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MI TIERRA-SOUTH

2528 S KEDZIE AVE, CHICAGO, IL 60623 · Restaurant

Inspection summary

MI TIERRA-SOUTH has been inspected 8 times by Chicago Department of Public Health since July 21, 2010. The most recent inspection, on May 15, 2015, 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 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 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 January 10, 2014. 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 July 1, 2011. 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 19 times across 7 separate inspections, most recently on October 30, 2014. 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 5 times across 5 separate inspections, most recently on October 30, 2014. 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.

8 inspections

  1. Canvass

    0 infractions

  2. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS PITTED AT MAIN COOKING LINE. INSTD TO REPLACE SAME AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR DOOR COVER OF ICE MACHINE NOT CLEAN. CLEAN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 2ND FLOOR STORAGE ROOM NEEDS DETAILED CLEANING, FREE OF DUST.
  3. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULKING AT TOP OF 3-COMPARTMENT SINK AND WALL NOT MAINTAINED, WORN, WITH BLACK SUBSTANCE. INSTD TO REPLACE CAULK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR BOTTOM OF FRYERS, INCLUDING LEGS, WHEELS, AND UNDERNEATH FLAT TOP GRILL NOT CLEAN, EXCESSIVE GREASE BUILD-UP. INSTD TO CLEAN AND MAINTAIN SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING IN STORAGE AREAS. LIGHT OUT ABOVE COOKING LINE. INSTD TO PROVIDE ADEQUATE LIGHTING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER MISSING IN PREP COOLER. PROVIDE SAME.
  4. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE WEST END KITCHEN EXHAUST HOOD HAS SOME GREASE DRIPS ABOVE THE GRILL, CLEAN OFF GREASE BUILDUP. THE FAN SHIELDS IN THE KITCHEN AND MAIN WALK IN COOLERS ARE DUSTY AND THE SHELVING IN THE KITCHEN COOLER IS DIRTY. CLEAN AND SANITIZE THE ABOVE MENTIONED SURFACES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE ICE MACHINE DOOR INTERIORS, GRILL AT THE FAR EAST END OF THE KITCHEN AND THE SALAMANDER/BROILER IS DIRTY, CLEAN THE EQUIPMENT IN DETAIL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALL TILES ARE MILDEWED ABOVE THE THREE COMPARTMENT SINK, SANITIZE AND REPAIR SAID AREA SO IT IS SANITARY.
  5. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN EXTERIOR SURFACES OF FRYER AND GRILL AT WEST END OF KITCHEN. CLEAN INTERIOR BOTTOM OF FRYER.
    • 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. CLEAN FLOOR AROUND COOKING EQUIPMENT AT WEST END OF KITCHEN.
  6. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM WALK IN COOLER & FREEZER SHELVING UNITS,1-EYE STOVE LOWER SHELF.MUST REPAIR OR REPLACE LOOSE WALK IN FREEZER & WINE COOLER DOOR HANDLE,REAR BAR AREA COOLER WORN DOOR GASKETS .MUST PAINT OR APPLY A SEALANT ON RAW WOOD SHELVING UNIT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.MUST REPAIR OR REPLACE DAMAGED TILES ON LEDGE IN DISH WASHING AREA.MUST SCRAPE & PAINT PEELING PAINT ON WALLS IN PREP & DINING AREAS.
  7. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF MORE THAN 25 LIVE DRAIN FLIES ON WALLS & CEILINGS,FLYING AROUND IN MEN'S & WOMEN'S TOILET ROOM & 1ST FL.REAR AREA.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/1/11.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM WALK IN COOLER & FREEZER SHELVING UNITS,1-EYE STOVE LOWER SHELF.MUST REPAIR OR REPLACE LOOSE WALK IN FREEZER & WINE COOLER DOOR HANDLE,REAR BAR AREA COOLER WORN DOOR GASKETS .MUST PAINT OR APPLY A SEALANT ON RAW WOOD SHELVING UNIT.
    • 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.MUST CLEAN WALL VENTILATION UNITS,GRILL TABLES,DEEP FRYERS,WALK IN COOLER & FREEZER SHELVING UNITS,WHEELBASES OF COOKING EQUIPMENT,INTERIOR PARTS OF BOTH ICE MACHINES,2ND FL. WINDOW SILLS.
    • 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.MUST CLEAN FLOOR IN WALK IN COOLERS & FREEZERS.MUST GROUT FLOOR IN REAR AREA.MUST REPAIR OR REPLACE FLOOR TILES UNDER REAR 3- COMP SINK & DINING AREAS.
    • 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.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.MUST REPAIR OR REPLACE DAMAGED TILES ON LEDGE IN DISH WASHING AREA.MUST SCRAPE & PAINT PEELING PAINT ON WALLS IN PREP & DINING AREAS.
  8. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKETS ON BOTH SALAD PREP REACH IN COOLERS DOORS, IN MAIN KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, GRILLS, FRYERS, CAN OPENER IN BOTH KITCHENS, AND CABINET AT EMPLOYEE'S AREA.
    • 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. MUST CLEAN FLOORS, INSIDE MOP CLOSETS, STORAGE AREAS, BASEMENT, AND SEAL RUSTY FLOOR INSIDE 2ND FLOOR WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN HOOD AND FILTERS AT 2ND KITHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST SEAL RUSTY GREASE TRAP UNDER 1ST 3PART SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES THRU-OUT STORAGE AREAS, INCLUDING 2ND FLOOR AND BASEMENT, AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS, TO PREVENT PEST HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • CLEANING TOWELS MUST BE PROPERLY STORED.

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