OF GREASE AND TO MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • UPGRADED SEE VIOLATION #60.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • UPGRADED SEE VIOLATION #60.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE(S) VIOLATION(S) NOT CORRECTED FROM INSPECTION REPORT#2222279 ISSUED ON 09/13/2018. 58 PA 100-0367.NO FOOD ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE. - Dec 13, 2018 51 5-204.12- UNABLE TO LOCATE THE BACK FLOW PREVENTER DEVICE ON THE MOP SINK FAUCET. MUST BE ABLE TO LOCATE NEXT INSPECTION. - INSTRUCTED TO CORRECT VIOLATIONS AND MAINTAIN BY 2.18.2019. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED
  6. License

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A)- NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-012(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11(A)-NO PROCEDURE FOR CLEANING WHEN AN EMPLOYEE OR A PATRON EXPERIENCES VOMITING AND/OR DIARRHEA. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-202.112(B-C)-MISSING VISIBLE THERMOMETER INSIDE THE 2 DOOR REACH IN COOLER IN THE FRONT COUNTER. MUST PROVIDE AND MUST BE VISIBLE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14(D)- WIPING CLOTH FOR WIPING THE CHOPPING BOARD, PREP TABLES, COOLERS, DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11(B)-MISSING DRAIN STOPPER FOR THE 3 COMPARTMENT SINK AND 2 COMPARTMENT SINK. MUST PROVIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C)-CAULK WORN OUT ALONG THE SPLASH GUARD OF 3 COMPARTMENT SINK. MUST RE CAULK AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12- UNABLE TO LOCATE THE BACK FLOW PREVENTER DEVICE ON THE MOP SINK FAUCET. MUST BE ABLE TO LOCATE NEXT INSPECTION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13(A)- MUST SEAL THE GAP AROUND PIPES AND BETWEEN WALLS AND CEILING IN PREP/DISH WASHING AREA AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11(B)-MISSING LIGHT SHIELD ON THE LIGHT BULB INSIDE THE WALK IN COOLER. MUST PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13- INSTRUCTED TO ATTEND FOOD HANDLER'S TRAINING TO HAVE THE FOOD HANDLER TRAINING CERTIFICATE FOR ALL EMPLOYEES HANDLING FOOD.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367.NO FOOD ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE.

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