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MARGARITA DISTRIBUTORS

2332 S BLUE ISLAND AVE BLDG, CHICAGO, IL 60608 · Restaurant (Wholesale)

Inspection summary

MARGARITA DISTRIBUTORS has been inspected 6 times by Chicago Department of Public Health since February 5, 2010. The most recent inspection, on December 9, 2011, found no infractions.

2 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 temperature control and Pests.

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 2 times on February 5, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 February 5, 2010. 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 8 times across 3 separate inspections, most recently on November 17, 2011. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 on February 5, 2010. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 6, 2011. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

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 Re-Inspection

    0 infractions

  2. Canvass

    1 infraction

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • MUST INSTALL AN EXPOSED HANDSINK WITH HOT/COLD RUNNING WATER, SOAP AND HANDTOWELS IN COMMON AREA WHERE SPICES WILL BE BAGGED FOR HANDWASHING. OWNER INTENDS TO GET A SHARED KITCHEN SUPPLEMENTAL LICENSE AND MUST COMPLY WITH THE RULES AND REGS OF THAT ORDINANCE PER SUPERVISOR.
  3. Canvass

    2 infractions

    • 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. THE CEILINGS AND PIPOPES ABOVE THE BASEMENT STORAGE ARE PEELING AND EXPOSED INSULATION IS FALLING DOWN, CLEAN AND RESEAL THE CEILINGS OFF LOOSE PAINT AND SECURE THE FALLING INSULATION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • A THREE COMPARTMENT SINK WILL BE REQUIRED IN ORDER TO WASH, RINSE AND SANITIZE SCOOPS AND EQUIPMENT USED TO REPACKAGE DRY HERBS AND SPICES. NO REPACKAGING IS CURRENTLY BEING DONE OR WILL BE ALLOWED UNTIL SAID SINK IS INSTALLED.
  4. License Re-Inspection

    0 infractions

  5. License Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • roofline. MUST PROVIDE A MOP SINK CONNECTED TO CITY PLUMBING WITH HOT AND COLD RUNNING WATER PER CITY CODE.
  6. License

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. REPAIR BOTH THE WALK IN COOLER AND WALK IN FREEZER TO MAINTAIN PROPER TEMPS OF 40.0f OR LOWER FOR THE COOLER AND 0.0f OR LOWER FOR THE FREEZER.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO PEST CONTROL LOG BOOK ON SITE-MUST PROVIDE A COMPLETE LOG BOOK TO INCLUDE 1).A CURRENT LICENSE FOR BOTH THE TECHNICATION AND THE COMPANY. 2).COPY OF MSDS USED (PESTCIDES) 3).CURRENT RECEIPTS 4).MAP OF PREMISES WITH ALL BAIT STATIONS MARKED ON THE MAP. MAKE ALL DOORS TIGHT FITTING.
    • 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. KITCHEN AREA MUST BE CLEAN, CEILING ALL RAWWOOD INSIDE OF KITCHEN CABINETS, REPAIRING/REPLACING/REMOVING UNDERCOUNTER DISHWASHER.
    • 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. REPAIR RUSTY SURFACES i.e. DOOR OF ELEVATOR SHELVES ETC THROUGHOUT PREMISES.
    • 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. ALL FLOOR THROUGHOUT MUST BE EASY CLEANABLE, WITH COVING/BASEBOARDS THROUGH-OUT.
    • 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 AND CEILINGS THROUGHOUT IN THE BASEMENT AND 1ST FLOOR MUST BE CLEAN WITH NO CHIPPED PAINT OR HOLES, CRACKS, CREVICES, SEALING AROUND ALL ELECTRICAL OUTLETS. WALLS IN COOLERS MUST BE TIGHT FITTING.
    • 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. MUST REPLACE ALL MISSING LIGHTS THROUGHOUT AND PROVIDE LIGHT SHIELDSS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.
    • 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. REPLACE GLASS IN TOILET IN OFFICE 1ST FLOOR, OR PROVIDE A MECHANICAL VENTILATION SYSTEM. MUST PROVIDE A MOP SINK CONNECTED TO CITY PLUMBING WITH HOT AND COLD RUNNING WATER PER CITY CODE.
    • 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 THEROMETERS INSIDE BOTH THE WALK-IN-COOLER AND FREEZER.
    • 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. CLUTTER IN BASEMENT, ORGANIZE ALL ARTICLES, REMOVE ANY UNUSED EQUIPTMENT/ARLICELS, ELEVATE ARTICLES 6-12 INCHES OFF FLOOR TO MONITOR RODENT ACTIVITY.

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