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MI CIUDAD RESTAURANT

3041 W IRVING PARK RD, CHICAGO, IL 60618 · Restaurant

Inspection summary

MI CIUDAD RESTAURANT has been inspected 8 times by Chicago Department of Public Health since June 3, 2010. The most recent inspection, on October 25, 2016, found no infractions.

1 of 8 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 and Handwashing and staff hygiene.

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 February 25, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 24, 2013. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 21 times across 7 separate inspections, most recently on January 21, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 8 times across 6 separate inspections, most recently on February 25, 2015. 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 June 3, 2010. For example: LINEN: CLEAN AND SOILED 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN, SANITIZE AND REPAINT EXTERIOR RUSTY AND CORROSIVE GREASE TRAP BOX BASE UNDER THE 3-COMP SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST ALWAYS PROVIDE 3 WORKING SINK STOPPERS FOR BOTH THE BAR 3-COMP SINK AND THE REAR KITCHEN 3-COMP SINK. ON PREMISES ONLY FOUND ONE WORKING SINK STOPPER FOR THE BAR 3-CONP SINK AND THE REAR KITCHEN 3-COMP SINK. MUST PROVIDE.
  3. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO LABEL/DATE PREPARED FOODS INSIDE THE WALK-IN-COOLER AND DRY FOOD CONTAINERS TO IDENTIFY FOODS STORED AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AND REMOVE ICE BUILD UP ON INTERIOR OF WALK-IN-FREEZER AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, SIDES OF COOKING EQUIPMENTS, DISH MACHINE, SHELVES, MICROWAVE OVEN, BOTTOM PANELS OF PREP TABLES, AND MANUAL CAN OPENER AND HOUSING ATTACHED AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESSIVE DEBRIS AND GREASE BUILD-UP BENEATH THE COOKING EQUIPMENTS, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN, STORAGE AREAS, INCLUDING BASEMENT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN WALLS AND CEILING IN KITCHEN AND DISH WASHING AREA AND REPAINT, AND REMOVE DUSTS ACCUMULATIONS ON VENTILATION COVERS IN THE TOILET ROOMS,CEILING FANS CUSTOMER AREA AND MAINTAIN.
  4. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF COOKING FRYER KITCHEN AREA,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR UNDER COOKING EQUIPMENT IN KITCHEN AREA,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS ON LIGHT IN KITCHEN PREP AREA,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A EXPOSED HAND SINK BEHIND FRONT BAR AREA,
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DEFROST BUILT-UP ICE IN REAR FREEZER AREA,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR LID OF THE ICE MACHINE NOT CLEAN INSTRUCTED TO CLEAN AND SANITIZE,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR UNDER COOKING EQUIPMENT IN KITCHEN AREA,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MORE LIGHT NEEDED IN KITCHEN AREA, ABOVE DISH MACHINE AREA,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE WORKING SINK STOPPERS FOR THREE COMPARTMENT SINK,
  6. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULKING ON THE SPLASH GUARD OF THE 3 COMPARTMENT SINK,WITH BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO RE CAULK AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE ALL THE DRY BULK CONTAINERS EXTERIOR PART AND LID, ALL THE HANDLE OF ALL COOKING EQUIPMENT(STOVE,DEEP FRYER,GRILL AND ALL HANDLE OF THE COOLERS (WITH GREASE BUILD-UP) AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER THE 3 COMPARTMENT SINK AND UNDER THE DISH MACHINE WITH DEBRIS AND DUST ACCUMULATED. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN. VERY SLIPPERY FLOOR IN THE PREP AREA AND DISH WASHING AREA. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENT COVER IN BOTH WASHROOM WITH HEAVY DUST ACCUMULATED. INSTRUCTED TO CLEAN AND MAINTAIN. PEELING PAINT ON THE WALLS IN THE DRY FOOD SUPPLY STORAGE SHELVE IN THE BASEMENT. INSTRUCTED TO SCRAPE PEELING PAINT AND REPAINT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED THE COOK WITH LONG BEARD PREPARING AND COOKING FOOD WITHOUT BEARD RESTRAINT. INSTRUCTED TO WEAR BEARD RESTRAINT TO CONFINE THE LONG BEARD.
  7. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOOD INSIDE WALK IN COOLER NOT LABEL, MUST LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED, CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES IN KITCHEN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE CUTTING BOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, DISH MACHINE, SHELVES, MICROWAVE OVEN, BOTTOM PANELS OF PREP TABLES, AND REMOVE FOIL COVERING FROM ALL SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESSIVE DEBRIS AND GREASE BUILD-UP UNDER COOKING EQUIPMENT, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN, STORAGE AREAS, INCLUDING BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN WALLS AND CEILING IN KITCHEN AND DISH WASHING AREA AND REPAINT, AND REPLACE DAMAGED CEILING PANELS AT DINING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER NOTED THRU-OUT BASEMENT, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.
  8. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED THE INTERIOR LID OF THE ICE MACHINE NOT CLEAN INSTRUCTED TO CLEAN AND SANITIZE. ALSO OBSERVED THE FOLLOWING NOT CLEAN INTERIOR OF FREEZER, AND FRYER DOORS, EXTERIOR OF STOVE, FRYER,AND MICROWAVE INSTRUCTED TO CLEAN.
    • 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. OBSERVED THE FLOOR IN BASEMENT STORAGE AREA NOT CLEAN INSTRUCTED TO CLEAN.
    • 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. Use dustless cleaning methods.OBSERVED THE REAR PREP AREA WALL BEHIND THE COOKING EQUIPMENT NOT CLEAN,BASEMENT STORAGE WALL FRONT NOT CLEAN INSTRUCTED TO CLEAN. ALSO OBSERVED THE CEILING FILTER IN DINNING ROOM NOT CLEAN DUSTY, INSTRUCTED TO CLEAN.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED THE WIPING CLOTHES IMPROPERLY STORED ON THE REAR PREP COUNTER INSTRUCTED TO STORE IN 100PPM CHLORINE SANITIZER.

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