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BORINQUEN RESTAURANT

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

Inspection summary

BORINQUEN RESTAURANT has been inspected 6 times by Chicago Department of Public Health since January 20, 2015. The most recent inspection, on October 25, 2016, found no infractions.

2 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, Protecting food from contamination and Handwashing and staff hygiene.

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 October 26, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 4, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 October 26, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 12 times across 4 separate inspections, most recently on March 14, 2016. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 5 times across 2 separate inspections, most recently on October 26, 2015. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GREASE BUILD UP INSIDE HOOD OVER COOKING LINE. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED DUST BUILD UP ON VENT IN KITCHEN. INSTUCTED TO CLEAN AND MAINTAIN ALL CEILING TILES, AND VENTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED DUST BUILD UP ON VENT COVER IN MEN'S RESTROOM. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED VENT IN LADIES'S ROOM NOT PROPERLY FUNCTIONING. INSTRUCTED TO REPAIR AND MAINTAIN.
  3. Canvass

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED SLIMY PINK, ORANGE AND BLACK SLIMY MOLD-LIKE SUBSTANCES ON UPPER INTERIOR OF ICE MACHINE. ALSO FOUND CALCIUM LIKE WHITE SUBSTANCE ON INTERIOR OF METAL OF ICE MACHINE. ALSO FOUND WHITE THICK BUILD UP ON OPENING OF DOOR OF MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN ICE MACHINE. EQUIPMENT TAGGED AND HELD FOR INSPECTION. SERIOUS VIOLATION. CITATION ISSUED 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD BEING PREPPED (CHICKEN, PORK, RICE, ETC). CFM/OWNER ARRIVED ON SITE APPX 45 MINUTES AFTER INSPECTION BEGAN.SERIOUS VIOLATION. CITATION ISSUED 7-38-012.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GREASE BUILD UP INSIDE HOOD OVER COOKING LINE. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED DUST BUILD UP ON VENT IN KITCHEN. INSTUCTED TO CLEAN AND MAINTAIN ALL CEILING TILES, AND VENTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED DUST BUILD UP ON VENT COVER IN MEN'S RESTROOM. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED VENT IN LADIES'S ROOM NOT PROPERLY FUNCTIONING. INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    9 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS LOCATED AT THE FOLLOWING SINKS: THE 1ST FLR. AND BASEMENT PREP EXPOSED HAND SINKS. THE BASEMENT EMPLOYEE WASHROOM. 1ST FLR. PREP EXPOSED HAND SINK NOT ACCESSIBLE. SINK BLOCKED BY HANGING POTS AND PANS. MANAGEMENT PROVIDED TOWELS AND REMOVED PANS. CRITICAL VIOLATION 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING INITIAL INSPECTION. MANAGER WAS CONTACTED AND ARRIVED 50 MINUTES LATER. SERIOUS VIOLATION. 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 1-20-15 NOT CORRECTED. #30- ALL BULK FOOD CONTAINERS MUST BE LABELED.#33- INTERIOR ICE MACHINE MUST CLEAN AND MAINTAIN.#37- MUST PROVIDE A SELF-CLOSING DEVICE FOR THE BASEMENT EMPLOYEE WASHROOM.#36- MISSING LIGHT SHIELD IN THE BASEMENT PREP. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREPARED READY TO EAT DESSERT IN THE WALK-IN COOLER MUST BE LABELED AND DATED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF BOTH COOKS LINE TWO DOOR COOLER DIRTY WITH FOOD DEBRIS. BASEMENT PREP COOKING EQUIPMENT WITH ENCRUSTED FOOD DEBRIS AND EXTERIOR OF THE DEEP FRYER WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESSIVE GREASE ON THE FLOOR UNDER AND AROUND THE DEEP FRYERS. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CRACKED LIGHT SHIELD ABOVE THE 1ST FLOOR PREP EXPOSED HAND SINK. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DIRTY NOZZLES ON THE DISH EXPOSED HAND SINK. MUST CLEAN AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLERS IN THE FOOD PREPARATION AREA MUST WEAR HAT/HAIR RESTRAINT.
  6. License

    11 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TIN FOIL OR CARDBOARD AS LINER FOR SHELVING THROUGHOUT KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR ICE MACHINE MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING/DAMAGED FLOOR TILES OF THE 1ST FLOOR WALK-IN COOLER. MUST REPLACE/REPAIR TO MAKE SMOOTH AND CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE FOLLOWING NEEDS TO BE REPAIRED/SEALED: HOLE IN THE CEILING OF THE 1ST FLOOR EMPLOYEE WASHROOM. HOLES IN CEILING AND AROUND PIPING IN THE REAR BASEMENT STORAGE. HOLES ALONG BASEBOARDS IN BASEMENT REAR STORAGE. METAL COVING ALONG WALL OF THE BASEMENT WALK-IN COOLER IN POOR REPAIR AND UNSEALED. CRACKED/MISSING TILES ALONG THE WALL BETWEEN THE REAR KITCHEN DOOR AND DISH MACHINE AREA. MUST REPAIR ALL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD ABOVE THE ICE MACHINE AND IN THE BASEMENT PREP.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A SELF-CLOSING DEVICE FOR THE BASEMENT EMPLOYEE WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION IN THE LADIES WASHROOM NOT OPERATIONAL. MUST REPAIR. LEAK ON THE HOT HANDLE OF THE THREE COMPARTMENT SINK. MUST REPAIR. HOLE IN BASIN OF THE UTILITY MOP SINK. MUST REPAIR/REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNUSED COOLER ON REAR PATIO MUST BE REMOVED TO PREVENT RODENT HARBORING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS MUST BE STORED IN A CONTAINER WITH A SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER TRAINING REQUIREMENTS NOT MET. NO CERTIFICATES OR PROOF OF TRAINING. MUST HAVE PROOF OF TRAINING FOR ALL FOOD HANDLERS.

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