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MARISCOS ALMADA

9625 S EWING AVE, CHICAGO, IL 60617 · Restaurant

Inspection summary

MARISCOS ALMADA has been inspected 6 times by Chicago Department of Public Health since August 8, 2016. The most recent inspection, on December 23, 2019, 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: Handwashing and staff hygiene, Food source, labelling and allergens and Protecting food from contamination.

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.

  • 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 once on May 13, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 May 13, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 13, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 August 8, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 6 times across 4 separate inspections, most recently on May 13, 2019. For example: IN-USE UTENSILS: PROPERLY STORED

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. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES (DISPOSABLE MASK, DISPOSABLE MOP HEAD, DISPOSABLE LATEX GLOVES) FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS (COOKED SHRIMP, CHOPPED LETTUCE) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT A LABEL CONTAINING THE PRODUCT DISCARD DATES. INSTRUCTED TO PROVIDE A LABEL WITH PRODUCT DISCARD DATES. PRIORITY FOUNDATION 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER LOCATED ON THE MENU FOR ALL ITEMS (OYSTERS) THAT CAN BE ORDERED UNDERCOOKED OR RAW. INSTRUCTED TO PROVIDE A CONSUMER ADVISORY DISCLOSURE (ITEM MARKED WITH AN ASTREIK) AND A REMINDER (CONSUMPTION OF RAW OR UNDERCOOKED FOODS OF ANIMAL ORIGIN MAY RESULT IN AN INCREASED RISK OF FOODBORNE ILLNESS) ON ALL MENUS. PRIORITY FOUNDATION 7-38-005.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12 OBSERVED A SCOOP BEING STORED DIRECTLY IN THE PRODUCT. INSTRUCTED TO PROPERLY STORE UTENSILS BETWEEN USE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-904.11 OBSERVED PLATES AND BOWLS NOT INVERTED BY THE CUSTOMER DINING AREA. INSTRUCTED TO INVERT TABLEWARE TO PREVENT ANY POSSIBLE CONTAMINATION.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED A CLOSED RECEPTACLE IS NEEDED INSIDE OF THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE.
  3. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE TOILET SEAT WAS MISSING FROM THE TOILET IN THE MEN'S WASHROOM; REPLACE TOILET SEAT.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM INSPECTION REPORT#1948942 DATE 08-08-2016(38)PREMISES HAS NO MOP SINK. MUST INSTALL AND MAINTAIN, ALSO MUST PROVIDE BACKFLOW DEVICE. NOTED LEAKS AT THE 3 COMPARTMENT SINK FAUCET BASE IN THE KITCHEN. MUST REPAIR. SERIOUS VIOLATION 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN BOTTOM COMPARTMENTS OF DEEP FRYER,HAS GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE STOCK "6" INCHES OFF FLOOR IN REAR OF PREMISES
  6. License

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PREMISES HAS NO MOP SINK. MUST INSTALL AND MAINTAIN, ALSO MUST PROVIDE BACKFLOW DEVICE. NOTED LEAKS AT THE 3 COMPARTMENT SINK FAUCET BASE IN THE KITCHEN. MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE COOLER. ALSO MUST PROVIDE LONG STEM THERMOMTERS FOR FOOD TEMPS.

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