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MACHETES PA MATAR EL HAMBRE

4888 S ARCHER AVE, CHICAGO, IL 60632 · Restaurant

Inspection summary

MACHETES PA MATAR EL HAMBRE has been inspected 9 times by Chicago Department of Public Health since August 29, 2014. The most recent inspection, on July 5, 2018, found no infractions.

3 of 9 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 and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on April 11, 2018. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 January 4, 2018. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 4 separate inspections, most recently on April 11, 2018. 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 3 times across 3 separate inspections, most recently on January 25, 2018. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 2 times across 2 separate inspections, most recently on March 10, 2017. For example: FOOD HANDLER REQUIREMENTS MET

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.

9 inspections

  1. Canvass

    0 infractions

  2. Complaint

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED THE FRONT CONDIMENT COOLER AT IMPROPER TEMPERATURE, COOLER AT 53.9*F AT THIS TIME, INSTRUCTED NOT TO USE MUST MAINTAIN FOOD PRODUCT AT 40*F OR BELOW. CONDIMENT COOLER TAGGED. DO NOT USE.CRITICAL7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED THE FOLLOWING FOOD ITEMS AT IMPROPER TEMPERATURES, SOUR CREAM 53.7*F, PRE COOKED/COOLED SAUCES GREEN PEPPER/W OIL 46.8*F, LIGHT RED SAUCE 46.7*F, AND DARK RED SAUCE 50.1*F AT THIS TIME, INSTRUCTED MANAGER TO DENATURE AND DISPOSE OF THERE SAUCES MUST BE KEPT 40*F, OR BELOW CRITICAL 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FOIL ON THE REAR FRYER, INSTRUCTED TO REMOVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE REAR STOVE TOP NOT CLEAN, INSTRUCTED TO CLEAN.
  3. Short Form Complaint

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CRACKED FLOOR TILES IN DINING AREA. INSTD TO REPLACE AND MAINTAIN SAME.
  4. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • COOKED FOODS NOT LABELED OR DATED. INSTD TO PROPERLY DO SO.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CRACKED FLOOR TILES IN DINING AREA. INSTD TO REPLACE AND MAINTAIN SAME.
  5. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE REAR 2 DOOR COOLER INTERIOR NOT CLEAN, INSTRUCTED TOI CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR FRONT WITH BEOKEN TILES, INSTRUCTED TO REPLACE. ALSO FLOOR UNDER THE REAR HAND SINK/DISH SINK NOT CLEAN,ALSO BEHIND REAR COOKING AREA NOT CLEAN. INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALL UNDER REAR KITCHEN HAND SINK IN POOR REPAIR, INSTRUCTED TO REPAIR/REPLACE. ALSO REPLACE WATER DAMAGED CEILING TILES IN FRONT DINING AREA, CLEAN LIGHT SHIELD IN REAR REST ROOM.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED TWO EMPLOYEES NOT IN COMPLIANCE WITH THE IDPH'S FOOD HANDLER REQUIREMENTS, GIVEN COPY OF REQUIREMENTS, INSTRUCTED TO PROVIDE.
  6. Canvass

    0 infractions

  7. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER DOOR GASKETS OF PREP COOLER IN POOR REPAIR, LOOSE. INSTD TO REPAIR/REPLACE SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR BOTTOM OF COOLER IN REAR PREP AREA NOT CLEAN. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENTILATION FAN COVER WITH DUST ACCUMULATION. CLEAN SAME AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS, RECORDS IN PLACE. INSTD TO PROVIDE SAME.
  8. License Re-Inspection

    0 infractions

  9. License

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED REFRIGERATOR UNPLUGGED AND NOT WORKING PROPERLY. TAGGED REFRIGERATION UNIT. CRITICAL VIOLATION 7-38-005 (A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED STOVETOP WITH RUSTY SURFACE. REMOVE RUST AND RESTORE SURFACE TO A SMOOTH EASILY CLEANBALE SURFACE AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED GREASE TRAP AT 3 COMPARTMENT SINK CONTAINING RUST. MUST REMOVE RUST AND PAINT. RESTORE TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SHELF BELOW GRILL NOT SMOOTH AND EASILY CLEANABLE. RESTOR SURFACE TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN.

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