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MUNDO SALUDABLE

5649 N ASHLAND AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

MUNDO SALUDABLE has been inspected 6 times by Chicago Department of Public Health since February 14, 2017. The most recent inspection, on November 22, 2024, found no infractions.

2 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, Food source, labelling and allergens and Cleaning and sanitizing.

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

  • 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 2 times across 2 separate inspections, most recently on May 1, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 15, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 December 15, 2022. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 9 times across 2 separate inspections, most recently on December 15, 2022. For example: HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

  • 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 3 times across 2 separate inspections, most recently on December 15, 2022. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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 Re-Inspection

    0 infractions

  3. Canvass

    9 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD ADDITIVES NOT IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE STOPPERS FOR THE THREE COMPARTMENT SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE PLASTIC BAG AS A LINER FOR THE GREASE TRAP AT THE THREE COMPARTMENT SINK AND GREASE TRAP WITH EXCESSIVE RUST. MUST REMOVE RUST.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NO HOT RUNNING WATER THROUGHOUT THE FACILITY. MAXIMUM HOT WATER TEMPERATURE AT THE HAND WASHING SINK AT 53.6F AND 52.9F AT THE THREE COMPARTMENT SINK. MUST PROVIDE HOT WATER AT ALL HAND SINKS WITH A MINIMUM TEMPERATURE OF 100F AND 3 COMPARTMENT SINK WITH A MINIMUM OF 110F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST MAKE UTILITY SERVICE SINK (MOP SINK) ACCESSIBLE AT ALL TIMES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • WATER FILTRATION DISPENSING SYSTEM MUST BE REMOVED FROM THE PREP AREA HAND WASHING SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WATER DAMAGED CEILING TILES IN THE PREP AREA MUST BE REPLACED.----RAW WOODEN DOOR FRAME FOR THE HVAC SYSTEM MUST BE PAINTED SEALED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNNECESSARY ITEMS IN THE REAR HALLWAY/WALKWAY MUST BE REMOVED FROM THE PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXPANDING SPRAY FOAM SEALANT USED TO SEAL OPENINGS ALONG THE BASEBOARD IN THE WASHROOM MUST BE REMOVED/CUT DOWN TO BE SMOOTH AND CLEANABLE.----MUST PROVIDE COVING ALONG BASEBOARDS IN THE WASHROOM.
  4. Canvass

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE DURING TIME OF INSPECTION. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO PERSON IN CHARGE ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED. THE PERSON IN CHARGE MUST OBTAIN THE CITY OF CHICAGO FOOD MANAGER CERTIFICATE AND MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-012.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT HAND WASHING SINK IN BATHROOM. MUST PROVIDE AT ALL TIMES TO PROPERLY DRY HANDS. PRIORITY FOUNDATION. 7-38-030(C).
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER TEMPERATURE AT MOP SINK FAUCET AT A TEMPERATURE OF 49.5F. MUST MAINTAIN WATER TEMPERATURE AT A MINIMUM OF 100.0F.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON MOP SINK FAUCET. MUST PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO LID ON TRASH CAN IN BATHROOM. MUST PROVIDE.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • SUMMARY REPORT NOT POSTED FROM LAST INSPECTION ON 7/31/2019 REPORT #2303926. INSTRUCTED MANAGER TO DISPLAY RECENT SUMMARY REPORT VISIBLE TO THE PUBLIC. PRIORITY FOUNDATION. 7-42-010(B).
  5. Canvass

    1 infraction

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY/SPILL KIT. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
  6. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • LID ON TOP THE GREASE TRAP UNDER THE THREE COMPARTMENT SINK IS RUSTY AND NON-CLEANABLE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REAR CEILING TILES WITH EXCESS STAINS AND BULGED,ALSO NOT PROPERLY INSTALLED TO TRACKS(GAPS TO EXPOSED CEILING)NEED TO REPAIR/REPLACE SAID TILES.

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