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HUARACHES DONA CHIO

1547 W ELMDALE AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

HUARACHES DONA CHIO has been inspected 17 times by Chicago Department of Public Health since February 5, 2010. The most recent inspection, on January 17, 2020, found no infractions.

3 of 17 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, Food source, labelling and allergens and Handwashing and staff hygiene.

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 10 times across 8 separate inspections, most recently on June 5, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 7 times across 6 separate inspections, most recently on May 17, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 May 17, 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 once on February 28, 2017. 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 20 times across 8 separate inspections, most recently on March 7, 2017. 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.

17 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING TCS FOOD. (HANDLES CHICKEN, PORK, ETC.)PRIORITY FOUNDATION. CITATION ISSUED. 7-38-012.MUST PROVIDE.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND READY TO EAT FOOD HELD MORE THAN 24HOURS WITH NO SEVEN DAY CONSUME BY DATE. (COOKED PORK, RICE, ETC.)PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST LABEL PROPERLY.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK FOOD NOT LABELED.(SUGAR, RICE,ETC.). MUST LABEL.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOOD SANITATION MANAGERS WITH NO ALLERGEN TRAINING. MUST PROVIDE.
  4. Canvass

    1 infraction

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED RE-FRIED BEANS AT TEMP OF 47.5F; COOKED GREEN BEANS AT TEMP OF 106.7F TO 108F(BEANS WAS COOKED AT 11am,TODAY PER MANAGER ON DUTY); COOKED PULLED CHICKEN IN RED SAUCE AT TEMP F 45.7F; DICED COOKED BEEF AT TEMP OF 45.6F TO 48.7F. COOKED CORN WITH MUSHROOM AT TEMP OF 51.3F COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. COOKED MUSHROOM AT TEMP OF 46.3F. FOOD TEMPERATURE WAS TAKEN WITH BOTH THERMOMETERS(MANAGER AND SANITARIAN).FOOD MENTIONED WAS STORED INSIDE THE TWO DOOR REACH-IN COOLER,WHICH MAINTAIN TEMP OF 40.4F AND BELOW. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED.POUNDS 20,VALUE 150. CRITICAL VIOLATION:7-38-005(A).
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass Re-Inspection

    5 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATIONS NOT CORRECTED FROM 2-28-17, REPORT #1989852: #24-THREE COMPARTMENT SINK NOT MAINTAINED. FOUND THE THIRD COMPARTMENT SINK NOT DRAINING(BY THE MOP SINK). INSTRUCTED TO REPAIR CAUSE. #29- PREVIOUS MININOR VIOLATIONS NOT CORRECTED FROM 4-12-16, REPORT #1727260 #38- FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVIDE. TODAY OBSERVED THE SAME VIOLATIONS. CRITICAL VIOLATION: 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKET INSIDE THE RIGHT DOOR OF TWO DOOR REACH-IN COOLER BROKEN,INSTRUCTED TO REPAIR. EXPOSED HAND SINK LEGS NOT CLEANABLE(RAW WOOD AND PAPER),NEED TO REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST BUILD-UP ON HEAT RADIATOR AND PIPE ON CEILING IN PREP AREA,INSTRUCTED TO CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BROKEN CEILING ABOVE THE FRONT WINDOW,IN DINING AREA,NEED TO REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET AT THREE COMPARTMENT SINK IS LEAKING. MUST REPAIR SAID FAUCET.
  7. Canvass

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMPARTMENT SINK NOT MAINTAINED. FOUND THE THIRD COMPARTMENT SINK NOT DRAINING(BY THE MOP SINK).INSTRUCTED TO REPAIR CAUSE. SERIOUS VIOLATION:7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MININOR VIOLATIONS NOT CORRECTED FROM 4-12-16,REPORT#1727260 #38- FOUND NO EXHAUST VENT AT RESTROOM. MUST INSTALL EXHAUST VENT AT RESTROOM. FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVIDE. TODAY 2-28-17 OBSERVED THE SAME VIOLATION. SERIOUS VIOLATION:7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKET INSIDE THE RIGHT DOOR OF TWO DOOR REACH-IN COOLER BROKEN,INSTRUCTED TO REPAIR. EXPOSED HAND SINK LEGS NOT CLEANABLE(RAW WOOD AND PAPER),NEED TO REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST BUILD-UP ON HEAT RADIATOR AND PIPE ON CEILING IN PREP AREA,INSTRUCTED TO CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BROKEN CEILING ABOVE THE FRONT WINDOW,IN DINING AREA,NEED TO REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET AT THREE COMPARTMENT SINK IS LEAKING,ALSO THREADED.MUST REPAIR SAID FAUCET AND PROVIDE UN THREAD FAUCET
  8. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.(RICE, BEANS, ETC.) MUST LABEL ALL BULK FOOD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO EXHAUST VENT AT RESTROOM. MUST INSTALL EXHAUST VENT AT RESTROOM. FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVIDE.
  9. Canvass

    4 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK LEFT SIDE FAUCET HOT WATER HANDLE LEAKING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • METAL STEM THERMOMETERS NOT CALIBRATED. INSTRUCTED MANAGER METAL STEM THERMOMETERS MUST BE CALIBRATED FOR FOOD HANDLERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRIANTS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  10. Canvass

    1 infraction

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED A CONTAINER OF CHICKEN AT 51.3F AND A CONTAINER OF PORK AT 52.3F INSIDE THE TWO DOOR REFRIGERATOR. THE AMBIENT TEMPERATURE OF THE COOLER WAS 40.4F. MANAGEMENT VOLUNTARILY DISCARDED 40# OF FOOD WORTH $75. CRITICAL VIOLATION 7-38-005A.
  11. Canvass Re-Inspection

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • STILL NOTED TEMPERATURE OF SERVICE COOLER TO BE 48.7F. NO FOOD ITEMS INSIDE COOLER AT THIS TIME. CRITICAL VIOLATION 7-38-005A NO CITATION ISSUED. EQUIPMENT REMAINED TAGGED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • STILL NO CERTIFIED FOOD MANAGER ON DUTY OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. STILL INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON DUTY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012. (SECOND OFFENSE)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS INSIDE 2 DOOR COOLER AT REAR NOT PROPERLY LABELED WITH DATE, NAME ETC. INSTRUCTED TO ALWAYS LABEL FOOD ITEMS INCLUDING BULK ITEMS DURING STORAGE.
  12. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF SERVICE COOLER AT THE FRONT SERVING COUNTER TO BE IMPROPER AT 61.8F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL PROPER TEMPERATURE OF 40F OR BELOW IS ATTAINED.MANAGER IMMEDIATELY CALLED REFRIGERATION COMPANY FOR SERVICING. PREMISES HAS ANOTHER COOLER MAINTAINING PROPER TEMPERATURE OF 40F.BY END OF INSPECTION STILL NO REPAIR PERSON FOR EQUIPMENT. SERVICE COOLER TAGGED AND HELD FOR INSPECTION. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER AT FRONT COUNTER AND 2 DOOR REFRIGERATION UNIT AT REAR TO BE IMPROPER BETWEEN 46F TO 85F. (PORK 46.8F, BEEF 48.2F, REFRIED BEANS 48.6F,BEEF FOOT 50.5F, PUBLANO 85.5F,CHICKEN 54.0F,GROUND BEEF/POTATO 56.3F,PORK 48.6F, RICE 55.2F AND EGGS 51.9F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 25LBS OF PRODUCTS WORTH $273.00 THROUGH DENATURING PROCESS. INSTRUCTED TO ALWAYS MONITOR FOOD PRODUCTS THROUGH EITHER TEMPERATURE LOG OR TIME LOG. CRITICAL CITATION ISSUED FOR VIOLATION #7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY OR CITY OF CHICAGO FOOD CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (REFRIED BEANS, SOUPS, CHICKEN ETC). INSTRUCTED TO ALWAYS HAVE A CITY FOOD CERTIFICATE AT ALL TIMES AND A FOOD SERVICE MANAGER ON SITE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS INSIDE 2 DOOR COOLER AT REAR NOT PROPERLY LABELED WITH DATE, NAME ETC. INSTRUCTED TO ALWAYS LABEL FOOD ITEMS INCLUDING BULK ITEMS DURING STORAGE.
  13. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED PULLED CHICKEN AT TEMP OF 118.4F STORED ON TOP OF THE SHELF, CORN MUSHROOM AT TEMP OF 93.2F; CHICKPEAS 93.2F; COOKED RICE AT TEMP OF 103.7F; COOKED POTATOES WITH CHORIZO AT TEMP OF 83.8F; BEEF BRAIN AT 75.2F COOKED BEANS AT TEMP OF 53.2F. NO PROOF OF TIME AND TEMPERATURE LOG NOR LOG FOR COOLING PROCESS, PRESENTED AT THIS TIME. INFORMATION AND COPIES OF TIME AND TEMPERATURE LOG, ALSO A LOG FOR COOLING PROCESS GIVEN. FOOD DISCARDED AND DENATURED. POUNDS 33; VALUE 210. CRITICAL VIOLATION: 7-38-005(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZE SOLUTION USED AT THREE COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING AND RINSING PLATES,POTS UTENSILS ETC,WITHOUT USING SANITIZING SOLUTION AT THIRD COMPARTMENT SINK. PERSONALLY SET-UP AND SHOWED HOW TO SET UP THREE COMPARTMENT SINK: WASH, RINSE, AND SANITIZE(100 PPM). CRITICAL VIOLATION:7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO PROOF OF CITY SANITATION CERTIFICATE PROVIDED ON PREMISES, NO CERTIFICATE POSTED OR AVAILABLE. INSTRUCTED TO OBTAIN IT BY ENROLLING IN SANITATION CLASS. SERIOUS VIOLATION: 7-38-012A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ITEMS AWAY FROM MOP SINK. MOP SINK MUST BE ACCESSIBLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REMOVE THREADS FROM LEFT FAUCET AT THREE COMPARTMENT SINK
  14. Complaint Re-Inspection

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER INSIDE ALL COOLERS.
  15. Complaint

    6 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. FOUND PREVIOUS MINOR VIOLATIONS OF 03-11-11 REPORT #579689 #S31,32,36,&38 NOT CORRECTED AT THIS TIME. 31(INSTRUCTED TO TO INVERT ALL CLEAN UTENSILS ON THE THE SHELVES AND ON COUNTERS THROUGHOUT AT ALL TIMES. 32(INSTRUCTED TO PROVIDE SPLASH GAURD ON MOP SINK AT THE SIDE OF 3COMP.SINK. 36(INSTRUCTED TO PROVIDE SHIELD MISSING ON LIGHT BULB IN KITCHEN ABOVE PREP COUNTER, AND CLEAN DEBRIS INSIDE LIGHT SHIELD AT DINING. 38(INSTRUCTED TO REPAIR FAUCET JOINTS ON 3COMP.SINK LEAKING WATER.ALSO MUST ADJUST 3COMP.SINK TO COMPLETELY DRAIN OFF WATER, SAID SINK IS TILTED). CITATION ISSUED 7-42-090 SERIOUS. INSTRUCTED TO COMPLY WITH ABOVE PREVIOUS ORDERS BY REINSPECTION NEXT WEEK.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE DATES ON PREPARED / COOKED FOODS IN COOLERS AND LABEL DRY FOOD CONTAINERS WITH FOOD NAME .
    • 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 AND STAINS ON 3COMP.&MOP SINKS.
    • 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 REPAIR DAMAGED WALL BRACKETS ON FLOORS,AND OPENING UNDER DOOR POST IN TOILET 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. INSTRUCTED TO REPAIR TOILET BOWL/TANK RUNNING SLOWLY WHEN FLUSHED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETER INSIDE ALL COOLERS.
  16. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON THE SHELVES AND ON COUNTERS THROUGHOUT,AT ALL TIMES.
    • 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. INSTRUCTED TO PROVIDE SPLASH GAURD ON MOP SINK AT THE SIDE OF 3COMP.SINK.
    • 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 REPAIR MISSING FLOOR BASE ALONG WALLS IN DINING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE SHIELD MISSING ON LIGHT BULB IN KITCHEN ABOVE PREP COUNTER,AND CLEAN DEBRIS INSIDE LIGHT SHIELD AT DINING.
    • 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 FAUCET JOINTS ON 3COMP.SINK LEAKING WATER,AND HOT WATER KNOB ON HAND WASH SINK IN TOILET. ALSO MUST ADJUST 3COMP.SINKS TO COMPLETELY DRAIN OFF WATER,SAID SINK IS TILTED.
  17. Complaint

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.found food items not properly dated/labeled in coolers must date and label all food items in coolers.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, cooking equipment need cleaning.
    • 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 under heavy equipment cooking euipment need detailed cleaning(corners).
    • 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. Use dustless cleaning methods.walls that had peeling paint in prep area shall be repair.
    • 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.missing light shield in kitchen prep area shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust canopy not clean nedds detailed cleaning.exhaust vents (ventilation) in kitchen area needs cleaning.

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