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BURRITO BUGGY

206 W VAN BUREN ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

BURRITO BUGGY has been inspected 8 times by Chicago Department of Public Health since August 6, 2010. The most recent inspection, on November 6, 2014, found no infractions.

1 of 8 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 temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on June 20, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 October 30, 2012. 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 16, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 20 times across 6 separate inspections, most recently on June 26, 2014. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 9 times across 7 separate inspections, most recently on June 26, 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST DISCARD ALL BROKEN AND CRACKED MULTI USE CONTAINERS AND LIDS AS NEEDED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL COOKING EQUIPMENT, PREP TABLES,SINKS,CABINETS AND ALL SURFACES. MUST REMOVE EXCESSIVE GREASE AND DUST BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER SINKS,UNDER COOKING EQUIPMENT,ALONG WALLS AND IN CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS THROUGHOUT PREMISES. MUST ALSO REPLACE ALL STAINED CEILING TILES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR IN THE REAR STORAGE AREA.
  3. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. WALK IN COOLER AT IMPROPER TEMPERATURE OF 55.2 DEGREES F. MUST REPAIR OR ADJUST COOLER TO MAINTAIN 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 60LBS OF COOKED VEGETABLES,SOUR CREAM,VARIOUS SOUPS,CHICKEN,COOKED RICE,COOKED BEANS,EGGS,GRAVY AND CHEESE AT IMPROPER TEMPERATURES RANGING BETWEEN 51.1-60.8 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST DISCARD ALL BROKEN AND CRACKED MULTI USE CONTAINERS AND LIDS AS NEEDED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL COOKING EQUIPMENT, PREP TABLES,SINKS,CABINETS AND ALL SURFACES. MUST REMOVE EXCESSIVE GREASE AND DUST BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER SINKS,UNDER COOKING EQUIPMENT,ALONG WALLS AND IN CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS THROUGHOUT PREMISES. MUST ALSO REPLACE ALL STAINED CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET COMPLETELY REMOVED FROM THE 2 COMPARTMENT SINK. MUST REPLACE MISSING FAUCET AND PROVIDE HOT AND COLD RUNNING WATER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR IN THE REAR STORAGE AREA.
  4. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF COOKING EQUIPMENT AND COOLERS THROUGHOUT PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN THE FLOORS UNDER THE COOK LINE AND THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS BEHIND THE COOK LINE AND REMOVE GREASE AND FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY FAUCET AT THE TWO COMPARTMENT SINK. MUST ALSO INCREASE THE HOT WATER PRESSURE AT THE WASHBOWL IN THE EMPLOYEE WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY CLUTTER FROM REAR STORAGE AREAS AND BETTER ORGANIZE REMAINING ITEMS.
  5. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST DATE AND LABEL ALL FOOD NOT IN ORIGINAL CONTAINERS IN THE WALK-IN COOLER AT ALL TIMES. AS WELL AS CONTAINERS HOLDING FLOUR AND RICE AT THE REAR PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REPAINT RUSTY LOWER SHELF OF PREP TABLE UNDER EXHAUST HOOD AT FRONT COOKING LINE AREA AND RUSTY GREASE TRAP BOX. MUST DETAIL CLEAN AND SANITIZE INTERIOR OF SMALL OVEN UNDER EXHAUST HOOD TO REMOVE DIRT AND GREASE BUILD-UP. MUST REPLACE DIRTY EXHAUST HOOD FILTERS AT EXHAUST HOOD CLOSEST TO THE WINDOWS AS WELL AS THE INTERIOR OF BOTH FRYERS IN THE SAME MENTIONED AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOOR UNDER 3COMP SINK AND NEXT TO THE GREASE TRAP BOX TO REMOVE EXCESS GREASE, FOOD DEBRIS AND GRIME BUILD-UP. ALSO CLEAN FLOORS UNDER COOKING EQUIPMENT CLOSEST TO THE FRONT WINDOWS TO REMOVE GREASE AND FOOD DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A SHATTER PROOF BULB AT UPRIGHT FREEZER IN REAR AREA. MUST REPLACE BROKEN LIGHT SHIELDS IN THE REAR AREA IN FRONT OF THE REAR EXIT DOOR. MUST DETAIL CLEAN, SANITIZE AND REMOVE ALL DEAD INSECTS AT LIGHTS SHIELDS LOCATED AT THE FRONT SERVICE CUSTOMER AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REMOVE ALL DUST ACCUMULATION AT ALL EXHAUST HOOD VENTS THROUGHOUT ENTIRE PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE OFF PREMISES INOPERABLE COCA COLA DISPENSING MACHINE AT FRONT CUSTOMER SERVICE AREA AND INOPERABLE ICE MACHINE AT REAR AREA.
  6. Canvass

    5 infractions

    • 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. CLEAN THE SINK BACK SPLASH AND REPAIR THE BATHROOM TOWEL HOLDER..
    • 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. THE FLOOR UNDER THE GRILL IS FULL OF GREASE AND THE BASEBOARD PERIMETER HAS A DIRTY BUILDUP WHICH NEEDS TO BE REMOVED. REPLACE THE DIRTY PLYWOOD WALK IN COOLER FLOORS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN. REPAIR THE DAMAGED FLOOR TILES IN FRONT OF THE ICE MACHINE.
    • 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. THE WALL ABOVE THE 2-COMPARTMENT SINK IS MISSING TILES AND UNSANITARY, REPAIR SO IT IS SMOOTH, SANITARY AND EASY TO MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AND UNUSED EQUIPMENT SO THE SPACE CAN BE CLEANED AND MAINTAINED. REMOVE STANDING WATER AND PIGEON WASTE FROM THE BACK DOOR AREA AND UNDER THE WASTE CONTAINER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. EMPLOYEE FOUND A HAT AND PUT IT ON.
  7. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
  8. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • 4 pans of chicken, lamb, chick pea and tofu stews were found at 107 f - 117 f in the steam table. All hot food shall be stored at a temperature of 140F or higher. The above foods were reheated to 165 f at this time. The steam table was turned up to 155 f at this time.
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. The bathroom sink is out of order and has no hot water, repair the sink so it is fully functional.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. Previous violations from Report # 157578 dated May 15, 2009 not corrected include, (32) Dirty walk-in cooler shelves. (33) Greasy ice machine door interior. (34) Uncrusted grease buildup on the baseboards behind the grill and stove. (35) Greasy buildpu on the walls, ceiling vents and menu boards. (38) Leaky bathroom sink drain. Correct all of the above repeat violations.
    • 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. Clean, rinse and sanitize every refrigerator interior and maintain in sanitary condition.
    • 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. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

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