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MARISCOS BUCERIS NAYARIT

1738 W 47TH ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

MARISCOS BUCERIS NAYARIT has been inspected 12 times by Chicago Department of Public Health since August 18, 2014. The most recent inspection, on May 7, 2019, found no infractions.

1 of 12 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 Food temperature control.

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 4 times across 2 separate inspections, most recently on October 30, 2017. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 2 times across 2 separate inspections, most recently on October 30, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 across 2 separate inspections, most recently on October 30, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 9, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 31 times across 10 separate inspections, most recently on October 30, 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.

12 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    12 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED HAND SINKS BEHIND FRONT AND REAR PREP AREAS WITH SMALL-WARES AND BUCKETS PRESENT IN BOTH BASINS, AND NO HAND SOAP. INSTRUCTED TO REMOVE ITEMS, PROVIDE HAND SOAP, AND USE SINKS FOR HAND WASHING ONLY. CRITICAL VIOLATION 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE DURING THE INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS; CHICKEN, BEEF, SHELLFISH, ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A LICENSED CITY OF CHICAGO CERTIFIED MANAGER ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • OUTDATED INSPECTION SUMMARY POSTED, 2/17/17. LAST INSPECTION CONDUCTED ON 10/4/17. INSTRUCTED THAT CURRENT INSPECTION SUMMARY MUST BE VISIBLE AND POSTED FOR PUBLIC VIEWING AT ALL TIMES. SERIOUS VIOLATION 7-42-010 (B)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • COOKED FOOD PRODUCTS (RICE) AND PREPARED READY TO EAT FOOD (CEVICHE) NOT PROPERLY LABELED. INSTD TO PROPERLY LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR OF REAR 3-COMPARTMENT SINK WITH RUSTY SURFACES. INSTD TO REMOVE RUSTY SURFACES AND MAINTAIN. CHEST FREEZER IN REAR IN POOR REPAIR, BROKEN LID WITH RUSTY SURFACES. INSTD TO REPAIR PROPERLY OR REPLACE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST ADJUST BOTTOM THRESHOLD ON REAR EXIT DOOR TO PREVENT RODENT ENTRY. ALSO, REPAIR TORN SEAT COVERS IN CUSTOMER SEATING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SIDES OF FLAT TOP GRILL AND UNDERNEATH FLAT TOP GRILL WITH EXCESSIVE GREASE, DEBRIS. INSTD TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING AT FRONT PREP AREA AND MIDDLE PREP AREA. INSTD TO PROVIDE ADEQUATE LIGHTING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE END CAPS TO LIGHTS IN REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET AT 3-COMPARTMENT SINK LEAKING, WRAPPED WITH TAPE. INSTD TO REPAIR PROPERLY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING METAL STEM THEROMETER FOR FOOD HANDLERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANLDER NOT WEARING HAIR RESTRAINT. INSTD TO WEAR HAIR RESTRAINT AT ALL TIMES.
  3. Complaint

    8 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • ALL EXPOSED HANDSINKS (3) ON PREMISES NOT ACCESSIBLE. MULTI USE EQUIPMENT AND UTENSILS IN BASINS OF ALL EXPOSED HANDSINKS. ALSO NO SOAP NOTED AT ANY HANDSINKS. INSTD TO PROVIDE SOAP AND MAINTAIN HANDSINK BASINS CLEAR FOR HANDWASHING ONLY. VIOLATION 7-38-030 CRITICAL.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • COOKED FOOD PRODUCTS (RICE) AND PREPARED READY TO EAT FOOD (CEVICHE) NOT PROPERLY LABELED. INSTD TO PROPERLY LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR OF REAR 3-COMPARTMENT SINK WITH RUSTY SURFACES. INSTD TO REMOVE RUSTY SURFACES AND MAINTAIN. CHEST FREEZER IN REAR IN POOR REPAIR, BROKEN LID WITH RUSTY SURFACES. INSTD TO REPAIR PROPERLY OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SIDES OF FLAT TOP GRILL AND UNDERNEATH FLAT TOP GRILL WITH EXCESSIVE GREASE, DEBRIS. INSTD TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING AT FRONT PREP AREA AND MIDDLE PREP AREA. INSTD TO PROVIDE ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET AT 3-COMPARTMENT SINK LEAKING, WRAPPED WITH TAPE. INSTD TO REPAIR PROPERLY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING METAL STEM THEROMETER FOR FOOD HANDLERS. MISSING THERMOMETERS FOR PREP COOLERS. INSTD TO PROVIDE AND MAINTAIN THERMOMETERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANLDER NOT WEARING HAIR RESTRAINT. INSTD TO WEAR HAIR RESTRAINT AT ALL TIMES.
  4. Canvass Re-Inspection

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE ALL WORN CUTTING BOARDS IN PREP AREA. SEAL LOOSE GASKET ON WALK-IN COOLER IN REAR PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REPLACE ALL WORN CUTTING BOARDS IN PREP AREA. SEAL LOOSE GASKET ON WALK-IN COOLER IN REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES IN REAR PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE ADEQUATE LIGHTING IN FRONT PREP AREA, WALK-IN COOLER AND WASHROOM AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL BACK FLOW DEVICE ON UTILITY SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR AND PROPERLY ORGANIZE ALL COOLERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  5. Canvass

    10 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL CLEAN SINGLE SERVICE UTENSILS IN WAIT STATION TO PROTECT FROM CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE ALL WORN CUTTING BOARDS IN PREP AREA. SEAL LOOSE GASKET ON WALK-IN COOLER IN REAR PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF COOLERS, FREEZERS, PREP COOLER GASKETS, GRILL, STOVE, FRYERS, PREP TABLES, SINKS, KNIFE RACK.
    • 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
      • REPLACE STAINED CEILING TILES IN REAR PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE ADEQUATE LIGHTING IN FRONT PREP AREA, WALK-IN COOLER AND WASHROOM AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL BACK FLOW DEVICE ON UTILITY SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR AND PROPERLY ORGANIZE ALL COOLERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  6. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN/SANITIZE INTERIOR REFRIGERATION UNITS AT FRONT PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN FRONT PREP AREA, AND AROUND EQUIPMENT IN SAME AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PROVIDE LIGHT AND SHIELD AT CEILING IN REAR PREP AREA.
  7. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR BOTTOM OF DEEP FRYERS OF HEAVY GREASE BUILD-UP. MAINTAIN AT ALL TIMES. CLEAN INTERIOR BOTTOM OF REFRIGERATION UNITS OF POOLING WATER. MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR AT FRONT PREP AREA IN BETWEEN AND AROUND DEEP FRYERS, ALONG WALL BEHIND AND UNDER REFRIGERATION UNITS AND THROUGHOUT REAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE DAMAGED LIGHT SHIELD AT CEILING AT REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE MISSING TOILET LID IN MENS WASHROOM.
  8. Short Form Complaint

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE POSTED OR CERTIFIED MANAGER ON SITE/DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLE,PREPARED AND SERVED,SUCH AS SEAFOODS(FISH,SHRIMPS AND CLAMS. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. CITATION ISSUED #7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS IN THE PREP AREAS TO REMOVE SPILLS AND DEBRIS.
  9. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED THE INTERIOR OF THE COOLERS AND FREEZERS DIRTY. MUST CLEAN TO REMOVE SPILLS AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS IN THE PREP AREAS TO REMOVE SPILLS AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE FILTER ABOVE THE COOKING EQUIPMENT IN THE FRONT DIRTY. MUST CLEAN TO REMOVE THE DUST AND GREASE.
  10. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED SPILLS AND DEBRIS INSIDE THE UP-RIGHT FREEZER IN THE PREP AREAS. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS DIRTY ALONG THE WALL BASE AND IN CORNERS. MUST CLEAN TO REMOVE SPILLS,GREASE AND DEBRIS IN THE PREP AREAS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENTS.
  11. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CURRENT CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES AT THIS TIME, NO CURRENT RE-ENROLLMENT OF SANITATION CLASS, WHEN POTENTIALLY HAZADROUS FOODS ARE BEING PREPARED LISTED ABOVE. INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-012a
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FRONT FLAT GRILL DRIP TRAY NOT CLEAN, INSTRUCTED TO CLEAN.
  12. License

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE VENTILATION SYSTEM OVER COOKING AREA NOT WORKING PROPERLY, INSTRUCTED TO REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED 4 PROPANE (2 SMALL, 2 LARGE)IN BASEMENT, INSTRUCTED TO REMOVE.

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