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MUNDANO

1935 N LINCOLN PARK WEST, CHICAGO, IL 60614 · Restaurant

Inspection summary

MUNDANO has been inspected 6 times by Chicago Department of Public Health since October 31, 2019. The most recent inspection, on December 18, 2023, found no infractions.

3 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: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 4 times across 3 separate inspections, most recently on December 2, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times on December 2, 2021. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on December 2, 2021. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 2, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 October 31, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

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. Canvass

    12 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE WAS PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION WAS ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED. ALSO, THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY THE NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION WAS ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO, CLEAN-UP SUPPLIES OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE SUPPLIES AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION. 7-38-005 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HANDWASH SINK IN THE DISHWASHING AREA AT THE REAR. ADDITIONAL HAND WASH SINK NEEDED
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED INNER LINING OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLEAN AND SANITIZE.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (HAMBURGERS, EGGS) WITH NO CONSUMER ADVISORY, DISCLOSURE, OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION WAS ISSUED TODAY.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME, INCLUDING BULK FOOD CONTAINERS.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE KITCHEN AND DINING TABLES TO PREVENT DUST ACCUMULATION.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED PREMISE USING A HIGH-TEMPERATURE WAREWASHER WITH GAUGE READING 185F; HOWEVER, NOTED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR. INSTRUCTED TO PROVIDE AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, SUCH AS STRIPS/STICKERS OR THERMOMETER. PRIORITY FOUNDATION #7-38-005. NO CITATION WAS ISSUED TODAY.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON-SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. License Re-Inspection

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP SUPPLIES OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE SUPPLIES AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION. 7-38-005 NO CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PAINT OR STAIN WOOD STORAGE COMPARTMENTS BEHIND BAR. INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNED OUT LIGHTS IN KITCHEN HOOD AND IN MOP CLOSET, INSTRUCTED TO MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.
  6. License

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP SUPPLIES OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE SUPPLIES AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION. 7-38-005 NO CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW OR UNDERCOOKED FOODS (STEAK). INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A METAL STEM THERMOMETER ONSITE TO ENSURE THE ACCURACY OF HOT OR COLD FOOD TEMPERATURES. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PAINT OR STAIN WOOD STORAGE COMPARTMENTS BEHIND BAR. INSTRUCTED TO MAINTAIN.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED HOT WATER AT 3-COMP SINK IN PREP AREA ONLY REACHING 97F, 3 HAND SINKS THROUGHOUT PREP AREA AT 85F, AND HAND SINKS IN BOTH TOILET ROOMS REACHING 89F. INSTRUCTED THAT HOT WATER TEMPERATURES AT HAND WASHING SINKS MUST BE A MINIMUM OF 100F, AND A MINIMUM OF 110F AT THE 3-COMP SINK. INSTRUCTED TO RESTORE HOT WATER TO THE MINIMUM REQUIREMENTS AT THE ABOVE-MENTIONED SINKS, AND MAINTAIN. PRIORITY VIOLATION 7-38-030 NO CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNED OUT LIGHTS IN KITCHEN HOOD AND IN MOP CLOSET, INSTRUCTED TO MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.

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