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MICHOACANA GOLD

3234 W 26TH ST, CHICAGO, IL 60623 · Restaurant

Inspection summary

MICHOACANA GOLD has been inspected 6 times by Chicago Department of Public Health since December 23, 2014. The most recent inspection, on September 21, 2017, found no infractions.

1 of 6 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 Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 4 separate inspections, most recently on May 17, 2016. 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 May 9, 2016. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 May 9, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 December 23, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 December 23, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PRE-PACKAGED ITEMS BOUGHT FROM OTHER LICENSED FOOD FACIITIES MUST BE PROPERLY LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE A DIPPER WELL IN FRONT FOOD PREP AREA FOR PACKED SORBETS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT SECTIONS OF THE BASEMENT(DEAD WATER BUGS THROUGHOUT), AND IN REAR FOOD PREP AREA(DEBRIS AND DIRT NOTED).
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement.
  3. Complaint

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE WASH AND RINSE MULTI-USE UTENSILS IN 3 COMPARTMENT SINK THEN STORE ON DRAINING RACK TO AIR DRY. ALL MULTI-USE EQUIPMENT MUST BE SANIIZED IN THE 3 COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO TEST KIT FOR SANITIZER BEING USED ON PREMISES - MUST PROVIDE THE CORRECT TEST KIT FOR THE PRODUCT BEING USED. SERIOUS VIOLATION 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PRE-PACKAGED ITEMS BOUGHT FROM OTHER LICENSED FOOD FACIITIES MUST BE PROPERLY LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE A DIPPER WELL IN FRONT FOOD PREP AREA FOR PACKED SORBETS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT SECTIONS OF THE BASEMENT(DEAD WATER BUGS THROUGHOUT), AND IN REAR FOOD PREP AREA(DEBRIS AND DIRT NOTED).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL LIGHT SHIELDS WITH DEBRIS AND DEAD INSECTS PRESENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTERED AREAS THROUGHOUT BASEMENT.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement.
  4. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED DESSERTS AND SNACKS (JELLO, NACHOS) FOR SALE WITHOUT A LABEL CONTAINING PRODUCT NAME AND INGREDIENTS. INSTRUCTED TO PROVIDE LABELS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED STOCK (CHIPS) BEING STORED ON THE FLOOR INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES ABOVE THE GROUND AND MAINTAIN. MANAGER CORRECTED VIOLATION DURING THE INSPECTION.
  5. License Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST PAINT WALL UNDER FRONT SERVICE COUNTER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST PROVIDE A TIGHT FITTING LID FOR SUMP PUMP IN BASEMENT.MUST INSTALL DIPPING WELL FOR BULK ICE CREAM.
  6. License

    10 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER IN DISH WASHING AREA.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE SOAP AND TOWELS AT HAND SINK IN DISH WASHING AREA
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST RODENT PROOF REAR DOOR TO BE TIGHT FITTING.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD STORAGE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A SPLASH GUARD BETWEEN 3- COMP SINK AND MOP SINK.MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACES AT FRONT SERVICE COUNTER AND REAR STORAGE SHELF.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO CEILINGS THROUGHOUT AND OPENINGS AROUND WINDOWS.MUST REPAIR OR REPLACE DAMAGED CEILING TILES,LOOSE WALL BASES IN PREP & DISH WASHING AREA AND MISSING IN DINING AREA.MUST PAINT WALL UNDER FRONT SERVICE COUNTER.MUST CAULK HAND SINK IN TOILET ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS IN PREP AND DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A TIGHT FITTING LID FOR SUMP PUMP IN BASEMENT.MUST INSTALL DIPPING WELL FOR BULK ICE CREAM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A PROBE THERMOMETER FOR FOOD TEMPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,ORGANIZE,REMOVE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT.

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