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NEW REBOZO CHICAGO

46 E SUPERIOR ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

NEW REBOZO CHICAGO has been inspected 15 times by Chicago Department of Public Health since April 13, 2010. The most recent inspection, on October 16, 2018, found no infractions.

5 of 15 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: Food temperature control and Pests.

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.

  • 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 4, 2011. 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 August 4, 2011. 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 11 times across 6 separate inspections, most recently on June 30, 2017. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 6 separate inspections, most recently on December 4, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on June 30, 2017. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD SERVICE MANAGER ON SITE, NO VALID CERTIFICATE POSTED WHILE PREPARING POTENTIALLY HAZARDOUS FOODS ( PORK, CHICKEN... ) INSTRUCTED TO OBTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAR BOTTLES WITH NARROW OPENING USED FOR WATER SERVICE NOT WASHED PROPERLY, INSTRUCTED TO MANUALLY WASH WITH BRUSH AND SANITIZE AT 3-COMP SINK
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ICE MAKER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
  3. Canvass

    0 infractions

  4. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DETAIL CLEAN INTERIOR SURFACE OF THE ICE MACHINE TO REMOVE PINK BUILDUP AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST FREEZER BEHIND THE FRONT BAR/SERVICE AREA TO REMOVE FROST BUILDUP ALONG THE WALLS OF THE FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE WARMER TRAY NEXT TO THE COOKING EQUIPMENT TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
  5. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN DRY FOOD STORAGE AREA ALONG WALLBASE AT CORNERS OF DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE PEELING PAINT AT CEILING IN DRY FOOD STORAGE AREA.
  6. Canvass

    0 infractions

  7. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES AT THE BEGINNING OF THE INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN AND PORK) WAS BEING HANDLED. INSTRUCTED TO PROVIDE AND MAINTAIN A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED. SERIOUS VIOLATION 7-38-012
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED A BLOWN LIGHT BULB UNDER THE HOOD IN THE PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
  8. Canvass

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES CHICKEN, BEEF,ETC.) SERIOUS VIOLATION. CITATION ISSUED.
  9. Canvass

    0 infractions

  10. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN FLOOR TILES IN REAR PREP AREA, INSTRUCTED TO REPAIR FLOOR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CHIPPED WALL NEXT TO CLEAN PANS STORAGE ABOVE PREP COOLER, INSTRUCTED TO PROVIDE A DURABLE, SMOOTH EASY TO CLEAN SURFACE.
  11. Suspected Food Poisoning Re-inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS AT BAR & DISHROOM AREA MUST BE KEPT DRY AT ALL TIMES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
  12. Suspected Food Poisoning

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • (7-38-030) INADEQUATE SANITIZING OF UTENSILS/EQUIPMENT AT DISHMACHINE. FOUND THE CHLORINE SANITIZER AT LOW TEMPERATURE DISHMACHINE AT 0-PPM WHILE BEING USED BY THE DISHWASHER. INSTRUCTED TO YSE THE 3-COMP SINK UNTIL UNIT IS FIXED. Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • (7-38-020) INADEQUATE PEST CONTROL. FOUND 6-SMALL/FRUIT FLIES HOVERING AROUND SODA GUN & HANDSINK AT THE BAR; 18-ON CEILING ALONG THE NOTRHWEST SECTION OF THE DINING ROOM & 12-ON THE OPPOSITE CEILING OF THE SAME ROOM. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE AFFECTED AREAS. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN DISHROOM MUST BE KEPT DRY AT ALL TIMES; FLOORS UNDER BAR'S HANDSINK & UNDER ICE BINS NEED CLEANING DUE TO SPILLS/FOOD DEBRIS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL AFFECTED WALLS/CEILING (FROM PEST SIGHTINGS) MUST BE CLEANED/SANITIZED. WALLS UNDER THE BAR HANDSINK HAS EVIDENCE OF MILDEW-MUST CLEAN & MAINTAIN. The walls and ceilings shall be in good repair and easily cleaned.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD MISSING AT COOK'S LINE-MUST PROVIDE. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
  13. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: DRAIN AT KITCHEN HANDSINK, FLOOR OF COOLER BY THE REAR EXIT DOOR, GASKETS OF DOOR COOLERS-DUE TO FOOD DEBRIS/STAINS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL STOCK/SUPPLIES MUST BE ELEVATED OFF THE FLOOR IN STORAGE ROOM. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING BASEBOARDS & CORNER WALL COVING AT COOK'S LINE-MUST PROVIDE. The walls and ceilings shall be in good repair and easily cleaned.
  14. Short Form Complaint

    1 infraction

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. No running hot water on premises at this time. Instructed manager must have running hot water throughout premises. Citation issued. Ticket #H000058046 16.
  15. Canvass

    0 infractions

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