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MONASTERO'S RISTORANTE

3939 W DEVON AVE, CHICAGO, IL 60659 · BANQUET HALL

Inspection summary

MONASTERO'S RISTORANTE has been inspected 9 times by Chicago Department of Public Health since December 13, 2013. The most recent inspection, on July 13, 2018, found no infractions.

1 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.

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 once on April 25, 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 once on March 6, 2014. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 13, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on December 13, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 25 times across 8 separate inspections, most recently on April 25, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NOTED 3 COMPARTMENT SINK FAUCET THAT DOES NOT EXTENT TO ALL COMPARTMENT SINKS. INSTRUCTED TO INSTALL A FAUCET WITH AN EXTENDED HAND TO REACH ALL SINKS. MANAGER IMMEDIATELY CALLED FOR REPAIRS. SERIOUS VIOLATION #7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED TORN RUBBER GASKET AT DOOR OF WALK IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED DUSTY CEILING TILES AT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER ON SHELVES AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
  3. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CAULING IN DISREPAIR AROUND EXPOSED HANDSINK NEAR WALK IN COOLER. WATER IN LEAKING ONTO PARTICLE BOARD AROUND SINK AND ROTTING. REMOVE ALL ROTTON PARTICLE BOARD AND REPLACE. CAULK AROUND EXPOSED HAND SINK TO PREVENT WATER FROM LEAKING. OBSERVED CUTTING BOARD WITH DARK GROOVES. REPLACE ALL WORN CUTTING BOARDS WITH DARK GROOVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED BEER COOLERS IN BAR AREA UNCLEAN. CLEAN INTERIOR OF BEER COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED REFRIGERATOR IN BASEMENT NOT WORKING REMOVE NON WORKING REFRIGERATOR.
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Prep table lower shelving had rust/peeling paint, shall be repaired/sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving/racks not clean, need detailed cleaning(crevices), rear kitchen storage shelving not clean, need detailed cleaning(crevices), bsmt storage shelving/racks not clean need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in dish macine area not clean, need detailed cleaning(corners), floors in walk in cooler under shelving/racks not clean, need cleaning(corners). Floors in bsmt storage area under shelving/racks not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling in employee's bathroom had peeling paint/exposed concrete, shall be repaired/sealed.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR RUSTED OUT BOTTOM PORTION OF KITCHEN EXIT DOOR ABOVE THE DOOR SWEEP SO AS TO BE SMOOTH AND EASILY CLEANABLE. ABOVE STATED SURFACE OF DOOR IS IN POOR REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE LOCATED IN THE BASEMENT TO REMOVE SLIGHT GRAYISH BUILD-UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET BASE AT THE 3-COMP SINK IN THE KITCHEN.
  6. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACKFLOW PREVENTION DEVICE FOR ICE MACHINE. INSTRUCTED MANAGER TO PROVIDE AND MAKE VISIBLE BACKFLOW DEVICE FOR ICE MACHINE.
  7. Canvass

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • HIGH TEMPERATURE DISHMACHINE NOT MAINTAINED, FINAL RINSE TEMPERATURE AT 150 F, HOWEVER SAID DISHMACHINE IS NOT USED AT THIS TIME. INSTRUCTED MANAGER TO REPAIR DISHMACHINE, FINAL RINSE TEMPERATURE MUST BE 180 F OR ABOVE. CRITICAL VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE FOLLOWING: INSIDE THE CABINET UNDER THE COFFEE MACHINE AND EXPOSED HAND SINK; THE SODA GUN IN THE BAR; ALL THE DRY FOOD CONTAINERS;BOTTOM SHELVE OF THE PREP TABLE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACKFLOW PREVENTION DEVICE FOR ICE MACHINE. INSTRUCTED MANAGER TO PROVIDE AND MAKE VISIBLE BACKFLOW DEVICE FOR ICE MACHINE.
  8. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULKING AROUND THE SPLASH GUARD OF THE DISH MACHINE WORN OUT 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 THE FOLLOWING: INSIDE THE CABINET UNDER THE COFFEE MACHINE AND EXPOSED HAND SINK; THE SODA GUN IN THE BAR; ALL THE DRY FOOD CONTAINERS;BOTTOM SHELVE OF THE PREP TABLE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING TILES INSIDE THE WOMENS AND MENS WASHROOM; IN THE BAR;AND IN THE STAGE CLOSET. INSTRUCTED TO REPLACE CEILING TILES. CEILING VENT IN THE PREP AREA WITH DUST BUILD-UP, HOOD IN THE KITCHEN WITH DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN. WALLS UNDERNEATH THE FRONT COUNTER IN THE BAR,NEEDS DETAIL CLEANING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING ON THE FAUCET CONNECTOR OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK.
  9. 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 EVIDENCE OF MICE DROPPINGS UNDER THE STAIR GOING TO THE BASEMENT AND ON TOP OF THE ROLLED UNUSED CARPET OVER 50 TOTAL. INSTRUCTED TO CLEAN, REMOVE THE DROPPINGS AND SANITIZE THE AFFECTED AREAS. CITATION ISSUED SERIOUS 7-38-020. RECOMMEND ADDITIONAL INSPECTION BY PEST CONTROL TECHNICIAN.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL DRY FOOD CONTAINERS UNDER THE PREP TABLE. AND ALL READY TO EAT FOOD INSIDE THE CONTAINER IN THE WALK IN COOLER AND REACH IN COOLER.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN UTENSILS, POTS AND PANS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULKING AROUND THE SPLASH GUARD OF THE DISH MACHINE WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO RE CAULK AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING HANDLE OF THE CABINET UNDER THE COFFEE MACHINE. MUST PROVIDE HANDLE.RAW/BARE WOOD OF THE DOOR OF THE WASHROOM IN THE BASEMENT. MUST SEAL/PAINT THE RAW WOOD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE FOLLOWING: INSIDE THE CABINET UNDER THE COFFEE MACHINE AND EXPOSED HAND SINK; THE SODA GUN IN THE BAR; ALL THE DRY FOOD CONTAINERS;BOTTOM SHELVE OF THE PREP TABLE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN THE FLOOR UNDER THE PALLETS AND UNDER THE SHELVINGS THRU-OUT THE BASEMENT. ELEVATE ALL ITEMS/ARTICLES OFF THE FLOOR AWAY FROM THE WALLS TO PREVENT RODENT HARBORAGE AND HAVE EASY ACCESS IN CLEANING THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING TILES INSIDE THE WOMENS AND MENS WASHROOM; IN THE BAR;AND IN THE STAGE CLOSET. INSTRUCTED TO REPLACE CEILING TILES. CEILING VENT IN THE PREP AREA WITH DUST BUILD-UP, HOOD IN THE KITCHEN WITH DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN. WALLS UNDERNEATH THE FRONT COUNTER IN THE BAR,NEEDS DETAIL CLEANING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING ON THE FAUCET CONNECTOR OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK.

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