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ARMANDO'S Y SANTA BARBARA, INC

2627 S KEDZIE AVE, CHICAGO, IL 60623 · Grocery Store

Inspection summary

ARMANDO'S Y SANTA BARBARA, INC has been inspected 5 times by Chicago Department of Public Health since February 1, 2010. The most recent inspection, on February 15, 2012, found no infractions.

2 of 5 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, Handwashing and staff hygiene and Pests.

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 15, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 February 15, 2011. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 February 15, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 February 15, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 14 times across 3 separate inspections, most recently on February 24, 2011. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM SHELVING UNITS IN DELI DISPLAY UNIT,CHEST FREEZER LID,RUSTY INTERIOR PARTS IN ICE MACHINE,RUST FROM GREASE TRAP AT 3- COMPARTMENT SINK,RUSTY WALLS IN VEGETABLE WALK IN COOLER.MUST PROVIDE SINK STOPPERS,SIGNS FOR BOTH TOILET ROOM DOORS.MUST REPAIR OR REPLACE MEAT WALK IN COOLER DOOR IN POOR REPAIR,WORN CUTTING BOARDS IN DELI AREA,BROKEN SELF CLOSING DEVICE ON GARBAGE DOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST GROUT FLOOR IN COOKING PREP AREA.MUST REPLACE DAMAGED & MISSING FLOOR TILES IN WOMEN'S TOILET ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE DAMAGED,STAINED,MISSING CEILING TILES THROUGHOUT,ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS,HOLES IN WALLS AT GARBAGE DOOR,MISSING WALL TILES IN WOMEN'S TOILET ROOM.MUST CLEAN WALLS & CEILINGS IN ALL COOLERS.MUST SCRAPE & PAINT PEELING PAINT ON CEILING IN REAR AREA,GRAFFITY FROM MEN'S TOILET ROOM DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE BURNT OUT LIGHT BULBS & MISSING LIGHT SHIELDS & END CAPS IN DELI AREA,COOKING PREP AREA,VEGETABLE & MEAT WALK IN COOLER.
  3. Canvass

    13 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.OBSERVED HAND SINK IN PREP AREA NOT CONNECTED TO CITY PLUMBING, MISSING DRAIN PIPE AND DISHES STORED INSIDE OF SAME SINK .INSTRUCTED TO REMOVE ARTICLES FROM SINK & RECONNECT PIPE TO CITY PLUMBING AND USE ADDITIONAL ADJACENT HAND SINK ON SITE.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees.OBSERVED NO SOAP OR TOWELS AT HAND SINKS IN DELI AREA,COOKING PREP AREA,MEN'S TOILET ROOM.MUST PROVIDE SOAP & TOWELS AT ALL TIMES.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF RODENT DROPPINGS TO NUMEROUS TO COUNT ON FLOORS,SHELVING UNITS,UNDER & AROUND ARTICLES IN WALK IN COOLER,REAR AREA,VEGETABLE WALK IN COOLER,CART STORAGE AREA,UNDER CONVEYOR BELT UNIT.ALSO LIVE FRUIT FLY ACTIVITY FLYING AROUND PREMISES.ALSO FRONT,REAR,GARBAGE DOOR NOT TIGHT FITTING TO PREVENT RODENT ENTRY.INCOMPLETE PEST CONTROL LOG BOOK NO CURRENT STATE LICENSE,NO CURRENT RECEIPTS OF SERVICE.MUST REMOVE DROPPINGS,RODENT PROOF DOORS,PROVIDE A COMPLETE PEST CONTROL LOG BOOK.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 2/15/11.
    • 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.MUST LABLE & DATE ALL COOKED FOODS IN WALK IN COOLERS.
    • 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 REMOVE RUST FROM SHELVING UNITS IN DELI DISPLAY UNIT,CHEST FREEZER LID,RUSTY INTERIOR PARTS IN ICE MACHINE,RUST FROM GREASE TRAP AT 3- COMPARTMENT SINK,RUSTY WALLS IN VEGETABLE WALK IN COOLER.MUST PROVIDE SINK STOPPERS,SIGNS FOR BOTH TOILET ROOM DOORS.MUST REPAIR OR REPLACE MEAT WALK IN COOLER DOOR IN POOR REPAIR,WORN CUTTING BOARDS IN DELI AREA,BROKEN SELF CLOSING DEVICE ON GARBAGE DOOR.
    • 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 DETAIL CLEAN OVER HEAD SHELVING UNITS IN PREP AREA,UNDER SIDES OF PREP TABLES,ALL FAN GUARD COVERS IN COOLERS,DEFROST ALL CHEST FREEZERS.
    • 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 GROUT FLOOR IN COOKING PREP AREA.MUST REPLACE DAMAGED & MISSING FLOOR TILES IN WOMEN'S TOILET ROOM.
    • 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.MUST REPAIR OR REPLACE DAMAGED,STAINED,MISSING CEILING TILES THROUGHOUT,ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS,HOLES IN WALLS AT GARBAGE DOOR,MISSING WALL TILES IN WOMEN'S TOILET ROOM.MUST CLEAN WALLS & CEILINGS IN ALL COOLERS.MUST SCRAPE & PAINT PEELING PAINT ON CEILING IN REAR AREA,GRAFFITY FROM MEN'S TOILET ROOM DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE BURNT OUT LIGHT BULBS & MISSING LIGHT SHIELDS & END CAPS IN DELI AREA,COOKING PREP AREA,VEGETABLE & MEAT WALK IN COOLER.
    • 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 LEAKY PIPE AT 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.CHEST FREEZERS.
    • 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 REMOVE ARTICLES FROM SHELVING UNITS IN DELI AREA & CART IN REAR HALL WAY.
    • 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.
  4. License Re-Inspection

    0 infractions

  5. License

    11 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. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.
    • 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 CUTTING BOARDS AT BUTCHER AREA, SEAL RAW WOOD SHELVES THRU-OUT PREMISES AND RUSTY BOTTOM PANELS OF CUTTING TABLES AT BUTCHE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, MEAT SLICERS, MEAT SAW, EXTERIOR OF ICE MACHINE, EXPOSED SINK IN KITCHEN, AND SHELVES THRU-OUT.
    • 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 SEAL FLOORS INSIDE WALK IN COOLER, AND KITCHEN AND CLEAN FLOORS THRU-OUT AT CORNERS AND ALONG WALLS.
    • 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. MUST REPAIR WALK IN COOLER WALLS, CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENT, AND REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES.
    • 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. MUST REPLACE MISSING LIGHT SHIELDS WHERE NEEDED.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE SELF-CLOSING DEVICE ON MENS WASHROOM DOOR.
    • 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 PROPERLY INSTALL A MOP SINK WITH HOT-COLD RUNNING WATER AND BACK FLOW DEVICE. REPAIR 3PART SINK FAUCET, SEAL GREASE TRAP UNDER 3PART SINK AND PROVIDE DRAIN STOPPER FOR SAME SINK. ALSO PROVIDE ADEQUATE VENTILATION FOR WOMENS WASHROOM.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • Soiled and clean linens, coats, and aprons shall be properly stored. SOILED APRONS MUST BE PROPERLY STORED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, INCLUDING SECOND FLOOR STORAGE ROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.
    • 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. CLEANING TOWELS MUST BE PROPERLY STORED.

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