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FISTA UNO

2715 N Milwaukee AVE BLDG, CHICAGO, IL 60647 · Restaurant

Inspection summary

FISTA UNO has been inspected 5 times by Chicago Department of Public Health since March 2, 2010. The most recent inspection, on February 4, 2013, found no infractions.

1 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.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 December 9, 2010. For example: POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED

  • 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 7 times across 4 separate inspections, most recently on December 9, 2010. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 once on December 9, 2010. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 once on December 9, 2010. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Complaint

    7 infractions

    • 17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
      • Thawing frozen food for further processing shall be accomplished by storage in a refrigerator at 40?F or less, or by other approved method. OBSERVED IMPROPER DEFROSTING (THAWING) OF POTENTIALLY HAZARDOUS FOODS AT THE TIME OF INSPECTION.FOUND CHICKEN AND BEEF BEING THAWED IN ONE COMPARTMENT SINK IN KITCHEN.CITATION ISSUED 7-38-005(A)SERIOUS INSTRUCTED TO HAVE ABOVE SAID FOODS IN COOLER,TO DEFROST,OR UNDER RUNNING COLD WATER IN THE SINK,OR DEFROST IN MICROWAVE OVEN.CHICKEN AND BEEF OR FISH HAS TO BE THAWED SEPARATELY.CDI
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. OBSERVED NO SANITATION CERTIFICATE,NOR CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN,RICE,BEANS,BEEF,ETC. WERE BEING PREPARED AND SERVE TO THE PUBLIC AT THE TIME OF INSPECTION.CITATION ISSUED 7-38-012 SERIOUS INSTRUCTED TO HAVE FOODSERVICE EMPLOYEES ENROLL IN SANITATION CLASS TO HAVE ONE AVAILABLE AT ALL SHIFT WHEN ABOVE MENTIONED FOODS ARE BEING HANDLED AND SERVED,ALSO TO HAVE SANITATION CERTIFICATE DISPLAYED ON FACILITY AT ALL TIMES.
    • 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. INSTRUCTED TO CLEAN DEBRIS ON THE INTERIOR OF DEEPFRYERS,FILTER ABOVE,EXPOSE HAND WASH SINK,1COMP.SINK,BASE OF SODA DISPENING NOZZLES, AND PLASTIC PANEL INSDE ICE MACHINE.
    • 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. INSTRUCTED TO CLEAN FLOORS WITH WATER AND DEBRIS UNDER STORAGE SHELVES AT FRONT CASHIER CHECK OUT,AT CORNER SIDE OF ICE MACHINE,AND AT NW CORNER OF 3COMP.SINK AREA.
    • 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. INSTRUCTED TO REPAIR WATER STAINED CEILING IN DINING,AND MISSING TILE AT CASHIER CHECK OUT.
    • 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. INSTRUCTED TO REPAIR PIPE LEAKING FROM CEILING AT FRONT CHECK OUT AREA .
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO ORGANIZE UNNECESSARY CLUTTER AT ICE MACHINE AND 1&3COMP.SINK AREAS,AND REMOVE BICYCLE FROM KICHEN.
  3. Short Form Complaint

    1 infraction

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN BOTTOM RING BASE OF SODA DISPENSER MACHINE WITH LIME BUILD-UP.
  4. Short Form Complaint

    1 infraction

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN BOTTOM RING BASE OF SODA DISPENSER MACHINE WITH LIME BUILD-UP.
  5. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN BOTTOM RING BASE OF SODA DISPENSER MACHINE WITH LIME BUILD-UP.

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