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MEXICANA RESTAURANT & PASTRY INC

2919 N MILWAUKEE AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

MEXICANA RESTAURANT & PASTRY INC has been inspected 4 times by Chicago Department of Public Health since November 29, 2012. The most recent inspection, on October 11, 2013, found no infractions.

1 of 4 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 source, labelling and allergens, 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 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 June 12, 2013. 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 June 12, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 June 5, 2013. 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 11 times across 3 separate inspections, most recently on June 12, 2013. 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 4 times across 2 separate inspections, most recently on June 5, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • JELLO AND FLAN PACKAGED ON PLASTIC CONTAINER AND PLASTIC GLASS FOR SALE NEEDS A LABEL. NAME OF THE PRODUCT, COMPANY' NAME, ADDRESS, ZIP CODE, LIST OF INGREDIENTS, ARTIFICIAL FLAVORS, COLOR OR PRESERVATIVE AND NET CONTENTS OF THE PACKAGE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CHEST FREEZER WITH HEAVY ICE ACCUMULATED. INSTRUCTED TO DEFROST AND MAINTAIN. BROKEN DRAWER OF THE CABINET UNDER THE EXPOSED HAND SINK IN THE FRONT COOKING AREA. MUST REPAIR AND MAINTAIN. CAULKING AROUND THE WASHBOWL SINK IN BOTH WASHROOMS WORN OUT. INSTRUCTED TO RE CAULK AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING TILES THRU-OUT THE DINING AREA. MUST REPLACE. FILTER AND HOOD WITH HEAVY GREASE ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN. VENT COVER IN BOTH WASHROOMS WITH DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING VISIBLE THERMOMETER INSIDE THE 2 DOOR REACH IN COOLER WITH MILK. INSTRUCTED TO PROVIDE VISIBLE THERMOMETER.
  3. Complaint

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF MICE DROPPINGS IN THE REAR STORAGE AREA, IN THE BASEMENT. ALONG THE WALL BASE ALL CORNER,UNDER THE SHELVINGS IN THE TWO STORAGE ROOM.INSTRUCTED TO REMOVE THE DROPPINGS,CLEAN AND SANITIZE AFFECTED AREAS.(PER PEST CONTROL LOG BOOK,NOTED SOME EVIDENCE OF MICE ACTIVITIES). CITATION ISSUED SERIOUS 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • JELLO AND FLAN PACKAGED ON PLASTIC CONTAINER AND PLASTIC GLASS FOR SALE NEEDS A LABEL. NAME OF THE PRODUCT, COMPANY' NAME, ADDRESS, ZIP CODE, LIST OF INGREDIENTS, ARTIFICIAL FLAVORS, COLOR OR PRESERVATIVE AND NET CONTENTS OF THE PACKAGE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CHEST FREEZER WITH HEAVY ICE ACCUMULATED. INSTRUCTED TO DEFROST AND MAINTAIN. BROKEN DRAWER OF THE CABINET UNDER THE EXPOSED HAND SINK IN THE FRONT COOKING AREA. MUST REPAIR AND MAINTAIN. CAULKING AROUND THE WASHBOWL SINK IN BOTH WASHROOMS WORN OUT. INSTRUCTED TO RE CAULK AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL AND SANITIZE THE RUBBER GASKET ALONG THE DOOR OF THE PREP COOLER. (WITH FOOD DEBRIS AND BLACK MOLDY LIKE SUBSTANCE) AND MAINTAIN. INSTRUCTED TO CLEAN INSIDE THE CABINET UNDER THE WASHBOWL SINK INSDE THE WOMEN'S WASHROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THRU-OUT THE PREMISES, ALONG THE WALL BASE AND ALL CORNER NEEDS DETAIL CLEANING AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING TILES THRU-OUT THE DINING AREA. MUST REPLACE. FILTER AND HOOD WITH HEAVY GREASE ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN. VENT COVER IN BOTH WASHROOMS WITH DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED OUT LIGHT BULB. MISSING PLASTIC LIGHT SHIELD AND END CAPS INSIDE THE COOKIES,BREAD CASE. INSTRUCTED TO PROVIDE LIGHT SHIELD AND END CAPS AND REPLACE BURNED OUT LIGHT BULBS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING VISIBLE THERMOMETER INSIDE THE 2 DOOR REACH IN COOLER WITH MILK. INSTRUCTED TO PROVIDE VISIBLE THERMOMETER.
  4. License

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SEAL RAW/BARE WOOD CABINETS UNDER EXPOSED SINK AT FRONT PREP AREA AND UNDER HAND WASHING BOWLS INSIDE THE WASHROOMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD DEBRIS AND GREASE ON EQUIPMENT, INSTRUCTED TO CLEAN/SANITIZE; COOKING EQUIPMENT, COOLERS, FREEZER AND CABINET AT FRONT PREP AREA AND BAKERY EQUIPMENT, BOTTOM PANELS OF PREP TABLES AT REAR PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNER AND ALONG WALLS THRU-OUT PREP AREAS, REAR STORAGE ROOM AND BASEMENT. SEAL OPENINGS ON BASEMENT FLOOR TO PREVENT PEST ENTRY AND MUST KEEP BASEMENT FLOOR DRY TO PREVENT PEST ACTIVITY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL OPENINGS ON WALLS AND AROUND PIPES AT REAR STORAGE ROOM TO PREVENT PEST ENTRY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE MISSING LIGHT SHIELDS ABOVE COOKING EQUIPMENT AT FRONT PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACKFLOOW PREVENTER FOR MOP SINK IN BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER INSIDE BASEMENT STORAGE ROOMS, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND COVER EQUIPMENT AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OF FLOOR, AWAY FROM WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO PREPERLY STORED CLEANING TOWELS.

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