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MUNDIAL RESTAURANT & BAR

3548 W LAWRENCE AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

MUNDIAL RESTAURANT & BAR has been inspected 5 times by Chicago Department of Public Health since April 25, 2017. The most recent inspection, on March 5, 2019, found no infractions.

2 of 5 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: Pests, Food source, labelling and allergens and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3 times across 2 separate inspections, most recently on August 28, 2018. For example: REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

  • 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 2 times on August 28, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 August 28, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 August 28, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on August 28, 2018. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    14 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-102.12- NO CERTIFIED FOOD MANAGER ON SITE WHILE SERVING TCS FOODS SUCH AS TACOS, SEAFOOD. INSTRUCSTED MANAGER THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE PREAPRING AND SERVING TCS FOODS. JOSE MERCADO CERTIFIED FOOD MANAGER ARRIVED ON SITE AT 1:54 PM DURING INSPECTION. 7-38-012 CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A)- NO EMPLOYEE HEALTH POLICY. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-012(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11- NO PROCEDURE WHEN AN EMPLOYEE OR A PATRON EXPERIENCES VOMITING AND/OR DIARRHEA. MUST PROVIDE. 7-38-005 NO CITATION ISSUED.
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • 3-203.12(A)- FOUND NO TAG ATTACHED TO THE CONTAINER OF OYSTERS INSIDE THE PREP COOLER. INSTRUCTED MANAGER THAT ALL CONTAINERS OF OYSTER MUST HAVE A TAG ATTACHED TO THE CONTAINER UNTIL CONTAINER IS EMPTY AND THEREAFTER KEPT ON FILE FOR 90 DAYS. MANAGER DISCARDED/DENATURED THE SAID PRODUCT WORTH $200.00 TOTAL 30 LBS. PRIORITY FOUNDATION VIOLATION. 738-005 CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17(C)-REFRIGERATED READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, FOOD CONTAINERS IN THE REACH IN COOLERS MUST HAVE A DATE MARKING OF THE EARLIEST PREPARED OR FIRST PREPARED INGREDIENTS,DATE AND NAME OF THE PRODUCT AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-203.11- NO VISIBLE THERMOMETER IN SOME COOLERS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(C)-ALL BULK DRY FOOD CONTAINERS AND SPICES CONTAINERS MUST HAVE A COMMON NAME ON THE CONTAINER.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15(C,1)-KITCHEN EXIT DOOR WITH ONE INCH GAP ON THE LEFT BOTTOM CORNER AND ON THE LEFT UPPER PART OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOOR AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11-MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE HAND SINK IN THE KITCEN AND INSTALL A SPLASH GUARD ON THE ON THE LEFT SIDE OF THE HAND SINK IN THE BAR AREA.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14(D)- ALL WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD,DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12(E)-ALL SCOOP MUST BE STORED ON A SEPARATE CLEAN PROTECTED CONTAINER HANDLED UP AND MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11(B)-ALL CLEAN UTENSILS, POTS, PANS,TRAYS.FOOD CONTAINERS, MUST BE STORED UPSIDE DOWN/ INVERTED TO PREVENT POSSIBLE CONTAMINATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.17(A)-STAINED CEILING TILES IN THE KITCHEN. MUST REPLACE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367- NO ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE.
  3. Canvass

    0 infractions

  4. License Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED TORN GASKETS AT THE KITCHGEN 2 DOOR COOLER ALONG THE KITCHEN COOKING EQUIPMENTS.INSTRUCTED TO REPLACE TORN GASKETS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO BACKFLOW PREVENTION DEVICE AT THE MOP/UTILITY SINK IN BASEMENT AREA.INSTRUCTED TO PROVIDE AND MAINTAIN. OBSERVED NO VENTILATION INSIDE THE BASEMENT EMPLOYEE TOILET ROOM.INSTRUCTED TO PROVIDE AND MAINTAIN.
  5. License

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED THE KITCHEN OVERHEAD DOOR THAT LEADS TO THE ALLEY NOT INSECT/RODENT-PROOFED,APROXIMATELY 1/4" INCH MODE OF ENTRY GAPS AT BOTTOM LEFT/RIGHT CORNERS OF SAID DOOR.INSTRUCTED TO MAKE SAID DOOR TIGHT FITTING ALL ACROSS THE SIDES/BOTTOMS TO PREVENT PEST-ENTRY AND MAINTAIN.SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED TORN GASKETS AT THE KITCHGEN 2 DOOR COOLER ALONG THE KITCHEN COOKING EQUIPMENTS.INSTRUCTED TO REPLACE TORN GASKETS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE KITCHEN EXHAUST HOOD WITH ACCUMULATION OF DUSTS AND INTERIORS OF KITCHEN LIGHT SHIELDS NOT CLEAN.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED SOME LIGHT BULBS BURNT-OUT IN KITCHEN AREA.INSTRUCTED TO REPLACE AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO BACKFLOW PREVENTION DEVICE AT THE MOP/UTILITY SINK IN BASEMENT AREA.INSTRUCTED TO PROVIDE AND MAINTAIN. OBSERVED NO VENTILATION INSIDE THE BASEMENT EMPLOYEE TOILET ROOM.INSTRUCTED TO PROVIDE AND MAINTAIN.

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