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CUACO RESTAURANT

3434 S WESTERN AVE, CHICAGO, IL 60608 · Restaurant

Inspection summary

CUACO RESTAURANT has been inspected 19 times by Chicago Department of Public Health since October 3, 2013. The most recent inspection, on May 6, 2021, found no infractions.

11 of 19 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, Handwashing and staff hygiene and Cleaning and sanitizing.

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 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 3 separate inspections, most recently on November 10, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on July 11, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on November 5, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 19 times across 7 separate inspections, most recently on August 13, 2018. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 3 separate inspections, most recently on August 13, 2018. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

19 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS, BUT MISSING EQUIPMENT, AND DISINFECTANT RATED FOR NOROVIRUS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005,NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER DAMAGED CEILING TILES, INSTRUCTED TO REPLACE.
  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO POLICY IN PLACE FOR EMPLOYEE HEALTH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 90 DAYS TO COMPLY.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED. 90 DAYS TO COMPLY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED NO STOPPERS AT 3-COMPARTMENT SINK. MUST PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 MUST REMOVE CLUTTER ON LANDING ABOVE STAIRS LEADING TO BASEMENT, ALSO REMOVE CLUTTER IN BASEMENT, ORGANIZE AND MAINTAIN BOTH AREAS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE FOOD HANDLERS TRAINING FOR EMPLOYEES AS REQUIRED. GIVEN 90 DAYS TO COMPLY.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING AS REQUIRED. MUST PROVIDE. 90 DAYS GIVEN TO COMPLY.
  6. Canvass

    0 infractions

  7. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE UPRIGHT FREEZER NOT CLEAN, INSTRUCTED TO DEFROST AND CLEAN.
  8. Canvass

    0 infractions

  9. Canvass

    0 infractions

  10. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR PANEL OF ICE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN INTERIOR OF LIGHT SHIELDS IN PREP AREA(SPILLS, DEAD INSECTS).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL AN EXPOSED SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN BAR AREA FOR PROPER HAND WASHING. REMOVE PLUMBERS PUTTY AROUND DRAIN IN FIRST COMPARTMENT OF 3-COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
  11. Canvass

    0 infractions

  12. Canvass

    0 infractions

  13. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE OR REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER AND SEAL RAW WOODEN SURFACES ON WALL NEAR THE MENS TOILET ROOM USING A NON-TOXIC FINISH AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE THE WALK-IN-COOLER.INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE THERMOMETERS IN REFRIGERATION UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE STORED ITEMS IN BASEMENT STORAGE ROOMS AT LEAST 6" OFF FLOOR/WALL FOR EASIER CLEANING AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.
  14. Canvass Re-Inspection

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • : THE KITCHEN 3 COMPARTMENT SINK CENTER COMPARTMENT HAVE SPLIT SEAMS AT THE TOP EDGE OF SAID SINK LEAKS, REPAIR THE LEAKING SINK , AND HAVE THE TOP OF THE SINK WELDED TO A SMOOTH,EASILY CLEANABLE SURFACE AND MAINTAIN. SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE OR REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER AND SEAL RAW WOODEN SURFACES ON WALL NEAR THE MENS TOILET ROOM USING A NON-TOXIC FINISH AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING INTERIORS/EXTERIORS OF ALL COOLERS,HOOD/FILTERS,SIDES OF HOT COOKING FOOD EQUIPMENTS,UPPER PANEL OF ICE MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO SINK STOPPERS AT THE BAR 3 COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE THE WALK-IN-COOLER.INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE THERMOMETERS IN REFRIGERATION UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE STORED ITEMS IN BASEMENT STORAGE ROOMS AT LEAST 6" OFF FLOOR/WALL FOR EASIER CLEANING AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.
  15. Canvass

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THE KITCHEN 3 COMPARTMENT SINK CENTER COMPARTMENT HAVE SPLIT SEAMS AT THE TOP EDGE OF SAID SINK LEAKS, REPAIR THE LEAKING SINK , AND HAVE THE TOP OF THE SINK WELDED TO A SMOOTH,EASILY CLEANABLE SURFACE AND MAINTAIN. SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE OR REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER AND SEAL RAW WOODEN SURFACES ON WALL NEAR THE MENS TOILET ROOM USING A NON-TOXIC FINISH AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING INTERIORS/EXTERIORS OF ALL COOLERS,HOOD/FILTERS,SIDES OF HOT COOKING FOOD EQUIPMENTS,UPPER PANEL OF ICE MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO SINK STOPPERS AT THE BAR 3 COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE THE WALK-IN-COOLER.INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE THERMOMETERS IN REFRIGERATION UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE STORED ITEMS IN BASEMENT STORAGE ROOMS AT LEAST 6" OFF FLOOR/WALL FOR EASIER CLEANING AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.
  16. Canvass

    0 infractions

  17. Canvass

    0 infractions

  18. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES AT THIS TIME, NO PROOF OF ENROLLMENT. CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN COOLER STORAGE RACKS IN BASEMENT WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPAIR FLOOR IN BASEMENT WALK-IN COOLER, REMOVE STANDING WATER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO REPLACE ALL WATER DAMAGED CEILING TILES THRU-OUT.ALSO NEED TO CLEAN ALL CEILING LIGHT SHIELDS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NEED TO PROVIDE SINK STOPPERS FOR 3 COMP. SINK.
  19. Canvass

    0 infractions

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