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MINI PALAPITA

4968 N ELSTON AVE, CHICAGO, IL 60630 · Restaurant

Inspection summary

MINI PALAPITA has been inspected 9 times by Chicago Department of Public Health since September 16, 2014. The most recent inspection, on March 29, 2017, found no infractions.

2 of 9 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: Cleaning and sanitizing, Food temperature control and Pests.

The last 2 inspections in a row found no infractions. 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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on March 21, 2017. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 3 times across 2 separate inspections, most recently on March 21, 2017. 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 March 21, 2017. 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 14 times across 6 separate inspections, most recently on March 21, 2017. 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 7 times across 7 separate inspections, most recently on March 21, 2017. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    9 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND OVER 20 (RODENT) MICE DROPPINGS ALONG WALLS AND IN ALL CORENRS IN REAR PREP/STORAGE AREA. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. ALSO FOUND 4 LIVE COCKROACHES UNDERNEATH COOKING EQUIPMENT IN FRONT AND IN REAR PREP AREA. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND 3 COMPARTMENT SINK IN REAR PREP AREA AND EXPOSED HAND SINK IN FRONT PREP/COOKING AREA NOT PROPERLY MAINTAINED. WASTE WATER BACKING-UP FROM MIDDLE COMPARTMENT INTO 1ST AND 3RD COMPARTMENT OF THE 3 COMPARTMENT SINK. EXPOSED HAND SINK IN FRONT PREP AREA VERY SLOW DRAINING. INSTRUCTED TO REPAIR. SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE LOOSE/TORN RUBBER GASKET AROUND 2 DOOR REACH-IN COOLER IN REAR PREP/STORAGE AREA.---------NOTED KNIVES STORED IN BETWEEN PREP TABLE IN FRONT PREP/COOKING AREA. MUST PROPERLY PROVIDE KNIFE RACKS OR MAGNETIC KNIFE STORAGE BAR.--------MUST REPLACE OR REFINISHED CUTTING BOARD WITH DEEP SEAMS AND STAIN IN REAR PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT (STOVE, GRILL, MICROWAVE OVEN ETC), EXPOSED HAND SINK AND 3 COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH EXCESSIVE GREASE ACCUMULATION IN FRONT PREP/COOKING AREA.---------MUST SEAL GAP/OPENINGS ON WALL BEHIND PREP TABLE IN FRONT PREP/COOKING AREA.---------MUST CLEAN AND MAINTAIN LIGHT SHIELDS WITH DEAD INSECTS ABOVE FRONT/REAR PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE INOPERABLE LIGHT BULBS IN REAR PREP/COOKING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR PREP AREA.--------INSTRUCTED TO REPAIR LEAK UNDERNEATH EXPOSED HAND SINK IN REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REORGANIZE REAR PREP/STORAGE AREA. MUST REMOVE UNNECESSARY ARTICLES IN REAR STORAGE AREA TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  4. Short Form Complaint

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt and debris on the floors throughout- under and around all equipment and along walls in both front and rear prep. Instructed facility to clean and maintain. Observed missing coving throughout facility in both front and rear prep areas. Instructed facility to install and maintain.
  5. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt and debris on the floors throughout- under and around all equipment and along walls in both front and rear prep. Instructed facility to clean and maintain. Observed missing coving throughout facility in both front and rear prep areas. Instructed facility to install and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed dust on the ceilings around the vents. Instructed facility to clean and maintain.
  6. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Observed the front prep, 3 door cooler at an improper temperature of 56.7f. Tagged machine held for inspection by CDPH-do not use. Instructed to repair or replace and maintain all refrigeration units at 40f or below. Critical citation issued 7-38-005(a).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed $100 of food at an improper temperature in the front prep 3 door cooler- 3lbs of beef at 48.0f, 1lb of pork at 56.3f, 2lbs of chicken at 54.4f, 0.5lb of rice at 49.5f, 5lbs of cheese at 58.7f, 5lbs of sour cream at 55.8f, 4.5lbs of guacamole at 49.9f, 2lbs of chorizo at 48.3f, and 2lbs of eggs at 46.1f. Operator discarded all food items. Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical citation issued 7-38-005(a).
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Observed the lid of the grease trap to seep water out when water is released from a compartment of the three compartment sink. Instructed facility to repair and maintain so grease trap does not seep or leak water. Serious citation issued 7-38-030.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt and debris on the floors throughout- under and around all equipment and along walls in both front and rear prep. Instructed facility to clean and maintain. Observed missing coving throughout facility in both front and rear prep areas. Instructed facility to install and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed dust on the ceilings around the vents. Instructed facility to clean and maintain.
  7. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THREE DOORS PREP COOLER AT NORTH SIDE OF THE FRONT PREP AREA WITH EXCESS WATER INSIDE ,INSTRUCTED TO CLEAN.REPAIR AND MAINTAIN.SAME COOLER DOOR THE BY WALL HINGE BROKEN,INSTRUCTED TO REPAIR.OBSERVED METAL SPATULA STORED BETWEEN THE CUTTING BOARD AND SHELF,ALSO COOLING WATER BOTTLE STORED BETWEEN THE WALL AND PIPE,INSTRUCTED TO PROPERLY STORE ITEMS MENTIONED TO MINIMIZE CONTAMINATION. FOUND COOKED FOOD(RICE) STORED INSIDE THE GROCERY PLASTIC BAG,INSTRUCTED TO PROVIDE A FOOD GRADE BAGS OR PLASTIC CONTAINER WITH LID. ALUMINUM FOILS AND CARDBOARDS ARE USED FOR SHELF LINERS THROUGHOUT THE PREMISES,INSTRUCTED TOO REMOVE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FILTER ABOVE THE COOKING EQUIPMENT AND UNUSED DEEP FRYER WITH GREASE BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BEHIND THE EXPOSED HAND SINK NOT SMOOTH,UNEVEN,UNABLE TO CLEAN.MUST PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NO WALL PROVIDED BEHIND THE EXPOSED HAND SINK AT REAR PREP AREA,ALSO OBSERVED WHITE CARDBOARDS ON WALL UNDER THE WASH BOWL IN STAFF WASHROOM INSTEAD OF DRY WALL WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE,MUST PROVIDE SAID WALLS
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO IDPH'S FOOD HANDLER TRAINING PROGRAM PROVIDED ON PREMISES.IT WAS WRITING UNDER COMMENT ON 9-16-15,REPORT #1424500.INSTRUCTED TO PROVIDE
  8. License Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GAPS/CRACKS AND CREVICES BETWEEN FRONT COUNTER AND WALL AT FRONT PREP AREA AND AT WALL TILES ADJACENT TO EXPOSED HANDWASH BOWL AT FRONT PREP. INSTRUCTED MANAGER TO SEAL ALL GAPS, CRACKS/CREVICES TO PREVENT POTENTIAL PEST HARBORAGE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING CEILING LIGHT BULB END CAPS ABOVE FRONT PREP AREA. INSTRUCTED MANAGER TO PROVIDE END CAPS OR LIGHT COVERS FOR ALL CEILING LIGHT BULBS.
  9. License

    5 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED WATER/DIRT BACKING UP INTO 3-COMPARTMENT SINK COMPARTMENTS WHEN WATER IS TURNED ON, WHEN WATER IS OFF SAID WATER/DIRT WILL DRAIN INTO SINK. INSTRUCTED MANAGER TO REPAIR 3-COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030. NO CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DUST BUILD UP ON SHELVES AT FRONT PREP AREA AND FOOD DEBRIS INSIDE REACH IN COOLERS. INSTRUCTED MANAGER TO CLEAN EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GAPS/CRACKS AND CREVICES BETWEEN FRONT COUNTER AND WALL AT FRONT PREP AREA AND AT WALL TILES ADJACENT TO EXPOSED HANDWASH BOWL AT FRONT PREP. INSTRUCTED MANAGER TO SEAL ALL GAPS, CRACKS/CREVICES TO PREVENT POTENTIAL PEST HARBORAGE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING CEILING LIGHT BULB END CAPS ABOVE FRONT PREP AREA. INSTRUCTED MANAGER TO PROVIDE END CAPS OR LIGHT COVERS FOR ALL CEILING LIGHT BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK MISSING STOPPERS (X2). INSTRUCTED MANAGER TO PROVIDE STOPPERS FOR SINK.

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