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FRONTERA GRILL/TOPOLOBAMPO

443 - 447 N CLARK ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

FRONTERA GRILL/TOPOLOBAMPO has been inspected 6 times by Chicago Department of Public Health since June 2, 2010. The most recent inspection, on September 3, 2013, found no infractions.

3 of 6 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 source, labelling and allergens and 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 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 December 11, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 June 2, 2010. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 10 times across 3 separate inspections, most recently on December 11, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 December 6, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 December 6, 2011. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Short Form Fire-Complaint

    0 infractions

  3. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MISSING LABELS ON BULK FOOD CONTAINERS, INSTRUCTED TO LABEL. SINGLE SERVICE CUPS USED AS A SCOOP FOR BULK FOODS, INSTRUCTED TO USE PROPER SCOOPS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • LARGE POTS IN KITCHEN THAT DO NOT FIT IN 3-COMP SINK, INSTRUCTED TO USE SMALLER POTS THAT CAN BE SUBMERGED IN SINK BASIN OR DISH MACHINES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • LIVE PLANTS IN A SMALL GREEN HOUSE SET-UP WITH DIRT IN CONTAINERS FOUND IN KITCHEN PREP AREA ABOVE PREP TABLES AND SHELVES, INSTRUCTED TO REMOVE.
  4. Canvass

    7 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers.FOUND NO INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE FOR THE PUBLIC'S VIEW.SERIOUS VIOLATION 7-42-010(B).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE/REPAIR RUSTY SHELVING IN FRONTERA COOK LINE,SEAL RAW WOODEN SURFACES IN BASEMENT DRY STORAGE AREAS USING A NON-TOXIC FINISH.
    • 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.FLOORS ALONG WALLS AND IN ALL CORNERS IN KITCHEN AND BASEMENT REQUIRE A DETAIL CLEANING AND REPAIR BROKEN FLOOR IN BASEMENT LIQUOR STORAGE AREA MUST BE SMOOTH,EASILY CLEANABLE SURFACES.
    • 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.WALLS/CEILINGS AROUND THE DISHMACHINE AREA,FOOD PREP AREAS REQUIRE A DETAIL CLEANING TO REMOVE FOOD SPLASHED DEBRIS ALSO PROVIDE MISSING CEILING TILES IN THE DRY STORAGE CHOCOLATE REAR ROOM LOCATED IN BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.DETAIL CLEAN LIGHT SHIELDS THROUGHOUT THE FOOD PREP AREAS.
    • 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.ELECTRIC OVEN IN FOOD PREP LOCATED IN BASEMENT MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS,DETAIL CLEAN VENTILATION COVERS TO REMOVE DUSTS ACCUMULATIONS THROUGHOUT THE PREMISES.
    • 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.DETAIL CLEAN AND ORGANIZE BASEMENT HOT WATER TANK CLOSET AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE,PROPERLY STORE CLEANING EQUIPMENT OFF THE FLOOR.
  5. Short Form Complaint

    0 infractions

  6. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. Found potentially hazardous food- chicken stock held at between 46.0 F and 57.2 F inside walk in cooler(ambient air temperature of walk in cooler at 38.0 F). Instructed manager all potentially hazardous foods must be held at 40 F or below if held cold. Manager voluntarily discarded all out of temperature foods. Citation issued. Ticket #H000058049.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Observed prep reach in coolers door rubber gaskets ripped. Must repair/replace all damaged cooler door gaskets.
    • 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 following not clean- observed accumilated food build up on lower side of dishmachine drain boards and food build up inside prep coolers rubber door gaskets. Must clean and maintain unclean equipment.
    • 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. Must clean and maintain interior of all unclean floor drains also must detail clean floor under and around shelf racks throughout liquor storage room.
    • 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. Must replace all water stained/damaged ceiling tiles throughout chocolate room also must clean all unclean walls around dishmachine.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Must provide and install light cover for bulbs above dough roller(in chocolate room).
    • 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. Dishmachine pipe/tube leaking at lower side of machine. Must repair leak.

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