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COCO BONGO NEVERIA CORP.

4209 W NORTH AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

COCO BONGO NEVERIA CORP. has been inspected 3 times by Chicago Department of Public Health since August 27, 2013. The most recent inspection, on November 5, 2014, found no infractions.

1 of 3 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 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 3 times on May 9, 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 May 9, 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 6 times across 2 separate inspections, most recently on May 9, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 9, 2014. For example: * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED IMPROPER TEMPERATURE OF 3- DOOR PREP COOLER AT 53.9F WITH (CUT FRUIT & VEGETABLE)STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT.MUST HAVE COLD HOLDING AT 40F OR BELOW.(CRITICAL 7-38-005A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURE OF CUT STRAWBERRIES 58.3F,CUT MANGO 49.8F,SLICED TOMATOES 45.1F.STORED INSIDE OF 3- DOOR PREP COOLER.PRODUCT WAS DUMPED & DENATURED BY OWNER.MUST HAVE COLD HOLDING AT 40F OR BELOW. $10 5LBS.(CRITICAL 7-38-005A).
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • OBSERVED NO SUMMARY REPORT DISPLAYED AND VISIBLE TO ALL CUSTOMERS TO VIEW.MUST PROVIDE AND POST AT ALL TIMES.A NEW SUMMARY WILL BE GIVEN & POSTED.(SERIOUS 7-42-010B.)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD STORAGE CONTAINERS & PALETAS WITH PROPER INFO GIVEN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACES AT FRONT SERVICE COUNTER & SHELVING UNITS IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SCRAPE & PAINT PEELING PAINT ON WALL NEXT TO 2- DOOR COOLER.MUST SEAL GAP BETWEEN WALL & FLOOR IN PREP AREA.MUST REPAIR OR REPLACE THRESHOLDS AT FRONT & BASEMENT DOORS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LEAKY PIPES AT 3- COMP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST REPLACE BROKEN THERMOMETER IN 2- DOOR PREP COOLER & PROVIDE IN 3- DOOR COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ,ELIMINATE & ORGANIZE ARTICLES OFF OF FLOOR IN BASEMENT & IN REAR YARD.
  3. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RESEAL RUSTY SURFACE INSIDE CHESTER FREEZER, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN STORAGE CLOSET IN BASEMENT AREA, REMOVE ALL CLUTTER,

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