Skip to content
Loading map…

MI PUEBLO #1

2113 W TOUHY AVE, CHICAGO, IL 60645 · Restaurant

Inspection summary

MI PUEBLO #1 has been inspected 3 times by Chicago Department of Public Health since April 25, 2011. The most recent inspection, on January 14, 2013, found no infractions.

1 of 3 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.

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 4 times across 2 separate inspections, most recently on April 27, 2011. 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 2 separate inspections, most recently on April 27, 2011. 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 2 times across 2 separate inspections, most recently on April 27, 2011. 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.

3 inspections

  1. Canvass

    0 infractions

  2. Tag Removal

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • remains to be corrected.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • remains to be corrected.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • remains to be corrected.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • remains to be corrected.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • remains to be corrected.
  3. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND THE PREP COOLER NOT MAINTAINING PROPER TEMPERATURE AT 50.1F. INSTRUCTED MANAGER THAT ALL REACH IN COOLER,PREP COOLER MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW.TAGGED THE PREP COOLER. INSTRUCTED NOT TO USE AND REMOVE THE TAG. PLEASE FAX LETTER TO 312 746-4240 ATTENTION BRIAN TURKALY, WHEN THE PREP COOLER IS AT 40F TEMPERATURE.CITATION ISSUED CRITICAL.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMP INSIDE THE PREP COOLER. BEEF AT 50.1F, TONGUE AT 52.1F, CHICKEN AT 51.3, CHORIZO AT 53.5F, GROUND BEEF AT 55.0F, CHOPPED TOMATOES AT 55.1F COOLER TEMP AT 50.1F. CITATION ISSUED CRITICAL. MANAGER DISCARDED THE SAID PRODUCTS TOTAL 6.5 LBS. WORTH $25.35. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMP OF 40F OR LESS INSIDE THE PREP COOLER DURING STORAGE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DEFROST THE CHEST FREEZER WITH HEAVY ICE BUILT UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR BEHIND THE TWO REACH IN COOLERS IN THE FRONT AREA, THE FLOOR UNDER AND BEHIND THE GRILL AND STOVE AND MAINTAIN. MISSING BLACK PLASTIC BASEBOARD UNDER THE 3 COMPT SINK. MUST REPAIR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE FOLLOWING: FILTER BY THE HOOD, CEILING VENT INSIDE THE WASHROOM, FAN COVER OF THE 2 DOOR COOLER, BOTTOM INTERIOR OF THE REACH IN FREEZER, WALL VENT BESIDE THE REACH IN COOLER IN THE FRONT AREA,AND WALLS BEHIND THE GRILL AND STOVE AND MAINTAIN.MUST SEAL THE HOLE ON THE INTERIOR BOTTOM PART OF THE FRONT COUNTER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLOW DRAINING OF THE EXPOSED HAND SINK. MUST REPAIR AND MAINTAIN.LEAKING ON THE BOTTOM SIDE OF THE GREASE CONTAINER AND ON THE PIPE UNDER THE 3 COMPT SINK. MUST REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER IN THE TWO REACH IN COOLER IN THE FRONT AREA AND IN THE CHEST FREEZER IN THE KITCHEN AND MUST BE VISIBLE.

Nearby inspected facilities

Own this business? Add a badge to your website