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FIESTA DEL SOL RESTAURANTE

2302 S BLUE ISLAND AVE, CHICAGO, IL 60608 · Restaurant

Inspection summary

FIESTA DEL SOL RESTAURANTE has been inspected 5 times by Chicago Department of Public Health since August 6, 2010. The most recent inspection, on August 22, 2013, found no infractions.

3 of 5 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.

The last 2 inspections in a row found no infractions. 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 once on August 6, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 March 3, 2011. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 4 times across 2 separate inspections, most recently on March 3, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times on August 6, 2010. For example: WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    2 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. THE HOOD, FILTERS AND PIPES ABOVE NOT CLEAN HAS GREASE BUILDUP. INSTRUCTED TO CLEAN SAME.
    • 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 IN THE BASEMENT NOT CLEAN ALONG THE WALLS AND IN THE CORNERS. INSTRUCTED TO CLEAN SAME.
  4. License Re-Inspection

    0 infractions

  5. License

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREP COOLER IN KITCHEN NOT UNPLUGGED AND NOT IN SERVICE-MANAGER STATES FREON NEEDS TO BE ADDED TO UNIT. INSTRUCTED TO MAINTAIN COLD TEMPERATURE OF UNIT AT 40F AND BELOW. CRITICAL 7-38-005(A)-BUSINESS NOT OPEN NOR OPERATING-NO CITATION ISUUED.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT RUNNING WATER AT ALL PLUMBING FIXTURES THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE HOT RUNNING WATER AT ALL PLUMBING FIXTURES. CRITICAL 7-38-030. BUSINESS NOT OPEN OR OPERATING-NO CITATION ISSUED.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. KITCHEN STAFF TOILET ON 1ST. FLOOR NOT MAINTAINED. CLOGGED TOILET DUE TO FECES-UNABLE TO FLUSH TOILET. INSTRUCTED TO UNCLOG SAID TOILET AND MAINTAIN IN GOOD REPAIR. CRITICAL 7-38-030. BUSINESS NOT OPEN NOR OPERATING AT THIS TIME-NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY PREP STEAM TABLE BOTTOM IN KITCHEN. INSTALL AND PROVIDE RACKS/SHELVES INSIDE WALK-IN COOLER IN BASEMENT. PROVIDE SPLASH GUARD AT HAND WASH SINK IN KITCHEN.
    • 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. SOME FLOOR SECTIONS IN BASEMENT DRY STORAGE AREA AND AT WALK-IN FREEZER DOOR CRACKED AND IN POOR REPAIR. INSTRUCTED TO REPAIR SAME TO MAKE SMOOTH AND EASILIY CLEANABLE. CLEAN FLOORS INSIDE WALK-IN COOLER AND STAIRCASE.
    • 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. SEAL OPENINGS AT WALL AND CEILING AROUND ALL PIPING, CONDUITS, CRACKS, CREVICES, AROUND ELECTRICAL PANEL BOX IN KITCHEN, BEHIND ICE MACHINE, CUSTOMER AND KITCHEN STAFF TOILET ROOMS, DRY STORAGE AREA IN BASEMENT, ROOM NEXT TO WALK-IN FREEZER. PAINT WALL AND CEILING SECTIONS IN BASEMENT STORAGE AREA AND BY WALK-IN COOLER AND WALK-IN FREEZER. SEAL RAW WOOD SURFACES INSIDE ROOM NEXT TO WALK-IN FREEZER, AROUND DRAIN LINE AT WALL IN BASEMENT, AND AT AROUND REAR EXIT DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO PROVIDE SHATTER PROOF BULBS AND OR LIGHT SHIELDS FOR LIGHT BULBS ABOVE FRONT BEVERAGE SERVICE AREA AND INSIDE WALK-IN FREEZER.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE SELF CLOSING DEVICES AT STAFF TOILET ROOM DOORS ON 1ST. FLOOR AND BASEMENT. PROVIDE MECHANICAL VENTILATION INSIDE STAFF TOILET ROOM IN BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE BACKFLOW PREVENTION DEVICE AT WATER LINE FOR ICE MACHINE AND COFFEE UNIT. PROVIDE FAUCET, HANDLES, AND HOT RUNNING WATER AT ONE COMPARTMENT SINK IN BEVERAGE PREP AREA. PROVIDE DIPPER WELL FOR HAND DIPPED ICE CREAM SCOOPS WITH RUNNING WATER. PROVIDE COMMERCIAL SPRAYER AT THREE COMPARTMENT SINK FOR RINSING LARGE POTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ITEMS FROM HOT WATER TANK ROOM TO PREVENT PEST HARBORAGE. INVERT MOP HEAD IN UTILTY SINK CLOSET AND PROVIDE SHELVES/RACKS FOR CLEANING SUPPLIES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INVERT ICE SCOOP IN CONTAINER.

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