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BORINQUEN RESTAURANT #2

5247-5249 W BELMONT AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

BORINQUEN RESTAURANT #2 has been inspected once by Chicago Department of Public Health, on November 7, 2014. The most recent inspection, on November 7, 2014, recorded 9 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Food source, labelling and allergens.

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 2 times on November 7, 2014. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 once on November 7, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 5 times on November 7, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 once on November 7, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS 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.

1 inspection

  1. Canvass

    9 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND LOW TEMPERATURE DISH MACHINE FINAL RINSE AT 0 PPM (CHLORINE) CONCENTRATION. (DISH MACHINE IS IN USE AT TIME OF INSPECTION). MUST PROVIDE ADEQUATE SANITIZER CONCENTRATION. INSTRUCTED MANAGEMENT, MECHANICAL DISH MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50-100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). NOTED 3 COMPARTMENT SINK AT SAME AREA. (CORRECTED DURING INSPECTION - SERVICE TECHNICIAN CAME TO REPAIR THE SAID DISH MACHINE. SANITIZING RINSE NOW AT 100 PPM). CRITICAL VIOLATION ISSUED 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL COOKED/PREPARED FOODS OUT OF ORIGINAL CONTAINER MUST HAVE LABEL AND DATE WHEN PRODUCT IS HELD OVER 24 HOURS INSIDE COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED HOT HOLDING UNIT WITH CRACKS IN REAR PREP AREA. INSTRUCTED TO REPLACE. MUST CLEAN AND REPAINT GREASE BOX UNDERNEATH 3 COMPARTMENT SINK AND WALK-IN COOLER HANDLE WITH RUST BUILD-UP IN BASEMENT PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE, PREP COOLER, REACH-IN COOLER, GREASE BOX AND DRAINPIPE WITH EXCESSIVE GREASE BUILD-UP UNDERNEATH 3 COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AND IN BASEMENT PREP AREA AND FLOORS INSIDE EMPLOYEE WASHROOM IN BASEMENT.---------MUST REPAIR BROKEN AND MISSING FLOOR TILES INSIDE WALK-IN COOLER IN REAR (MAIN FLOOR) AREA BY STAIRCASE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDERNEATH 3 COMPARTMENT SINK (FAR RIGHT) IN REAR PREP AREA.--------MUST REMOVE DRAIN LINE FROM CEILING INTO PREP SINK (NEXT TO 3 COMPARTMENT SINK IN REAR PREP AREA). MUST REPAIR BROKEN VENTILATION INSIDE CUSTOMER MEN AND WOMEN'S WASHROOM.-----------NOTED HOSE CONNECTED INTO FAUCET IN BASEMENT PREP AREA. INSTRUCTED TO REMOVE HOSE OR PROVIDE BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER.-----------INSTRUCTED TO INSTALL MOP SINK WITH BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER.---------MUST PROVIDE WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND MUST PROVIDE THERMOMETER VISIBLE INSIDE HOT HOLDING UNIT IN REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT IN REAR OUTSIDE AREA TO PREVENT PEST HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE, MUST BE STORED PROPERLY IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.

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