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LACASA DEL PUEBLO TAQUERIA

1834 S BLUE ISLAND AVE, CHICAGO, IL 60608 · Restaurant

Inspection summary

LACASA DEL PUEBLO TAQUERIA has been inspected 12 times by Chicago Department of Public Health since May 27, 2011. The most recent inspection, on December 18, 2017, recorded 9 infractions.

None of the 12 inspections on record were free of infractions. 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.

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 4 times across 4 separate inspections, most recently on December 11, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 3 times across 3 separate inspections, most recently on December 18, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 3 times across 3 separate inspections, most recently on December 11, 2017. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 once on December 11, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 42 times across 12 separate inspections, most recently on December 18, 2017. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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.

12 inspections

  1. Complaint Re-Inspection

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTIUSE UTENSILS ON LOWER SHELVES OF PREP TABLES AND DISH STORAGE SHELVES AND PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SHELVING UNITS IN WALK IN FREEZER TO ELEVATE FOODS OFF OF FLOOR.MUST REMOVE RUST FROM 1ST FL. FRONT PREP AREA PREP COOLER AND SALSA COOLER,BASEMENT PREP AREA AND WALK IN COOLER SHELVING UNITS.MUST REPAIR OR REPLACE CRACKED LIDS ON FOOD STORAGE CONTAINERS IN BASEMENT AND WORN DOOR GASKET ON HOT HOLDING CABINET.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRIS FROM EXTERIOR OF FOOD STORAGE CONTAINERS,FRYER CABINET,OVENS,STEAM TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR OR REPLACE DAMAGED FLOORING IN REAR PREP AREA UNDER AND AROUND COOKING EQUIPMENT AND SINKS AND LOOSE FLOOR TILES ENTERING INTO REAR PREP AREA.MUST CLEAN GREASE AND FOOD DEBRIS FROM FLOOR UNDER COOKING EQUIPMENT IN REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE DAMAGED AND LOOSE WALLS AND WALL BASES IN FRONT PREP AREA BEHIND PREP COOLER,NEXT TO HAND SINK IN 1ST FL. REAR PREP AREA, LOOSE WALL BASES THROUGHOUT BOTH 1ST FL. PREP AREAS, STAINED CEILING TILES IN DINING AREA. MUST CLEAN DUST BUILD UP FROM UPPER WALL BEHIND DISH MACHINE AREA. MUST SCRAPE AND PAINT PEELING PAINT ON CEILING IN BASEMENT FOOD STORAGE AREA NEAR WALK IN FREEZER. MUST REMOVE GRAFITTI FROM CEILING IN MEN'S TOILET ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD IN BASEMENT PREP AREA ABOVE PREP TABLE. MUST REPLACE BURNTOUT LIGHT IN DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,REMOVE AND ORGANIZE CLUTTER AND FOOD OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT.
  2. Complaint

    12 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS BY FOOD HANDLER AT THIS TIME.OBSERVED FOOD HANDLER PUT SEVERAL TORTILLAS ON THE GRILL WITH BARE HANDS AND FLIP THEM ON THE GRILL TO PUT THEM IN A BASKET TO BE SERVED.MUST PROVIDE GLOVES OR UTENSILS TO HANDLE READY TO EAT FOODS.(CRITICAL 7-38-010A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED DOORS NOT TIGHT FITTING.OBSERVED APPX. "1/2-3/4" GAP ALONG BOTTOM OF FRONT AND REAR DOORS.MUST RODENT PROOF DOORS TO BE TIGHT FITTING.(SERIOUS 7-38-020)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTIUSE UTENSILS ON LOWER SHELVES OF PREP TABLES AND DISH STORAGE SHELVES AND PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SHELVING UNITS IN WALK IN FREEZER TO ELEVATE FOODS OFF OF FLOOR.MUST REMOVE RUST FROM 1ST FL. FRONT PREP AREA PREP COOLER AND SALSA COOLER,BASEMENT PREP AREA AND WALK IN COOLER SHELVING UNITS.MUST REPAIR OR REPLACE CRACKED LIDS ON FOOD STORAGE CONTAINERS IN BASEMENT AND WORN DOOR GASKET ON HOT HOLDING CABINET.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRIS FROM EXTERIOR OF FOOD STORAGE CONTAINERS,FRYER CABINET,OVENS,STEAM TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR OR REPLACE DAMAGED FLOORING IN REAR PREP AREA UNDER AND AROUND COOKING EQUIPMENT AND SINKS AND LOOSE FLOOR TILES ENTERING INTO REAR PREP AREA.MUST CLEAN GREASE AND FOOD DEBRIS FROM FLOOR UNDER COOKING EQUIPMENT IN REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE DAMAGED AND LOOSE WALLS AND WALL BASES IN FRONT PREP AREA BEHIND PREP COOLER,NEXT TO HAND SINK IN 1ST FL. REAR PREP AREA,LOOSE WALL BASES THROUGHOUT BOTH 1ST FL. PREP AREAS,STAINED CEILING TILES IN DINING AREA.MUST CLEAN DUST BUILD UP FROM UPPER WALL BEHIND DISH MACHINE AREA.MUST SCRAPE AND PAINT PEELING PAINT ON CEILING IN BASEMENT FOOD STORAGE AREA NEAR WALK IN FREEZER.MUST REMOVE GRAFITTI FROM CEILING IN MEN'S TOILET ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD IN BASEMENT PREP AREA ABOVE PREP TABLE.MUST REPLACE BURNTOUT LIGHT IN DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN BASEMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER FOR HOT HOLDING CABINET.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,REMOVE AND ORGANIZE CLUTTER AND FOOD OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT.
  3. Complaint

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE 3 DOOR PREP COOLER AND WALK-IN COOLER. OBSERVED MILK AT 53.6F, EGGS AT 63.5F, CHORIZO AT 54.9F, REFRIED BEANS AT 59.5F, BEEF AT 49.9F, PORK AT 57.9F, SHRIMP PATTIES AT 57.7F, CHEESE AT 53.6F. MANAGEMENT VOLUNATRILY DISCARDED APPROXIMATELY 150# OF FOOD WORTH $300. CRITICAL VIOLATION 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A GAP UNDER THE DOOR OF THE WALK-IN COOLER. MUST REPLACE DOOR THRESHOLD. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER AND CHEST FREEZER. MANAGEMENT INSTRUCTED TO STORE ALL FOODS IN FOOD GRADE STORAGE BAGS ONLY.
  4. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED SOME DRY STORAGE BINS (CHILES, FLOUR) LOCATED IN THE DRY STORAGE AREA OF THE BASEMENT WITHOUT LABELS CONTAINING PRODUCT NAME. INSTRUCTED TO LABEL ALL DRY STORAGE CONTAINERS AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUST ON THE SHELVES WITH THE EQUIPMENT LOCATED IN THE BASEMENT. INSTRUCTED TO REMOVE RUST AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF ICE MACHINE WITH A SLITE PINKISH/BROWNISH SUBSTANCE. INSTRUCTED TO CLEAN AND MAINTAIN. MANAGER CLEANED SAID ICE MACHINE DURING INSPECTION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNDER ALL HEAVY COOKING EQUIPMENT ARE IN NEED OF CLEANING TO REMOVE FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED INTERIOR OF FRYERS AND OVENS WITH ACCUMULATED FOOD AND GREASE DEBRIS. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED GREASE ON THE WALL BEHIND FRYERS AND STOVES. INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Complaint Re-Inspection

    6 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT #1567070 ON 9-2-15. 29-PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1533005 ON 4-17-15. 32-REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING FOR STORAGE IN BASEMENT. INSTALL SPLASH GUARD BETWEEN BASEMENT EXPOSED SINK AND PREP TABLE. 35-CLEAN LIGHT SHIELDS, CEILING VENTS, AND CEILING TILES IN PREP AREA(DUST BUILDUP). REPLACE STAINED CEILING TILES IN FIRST FLOOR AND BASEMENT PREP AREAS. 38-REPAIR VENTILATION FAN IN WOMEN WASHROOM. 41-STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. 45-NO FOOD HANDLER CERTIFICATES AVAILABLE DURING INSPECTION. MUST PROVIDE CERTIFICATES FOR ALL EMPLOYEES. CRITICAL VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR LOOSE GASKET ON WALK-IN COOLER DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ICE MACHINE, FRYER CABINETS, AND COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING BASEBOARDS ALONG WALLS IN REAR KITCHEN AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REMOVE PLASTIC AND PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  6. Complaint

    7 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE WASHING MULTI-USE FOOD EQUIPMENT, POTS, PANS, AND UTENSILS IN 3-COMPARTMENT SINK WITH NO SANITIZER AND 3-COMPARTMENT SINK NOT SETUP. INSTRUCTED MANAGER TO PROPERLY SET UP 3-COMPARTMENT SINK T0 WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1533005 ON 4-17-15. 32-REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING FOR STORAGE IN BASEMENT. INSTALL SPLASH GUARD BETWEEN BASEMENT EXPOSED SINK AND PREP TABLE. 35-CLEAN LIGHT SHIELDS, CEILING VENTS, AND CEILING TILES IN PREP AREA(DUST BUILDUP). REPLACE STAINED CEILING TILES IN FIRST FLOOR AND BASEMENT PREP AREAS. 38-REPAIR VENTILATION FAN IN WOMEN WASHROOM. 41- STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. 45-NO FOOD HANDLER CERTIFICATES AVAILABLE DURING INSPECTION. MUST PROVIDE CERTIFICATES. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR LOOSE GASKET ON WALK-IN COOLER DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ICE MACHINE, FRYER CABINETS, AND COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING BASEBOARDS ALONG WALLS IN REAR KITCHEN AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REMOVE PLASTIC AND PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  7. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • IMPROPER TEMPERATURE OF RAW CHICKEN 61.8F-64F STORED ON PREP TABLE. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 15LBS AND $30 OF CHICKEN. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING FOR STORAGE IN BASEMENT. INSTALL SPLASH GUARD BETWEEN BASEMENT EXPOSED SINK AND PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, PREP TABLES, COOKING EQUIPMENT, COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN LIGHT SHIELDS, CEILING VENTS, AND CEILING TILES IN PREP AREA(DUST BUILDUP). REPLACE STAINED CEILING TILES IN FIRST FLOOR AND BASEMENT PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR EXPOSED SINK IN BASEMENT PREP AREA(SLOW DRAINING). REPAIR VENTILATION FAN IN WOMEN WASHROOM. REPLACE MISSING BASEBOARDS ALONG WALLS IN FIRST FLOOR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. ORGANIZE REACH-IN AND WALK-IN COOLERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES AVAILABLE DURING INSPECTION. MUST PROVIDE CERTIFICATES.
  8. Complaint

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HANDSINK IN BASEMENT PREP AREA WHERE FOOD HANDLERS ARE CURRENTLY MAKING TAMALES NOT MAINTAINED, BASIN OF SINK NOT CLEAN, EXCESSIVE FOOD DEBRIS, PIPE REMOVED UNDERNEATH SINK CAUSING WATER TO ACCUMULATE ON FLOOR AND NO SANITARY HAND DRYING DEVICE. 1ST FLOOR EXPOSED HANDSINK IN REAR PREP AREA WITHOUT SOAP. INSTD TO MAINTAIN SINKS AND PROVIDE SOAP AND SANITARY HAND DRYING DEVICE AT ALL EXPOSED HANDSINKS. PLUMBER ARRIVED BY END OF INSPECTION TO REPAIR SINK. CITATION ISSUED 7-38-030 CRITICAL.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN EQUIPMENT POTS IMPROPERLY STORED ON FLOOR. INSTD TO ELEVATE AND INVERT SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR LOOSE WALLBASE IN 1ST FLOOR PREP AREAS. INSTD TO REPAIR SAME AND HAVE TIGHT FITTING.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN DESIGNATED AREA.
  9. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE OBSERVED. PAINT BOTTOMS OF ALL PREP TABLES WHERE RUSTY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER FRYERS TO REMOVE GREASE NOTED. CLEAN FLOORS IN WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUST FROM VENTILATION FAN IN EMPLOYEE WASHROOM. ALSO REMOVE DUST FROM VENTS AND WALL IN KITCHEN PREP AREA. REMOVE DUST FROM FAN GUARD COVERS IN WALK-IN COOLER IN BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • A LIGHT SHIELD IS NEEDED FOR ONE SET OF LIGHTS IN KITCHEN; PROVIDE.
  10. Complaint

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE WALK IN COOLER DOOR GASKET IS DAMAGED AND DOES NOT SEAL, RESET THE GASKET SO THE DOOR CLOSES PROPERLY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE BASEBOARDS ARE DAMAGED SOUTH OF THE 2 COMPARTMENT SINK, REPAIR THE HOLE AND SEAL THE STAINLESS STEEL CORNERS SO THEY ARE SMOOTH AND SANITARY. SWEEP AND MOP THE KITCHEN FLOORS FROM CORNER TO CORNER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHT ABOVE THE REAR KITCHEN IS MISSING THE SHIELD, REPLACE THE LIGHT SHIELD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE BASEMENT HAND SINK HAS A SMALL LEAK, REPAIR PLUMBING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • THE MOP AREA IS MILDEWED, SCRUB CLEAN AND SANITIZE THE AREA.
  11. Canvass

    5 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. CLEAN THE FRYERS AND CABINETS BELOW HAS GERASE BUILDUP AND CLEAN THE REACHIN COOLERS HAS FOOD DEBRIS IN.
    • 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. CLEAN THE FLOORS UNDER THE COOKING EQUIPMENT HAS SOME GREASE BUILDUP ON THEM.
    • 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. CLEAN THE WALLS BEHIND THE COOKING EQUIPMENT HAS SPLASHED ON FOOD DEBRIS ON THEM. .
    • 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. CLEAN THE LIGHT SHIELDS IN THE PREP AREA AND THE DINING ROOM HAS DUST BUILDUP.
    • 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. CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST BUILDUP.
  12. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN THE TWO FRYERS AND CABINETS BELOW HAS GREASE BUILDUP.
    • 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. CLEAN THE FLOORS UNDER THE HEAVY EQUIPMENT IN THE PREP AREA AND IN THE DISH MACHINE ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Use dustless cleaning methods. CLEAN THE WALLS BEHIND THE COOKING EQUIPMENT HAS SPLASHED ON FOOD DEBRIS ON THEM.

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