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DEPASADA RESTAURANT

1642 W CHICAGO AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

DEPASADA RESTAURANT has been inspected 11 times by Chicago Department of Public Health since January 11, 2011. The most recent inspection, on July 17, 2017, found no infractions.

2 of 11 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, Pests and Food source, labelling and allergens.

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 2 times on January 24, 2014. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on January 15, 2013. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 January 24, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on June 15, 2012. 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 25 times across 9 separate inspections, most recently on June 10, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NECK FAUCET AT THREE COMPARTMENT SINK IS LEAKING,INSTRUCTED TO REPAIR. SWING DOOR BETWEEN DINING AREA AND PREP AREA,BROKEN NEED TO BE REPLACE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • EMPLOYEE NOT WEARING HAIR RESTRAINT,INSTRUCTED TO PROVIDED
  3. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT FAUCET AT 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN AT ALL TIMES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER TO OBTAIN FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES. CORRECT AND MAINTAIN AT ALL TIMES.
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FAN GUARDS INSIDE REACH-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES IN PREP AREA. CLEAN ALL CEILING VENTS(DUST BUILDUP).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR SLOW DRAINING SINK IN WASHROOM.
  5. Canvass

    9 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE WASHING POTS, PANS, AND UTENSILS IN 3-COMPARTMENT SINK WITH NO SANITIZER. INSTRUCTED MANAGER TO PROPERLY SET UP 3-COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL PREPARED FOOD IN COOLERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED CLEAN UTENSILS STORED ON DRAINING RACK ON TOP OF UTILITY SINK. INSTRUCTED MANAGER TO REMOVE, RE-WASH, RINSE, SANITIZE UTENSILS AND STORE INVERTED IN SANITARY MANNER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTALL SPLASH GUARD BETWEEN 3-COMPARTMENT AND UTILITY SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ELEVATE ALL STOCK OFF FLOOR. REPLACE DAMAGED FLOOR TILES IN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES IN PREP AREA AND CLEAN CEILING VENTS (DUST BUILDUP).
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS IN ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WAASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
  6. Canvass Re-Inspection

    6 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • Previous serious violation not corrected: report #1277654, 01-15-2013: #19-Grease box not provided or maintained on premises. Observed three 5 gallon containers in rear on ground with waste grease around containers. Instructed that premises must provide waste grease receptables for establishment. Critical citation issued 7-42-090. Manager provided contract at end of inspection for grease box.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Gasket not maintained on rear 2 door cooler. Instructed to replace worn gasket.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Exterior of cooking equipment not cleaned. Instructed to detail clean and sanitize daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling and light and ventilation covers not cleaned. Instructed to detail clean all cover and replace damaged ceiling tile in prep area.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored in utility closet. Instructed to elevate supplies 6 inches or higher.
  7. Canvass

    7 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • Grease box not provided or maintained or premises. Observed three 5 gallon containers in rear outside on ground with waste grease around containers. Instructed that premises must provided proper waste grease receptacle for establishment. Serious citation issued 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No Certified Food Manager on premises or Certificate posted when potentially hazardous foods-Steak at 140.0 F is being prepared and served. Instructed that a city of chicago certificate original must on posted and manager on premises during all hours of operation. Serious citation isued 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Gasket not maintained on rear 2 door cooler. Instructed to replace worn gasket.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Exterior of cooking equipment not cleaned. Instructed to detail clean and sanitize daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling and light and ventilation covers not cleaned. Instructed to detail clean all cover and replace damaged ceiling tile in prep area.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored in utility closet. Instructed to elevate supplies 6 inches or higher.
  8. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR BROKEN GASKETS AT THE 2 DOOR COOLERS IN THE KITCHEN AREA,AND A BARRIER IS NEEDED AT FRONT SERVICE COUNTER TO PROTECT AGAINST PUBLIC CONTAMINATION.ALSO SINK STOPPERS ARE NEEDED FOR THE 3 COMP SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BURNT-OUT LIGHT BULBS AT THE REAR AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DETAIL CLEAN DUSTS ACCUMULATION ON VENTILATION COVERS IN THE KITCHEN AREA,HOOD OVER THE COOKING EQUIPMENTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTERED CONDITIONS INSIDE THE HOT WATER TANK CLOSET,MOP SINK MUST BE MADE ACCESSIBLE AT ALL TIMES FOR WASTE WATER DISPOSAL.
  9. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND NO PEST CONTROL LOG BOOK AVAILABLE DURING THIS INSPECTION. MUST PROVIDE,MAINTAIN AT ALL TIMES.SERIOUS VIOLATION 7-38-020
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND 3 COMP SINK NOT MAINTAINED I.E. WATER SEEPING THROUGH FROM MIDDLE COMPARTMENT ONTO LEFT COMPARTMENT WHEN IS FILLED.INSTRUCTED MANAGER TO APPLY A LIGHT WELD TO SMOOTH,EASILY CLEANABLE SURFACE,REPAIR WATER LEAK AT PIPE BENEATH SAID SINK. SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR BROKEN GASKETS AT THE 2 DOOR COOLERS IN THE KITCHEN AREA,AND A BARRIER IS NEEDED AT FRONT SERVICE COUNTER TO PROTECT AGAINST PUBLIC CONTAMINATION.ALSO SINK STOPPERS ARE NEEDED FOR THE 3 COMP SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BURNT-OUT LIGHT BULBS AT THE REAR AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DETAIL CLEAN DUSTS ACCUMULATION ON VENTILATION COVERS IN THE KITCHEN AREA,HOOD OVER THE COOKING EQUIPMENTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTERED CONDITIONS INSIDE THE HOT WATER TANK CLOSET,MOP SINK MUST BE MADE ACCESSIBLE AT ALL TIMES FOR WASTE WATER DISPOSAL.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • OBSERVED A CUSTOMER WALKING INTO THE FOOD PREP AREA DURING THIS INSPECTION.
  10. License Re-Inspection

    0 infractions

  11. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. NO MOP SINK ON SITE MUST PROVIDE

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