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ATARDECER ACAPULQUENO

2906 W CERMAK RD, CHICAGO, IL 60623 · Restaurant

4 inspections

  1. Canvass

    0 infractions

  2. Complaint

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS CLEAN FLOORS AROUND HOT WATER TANK CORRECT AND MAINTAIN
  3. Complaint

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS BEAN,RICE,AND EGGS,SERIOUS VIOLATION 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE BOTTOM COMPARTMENT OF DEEP FRYER,HAS ACCUMLICATION OF GREASE BUIL-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALL UNDERNETH MOP SINK NEAR THE BASEBOARDS,HAS DIRT ON WALL,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM UNDERNEATH PREP TABLE IN PREP AREA,TO PREVENT RODEN HARBORAGE
  4. License

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. EGGS-45.6F & 51.6F COOKED PINTO BEANS-128.1F, SMASHED COOKED BEANS-126.6F, AND COOKED RICE -125.1F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AND HELD AT 40 DEGREE OR BELOW COLD, AND/OR AT 140 DEGREES OR ABOVE HOT. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD HANDLER TOUCHING TORTILLAS WITH BARE HANDS. ALL READY TO EAT FOODS MUST BE HANDLED USING GLOVES, UTENSILS OR WHITE FOOD GRADE APPROVED TISSUE PAPER. CRITICAL VIOLATION 7-38-005(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED DISH WASHER WASHING AND RINSING ALL MULTI-USE EQUIPMENT IN 3 COMPARTMENT SINK. INSTRUCTED TO MAKE SURE THE SANITIZING COMPARTMENT HAS A RESIDUAL READING OF 50PPM-100PPM DURING THE DISH WASHING PROCESS. CRITICAL VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY SHELF UNDERNEATH PREP TABLE IN FOOD PREP AREA, AND RUSTY DOOR TO WALK-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE SIDES OF COOKING EQUIPMENT IN FOOD PREP AREA, AND FAN COVER INSIDE WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT FOOD PREP AREA ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(FOOD DEBRIS DEAD INSECTS etc).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DEBRIS FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE LONG STEM METAL THERMOMETERS FOR TAKING PRODUCT TEMPERATURES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINT WHEN HANDLING UNCOVERED FOODS.